Ingrédients pour Pumpkin Cheesecake With Gluten Free Gingersnap Crust
- Gingersnap Crumbs
- Unsalted Butter
- 1 3/4 cups granulated sugar
- 3 (8 ounce) packages cream cheese, softened to room temperature
- Pumpkin Puree
- 4 large eggs
- Vanilla Extract
- Ground Cinnamon
- Ground Nutmeg
- Ground Allspice
- Pecan Halves
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Pumpkin Cheesecake With Gluten Free Gingersnap Crust? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Comment préparer Pumpkin Cheesecake With Gluten Free Gingersnap Crust
- Preheat oven to 350°F (175°C). Wrap the outside of a 9-inch springform pan with foil to prevent leaks.
- Crush 1 1/2 cups gingersnaps in a food processor or using a rolling pin inside a zip-top bag until finely ground.
- In a medium bowl, combine the crushed gingersnaps, melted butter, and 1/4 cup sugar. Mix until well combined.
- Press the mixture firmly into the bottom and about 2 inches up the sides of the prepared springform pan.
- Bake the crust for 5-7 minutes, until lightly golden. Set aside to cool.
- In a large bowl of a stand mixer (or using a hand mixer), beat the softened cream cheese and 1 3/4 cups sugar until smooth and creamy.
- Add the pumpkin puree, eggs, vanilla extract, cinnamon, ginger, and cloves. Beat until completely smooth and well combined, scraping down the sides of the bowl as needed.
- Pour the filling into the prepared crust.
- Place the springform pan in a larger baking pan. Pour enough hot water into the larger pan to come halfway up the sides of the springform pan (this creates a water bath for even baking).
- Bake for 65-75 minutes, or until the cheesecake is set around the edges and the center is just slightly jiggly. The center may crack slightly; this is normal.
- Turn off the oven and leave the cheesecake in the oven with the door slightly ajar for 1 hour. This prevents cracking.
- Remove the cheesecake from the oven and let it cool completely on a wire rack.
- Once cooled, refrigerate uncovered for at least 6 hours, or preferably overnight.
- Carefully run a thin knife around the edges of the cheesecake to loosen it from the pan.
- Remove the sides of the springform pan.
- Garnish with pecan halves (optional) and serve plain or with a dollop of whipped cream and a splash of whiskey (optional).
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
101g
Fat
75g
Carbs
14g
