I like thick crusts and I cannot lie… The base of this crust is gingersnap cookies. This no-bake pumpkin cheesecake is smooth and creamy with extra spiced flavor. Pumpkin Cheesecake Pie with Gingersnap Crust: A longtime favorite, pumpkin cheesecake is a must after Thanksgiving dinner and has a place at pretty much any holiday dessert table, too. On top of a gingersnap crust. I can't wait to taste it! I used reduced fat cream cheese and left the nuts out of the crust. This is the ultimate Autumn cheesecake. Remove springform pan from water bath. Rich tasting but not heavy. Creamy and light texture. of hot water to larger pan. In a large bowl, beat cream cheeses until smooth. Pumpkin. Press in to 10 inch pie dish or bottom of spring form pan. Drop reserved pumpkin filling by spoonfuls over cheesecake; cut through with a knife to swirl. Pumpkin Pie Cupcakes manage to give you flavor of pumpkin pie, in cupcake form! In a small, heavy saucepan, stir … Enter this: Pumpkin Cheesecake Bar Recipe. Not your regular pie-crust and NO graham crackers either! Leave oven on. I didn't do a ginger snap crust but rather a basic graham cracker crust; and it needed 1 HR 15 min in oven. October 20, 2017 by Dedra | QueensleeAppetit 4 Comments. But yeah just did everything the recipe told me and it was divine! Beat in remaining cream cheese, one package at a time until smooth. deep-dish pie plate. It is VERY rich so small servings are best. Cool on a wire rack for 10 minutes. Set a kettle of water to boil (this will be used for the water bath). Seriously. Now, add the bright flavor of gingersnaps and you've got yourself a holiday dessert destined to become a family classic. Holiday richness explodes so, please, cut the pieces smaller than regular pumpkin pie!! Pour remaining pumpkin filling over crust; top with remaining plain filling. The flavor was wonderful! I left the cheesecake in the oven for an hour longer. Pumpkin Cheesecake is a delicious holiday dessert with the flavors of a classic pumpkin pie with the richness of a NY style cheesecake with a gingersnap crust. Taste of Home has the best pumpkin cheesecake recipes from real cooks, featuring reviews, ratings, how-to videos and tips. This Pumpkin Cheesecake will keep in … Pour into prepared pan. Pumpkin can be made into tasty treats for fall and holiday gatherings. Place a greased 9-in. Pumpkin Cheesecake with Gingersnap Crust. Bake for 10 minutes and allow to cool. Fabulous addition to the Thanksgiving desserts! The filling is totally cheesecake in texture and baked up beautifully. Three weeks ago we shared our most amazing creamy cheesecake recipe. For years I said I wanted to recreate that recipe at home, which is really a dangerous idea considering this would be available to … In a small bowl, combine cookie crumbs, pecans and butter. Place springform pan in a large baking pan; add 1 in. Bake at 325° for 60-70 minutes or until center is just set and top appears dull. Add sour cream, pumpkin, cornstarch, cinnamon, vanilla, salt and nutmeg; beat until blended. Press onto bottom and up sides of an ungreased 9-in. Taste of Home is America's #1 cooking magazine. Haven't even tried the pie yet but am so frustrated by the baking time! Preheat oven to 350°. Taste amazing. Step 6 Cool completely on cooling rack, about 2 hours. I went over the top and served with a warm salted caramel sauce on the side! I can still taste the sweetness of it. I used a different recipe for the gingersnap crust.Crust• ½ cup pecans• 2 Tbsp sugar• 1 cup gingersnap crumbs (about 20 store bought cookies)• 5 Tbsp unsalted butter (melted)Preheat oven to 325 degrees F. In food processor, combine pecans and sugar until finely chopped, about 20 seconds. Add eggs; beat on low speed just until combined. Combine gingersnaps, pecans, brown sugar, and butter and stir well to combine. Everyone said it is way better than regular pumpkin pie. springform pan coated with cooking spray; set aside. Sprinkle crumbs onto the bottom of a 9-in. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. I am going on 1 hour and 20 minutes, the top is burning and it is still not cooked yet! I mean, I love pumpkin pie, I do, but this year has been so out of the box that, well, I … Leave the cheesecake in the oven for 1 hour. Make a thick Gingersnap Crust for any cheesecake! Be sure to plan a day ahead for this dessert, as thorough chilling is one key to velvety cheesecake. Bake at 325° for 50-60 minutes or until center is almost set. PRO TIP These rich pumpkin cheesecake recipes are sure-fire show-stoppers, from easy double layer pumpkin cheesecake to no-bake pumpkin cheesecake. —Sharon Skildum, Maple Grove, Minnesota. 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