PUMPKIN GINGERSNAP CHEESECAKE RECIPE RECIPES
PUMPKIN GINGERSNAP CHEESECAKE | ALLRECIPES
The perfect combo of pumpkin and ginger makes this low-sugar, reduced-calorie cheesecake a Thanksgiving favorite at any table.
Provided by In The Raw
Categories Trusted Brands: Recipes and Tips In The Raw® Sweeteners
Total Time 8 hours 10 minutes
Prep Time 30 minutes
Cook Time 1 hours 0 minutes
Yield 1 8-inch cheesecake
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees F. Butter an 8-inch springform pan.
- In a medium bowl, stir together crumbs, butter, sugar, stevia, and cinnamon until combined. Reserve 1/2 cup of crumb mixture. Press remaining mixture firmly and evenly over the bottom and up the sides of prepared pan.
- Scatter reserved crumbs onto a small baking sheet. Bake crust and crumbs on baking sheet until crust is set and crumbs are browned, about 15 minutes. Let cool completely.
- In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese until very smooth. Scrape down sides of bowl and add brown sugar, stevia, cinnamon, cloves, ginger, and nutmeg. Beat, scraping down sides of bowl, until smooth and combined. Beat in eggs one at a time, scraping sides of bowl after each addition. Add pumpkin and beat just until smooth and homogenous.
- Scrape mixture onto the baked crust, smooth top, and set pan on a baking sheet. Bake 30 minutes, then reduce oven temperature to 325 degrees F and bake until the edges of the cheesecake are puffed but the center still looks moist and jiggles when pan is tapped, 15 to 20 minutes more.
- Transfer cheesecake to a rack to cool completely, at least 40 minutes. Refrigerate until cold, at least 6 hours or up to 24.
- Beat yogurt, stevia, and vanilla together in a medium bowl until smooth. Spread over chilled cheesecake. Sprinkle reserved toasted gingersnap crumbs on top of cheesecake and serve.
Nutrition Facts : Calories 381.1 calories, CarbohydrateContent 26.6 g, CholesterolContent 114.1 mg, FatContent 28.1 g, FiberContent 1 g, ProteinContent 7.1 g, SaturatedFatContent 15.7 g, SodiumContent 272.5 mg, SugarContent 16.9 g
PUMPKIN CHEESECAKE IN A GINGERSNAP CRUST RECIPE | ALLRECIPES
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
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
More about "pumpkin gingersnap cheesecake recipe recipes"
PUMPKIN-GINGERSNAP CHEESECAKES RECIPE - BETTYCROCKER.COM
Serve your guests with these ginger flavored cheesecakes that are made with pumpkin and chocolate – a perfect dessert.
From bettycrocker.com
Total Time 3 hours 5 minutes
Calories 209 per serving
From bettycrocker.com
Total Time 3 hours 5 minutes
Calories 209 per serving
- Place remaining 2 gingersnaps in resealable food-storage plastic bag; seal bag and crush with rolling pin or meat mallet (or crush in food processor). In chilled small bowl, beat whipping cream and 1 tablespoon sugar with electric mixer on high speed until stiff peaks form. Remove cheesecakes from paper baking cups. Spoon 1 teaspoon whipped cream on each cheesecake. Sprinkle with gingersnap crumbs.
See details
PUMPKIN-GINGERSNAP CHEESECAKE | RACHAEL RAY IN SEASON
From rachaelraymag.com
Total Time 4 hours 10 minutes
Category Thanksgiving
Total Time 4 hours 10 minutes
Category Thanksgiving
- Remove the side of the pan and let sit at room temperature for an hour. To serve, cut the cheesecake into wedges with a sharp knife thats been dipped in hot water and wiped clean after each cut. Serve the cheesecake slightly chilled or at room temperature.
See details
PUMPKIN CHEESECAKE WITH GINGERSNAPS RECIPE | LAND O’LAKES
A dollop of nutmeg-sprinkled whipped cream complements this rich, moist cheesecake. This recipe is the perfect dessert for a holiday meal!
From landolakes.com
Reviews 1.7
Total Time 0 minutes
Category Tarts, Cheesecake, Cheese, Pumpkin, Vegetable, Dairy, Cake, Dessert, Pastry, Dessert
Calories 370 calories per serving
From landolakes.com
Reviews 1.7
Total Time 0 minutes
Category Tarts, Cheesecake, Cheese, Pumpkin, Vegetable, Dairy, Cake, Dessert, Pastry, Dessert
Calories 370 calories per serving
- Dollop sweetened whipped cream onto each serving and sprinkle with nutmeg, if desired.
