Ginger Pumpkin Cheesecake Recipes

PUMPKIN GINGERSNAP CHEESECAKE

Steps:

• Preheat oven to 350 degrees F. Butter an 8-inch springform pan.
• In a medium bowl, stir together crumbs, butter, sugar, stevia, and cinnamon until combined. Reserve 1/2 cup of crumb mixture. Press remaining mixture firmly and evenly over the bottom and up the sides of prepared pan.
• Scatter reserved crumbs onto a small baking sheet. Bake crust and crumbs on baking sheet until crust is set and crumbs are browned, about 15 minutes. Let cool completely.
• In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese until very smooth. Scrape down sides of bowl and add brown sugar, stevia, cinnamon, cloves, ginger, and nutmeg. Beat, scraping down sides of bowl, until smooth and combined. Beat in eggs one at a time, scraping sides of bowl after each addition. Add pumpkin and beat just until smooth and homogenous.
• Scrape mixture onto the baked crust, smooth top, and set pan on a baking sheet. Bake 30 minutes, then reduce oven temperature to 325 degrees F and bake until the edges of the cheesecake are puffed but the center still looks moist and jiggles when pan is tapped, 15 to 20 minutes more.
• Transfer cheesecake to a rack to cool completely, at least 40 minutes. Refrigerate until cold, at least 6 hours or up to 24.
• Beat yogurt, stevia, and vanilla together in a medium bowl until smooth. Spread over chilled cheesecake. Sprinkle reserved toasted gingersnap crumbs on top of cheesecake and serve.

PUMPKIN CHEESECAKE WITH GINGERSNAP CRUST AND CARAMEL SAUCE

Steps:

• Preheat the oven to 325°F degrees and set a rack in the lower middle position. Wrap a 9- or 10-inch springform pan with with one large piece of heavy-duty aluminum foil, covering the underside and extending all the way to the top so there are no seams on the bottom or sides of the pan. Repeat with another sheet of foil for insurance. Spray the inside of the pan with nonstick cooking spray. Pulse the gingersnaps, sugar, and melted butter in a food processor fitted with the metal blade until finely ground. Transfer the moistened crumbs into the prepared pan and press into an even layer. Bake until fragrant and set, about 15 minutes. Cool on a wire rack while you prepare the filling.
• Set a kettle of water to boil (this will be used for the water bath). In a small, heavy saucepan, stir together the pumpkin, sugar, cinnamon, ginger, nutmeg, cloves, and salt. Over medium heat, bring the mixture to a sputter, stirring constantly. Reduce the heat to medium-low and cook, stirring constantly, for 5 minutes, until thick, bronzed and shiny. Scrape the mixture into a large food processor fitted with the metal blade and process for 1 minute with the feed tube open.
• With the motor running, add the cold cream. Add the cream cheese (cut into chunks) and process for about 30 seconds, scraping the sides if necessary, or until smoothly incorporated. Add the eggs and process for about 5 seconds or just until incorporated (do not overmix!).
• Set the cake pan in a large roasting pan. Pour the batter into the cooled crust, and then pour enough boiling water into the large roasting pan to come about halfway up side of the cake pan. Bake until the cake is just set, 1½ to 1¾ hours. A properly cooked cheesecake will jiggle a bit when you nudge the pan, but if the center seems at all liquidy, it's not done. CAREFULLY remove the roasting pan from the oven and set on a wire rack. Run a sharp paring knife around the edges to loosen the cake from the sides of the pan. Cool until the water is just warm, about 45 minutes. Remove the springform pan from the water bath, discard the foil and set on a wire rack. Continue to cool at room temperature until barely warm, about 3 hours. Cover with plastic wrap and refrigerate until chilled, at least 4 hours or overnight.
• Stir the sugar, corn syrup, water and lemon juice together in a 2-cup microwave-safe measuring cup or medium glass bowl. Microwave until the caramel is pale yellow, or just barely starting to take on some color, 4-8 minutes (depending on the strength of your microwave). It's fine to stop and open the microwave to check often; just don't let it get too dark or it will burn. Let the caramel sit for 5 minutes -- it will gradually turn a rich amber color. (If after five minutes, it's not dark enough, place it back in the microwave for thirty seconds or so, then let it darken again. If it gets too dark, start over.)
• In the meantime, heat the cream in the microwave until hot. Once the caramel reaches the right color, immediately stir in the hot cream a few tablespoons at a time. It will bubble up intensely, but it won't overflow. After you've added all the cream, stir to incorporate then add the butter. Add more cream if the mixture seems too thick. Once the caramel cools, you can store it in your fridge.
• Remove the outer ring from the springform pan. Slide a thin metal spatula between the crust and pan bottom to loosen, then slide the cheesecake onto a serving platter. (Alternatively, you can keep it on the pan bottom.) If there is condensation on the top of the cheesecake, blot it gently with a flat paper towel. Let the cheesecake stand at room temperature for about 30 minutes, then cut it into wedges. Warm up the caramel sauce in the microwave (it stiffens in the fridge). If it's too thick, add more heavy cream to thin it out. Drizzle the caramel sauce over each piece of cheesecake and top with a dollop of sweetened whipped cream if desired.
• Note: You'll need a large food processor -- preferably with a 14-cup capacity -- to make the filling (you can also use an 11-cup, but you may have a bit of leakage). If you don't have one, it's fine to use a Kitchenaid Mixer or electric beaters for the filling and a small food processor for the crust.
• Freezer-Friendly Instructions: The cheesecake can be frozen for up to 3 months. To freeze: place the cake in the freezer briefly, unwrapped, to firm it up. Then double-wrap it tightly with aluminum foil or plastic freezer wrap, or place it in heavy-duty freezer bag. Thaw in the refrigerator the night before you plan to eat it.

