Pumpkin Ginger Cheesecake Pie Recipes

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 PIE WITH GINGERSNAP CRUST

Steps:

• Crust: Preheat oven to 350 degrees. Pulse gingersnaps and sugar in a food processor until fine crumbs form. Add butter and pulse to combine. Press mixture evenly into bottom and up sides of a 9-inch pie dish. Freeze until firm, about 30 minutes.
• Bake crust until golden in spots, about 15 minutes. With the bottom of a measuring cup, gently flatten bottom and sides of crust. Let cool completely on a wire rack. Reduce oven temperature to 325 degrees.
• Filling: Pulse cream cheese in food processor until smooth. Add sugar and pumpkin and process until smooth, occasionally scraping down sides of bowl. Add egg and yolk, flour, salt, cinnamon, ginger, and cloves; process until incorporated.
• Pour filling into cooled shell and bake until custard is just set, about 33 minutes. Let cool completely on a wire rack, then refrigerate until cold and firm, at least 4 hours and up to overnight.
• Meringue: Combine sugar and egg whites in a heatproof mixing bowl. Set bowl over (not in) a pan of simmering water, whisking until sugar dissolves and whites are warm. Remove from heat. Beat on high speed until thick, glossy stiff peaks form, about 6 minutes.
• Transfer meringue to a pastry bag fitted with a large leaf tip (such as Ateco #115). Pipe leaves around border of chilled pie, releasing pressure to create tips. Holding a small kitchen torch at a 90-degree angle, 3 inches from surface of meringue, move flame back and forth over meringue until it starts to brown. (Or broil 6 to 8 inches from heat source, about 1 minute.) Serve immediately.

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.

PUMPKIN CHEESECAKE PIE

Steps:

• In a small bowl, combine the gingersnap crumbs and sugar. Stir in butter. Press onto the bottom and up the sides of a greased 9-in. deep-dish pie plate. Bake at 350° for 8-10 minutes or until lightly browned. , In a large bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low speed just until combined. Stir in the pumpkin, cinnamon, ginger, nutmeg and salt. , Pour into crust. Bake for 30-35 minutes or until center is almost set. , In a small bowl, combine the sour cream, sugar and vanilla. Spread over pie. Bake 5-7 minutes longer or until set. Cool on a wire rack. Cover and refrigerate for at least 4 hours. Sprinkle with cinnamon if desired.

PUMPKIN-GINGERSNAP CHEESECAKES

Steps:

• Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups. Place 1 gingersnap, flat side down, in bottom of each cup.
• In large bowl, beat cream cheese and 1 cup sugar with electric mixer on medium speed until light and fluffy. Beat in eggs, one at a time, just until blended. Add pumpkin and pumpkin pie spice; beat just until blended. Stir in chocolate chips. Pour into muffin cups, filling full.
• Bake 30 to 35 minutes or until almost firm. Cool 20 minutes. Remove from pans. Refrigerate cheesecakes in paper baking cups at least 2 hours before serving.
• Place remaining 2 gingersnaps in resealable food-storage plastic bag; seal bag and crush with rolling pin or meat mallet (or crush in food processor). In chilled small bowl, beat whipping cream and 1 tablespoon sugar with electric mixer on high speed until stiff peaks form. Remove cheesecakes from paper baking cups. Spoon 1 teaspoon whipped cream on each cheesecake. Sprinkle with gingersnap crumbs.

SLOW-COOKER PUMPKIN CHEESECAKE WITH GINGERSNAP CRUST

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 GINGER CHEESECAKE

Steps:

• Crust:.
• Put oven rack in middle position and preheat oven to 350°F Lightly butter pie plate.
• Stir together all ingredients in a bowl and press evenly on bottom and up side of pie plate. Bake until crisp, 12 to 15 minutes, then cool on a rack to room temperature, about 45 minutes.
• Filling.
• 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.

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.

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.

GINGER PUMPKIN PIE WITH PUMPKIN SEED CRUST

Steps:

• Preheat oven to 450 degrees. Spread the pumpkin seeds on a baking sheet and toast for 5 to 8 minutes, until you hear them start to pop.
• Chop 1/2 cup of the pumpkin seeds by pulsing in a food processor. Mix with the graham cracker crumbs, ground ginger and granulated sugar. Stir in the melted butter. Pat this mixture firmly into the bottom and sides of a 10-inch pie pan and refrigerate for 15 minutes.
• Bake the crust for 15 minutes and remove from oven. Reduce oven heat to 350 degrees.
• Mix the pumpkin puree, eggs, egg yolks, cream, brown sugar, cinnamon, cloves and nutmeg. Stir in the crystallized ginger and mix until smooth. Pour into the baked graham-cracker crust and bake about an hour, until the filling is set.
• Remove pie from oven and scatter remaining pumpkin seeds on top. Cool to room temperature before serving.

THE CHEESECAKE FACTORY'S PUMPKIN GINGER CHEESECAKE

Steps:

• Set oven to 350 degrees (300 degrees for convection-bake oven).
• Prepare a 10-inch springform pan.
• To make the crust; in a bowl place the melted butter with graham cracker crumbs, crushed gingersnaps, brown sugar and cinnamon; mix with a fork until combined.
• Line bottom and side with parchment paper or wax paper, then spray with nonstick spray.
• Press the mixture into the bottom of the pan.
• For the filling; pour the whipping cream into a medium bowl and beat just until soft peaks form; refrigerate until ready to use.
• In a bowl beat the cream cheese with electric mixer until fluffy; gradually add in sugar, beating well until combined.
• Add in eggs one at a time and beat the mixture until fluffy.
• Stir in pumpkin puree, ginger, cinnamon and cloves.
• Remove the whipped cream from the refrigerator and lightly whisk to reblend.
• Using a spatula or a flat spoon fold in the whipped cream into the cream cheese-pumpkin mixture.
• Pour the mixture into preapred crust.
• Wrap one continuous sheet of heavy foil around the springform pan then press firmly against the pan.
• Place the wrapped pan in a baking pan and fill with hot water to halfway up the spring form pan.
• Bake for 60-70 minutes.
• Cool the cheesecake to room temperature, the chill for at least 5 hours or until the cake is thoroughly chilled.
• Remove the sides of the springform pan.
• Just before serving place the pecan halves on top of the cheescake in a ring around the edges.