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