GINGER PUMPKIN CHEESECAKE

Steps:

• In a small bowl, combine cookie crumbs, sugar and butter. Press onto the bottom and 2 in. up the sides of greased 9-in. springform pan; set aside. Place pan on a baking sheet. Bake at 350° for 10 minutes. Cool on a wire rack., In a large bowl, beat the cream cheese, pumpkin, sugar, cottage cheese, flour, cinnamon, vanilla, salt, nutmeg and cloves until blended. Add eggs; beat on low speed just until combined. Pour into crust. , Bake at 350° for 60-70 minutes or until center is almost set. Combine the sour cream, marmalade and vanilla; carefully spread over cheesecake. Bake 10 minutes longer. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer., Refrigerate overnight. Remove sides of pan. If desired, top with candied orange slices. Refrigerate leftovers.

PUMPKIN GINGER CHEESECAKE PIE

Steps:

• Make gingersnap crumb crust and reserve.
• Put oven rack in middle position and preheat oven to 350°F.
• Pulse sugar and ginger in a food processor until ginger is finely chopped, then add cream cheese and pulse until smooth. Add eggs, milk, flour, nutmeg, and salt and pulse until just combined.
• Reserve 2/3 cup cream cheese mixture in a glass measure. Whisk together remaining 1 1/3 cups cream cheese mixture and pumpkin in a large bowl until combined.
• Pour pumpkin mixture into gingersnap crumb crust. Stir reserved cream cheese mixture (in glass measure) and drizzle decoratively over top of pumpkin mixture, then, if desired, swirl with back of a spoon. Put pie on a baking sheet and bake until center is just set, 35 to 45 minutes. Transfer to a rack and cool to room temperature, about 2 hours, then chill, loosely covered with foil, at least 4 hours. If necessary, very gently blot any moisture from surface with paper towels before serving.

THE VERY BEST PUMPKIN CHEESECAKE WITH GINGERSNAP CRUST

Steps:

• Preheat oven to 350 degrees.
• In a large bowl, mix together the cookie crumbs, sugar, butter and salt until clumps begin to form.
• Press the crumb mixture into a springform pan firmly and evenly across the bottom and halfway up the sides.
• Transfer the crust to the oven and bake until set, approximately 10 minutes.
• Transfer pan to a wire rack and cool completely. Wrap the bottom and sides of the pan with foil.
• Reduce the oven to 325 degrees.
• Add the cream cheese to a large bowl and beat with an electric mixer until fluffy, approximately 2-3 minutes.
• Beat in the sugar, vanilla, pumpkin puree and pumpkin pie spice scraping down the sides of the bowl, as needed.
• Add the eggs to the cream cheese mixture one at a time, beating well after each addition.
• Pour the filling into the crust and set in a deep baking pan.
• Transfer the baking pan to the oven and fill with water. Bake for 60-65 minutes or until set but still wobbly in the center.
• Remove the cheesecake from the oven and cool on a wire rack. Transfer to the refrigerator and chill for 8 hours or overnight.