See details
PUMPKIN-GINGERSNAP CHEESECAKES RECIPE - BETTYCROCKER.COM
Serve your guests with these ginger flavored cheesecakes that are made with pumpkin and chocolate – a perfect dessert.
From bettycrocker.com
Total Time 3 hours 5 minutes
Calories 209 per serving
From bettycrocker.com
Total Time 3 hours 5 minutes
Calories 209 per serving
- Place remaining 2 gingersnaps in resealable food-storage plastic bag; seal bag and crush with rolling pin or meat mallet (or crush in food processor). In chilled small bowl, beat whipping cream and 1 tablespoon sugar with electric mixer on high speed until stiff peaks form. Remove cheesecakes from paper baking cups. Spoon 1 teaspoon whipped cream on each cheesecake. Sprinkle with gingersnap crumbs.
See details
PUMPKIN CHEESECAKE WITH GINGERSNAPS RECIPE | LAND O’LAKES
A dollop of nutmeg-sprinkled whipped cream complements this rich, moist cheesecake. This recipe is the perfect dessert for a holiday meal!
From landolakes.com
Reviews 1.7
Total Time 0 minutes
Category Tarts, Cheesecake, Cheese, Pumpkin, Vegetable, Dairy, Cake, Dessert, Pastry, Dessert
Calories 370 calories per serving
From landolakes.com
Reviews 1.7
Total Time 0 minutes
Category Tarts, Cheesecake, Cheese, Pumpkin, Vegetable, Dairy, Cake, Dessert, Pastry, Dessert
Calories 370 calories per serving
- Dollop sweetened whipped cream onto each serving and sprinkle with nutmeg, if desired.
See details
BEST CARAMEL PUMPKIN GINGERSNAP CHEESECAKE RECIPE - HOW TO ...
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.
From thepioneerwoman.com
Total Time 1 hours 55 minutes
Category Thanksgiving, ??, comfort food, dessert, snack
Cuisine Comfort Food
From thepioneerwoman.com
Total Time 1 hours 55 minutes
Category Thanksgiving, ??, comfort food, dessert, snack
Cuisine Comfort Food
- 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.
See details
GINGERSNAP PUMPKIN CHEESECAKE BARS | BETTER HOMES & GARDENS
A gingersnap crust makes this bar dessert a perfect holiday fit. Luscious pumpkin cheesecake makes the dessert recipe ideal for fall. The combination is one you'll crave all year, so make it any time.
From bhg.com
Total Time 4 hours 10 minutes
Category Recipes and Cooking
Calories 132 calories per serving
From bhg.com
Total Time 4 hours 10 minutes
Category Recipes and Cooking
Calories 132 calories per serving
- If desired, drizzle chocolate over uncut bars. Cover and chill 2 to 24 hours. Use the edges of foil to lift uncut bars out of pan. Transfer to a cutting board. Cut into bars.*
See details
PUMPKIN CHEESECAKE WITH GINGERSNAP-WALNUT CRUST RECIPE ...
We pulled out a few of our favorite EatingWell tricks to achieve plenty of creaminess in our pumpkin cheesecake without all the saturated fat of a typical recipe: nutrient-packed canned pumpkin and pureed nonfat cottage cheese replace some of the cream cheese. A touch of pumpkin pie spice warms up the flavor. For the crust, shop the natural-foods section for gingersnaps without any hydrogenated oil. Simple toasted walnuts are an elegant garnish. Or try making candied walnuts. Just be careful not to eat all of them before they make it to the cake!
From eatingwell.com
Reviews 5
Total Time 7 hours 0 minutes
Category Healthy Cottage Cheese Recipes
Calories 307.5 calories per serving
From eatingwell.com
Reviews 5
Total Time 7 hours 0 minutes
Category Healthy Cottage Cheese Recipes
Calories 307.5 calories per serving
- To serve, remove the sides of the pan. Transfer the cheesecake to a cake stand, if desired.
See details
PUMPKIN GINGERSNAP CHEESECAKE | MCCORMICK GOURMET
Add pumpkin, flour, vanilla and spices; beat until smooth. Pour into crust; 3 Bake 50 minutes or until top is lightly browned and center is almost set. Turn off oven; let cheesecake stand in oven 1 hour. Remove from oven. Run small knife or metal spatula around rim of pan to loosen cheesecake. Cool in pan on wire rack; 4 Refrigerate 4 hours or overnight. Serve with Vanilla Whipped Cream, if desired.
