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