Be sure to check the Recipe Notes, below, for guidance on storage & freezing. This helps encourage the cheesecake to relax while cooling without cracking. Not that I’m complaining. The temperature measured 1" from the side of the cake will read 170°F. The cake is ready when the center 2" of the cake is still a bit wobbly. Remove the cheesecake from the oven. Let the cheesecake rest in the springform pan for a further 1 hour. Pour the mixture into the prepared pan/crust and bake for 50 to 60 minutes. From 45 to 75 degrees all in 2 days, however, I was still in the mood to make a pumpkin cheesecake with gingersnap crust. Cool in pan on rack Chill uncov- ered until cold, at least 6 hours. Using a fork, combine gingersnaps, hazelnuts, 3 tablespoons brown sugar and melted butter. Add the vanilla and pumpkin and mix to combine. Remove the crust from the oven, and reduce the oven temperature to 300°F. Coming together as a family is always easy when it surrounds holiday meals. A water bath is necessary to provide the moisture a cheesecakes to keep from cracking. How to Make a Pumpkin Cheesecake with Gingersnap Crust. Remove from the oven and set on a rack to cool. Add the eggs one at time, mixing well after each egg is added. Mix just until well blended. Now, add the bright flavor of gingersnaps and you've got yourself a holiday dessert destined to become a family classic. Serving Pumpkin Cheesecake with Gingersnap Crust: With your pumpkin cheesecake … King Arthur Baking Company, Inc. All rights reserved. Your email address will not be published. Do not loosen the sides of the pan. This Pumpkin Cheesecake takes the cake! Crust: Preheat oven to 350 degrees. I asked my followers on Facebook what kind of pies they make besides pumpkin and pecan and overwhelmingly people mentioned 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. These Swirled Pumpkin Pie Cheesecake Bars with a Gingersnap Crust are rich, creamy and filled with warm pumpkin pie spices! A super creamy and smooth pumpkin cheesecake filling slathered on top of a crunchy and spiced gingersnap crust. It’s simple to make your own; see how it’s done. Press into the bottom of the springform pan, and at least 1" up the sides of the pan. Bake the crust for 8 minutes. Bake crust until golden, 10 to 12 minutes. Using a sharp knife, run the blade carefully along the edge of the springform pan to help ensure the sides of the cheesecake do not stick to walls of the springform pan. The tighter it’s packed, the less likely it will fall apart when cutting the … Discard the water from the roasting pan. This pumpkin cheesecake with gingersnap crust is incredibly make-ahead friendly. Pour into a 9-inch or 10-inch springform pan and pack in very tightly. Bake cheesecake until center is set and edges begin to crack, about 1 hour 5 minutes. Lightly grease a 10" round springform pan. Lightly spray the springform pan with nonstick spray. Add the sugar, flour and spices and mix for an additional 2 to 3 minutes. Preheat oven to 325°. Add the eggs one at time, mixing well after each egg is added. baked right into the creamy filling, you may never make another pumpkin pie again. Press the cookie crumb mixture into the bottom and half way up the sides of the springform pan. For the crust, combine cookie crumbs, oil, 1/2 tablespoon stevia, sugar and cinnamon. Stir in the sour cream by hand. It’s been weirdly warm around here lately. In a food processor (or large Ziploc bag), crush gingersnaps. Stir in the sour cream by hand. Easy when it ’ s simple to make a pumpkin cheesecake with gingersnap crust on a cool Autumn day you! This recipe from my friend Kelsey 's book - pumpkin cheesecake with a of... Additional 2 to 3 minutes on top of a 10-inch springform pan the pumpkin... 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