From mccormick.com
From mccormick.com
See details
PUMPKIN CHEESECAKE WITH GINGERSNAP CRUST | KING ARTHUR BAKING
For the crust: Combine all of the ingredients in the bowl of a food processor and pulse until evenly mixed. Press into the bottom of the springform pan, and at least 1" up the sides of the pan. Bake for 10 to 15 minutes, just until you can smell the gingersnaps.
From kingarthurbaking.com
From kingarthurbaking.com
See details
PUMPKIN CHEESECAKE IN A GINGERSNAP CRUST RECIPE | ALLRECIPES
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.
From allrecipes.com
From allrecipes.com
See details
THANKSGIVING RECIPES | PUMPKIN GINGERSNAP CHEESECAKE ...
1. Preheat the oven to 325°F degrees. In a large bowl, combine cream cheese, sugars, and maple syrup. Beat until smooth. 2. Blend in eggs one at a time. Add pumpkin, cinnamon, cloves, and nutmeg to the batter and stir gently until well blended. 3. Carefully pour the batter into the prepared crust.
From guideposts.org
From guideposts.org
See details
BEST-EVER PUMPKIN CHEESECAKE {WITH GINGERSNAP CRUST!} | PWWB
Nov 20, 2020 · Bake the gingersnap crust for 12-15 minutes, until golden and fragrant. Remove from the oven and set aside to cool. Reduce the heat of the oven to 325 degrees F. Prep the pumpkin cheesecake filling: Meanwhile, as the gingersnap crust bakes, prep the cheesecake filling.
From playswellwithbutter.com
From playswellwithbutter.com
See details
NO-BAKE PUMPKIN CHEESECAKE WITH GINGERSNAP CRUST - SIMPLY ...
Nov 22, 2019 · cheesecake, Desserts & Sweet Treats, fall baking, holiday recipe, pumpkin, Recipes, Thanksgiving // 3 Comments No need to turn on the oven for this easy No-Bake Pumpkin Cheesecake! Cream cheese is blended with sugar, pumpkin puree, homemade pumpkin pie spice and whipped heavy cream for a ridiculously easy filling.
From simplyscratch.com
From simplyscratch.com
See details
PUMPKIN CHEESECAKE RECIPES : FOOD NETWORK | FOOD NETWORK
Pumpkin Cream Pie with Gingersnap Crust and Rum Cheesecake Topping. Recipe | Courtesy of Duff Goldman. Total Time: 5 hours 10 minutes. 13 Reviews.
From foodnetwork.com
From foodnetwork.com
See details
GINGER PUMPKIN CHEESECAKE RECIPE | ALTON BROWN
Place the cheesecake to one side of the roasting pan and pour the boiling water in on the other side. Center the cheesecake in the roasting pan and bake for 2 hours. Turn the oven off and open the door for 1 minute.
From altonbrown.com
From altonbrown.com
See details
PUMPKIN CHEESECAKE WITH GINGERSNAPPY CRUST - FOOD RECIPES
Jul 23, 2021 · Welcome! Log into your account. your username. your password
From recipes.studio
From recipes.studio
See details
PUMPKIN CHEESE CAKE WITH GINGER SNAP CRUST — SCRATCH PANTRY
Dec 29, 2021 · Pumpkin cheesecake is a hard dessert to beat! You will love this recipe with a ginger snap crust! Ingredients Crust . 2 cups ginger snap cookie crumbs. 6 tablespoons butter, melted . 1/4 cup white sugar. 1 teaspoon pumpkin pie spice . Cheesecake filling . 4 8-ounce packages of cream cheese, softened . 1 cup white sugar. 1/4 cup packed brown sugar
From scratchpantry.com
From scratchpantry.com
See details
THE BEST PUMPKIN CHEESECAKE RECIPE WITH GINGERSNAP CRUST ...
Nov 11, 2019 · Pour about an inch and a half of water in a 10×15? baking pan. Place the wrapped springform pan into the water bath. The water should come about halfway up the side of the pan. Pour in additional water if needed. Place the cheesecake (in the water bath) in the preheated oven. Allow the cake to bake for 65 minutes.
From tastesoflizzyt.com
From tastesoflizzyt.com
See details