PUMPKIN CHEESECAKE

Steps:

• Put the pumpkin puree in a 2-quart saucepan over medium heat and bring to a simmer. CookThe puree is cooked to evaporate some of the moisture and concentrate the sugars., stirring occasionally, until slightly thickened, 2 to 3 minutes. Remove from heat and add the ginger, nutmeg, and dark brown sugar. Set aside to cool to room temperature, approximately 1 hour.
• Heat oven to 300°F.
• Cut a parchment paper circle and a long strip to fit the bottom and sides of a 9-by-3-inch cake pan. Brush the bottom and sides of the pan with melted butter. Adhere the parchment pieces to the bottom and sides of the pan.
• Prepare the crust by placing the ginger cookies, dark brown sugar, and salt into the bowl of a food processor and process into a fine crumb, 1 to 2 minutes.
• With the food processor running, drizzle in the melted butter. Once all the butter has been added, stop the food processor and pulse until the butter is well-incorporated, 3 to 4 pulses.
• Press the crust mixture into the bottom of the parchment-lined pan using a weighted glass. Bake for 15 minutes. Then cool for at least 10 minutes on a cooling rack.
• Combine the eggs and vanilla in a small mixing bowl. Bring two quarts of water to a boil in an electric kettle.
• Beat the cream cheese in a stand mixer with the paddle attachment for 10 seconds on low speed. Add the prepared pumpkin mixture and mix on low for 30 seconds. Stop and scrape down the sides of the bowl. Turn the mixer up to medium, and beat until the mixture is lump free, 1 to 2 minutes.
• With the mixer still on medium speed, slowly pour in half of the egg mixture. Stop and scrape down the sides of the bowl. Add the rest of the egg mixture and mix until completely combined. Pour the filling into the cooled crust.
• Line a roasting pan with a kitchen towel. Place the cheesecake to one side of the roasting pan and pour the boiling water in on the other side. Center the cheesecake in the roasting pan and bake for 2 hours. Turn the oven off and open the door for 1 minute. Close the door for 30 minutes.
• Remove the cheesecake from the water bath and place in the refrigerator for 6 hours to completely cool before serving. Do not attempt to remove the water bath with the cheesecake in it from the oven, unless you like water in your cheesecake.
• When ready to serve, place the entire cake pan into a hot water bath for about 15 seconds. Run a small offset spatula around the cheesecake to free the parchment and remove it. Place a piece of wax paper atop the cake and invert a large plate or the bottom of a spring-form pan on top of it. Flip the whole cheesecake over and remove the cake pan. Remove the parchment paper and place a cardboard cake circle or large plate on the bottom of the cake. Flip the whole thing over again and remove the wax paper.
• To slice, place your knife (the longest and thinnest blade you've got) into a hot water bath and wipe dry each time you make a pass through the cake. Cut into 12 slices.
• Store in the fridge, covered, for up to 1 week.

PUMPKIN CHEESECAKE IN A GINGERSNAP CRUST

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 9 inch springform pan.
• Using a fork, combine gingersnaps, hazelnuts, 3 tablespoons brown sugar and melted butter. Press mixture onto the bottom and two inches up the sides of the pan to form the crust.
• With an electric mixer, beat cream cheese and brown sugar until light and fluffy. Stir in the pumpkin. Mix in the cream, maple syrup, cinnamon, allspice and vanilla. Beat in the eggs, one at a time, mixing until smooth.
• Pour batter into prepared crust. Bake in the preheated oven for 90 minutes, or until center of cheesecake is set. Allow to cool in pan for 30 minutes, then refrigerate overnight.

PUMPKIN CHEESECAKE

Steps:

• Preheat oven to 350 degrees F.

