Best 4 Layered Pumpkin Pie Cheesecake With Gingersnap Crust Recipes

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Indulge in a delightful symphony of flavors with our layered pumpkin pie cheesecake, a culinary masterpiece that combines the comforting taste of pumpkin pie with the creamy richness of cheesecake, all nestled in a crisp gingersnap crust. This autumnal dessert is a feast for the senses, offering a perfect balance of sweet, tangy, and spicy notes. It's the perfect way to celebrate the fall season or simply satisfy your sweet tooth. With our easy-to-follow recipes, you'll be able to impress your friends and family with this stunning dessert that is sure to become a new favorite.

Here are our top 4 tried and tested recipes!

PUMPKIN-CHEESECAKE PIE WITH GINGERSNAP CRUST



Pumpkin-Cheesecake Pie with Gingersnap Crust image

Spicy gingersnaps stand in for the more traditional graham crackers in the crust of this Pumpkin-Cheesecake Pie, and make an excellent foil for the rich pumpkin-cream cheese filling. A border of meringue piped into leaves and bruleed with a kitchen torch takes the pie to the next level.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 6h30m

Number Of Ingredients 14

6 ounces gingersnaps (about 23), broken into small pieces
3 tablespoons sugar
4 tablespoons unsalted butter, melted
12 ounces cream cheese, room temperature
3/4 cup sugar
3/4 cup canned pumpkin puree (not pie filling)
1 large whole egg, plus 1 large egg yolk
1 tablespoon plus 1 1/2 teaspoons all-purpose flour
1/2 teaspoon coarse salt
3/4 teaspoon ground cinnamon
1/2 teaspoon ground ginger
Pinch of ground cloves
3/4 cup sugar
3 large egg whites, room temperature

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.

LAYERED PUMPKIN PIE CHEESECAKE WITH GINGERSNAP CRUST



Layered Pumpkin Pie Cheesecake with Gingersnap Crust image

Time 9h

Number Of Ingredients 16

1 3/4 cup gingersnap crumbs (about 30 small cookies)
6 tablespoons butter, melted
3 tablespoons brown sugar
3/4 cup ground pecans
2 8-oz packages cream cheese, softened
1/2 cup sugar
1 teaspoon vanilla
5 eggs, at room temperature
1 cup toffee bits
1 15-oz can pumpkin
3/4 cup whipping cream
2/3 cup sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon pumpkin pie seasoning
1/8 teaspoon salt
cool whip or sweetened whipped cream for topping

Steps:

  • To make the crust, use a food processor to crush the gingersnaps, then crush the pecans. Combine gingersnaps, pecans, brown sugar and butter in a bowl and stir well. Evenly spread and press onto the bottom and up the sides (about 1 inch up) of a 9 inch spring form pan. Heat oven to 300 degrees. In large bowl, beat cream cheese, 1/2 cup sugar and vanilla until smooth. Beat in 2 of the eggs, then stir in the toffee bits and carefully spread over crust. Clean out your bowl, or get a new one to make the pumpkin pie layer. Mix pumpkin, whipping cream, 2/3 cup sugar, cinnamon, pumpkin pie seasoning, salt and 3 remaining eggs just until blended. Very carefully spoon pumpkin mixture over the cheesecake layer. Bake for 2 hours or until edge of the cheesecake is set at least 2 inches from the edge of the pan, but center still jiggles when moved. At that point, turn oven off and open the oven door at least 4 inches and leave the cheesecake in for 30 minutes. Run a spatula around the edge of pan and cool for 30 minutes, then refrigerate for 6 hours or overnight. When ready to serve, carefully remove side of pan, running spatula along the edge if needed. Serve with whipped topping or whipped cream and a sprinkle of toffee bits or chopped pecans.

LAYERED PUMPKIN CHEESECAKE



Layered Pumpkin Cheesecake image

Try a double flavor bonus cheesecake with a classic vanilla layer and a spiced up pumpkin layer.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 10h35m

Yield 16

Number Of Ingredients 9

2 cups gingersnap cookie crumbs (about 32)
1/4 cup butter or margarine, melted
4 packages (8 oz each) cream cheese, softened
1 1/2 cups sugar
4 eggs
1 cup canned pumpkin (not pumpkin pie mix)
1 1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

Steps:

