Replace the cinnamon and nutmeg in the pumpkin pie filling with a pumpkin pie spice blend. Refrigerate, tightly covered, for at least 10 hours, until thoroughly chilled and set, or for up to 2 days. Turn off the oven, prop open the door, and allow the cake to slowly cool in the oven for one hour. The buttery gingersnap crust provides extra spice and flavor. Pour the mixture into the prepared pan/crust and bake for 50 to 60 minutes. Gingersnap Crust: Replace the graham cracker crumbs with finely crushed gingersnaps. This is the ultimate Autumn cheesecake. Add the vanilla and pumpkin and mix to combine. Bake another 40-45 minutes (immersed in water bath). Gently pour pumpkin … The cake is ready when the center 2" of the cake is still a bit wobbly. This quick and easy No Bake Pumpkin Gingerbread Cheesecake assembles in 15 minutes! Preheat the oven to 350°F. Whether you're cooking for yourself or for a family, these easy dinners are sure to leave everyone satisfied and stress-free. It sits in a crunchy gingersnap cookie crust that provides the best textural contrast to the fluffy mousse-like … No forks or spoons required, just easy-to-pick-up party foods, so you can clean up in no time. Blend in eggs one at … Spread … Add cream cheese, pumpkin, pumpkin pie spice, and vanilla and mix until smooth. Bake for 10 to 15 minutes, just until you can smell the gingersnaps. After approximately 1 hour, turn the heat off and leave the cheesecake in the oven for an additional hour. From chips and dip to one-bite apps, finger foods are the perfect way to kick off a party. Lightly grease a 10" round springform pan. Remove the cheesecake from the water bath and place back in the warm oven. Bake for 55-60 minutes. For the crust: Combine all of the ingredients in the bowl of a food processor and pulse until evenly mixed. Whisk pumpkin, dry pudding mixes, spice and remaining milk 2 min. It's also a light, fluffy cheesecake, not leaden as some are. Facebook Instagram Pinterest Twitter YouTube LinkedIn. Remove the cheesecake from the oven and run a thin knife along the edge of the pan. In a small, heavy saucepan, stir … It features a silky pumpkin pie layer, and a creamy, molasses-laced, robustly spiced, cheesecake layer, both piled high. For an easy supper that you can depend on, we picked out some of our tried-and-true favorites that have gotten us through even the busiest of days. Mix together egg and sugar until light and foamy. 1 ½ cups gingersnap cookie crumbs (from about 30 cookies), 3 8-oz. Spread cranberry sauce over still hot cheesecake layer but leave 1/2-inch border of cheesecake uncovered. This pumpkin cheesecake with gingersnap crust is the ultimate pumpkin … 5 from 4 votes MyRecipes.com is part of the Allrecipes Food Group. Pumpkin Cheesecake Dessert has two layers of smooth, creamy cheesecake with a gingersnap crust. Serve with some whipped cream and a sprinkle of pumpkin pie spice. Let the cheesecake continue to cool to room temperature. Remove 1 cup batter to medium bowl; beat in pumpkin, flour and pumpkin pie spice until smooth. Info. Pumpkin Spice Cheesecake with Gingersnap Crust An easy, crunchy delicious gingersnap crust that compliments the pumpkin spice flavors perfectly. Cover outside of pan with 2 layers of heavy-duty foil. Pour filling into baked shell. Now, add the bright flavor of gingersnaps and you've got yourself a holiday dessert destined to become a family classic. Copyright © Imagine the fall flavors of pumpkin pie combined with the creaminess of cheesecake. Press into the bottom of the springform pan, and at least 1" up the sides of the pan. Rich & creamy cheesecake with the perfect light & fluffy texture, laced with warm pumpkin spices, & served on a super gingery gingersnap crust. The gingersnap crust gives this recipe just the little extra kick. (Mixture will be thick.) Offers may be subject to change without notice. I don’t want to out-do my OG Double Layer Pumpkin Cheesecake with this White Chocolate Pumpkin Cheesecake… Leave the cheesecake in the oven for 1 hour. Remove the crust from the oven, and reduce the oven temperature to 300°F. Layers of pumpkin and vanilla cheesecake make this a beautiful and delicious dessert for your Holidays. Add the sugar, flour and spices and mix for an additional 2 to 3 minutes. Stir in the sour cream by hand. While crust is baking, prepare the cheesecake layer. Remove the cake from the oven and chill, lightly covered for 4 to 8 hours before serving. Every bit as good or better than Cheesecake Factory’s seasonal pumpkin cheesecake. Press into the bottom of the springform pan, and at least 1" up the sides of the pan. This Layered Pumpkin-Gingersnap Dessert includes a gingersnap crust and layered fillings. 2020 For the filling: Place the cream cheese in the bowl of your mixer. Combine all of the ingredients in the bowl of a food processor and pulse until evenly mixed. 