CARAMEL PUMPKIN GINGERSNAP CHEESECAKE

Steps:

• In a food processor (or large Ziploc bag), crush gingersnaps. Add chopped pecans, melted butter, brown sugar, and salt, and pulse (or mix) until thoroughly combined. Press into bottom and sides of a 10-inch springform pan. Chill for 20-30 minutes.
• In a mixing bowl, beat cream cheese and sugar until light and fluffy. Add pumpkin and spices and mix again. Add eggs one at a time, mixing for 20 seconds between each addition. Add cream and mix until just combined.
• Remove crust from fridge. Pour 1/2 jar of caramel topping on crust. (This can be omitted. See note below.) Sprinkle caramel with chopped pecans. Gently pour cheesecake filling into pan. Even out the top with a flat spatula.
• Bake at 350 degrees for 1 hour 15 minutes, or until no longer soupy. Cheesecake should still be somewhat jiggly.
• Cool on counter for 30 minutes. After 30 minutes, pour the rest of the caramel topping over the top. Smooth with a flat spatula until evenly smooth. Cover and chill cheesecake for another four hours or overnight.
• When ready to serve, remove rim from pan and slice. Sprinkle each slice with extra crushed gingersnaps.

PUMPKIN GINGERSNAP CHEESECAKE WITH SALTED CARAMEL SAUCE

Steps:

• For the pumpkin gingersnap cheesecake: In a food processor or blender, grind the gingersnaps until fine. Pour into a bowl and stir in the pecans, melted butter, brown sugar and salt. Press into the bottom and sides of a 10-inch springform pan and refrigerate for 30 minutes.
• Preheat the oven to 350 degrees F.
• To make the filling, beat the cream cheese in a stand mixer until soft, scraping the sides once. Mix in the pumpkin, scraping the sides once or twice. Add the eggs 1 at a time, allowing them to mix in, then add the sour cream and mix. With the mixer on low, add the granulated sugar, cinnamon, vanilla and nutmeg. Thoroughly scrape the bowl and mix to ensure everything is smooth and mixed in.
• Pour the filling into the pan, smoothing the top. Set the pan on a baking sheet and bake until the filling is no longer soupy but still slightly jiggly, about 50 minutes. Turn off the oven, open the door just a hair and let the cheesecake sit in the oven for 15 more minutes. Remove from the oven and allow it to cool for 30 minutes, then cover it with plastic wrap and put it in the fridge to chill for at least 4 hours or overnight.
• For the salted caramel sauce: Mix the brown sugar, heavy cream, butter, vanilla and salt in a medium saucepan over medium-low to medium heat. Cook, while whisking gently, until thickened, 5 to 7 minutes. Let cool, then refrigerate until needed. Serve warm or at room temperature.
• Slice the cheesecake and top with the salted caramel sauce, whipped cream and chopped pecans.

PUMPKIN GINGER CHEESECAKE

Steps:

• Directions: Preheat oven to 325F or 300F convection oven To make crust: Place the butter in a small saucepan over moderate heat. Mix the graham cracker crumbs, gingersnaps,brown sugar and cinnamon in medium bowl. Add the melted butter and mix together with fork. Line bottom and side of one 10" springform pan with parchment or wax paper. Spray with nonstick pan spray. Press the crumb mixture into the bottom. Filling: Pour the heavy cream into a medium bowl and beat just until soft peaks form. Refrigerate. Beat the cream cheese (in a large bowl) with an electric mixer until fluffy. Gradually add the sugar, beating well. Add the eggs one at at time, and beat the mixture until pluffy and pale. Stir in the pumpkin, cinnamon, ginger, and cloves. Remove the whipped cream from the refrigerator and whisk lightly to reblend. Using a spatula or flat spoon, fold the whipped cream into the cheese-pumpkin mixture. Pour the mixture into the prepared crust. Wrap one continuous sheet of aluminum foil around springform pan and press firmly. Put the wrapped pan in a baking pan and fill with hot water halfway up the springform pan. Bake for 60-70 minutes. Cool the cheesecake to room temperature. Remove the sides of the springform pan. Cool cheesecake to room temperature, then refrigerate at least 3 hours to chill thoroughly. Just before serving, place the pecan halves on top of the cheesecake, in a ring around the edges, to garnish.