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"A nickel will get you on the subway, but garlic will get you a seat."--Old New York Proverb

Pumpkin Cheesecake with Gingersnap Cookie Crust Recipe

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This recipe for Pumpkin Cheesecake with Gingersnap Cookie Crust is from Heily Recommended, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
For the Crust

1 - 12 ounce box gingersnap cookies
1/4 cup granulated sugar
6 tablespoons unsalted butter, melted

For the Cheesecake

4 - 8 ounce packages cream cheese, softened
1 cup packed brown sugar
1/2 cup granulated sugar
1/4 cup heavy cream
1 - 15 ounce can pumpkin puree
1 tablespoon vanilla extract
1/4 cup all-purpose flour
1 tablespoon cinnamon
1 teaspoon nutmeg
1 teaspoon ground ginger
1/2 teaspoon ground cloves
4 large eggs
Directions:
Directions:
1. Preheat oven to 325 degrees F. Place a large sheet pan on the very bottom rack in the oven and fill at least halfway full with hot water.
2. Line the bottom of a 12 cup 9-inch springform pan (with 3 inch sides) with parchment paper.
3. Crush 35-40 cookies to make 2 cups of crumbs. Mix the crumbs, sugar, and melted butter together.
4. Press the mixture evenly in the bottom of the prepared pan.
5. Beat the cream cheese and sugars until creamy. Add the whipping cream, pumpkin, vanilla, flour, and spices and mix again.
6. Whisk the eggs in a separate bowl. Add them to the batter until just combined. (Do NOT over beat the batter. If you do, the cheesecake will puff up as it bakes, then crack as it deflates and cools.)
7. Pour the cheesecake batter into the prepared crust. The pan will be very full. Place the pan on the oven rack directly OVER the pan of water. Bake for 90 minutes.
8. Remove the cheesecake from the oven and place on a wire rack. Cool for 5 minutes, then run a knife around the outside edge of the cheesecake to loosen the edges from the pan. Do NOT remove the sides of the pan.
9. Let the cheesecake cool for an hour, then place in the refrigerator for at least 6 hours or until chilled through.
10. Remove the cheesecake from the springform pan, pull off the parchment paper, and place it on a plate or cake stand.
11. Use a piping bag and icing tip 1M to decorate the top edge of the cheesecake with Cool Whip. Add extra gingersnap cookies between the swirls. Dust with pumpkin pie spice.
Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
Prep time; 45 minutes, Cook time; 1.5 hours, Chill time; overnight
Personal Notes:
Personal Notes:
Thanksgiving is one of my most favorite holidays. It gives me the opportunity to create special dishes and desserts that have become annual favorites like this classic pumpkin cheesecake. The gingersnap cookie crust really sets it off as a special holiday treat. So much better then the standard pumpkin pie!

 

 

 

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