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Pumpkin Cheesecake with Gingersnap Crust
Recipe

20 INGREDIENTS • 18 STEPS • 10HRS 20MINS

Pumpkin Cheesecake with Gingersnap Crust

5.0
1 rating
This recipe for pumpkin cheese features both gingersnap crust and caramel sauce! The caramel sauce is a little extra work but the result is oh so good!
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Pumpkin Cheesecake with Gingersnap Crust
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Once Upon A Chef
The recipes on this site reflect my life: as a mom, I need meals the whole family will enjoy but the chef in me needs to eat too!
http://www.onceuponachef.com/
This recipe for pumpkin cheese features both gingersnap crust and caramel sauce! The caramel sauce is a little extra work but the result is oh so good!
10HRS 20MINS
Total Time
$2.53
Cost Per Serving
Ingredients
Servings
12
us / metric
Crust
Ginger Snap Cookies
2 cups
Ginger Snap Cookies
or 1 1/2 cups finely ground gingersnap crumbs
Unsalted Butter
4 Tbsp
Nonstick Cooking Spray
as needed
Nonstick Cooking Spray
Filling
Granulated Sugar
1 1/3 cups
Ground Cinnamon
1 tsp
Ground Cinnamon
Ground Ginger
as needed
Ground Nutmeg
as needed
Ground Nutmeg
Ground Cloves
as needed
Ground Cloves
Salt
as needed
Heavy Cream
1 cup
Cold Heavy Cream
Cream Cheese
3 cups
Cream Cheese, roughly chopped
3 8-oz packages
Egg
5
Eggs, room temperature
Sauce
Water
2 Tbsp
Cold Water
Lemon
1
Lemon, juiced
1/8 tsp juice per 12 servings
Light Corn Syrup
2 Tbsp
Light Corn Syrup
Heavy Cream
1/2 cup
Heavy Cream
plus more if necessary
Nutrition Per Serving
VIEW ALL
Calories
599
Fat
37.2 g
Protein
4.8 g
Carbs
63.6 g
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Pumpkin Cheesecake with Gingersnap Crust
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author_avatar
Once Upon A Chef
The recipes on this site reflect my life: as a mom, I need meals the whole family will enjoy but the chef in me needs to eat too!
http://www.onceuponachef.com/
Cooking InstructionsHide images
step 1
For the crust: preheat the oven to 325 degrees F (160 degrees C). Wrap a 9-inch springform pan with aluminum foil. Spray the bottom and sides of the pan with Nonstick Cooking Spray (as needed).
step 1 For the crust: preheat the oven to 325 degrees F (160 degrees C). Wrap a 9-inch springform pan with aluminum foil. Spray the bottom and sides of the pan with Nonstick Cooking Spray (as needed).
step 2
Pulse the Ginger Snap Cookies (2 cups) crumbs and Granulated Sugar (4 Tbsp) in a food processor until finely ground. Unsalted Butter (4 Tbsp) and pulse to combine.
step 3
Dump the moistened crumbs into the prepared pan and press into an even layer.
step 3 Dump the moistened crumbs into the prepared pan and press into an even layer.
step 4
Bake the crust for about 15 minutes, until fragrant and set. Cool on a wire rack while you prepare the filling.
step 4 Bake the crust for about 15 minutes, until fragrant and set. Cool on a wire rack while you prepare the filling.
step 5
For the filling, bring about 4 quarts of water to a simmer in a tea kettle. In a small saucepan, stir together the Canned Pumpkin Purée (1 can), Granulated Sugar (1 1/3 cups), Ground Cinnamon (1 tsp), Ground Ginger (as needed), Ground Nutmeg (as needed), Ground Cloves (as needed), and Salt (as needed).
step 5 For the filling, bring about 4 quarts of water to a simmer in a tea kettle. In a small saucepan, stir together the Canned Pumpkin Purée (1 can), Granulated Sugar (1 1/3 cups), Ground Cinnamon (1 tsp), Ground Ginger (as needed), Ground Nutmeg (as needed), Ground Cloves (as needed), and Salt (as needed).
step 6
Bring the mixture to a sputter over medium-low heat, stirring constantly. Reduce the heat to medium-low and cook for 5 minutes, continuing to stir, until it becomes thick, bronzed and shiny.
step 6 Bring the mixture to a sputter over medium-low heat, stirring constantly. Reduce the heat to medium-low and cook for 5 minutes, continuing to stir, until it becomes thick, bronzed and shiny.
