Add the vanilla and pumpkin pureé and mix to combine, about 30 seconds. (I prefer using my stand mixer for this.) Be sure to plan a day ahead for this dessert, as thorough chilling is one key to velvety cheesecake. Be sure to stop the mixer at least twice to scrape down the sides and bottom of the bowl. A water bath is when you bake the cheesecake in a pan filled with water. It’s really easy to make cheesecake, you just have to follow my tips and tricks for the perfect recipe. Add comma separated list of ingredients to include in recipe. It’s important to finely crust the gingersnaps in a food processor or strong blender. This cheesecake has been our dessert for the past three Thanksgiving dinners! (Can be How to Make a Pumpkin Cheesecake with Gingersnap Crust. Melt white or dark chocolate and drizzle it over the top (or use hot fudge or caramel sauce). With an electric mixer, beat cream cheese and brown sugar until light and fluffy.

Contact Us. Using a fork, combine gingersnaps, hazelnuts, 3 tablespoons brown sugar and melted butter. FIRST STEP: Place 13 x 9-inch roasting pan filled halfway with water on bottom rack in oven. You must use room temperature ingredients. Carefully pour the boiling water into the roasting pan until the water is about halfway up the springform pan.

It’s inevitable: sometimes your cheesecake will crack, even if you use a water bath. Then, remove the cheesecake from the water bath and let it cool on a rack for about 3 hours. Cool in pan on rack Chill uncov- Stir … If you do that you shouldn't have any trouble with the cheesecake being too soft. Add the vanilla and pumpkin and mix to combine. This helps encourage the cheesecake to relax while cooling without cracking.

Transfer the roasting pan with the cheesecake to a rack and let it cool for 45 minutes. Facebook Instagram Pinterest Twitter YouTube LinkedIn. After baking, turn the oven off and do not open or remove the cheesecake from the oven. King Arthur Unbleached All-Purpose Flour - 3 lb. FOR CRUST: Preheat oven to 350°E Wrap Remove the springform pan, remove the foil, and let the cheesecake cool on the rack for about 3 hours.

Percent Daily Values are based on a 2,000 calorie diet. The pumpkin filling was nice but next time I want to use pumpkin pie filling instead of pure pumpkin for more flavour. Unfortunately i didn't wrap the pan tightly enough with tinfoil and the cheesecake got a little wet but it was still fabulous! If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be accurate. Add the eggs one at time, mixing well after each egg is added. Refrigerate 4 hours or overnight. Save Recipe Leave a Review Print Recipe. The only thing I really edited from her original recipe is the crust: to me you need a THICK crust on any cheesecake or pie, so I’ve doubled the size of it. Allow to cool in pan for 30 minutes, then refrigerate overnight. Have you ever tried making Pumpkin Cheesecake with gingersnap crust? Remove the crust from the oven, and reduce the oven temperature to 300°F. Make sure you have room temperature ingredients before you start. Transfer to a rack to cool and lower the oven temperature to 325°F. 8 ounce packages cream cheese, room temperature. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

My family loved it! Copyright © Privacy Policy. Be the first to rate and review this recipe. Bring water to a boil while you make your cheesecake batter.

The key to getting a suitable crust for your pumpkin cheesecake is making sure you are using the right ratio of melted butter to gingersnap cookie crumbs. Bake 10 minutes. FOR FILLING: Blend cream cheese

Who knew? Pour the cheesecake onto the prepared crust. Grease and flour a 9 inch springform pan. *Click here to view our nutritional definitions. 1 1/4 cups (191g) gingersnap cookie crumbs, three 8-ounce packages (680g) cream cheese, at room temperature, 1/2 cup (113g) sour cream, at room temperature. Total Time 10 hours 45 minutes. YUM! This spice has now been added to your Flavor Profile, under "My Spices". “Inside of the cake is a party,” says Jennifer Davis, pastry chef at The Arrabelle at Vail Square, when she talks about baking at a high... Is there anything more alluring than a beguiling drip? Blend on low speed for a few minutes, until no more lumps remain. Love all your recipes Dorothy! Allow the cheesecake to rest for 5 to 10 minutes. Spray the inside of the pan with nonstick cooking spray.