cakes · desserts · previous posts · recipes

pumpkin-gingersnap cheesecake

1 3/4 C gingersnap crumbs  •  1 C sugar  •  6 T unsalted butter, melted
3 (8 oz) pkgs cream cheese, room temp  •  3 eggs, room temp
1 C pumpkin puree  •  1/2 C sour cream  •  2 tsp pure vanilla extract
1 1/2 tsp pumpkin pie spice  •  1 1/2 T flour

When is someone going to invent smell-a-vision? Seriously, I wish you were here to taste and smell this fragrant dessert. Thanks to Rachel Rays, Everyday magazine this festive spin on the traditional pumpkin pie adds another reason to be grateful this Thanksgiving season. The nutty flavors of nutmeg, cinnamon and clove combined with the creamy pumpkin and crunchy gingersnap makes this dessert a delightful addition to your holiday spread this year.

Preheat oven to 350 degrees F.

Prep: Grease an 8-inch springform pan. In a medium bowl, stir together the gingersnap crumbs, 1/4 cup sugar and the butter. Press the mixture over the bottom and about 1 inch up the sides of the prepared pan. Bake the crust until set, about 10 minutes. Transfer to a rack to cool completely. Increase the oven temperature to 425°.
Meanwhile, using an electric mixer, beat the cream cheese and remaining 3/4 cup sugar on medium-high speed until light and fluffy, about 2 minutes. Scrape down the bowl. Beat in the eggs 1 at a time, beating well after each addition. Add the pumpkin puree, sour cream, vanilla and pumpkin pie spice; beat until combined. Sprinkle the flour over the mixture and beat on low speed until just combined.
Place the springform pan on a baking sheet and pour the filling into the shell. Bake for 15 minutes. Lower the oven temperature to 250° and bake for 1 hour longer. Turn off the oven and let the cheesecake cool in the oven with the door ajar for 2 1/2 hours. Transfer to a rack and let cool to room temperature. Refrigerate uncovered until thoroughly chilled, at least 10 hours or up to 2 days.
Remove the side of the pan and let sit at room temperature for an hour. Serve the cheesecake slightly chilled or at room temperature.
Recipe found in Rachel Ray’s, Everyday magazine, November, 2011 edition

Serves 8-10

notes:  Top this dessert with a dollop of homemade whipping cream, drizzle caramel sauce and finish it all off with some gingersnap crumbles.

buy now: Springform Baking Pan from Williams Sonoma, smaller mixing bowl used a serving dish and pictured above.

… there are so many things to be thankful for this holiday season, I hope that today we are all able to realize those blessings and not take them for granted.

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