step 7
Scrap the mixture into a large food processor and process for 1 minute with the feed tube open.
step 7 Scrap the mixture into a large food processor and process for 1 minute with the feed tube open.
step 8
While still processing, add the Heavy Cream (1 cup). Add the Cream Cheese (3 cups) and process for about 30 seconds, scraping the sides if necessary.
step 8 While still processing, add the Heavy Cream (1 cup). Add the Cream Cheese (3 cups) and process for about 30 seconds, scraping the sides if necessary.
step 9
Add the Eggs (5) and process for another 5 minutes.
step 10
Set the cake pan in a large roasting pan. Pour the batter into the cooled crust, then pour enough boiling water into the large roasting pan to come about halfway up the side of the cake pan. Bake until the cake is just set, about 1 1/2 hours. If it jiggles, continue baking.
step 10 Set the cake pan in a large roasting pan. Pour the batter into the cooled crust, then pour enough boiling water into the large roasting pan to come about halfway up the side of the cake pan. Bake until the cake is just set, about 1 1/2 hours. If it jiggles, continue baking.
step 11
Carefully remove the roasting pan from the oven and set on a wire rack. Use a paring knife to loosen the cake from the sides of the pan. Cool until the water is just warm, about 45 minutes.
step 12
Remove the springform pan from the water bath, discard the foil and set cake on a wire rack. Continue to cool at room temperature until barely warm, for about 3 hours.
step 13
Cover with plastic wrap and refrigerate until chilled, for at least 4 hours or overnight. Meanwhile, make the caramel sauce.
step 13 Cover with plastic wrap and refrigerate until chilled, for at least 4 hours or overnight. Meanwhile, make the caramel sauce.
step 14
Stir the Granulated Sugar (1 cup), Light Corn Syrup (2 Tbsp), Water (2 Tbsp), and the juice from Lemon (1) together in a 2-cup microwave-safe measuring cup or glass bowl. Heat in a microwave oven until the caramel is pale yellow for about 4-8 minutes.
step 15
Let the caramel sit for about 5 minutes and it will gradually turn a rich amber color. In the meantime, heat the Heavy Cream (1/2 cup) in a microwave oven until hot.
step 15 Let the caramel sit for about 5 minutes and it will gradually turn a rich amber color. In the meantime, heat the Heavy Cream (1/2 cup) in a microwave oven until hot.
step 16
Add the heavy cream to the caramel, one tablespoon at a time. After all the cream has been added, stir to incorporate them. Then, add the Unsalted Butter (1 Tbsp) the mixture seems too thick, add more cream. Store in the refrigerator until ready to use.
step 16 Add the heavy cream to the caramel, one tablespoon at a time. After all the cream has been added, stir to incorporate them. Then, add the Unsalted Butter (1 Tbsp) the mixture seems too thick, add more cream. Store in the refrigerator until ready to use.
step 17
To serve, remove the springform pan and slide the cheesecake onto a serving platter (or you can keep it on the pan bottom). Let the cheesecake stand at room temperature for about 30 minutes.
step 17 To serve, remove the springform pan and slide the cheesecake onto a serving platter (or you can keep it on the pan bottom). Let the cheesecake stand at room temperature for about 30 minutes.
step 18
Then, cut the cheesecake into wedges. Warm up the caramel sauce in the microwave. Drizzle the caramel sauce over each piece of cheesecake and top with a dollop of sweetened whipped cream if desired.
step 18 Then, cut the cheesecake into wedges. Warm up the caramel sauce in the microwave. Drizzle the caramel sauce over each piece of cheesecake and top with a dollop of sweetened whipped cream if desired.
Tags
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American
Microwave
Shellfish-Free
Fall
Vegetarian
Dessert
Thanksgiving
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