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. If you're looking for a simple recipe to simplify your weeknight, you've come to the right place--easy dinners are our specialty. Pumpkin Cheesecake Dessert is the autumn version of my husband’s favorite childhood dessert. Definite keeper recipe. Pour the pumpkin cheesecake batter into the reserved gingersnap crust and place the cheese cake on the sheet pan and place into the 350°F/177°C oven on the center rack. Make filling: With an electric mixer on medium speed, beat cream cheese and both sugars until light and fluffy. Press mixture into bottom and up sides of pan. Today I’m sharing a new recipe for the holidays, Layered Pumpkin Cheesecake Bars, combining a simple silky cheesecake with a sweet buttery gingersnap crust, and a layer of spiced pumpkin … It just completes the whole experience. Be sure to stop the mixer at least twice to scrape down the sides and bottom of the bowl. This will be the perfect dessert to have alongside a hot cup of coffee on a cool Autumn day. Transfer to a wire rack and let cool to room temperature. Beat until smooth. We made this for our family's Thanksgiving celebration and it was a complete hit. NY style Pumpkin Cheesecake that’s high, dense, rich, and full of the best fall flavors. Sweeten up your day with this Layered Pumpkin-Gingersnap Dessert. Bake for 55 to 65 minutes, until cheesecake is set around edges but still slightly jiggly when lightly shaken (cheesecake will firm as it cools). That layer is my favorite part of this dessert, by far. The filling is totally cheesecake in texture and baked up beautifully. Nutrition In a large bowl, combine cream cheese, sugar and vanilla. Make crust: Preheat oven to 350°F. Bake for 10 to 15 minutes, Want to use fresh pumpkin purée rather than canned? Pour pumpkin batter onto cranberry sauce layer, it will come almost to top of pan. © Copyright 2020 Meredith Corporation. Turn the oven off and crack the oven door. It’s the perfect dessert to bring to all of your fall celebrations, as well as the … With just two steps, the gingersnap cookie crust could not be easier to make, and the creamy filling is the perfect combination of rich cream cheese and spicy pumpkin flavors. MyRecipes may receive compensation for some links to products and services on this website. Be sure to plan a day ahead for this dessert, as thorough chilling is one key to velvety cheesecake. King Arthur Unbleached All-Purpose Flour - 3 lb. Butter an 8-inch spring form pan. Squash Cheesecake: Replace the pumpkin with butternut squash or Hubbard squash purée. Stir vanilla into remaining plain batter. First, though, you need to make … Beat in eggs and yolks one at a time. Still has a pretty pumpkin color and taste. Reduce speed to low and beat in flour and pumpkin-pie spice just until combined. It turned out great in a glass deep-dish pie plate as the recipe calls for, so no need to mess with a spring form pan. Omit the cinnamon. packages cream cheese, at room temperature, 2 large eggs plus 2 large egg yolks, at room temperature, Back to Pumpkin Cheesecake with Gingersnap Crust. Butter an 8-inch spring form pan. It’s simple to make your own; see how it’s done. 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. MyRecipes is a registered trademark of Meredith Corporation All Rights Reserved. This No Bake Pumpkin Gingerbread Cheesecake is an irresistible mashup of your favorite fall and holiday flavors.. Pumpkin meets gingerbread. Stir together all crust ingredients until crumbs are moistened. This creamy treat has got it all - a layer of coffee cheesecake with a layer of pumpkin cheesecake and a buttery graham cracker crust. Pour 1/2 of the vanilla batter into crust. Let cool on a wire rack. The crust is amazing. Bake for 10 minutes. Everybody understands the stuggle of getting dinner on the table after a long day. Blend on low speed for a few minutes, until no more lumps remain. Cover outside of pan with 2 layers of heavy-duty foil. King Arthur Baking Company, Inc. All rights reserved. Made in a 9×13 inch pan this cheesecake is made for sharing! Meanwhile, at low speed, beat pumpkin, cinnamon and ginger into remaining batter. Creamy and decadent, this Layered Pumpkin Cheesecake stands above the rest with a gingersnap, graham and pecan crust. this link is to an external site that may or may not meet accessibility guidelines. This Pumpkin Cheesecake recipe, complete with a gingersnap crust, is so delicious. Place cheesecake into a large roasting pan; fill pan with 2 inches of hot water. Add pumpkin, sour cream and vanilla; beat well. Will make this again for sure! Add sour cream; mix well. The temperature measured 1" from the side of the cake will read 170°F. Add the eggs one at time, mixing well after each egg is added. We used a crispy store-bought gingersnap cookie for the crust. … Stir together all crust ingredients until crumbs are moistened. On top of a gingersnap crust… It's the perfect dessert for a … Spicy gingersnaps stand in for the more traditional graham crackers in the crust of this Pumpkin-Cheesecake Pie, and make an excellent foil for the rich pumpkin -cream cheese filling. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Everyone said it is way better than regular pumpkin pie. This no-bake pumpkin cheesecake is smooth and creamy with extra spiced flavor. Putting the pie in the water bath initially seemed like too much of a pain, but it was well worth it. A … Set a kettle of water to boil (this will be used for the water bath). 590 calories; fat 41g; saturated fat 22g; protein 10g; carbohydrates 49g; fiber 3g; cholesterol 185mg; sodium 434mg. Make crust: Preheat oven to 350°F.