Pumpkin Cheesecake With Gingersnap Pecan Crust Recipes

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PUMPKIN CHEESECAKE IN A GINGERSNAP CRUST



Pumpkin Cheesecake in a Gingersnap Crust image

Pumpkin cheesecake with ginger snap crust - an old classic recipe.

Provided by Shelley

Categories     Fruits and Vegetables     Vegetables     Squash

Time 10h

Yield 8

Number Of Ingredients 13

1 ½ cups gingersnap cookie crumbs
¾ cup ground hazelnuts
3 tablespoons brown sugar
6 tablespoons unsalted butter, melted
3 (8 ounce) packages cream cheese, softened
1 cup brown sugar
1 ½ cups canned solid pack pumpkin
½ cup heavy cream
⅓ cup maple syrup
1 tablespoon vanilla extract
¾ teaspoon ground cinnamon
½ teaspoon ground allspice
4 eggs

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.

Nutrition Facts : Calories 793 calories, Carbohydrate 62 g, Cholesterol 228.7 mg, Fat 56.7 g, Fiber 3.6 g, Protein 13.3 g, SaturatedFat 29.4 g, Sodium 366 mg, Sugar 48.2 g

VEGAN PUMPKIN CHEESECAKE WITH GINGERSNAP PECAN CRUST



Vegan Pumpkin Cheesecake with Gingersnap Pecan Crust image

It takes a side-by-side comparison to prove that this cheesecake is vegan! It has a wonderful pumpkin flavor and a delightful texture. Your non-vegan guests will never suspect that it is dairy free!

Provided by SarahRosenkrantz

Categories     Fruits and Vegetables     Vegetables     Squash

Time 7h40m

Yield 8

Number Of Ingredients 14

1 cup finely chopped pecans
1 cup crushed vegan gingersnap cookies
3 tablespoons margarine, melted
1 pound non-dairy cream cheese
1 (15 ounce) can pumpkin puree
1 cup white sugar
½ (12 ounce) package silken tofu, drained
3 tablespoons unbleached all-purpose flour
1 ½ teaspoons ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground ginger
¼ teaspoon ground cloves
¼ teaspoon baking soda
⅛ teaspoon salt, or to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place gingersnaps and pecans in a food processor; blend into fine crumbs. Pour in margarine gradually, pulsing until crumbs are well combined. Cover the bottom of a 9-inch springform pan with about 1/2 inch of the crumbs. Pack down crumbs to form a crust.
  • Place cream cheese, pumpkin, sugar, tofu, flour, cinnamon, nutmeg, ginger, cloves, baking soda, and salt in a food processor. Puree until very smooth. Pour into the crust.
  • Bake in the preheated oven until cheesecake is set but still jiggles in the middle when gently tapped, 50 to 55 minutes. Let cool for 30 minutes. Cover and refrigerate to let flavors mingle, 6 hours to overnight.

Nutrition Facts : Calories 451.2 calories, Carbohydrate 47.2 g, Fat 27.5 g, Fiber 3.8 g, Protein 6.5 g, SaturatedFat 5.6 g, Sodium 520.6 mg, Sugar 27.7 g

PUMPKIN GINGERSNAP CHEESECAKE WITH SALTED CARAMEL SAUCE



Pumpkin Gingersnap Cheesecake with Salted Caramel Sauce image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 6h45m

Yield 10 to 12 servings

Number Of Ingredients 20

12 ounces gingersnaps
1/2 cup pecans, finely chopped
6 tablespoons salted butter, melted
2 tablespoons packed brown sugar
Dash of kosher salt
Three 8-ounce packages cream cheese, softened
One 15-ounce can pumpkin puree
3 large eggs, at room temperature
1/4 cup sour cream, at room temperature
1 1/2 cups granulated sugar
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1/2 teaspoon ground nutmeg
1 cup packed brown sugar
1/2 cup heavy cream
4 tablespoons (1/2 stick) salted butter
1 teaspoon vanilla extract
1 teaspoon kosher salt
Whipped cream, for serving
Chopped pecans, for serving

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.

SLOW-COOKER PUMPKIN CHEESECAKE WITH GINGERSNAP CRUST



Slow-Cooker Pumpkin Cheesecake with Gingersnap Crust image

Cooking this cheesecake low and slow makes it extra smooth and creamy.

