PUMPKIN CHEESECAKE GINGERSNAPS RECIPES

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PUMPKIN CHEESECAKE IN A GINGERSNAP CRUST RECIPE | ALLRECIPES



Pumpkin Cheesecake in a Gingersnap Crust Recipe | Allrecipes image

Pumpkin cheesecake with ginger snap crust - an old classic recipe.

Provided by Shelley

Categories     Fruits and Vegetables    Vegetables    Squash

Total Time 10 minutes

Prep Time 30 minutes

Cook Time 1 hours 30 minutes

Yield 1 - 9 inch springform pan

Number Of Ingredients 13

1?½ cups gingersnap cookie crumbs
¾ cup ground hazelnuts
3 tablespoons brown sugar
6 tablespoons unsalted butter, melted
3 (8 ounce) packages cream cheese, softened
1 cup brown sugar
1?½ cups canned solid pack pumpkin
½ cup heavy cream
? cup maple syrup
1 tablespoon vanilla extract
¾ teaspoon ground cinnamon
½ teaspoon ground allspice
4 eggs

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 9 inch springform pan.
  • Using a fork, combine gingersnaps, hazelnuts, 3 tablespoons brown sugar and melted butter. Press mixture onto the bottom and two inches up the sides of the pan to form the crust.
  • With an electric mixer, beat cream cheese and brown sugar until light and fluffy. Stir in the pumpkin. Mix in the cream, maple syrup, cinnamon, allspice and vanilla. Beat in the eggs, one at a time, mixing until smooth.
  • Pour batter into prepared crust. Bake in the preheated oven for 90 minutes, or until center of cheesecake is set. Allow to cool in pan for 30 minutes, then refrigerate overnight.

Nutrition Facts : Calories 793 calories, CarbohydrateContent 62 g, CholesterolContent 228.7 mg, FatContent 56.7 g, FiberContent 3.6 g, ProteinContent 13.3 g, SaturatedFatContent 29.4 g, SodiumContent 366 mg, SugarContent 48.2 g

BEST CARAMEL PUMPKIN GINGERSNAP CHEESECAKE RECIPE - HOW TO ...



Best Caramel Pumpkin Gingersnap Cheesecake Recipe - How to ... image

The Pioneer Woman's favorite fall dessert is her Caramel Pumpkin Gingersnap Cheesecake, and it's not hard to see why. It's creamy, nutty, spicy, sweet, and downright decadent.

Provided by Ree Drummond

Categories     Thanksgiving    ??    comfort food    dessert    snack

Total Time 1 hours 55 minutes

Prep Time 40 minutes

Cook Time 1 hours 15 minutes

Yield 12 servings

Number Of Ingredients 18

For the Crust:

12 oz.

storebought gingersnaps

1/2 c.

chopped pecans

6 tbsp.

butter, melted

2 tbsp.

brown sugar

1

dash salt

For the Filling:

4

packages (8 0z. packages) cream cheese

1 1/2 c.

sugar

1

can 15-ounce pumpkin puree (NOT pumpkin pie filling)

1 tsp.

ground cinnamon

1 tsp.

allspice

1/2 tsp.

nutmeg

4

whole eggs

2 tbsp.

heavy cream

1

jar (about 12 oz.) caramel topping

Extra chopped pecans

Extra crushed gingersnaps

Steps:

  • In a food processor (or large Ziploc bag), crush gingersnaps. Add chopped pecans, melted butter, brown sugar, and salt, and pulse (or mix) until thoroughly combined. Press into bottom and sides of a 10-inch springform pan. Chill for 20-30 minutes. In a mixing bowl, beat cream cheese and sugar until light and fluffy. Add pumpkin and spices and mix again. Add eggs one at a time, mixing for 20 seconds between each addition. Add cream and mix until just combined. Remove crust from fridge. Pour 1/2 jar of caramel topping on crust. (This can be omitted. See note below.) Sprinkle caramel with chopped pecans. Gently pour cheesecake filling into pan. Even out the top with a flat spatula. Bake at 350 degrees for 1 hour 15 minutes, or until no longer soupy. Cheesecake should still be somewhat jiggly.  Cool on counter for 30 minutes. After 30 minutes, pour the rest of the caramel topping over the top. Smooth with a flat spatula until evenly smooth. Cover and chill cheesecake for another four hours or overnight.  When ready to serve, remove rim from pan and slice. Sprinkle each slice with extra crushed gingersnaps.

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