  • Heat oven to 300°F. Grease 9-inch springform pan with shortening or cooking spray. Wrap foil around pan to catch drips. In small bowl, mix cookie crumbs and butter. Press crumb mixture in bottom and 1 inch up side of pan. Bake 8 to 10 minutes or until set. Cool 5 minutes.
  • In large bowl, beat cream cheese with electric mixer on medium speed just until smooth and creamy; do not overbeat. On low speed, gradually beat in sugar. On low speed, beat in eggs, one at a time, just until blended. Spoon 3 cups of the cream cheese mixture into pan; spread evenly.
  • Stir pumpkin, ginger, cinnamon and nutmeg into remaining cream cheese mixture; mix with wire whisk until smooth. Spoon over mixture in pan.
  • Bake 1 hour 25 minutes to 1 hour 30 minutes or until edges are set but center of cheesecake still jiggles slightly when moved.
  • Turn oven off; open oven door at least 4 inches. Leave cheesecake in oven 30 minutes longer. Remove from oven; place on cooling rack. Without releasing side of pan, run knife around edge of pan to loosen cheesecake. Cool in pan on cooling rack 30 minutes. Cover loosely; refrigerate at least 6 hours but no longer than 24 hours.
  • Run knife around edge of pan to loosen cheesecake again; carefully remove side of pan. Place cheesecake on serving plate. Store cheesecake covered in refrigerator.

Nutrition Facts : Calories 390, Carbohydrate 34 g, Cholesterol 125 mg, Fat 4 1/2, Fiber 0 g, Protein 7 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 290 mg, Sugar 27 g, TransFat 1 g

DOUBLE-LAYER PUMPKIN CHEESECAKE



Double-Layer Pumpkin Cheesecake image

I thought cheesecake and pumpkin pie would be amazing together. This creamy combo won a prize in our local pie contest, so I guess the judges agreed! -Noel Ferry, Perkasie, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Time 1h20m

Yield 10 servings.

Number Of Ingredients 19

1-1/2 cups crushed gingersnap cookies (about 30 cookies)
3/4 cup chopped pecans, toasted
1 tablespoon sugar
1/8 teaspoon salt
1/4 cup butter, melted
CHEESECAKE LAYER:
1 package (8 ounces) cream cheese, softened
1/3 cup sugar
1 large egg, room temperature, lightly beaten
1 teaspoon vanilla extract
PUMPKIN LAYER:
2 large eggs, room temperature, lightly beaten
1-1/3 cups canned pumpkin
1/2 cup sugar
1 teaspoon pumpkin pie spice
1/8 teaspoon salt
2/3 cup heavy whipping cream
Sweetened whipped cream, optional
Toasted chopped pecans, optional

Steps:

  • Preheat oven to 325°. Pulse first 4 ingredients in a food processor until ground. Add butter; pulse to blend. Press mixture onto bottom and up sides of an ungreased 9-in. deep-dish pie plate. Refrigerate while preparing filling., For cheesecake layer, beat all ingredients until smooth. For pumpkin layer, whisk together eggs, pumpkin, sugar, pie spice and salt; gradually whisk in cream. Spread cheesecake mixture onto crust; cover with pumpkin mixture., Bake on a lower oven rack until filling is set, 55-65 minutes. Cool at least 1 hour on a wire rack; serve or refrigerate within 2 hours. If desired, top with whipped cream and pecans.

Nutrition Facts : Calories 422 calories, Fat 28g fat (13g saturated fat), Cholesterol 115mg cholesterol, Sodium 313mg sodium, Carbohydrate 40g carbohydrate (25g sugars, Fiber 2g fiber), Protein 6g protein.

Tips:

  • Mise en Place: Before you start baking, make sure you have all your ingredients and equipment ready. This will help you stay organized and avoid any scrambling.
  • Use Fresh Ingredients: Using fresh, high-quality ingredients will make a big difference in the taste of your cheesecake. Look for ripe, in-season fruits and vegetables, and use fresh herbs and spices whenever possible.
  • Don't Overmix the Batter: Overmixing the batter can result in a tough, dense cheesecake. Mix just until the ingredients are combined.
  • Bake the Cheesecake in a Water Bath: Baking the cheesecake in a water bath helps to create a moist, creamy texture. Place the cheesecake pan inside a larger pan filled with hot water.
  • Let the Cheesecake Cool Slowly: After baking, let the cheesecake cool slowly in the oven with the door cracked open. This will help prevent it from cracking.

Conclusion:

This layered pumpkin pie cheesecake with gingersnap crust is a delicious and festive dessert that is perfect for any occasion. The rich, creamy cheesecake filling is perfectly complemented by the sweet and spicy pumpkin pie layer, and the gingersnap crust adds a delightful crunch. With its stunning appearance and amazing taste, this cheesecake is sure to be a hit at your next gathering. So, what are you waiting for? Gather your ingredients and start baking this delicious layered pumpkin pie cheesecake today!

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