Provided by Food Network Kitchen

Categories     dessert

Time 9h10m

Yield 8 to 12 servings

Number Of Ingredients 10

24 gingersnap cookies
1/4 cup plus 1 tablespoon unsalted butter, melted
Kosher salt
1 pound cream cheese, at room temperature
1 cup lightly-packed light brown sugar
3/4 cup pumpkin puree
1/4 cup sour cream
2 teaspoons vanilla extract
1 teaspoon pumpkin pie spice
3 large eggs, at room temperature

Steps:

  • Loosely roll a large piece of foil (about 20 inches long) into a 1-inch cylinder. Form a ring with the foil measuring about 7 inches in diameter. Fill a 6- to 7-quart slow cooker with 1/2 inch of water and place the foil ring in the bottom.
  • For the crust:
  • Add the gingersnaps to a food processor and process until crumbs form. Add 1/4 cup of the melted butter and a pinch of salt and pulse to combine. You want the mixture to look like wet sand. Brush an 8-inch springform pan with the remaining melted butter. Press the crumb mixture into the bottom and halfway up the sides of the pan.
  • For the filling:
  • Wipe out the food processor, add the cream cheese and brown sugar and pulse until smooth. Scrape down the sides, add the pumpkin puree, sour cream, vanilla extract and pumpkin pie spice and pulse until thoroughly combined. Add the eggs, pulsing until smooth and uniform. Pour into the crust.
  • Gently place the cheesecake on the foil ring in the slow cooker. Place a few layers of paper towels under the lid and cook on low heat for 4 hours. Allow the cake to cool in the slow cooker, about 2 hours.
  • Remove the cheesecake, cover with plastic wrap and refrigerate until well chilled, at least 3 hours and up to 3 days. Before serving, run a small knife around the edge of the cheesecake and remove the outer ring.

PUMPKIN CHEESECAKE WITH GLUTEN FREE GINGERSNAP CRUST



Pumpkin Cheesecake With Gluten Free Gingersnap Crust image

Everybody loved this when I made it for my sister with celiac disease for Thanksgiving; from the November 2003 issue of "Bon Appetit." Note that prep time below includes chilling time.

Provided by NeuroDoc

Categories     Cheesecake

Time 7h40m

Yield 12 serving(s)

Number Of Ingredients 12

1 1/2 cups gingersnap crumbs, from Midel brand gluten free gingersnaps
5 tablespoons unsalted butter, melted
1 tablespoon sugar
3 (8 ounce) packages cream cheese, room temperature
1 cup sugar
1 cup canned pumpkin puree
3 large eggs
1 teaspoon vanilla extract (not imitation vanilla)
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon ground allspice
pecan halves, for garnishing

Steps:

  • FOR CRUST: Preheat oven to 350 degrees F. Wrap outside of a 9-inch diameter springform pan with foil to catch drips. Place Midel brand gingershaps into a 1-gallon plastic freezer bag and crush with a rolling pin. Measure out the 1 1/2 cups and combine them with the butter and sugar in a bowl. Press mixture into bottom and about 2 inches up the sides of the springorm pan. Bake crust about 5 minutes until slightly darkened. Set aside. Maintain oven temperature.
  • FOR FILLING: Blend the room temperature cream cheese and sugar in a food pocessor or heavy duty mixer until smooth. Add pumpkin, eggs, vanilla, and spices. Mix or Process until very smooth, scraping down the sides of the bowl for a nice homogenous mixture. Pour the filling into the crust.
  • Bake cheesecake until the center is set (doesn't slosh around AT ALL in the middle when the pan is wiggled) and edges begin to crack, about 1 hour and 5 minutes. Cool in the springormpan on a rack. Chill uncovered until cold, at least 6 hours. (Can be made a day ahead, cover and keep it chilled, but don't make it any more than a day in advance.).
  • Run a knife around between the crust and side pan sides; remove sides. Arrange pecans decoratively on cake.
  • Great served plain or with a dollop of real whipped cream spiked with whiskey.

Nutrition Facts : Calories 445.2, Fat 28.2, SaturatedFat 15.1, Cholesterol 121.7, Sodium 359.5, Carbohydrate 42.7, Fiber 0.7, Sugar 25.4, Protein 6.7

PUMPKIN CHEESECAKE WITH GINGERSNAP CRUST



Pumpkin Cheesecake With Gingersnap Crust image

Make and share this Pumpkin Cheesecake With Gingersnap Crust recipe from Food.com.

Provided by Strawberry Bookworm

Categories     Cheesecake

Time 14h45m

Yield 16 serving(s)

Number Of Ingredients 13

4 tablespoons melted butter
2 cups gingersnap crumbs (I like to use Trader Joe's triple gingersnaps)
12 ounces cream cheese
3/4 cup sugar
3/4 cup firmly packed brown sugar
5 eggs, at room temperature
15 ounces pumpkin puree (1 can)
3/4 cup heavy cream
2 teaspoons cinnamon
1 teaspoon allspice
2 cups heavy cream
2 teaspoons sugar
2 teaspoons vanilla

Steps:

