Ingredients for Deluxe Pumpkin Cheesecake With Gingersnap Crust
- Gingersnap Cookie
- Pecans
- 6 tablespoons (3 ounces) melted butter
- Two (8 ounce) packages cream cheese, softened
- 1 cup granulated sugar
- 2 tablespoons cornstarch
- 4 large eggs
- 1 teaspoon vanilla extract
- Canned Pumpkin
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
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How to Make Deluxe Pumpkin Cheesecake With Gingersnap Crust
- Preheat oven to 350°F (175°C).
- Grease a 9-inch springform pan. Wrap the outside bottom of the pan with two layers of foil, shiny side out, extending about 2 inches up the sides.
- In a medium bowl, combine gingersnap crumbs (see ingredient list) and melted butter. Press firmly into the bottom of the prepared pan.
- Place the pan on a baking sheet.
- Bake for 8-10 minutes. Cool completely in the pan; set aside.
- In a large bowl, beat one (8 ounce) package of cream cheese with ½ cup of sugar and 2 tablespoons of cornstarch until smooth.
- Beat in the remaining cream cheese (8 ounces), one package at a time, then add the remaining ½ cup of sugar.
- Add 2 large eggs one at a time, beating well after each addition. Stir in 1 teaspoon of vanilla extract, then add the remaining 2 eggs, beating until well combined.
- In a medium bowl, combine 2 cups of the cream cheese mixture with 1 (15 ounce) can of pumpkin puree, 1 teaspoon of ground cinnamon, and ½ teaspoon of ground nutmeg.
- Remove ¾ cup of the pumpkin filling and set aside.
- Pour the remaining pumpkin filling into the prepared crust.
- Gently pour the remaining cream cheese filling over the pumpkin filling.
- Drop spoonfuls of the reserved pumpkin filling over the cream cheese filling. Lightly swirl with a knife to create a marbled effect.
- Place the springform pan in a larger baking pan. Add 1 inch of hot water to the larger pan (water bath).
- Bake for 55-65 minutes, or until the cheesecake is set around the edges but the center is still slightly jiggly.
- Remove the cheesecake from the water bath and let cool on a wire rack for 10 minutes.
- Run a knife around the edges to loosen the cheesecake from the pan.
- Cool completely at room temperature for at least 1 hour.
- Refrigerate overnight.
- Before serving, garnish with chocolate or caramel sauce, whipped cream, and a sprinkle of gingersnap crumbs (optional).
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
113g
Fat
89g
Carbs
10g