  • Preheat oven to 325.
  • Begin by crumbling cookies in a food processor. Then combine with melted butter. Press the mixture into the bottom of a 9-inch springform pan. Place the pan on a cookie sheet to catch drips and bake for 10-12 minute Remove from the oven and cool on a wire rack.
  • Beat the cream cheese in an electric mixer on low until the cream cheese is very smooth.
  • Gradually add the sugars.
  • Add the eggs, one at a time.
  • Add the pumpkin puree and mix until just combined. Make sure to scape down the mixing bowl a couple of time during the process to ensure there are no lumps stuck to the bowl and the batter is very smooth.
  • Stir in heavy cream, cinnamon, and allspice.
  • Pour the batter into the prepared pan and set the pan back on the baking sheet. Bake until the edges are set and the center moves only slightly when the pan is shaken. Baking time may vary a little, start checking it after 1 hour. When it's done baking, turn off the oven and prop the door open with a wooden spoon and allow the cake to cool there for another hour.
  • Chill for at least 12 hours, can be made up to 2 days in advance.
  • Make the topping by whipping the heavy cream, sugar, and vanilla until you have stiff peaks. Apply topping shortly before serving and enjoy!

Nutrition Facts : Calories 468.4, Fat 29.8, SaturatedFat 17.1, Cholesterol 153.2, Sodium 310.7, Carbohydrate 45.7, Fiber 0.9, Sugar 26.1, Protein 6.3

PUMPKIN-PECAN CHEESECAKE



Pumpkin-Pecan Cheesecake image

Categories     Cake     Cheese     Nut     Dessert     Bake     Thanksgiving     Cream Cheese     Pecan     Pumpkin     Fall     Chill     Party     Bon Appétit

Yield Serves 12

Number Of Ingredients 18

For praline
1/2 cup (packed) golden brown sugar
3 tablespoons unsalted butter
3/4 cup coarsely chopped pecans
For crust
2 cups gingersnap cookie crumbs (about 9 ounces)
1 teaspoon ground cinnamon
1/4 cup (1/2 stick) unsalted butter, melted
For filling
4 8-ounce packages cream cheese, room temperature
1 1/2 cups sugar
3 tablespoons all purpose flour
1 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
4 large eggs
1 15-ounce can solid pack pumpkin
3 tablespoons bourbon
2 teaspoons vanilla extract

Steps:

  • Make praline:
  • Preheat oven to 325°F. Line baking sheet with foil. Stir sugar and butter in heavy medium saucepan over medium heat until sugar melts and mixture comes to boil; boil 1 minute without stirring. Mix in pecans. Spread mixture on prepared baking sheet. Bake until sugar syrup bubbles vigorously, about 8 minutes. Cool praline completely. Break into pieces. (Can be made 1 day ahead. Store airtight.)
  • Make crust:
  • Preheat oven to 325°F. Stir cookie crumbs and cinnamon in medium bowl to blend. Add butter; stir until crumbs are moistened. Press onto bottom and 1 inch up sides of 9-inch-diameter springform pan with 2 3/4-inch-high sides. Bake crust until set, about 8 minutes. Cool. Double-wrap outside of pan with heavy-duty foil. Place in large roasting pan.
  • Make filling:
  • Using electric mixer, beat cream cheese and sugar in large bowl until smooth. Beat in flour and spices. Beat in eggs 1 at a time. Beat in pumpkin, bourbon and vanilla. Transfer to crust.
  • Pour enough hot water into roasting pan to reach 1 inch up sides of springform pan. Bake cake in water bath until center is just set, adding more water to roasting pan as needed, about 1 hour 45 minutes. Remove cheesecake from water. Cool in pan on rack. Remove foil. Run small sharp knife between cake and pan sides. Chill until cold; then cover and chill overnight.
  • Release pan sides. Place cake on platter. Sprinkle praline over, leaving 1-inch plain border at edge. Cut cake into wedges.

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From spicesinc.com


PUMPKIN CHEESECAKE BARS WITH GINGERSNAP CRUST - CREME DE LA …
2015-09-30 Bake for 10 minutes. While crust is baking, prepare the cheesecake layer. Mix together egg and sugar until light and foamy. Add cream cheese, pumpkin, pumpkin pie spice, and vanilla and mix until smooth. Pour over baked crust. Return pan to oven for 25-30 minutes until cheesecake layer is set. Allow to cool on a cooling rack for 10-25 minutes ...
From lecremedelacrumb.com


PUMPKIN CHEESECAKE WITH GINGERSNAP CRUST RECIPE - RECIPETIPS.COM
Mix gingersnap crumbs and butter in medium bowl; press firmly onto bottom and 1 inch up side of 9-inch springform pan. Place in freezer until ready to use. Place in freezer until ready to use. Beat cream cheese and sugar in large bowl with electric mixer on medium speed until well blended.
From recipetips.com


BEST CARAMEL PUMPKIN GINGERSNAP CHEESECAKE RECIPE - HOW TO …
2021-10-18 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.
From thepioneerwoman.com


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