Best 12 Pumpkin Gingersnap Cheesecake Recipes

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Indulge in a delightful symphony of flavors with our Pumpkin Gingersnap Cheesecake, an irresistible dessert that combines the comforting taste of pumpkin with the delightful crunch of gingersnaps. This autumnal treat is a perfect blend of sweet and savory, with a creamy pumpkin cheesecake filling nestled atop a buttery gingersnap crust. Experience the perfect balance of textures and flavors as you savor each bite of this autumnal delight. Our Pumpkin Gingersnap Cheesecake is not just a dessert; it's a culinary masterpiece that will leave you craving more.

Additionally, discover our collection of delectable cheesecake recipes, each offering a unique taste experience. From the classic New York Cheesecake, with its smooth and velvety texture, to the tangy Key Lime Cheesecake, bursting with citrusy zest, our cheesecake recipes cater to every palate. Explore the rich and decadent Chocolate Cheesecake, a chocolate lover's dream, or the refreshing Lemon Cheesecake, perfect for a summer day. With our diverse selection of cheesecake recipes, you'll find the perfect dessert to satisfy your cravings.

Here are our top 12 tried and tested recipes!

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.

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.

GINGERSNAP-CRUSTED PUMPKIN PIE CHEESECAKE BARS



Gingersnap-Crusted Pumpkin Pie Cheesecake Bars image

This is a decadent fall dessert, perfect for bringing along to holiday potlucks! The spiciness of the gingersnap crust is a perfect match to the rich sweetness of the filling. These pumpkin pie cheesecake bars can be made ahead and frozen until ready to thaw and serve.

Provided by brightlightz

Categories     Desserts     Cookies     Gingersnap Recipes

Time 1h55m

Yield 24

Number Of Ingredients 11

cooking spray
2 ½ cups gingersnap cookie crumbs
6 tablespoons butter, melted
⅔ cup canned pumpkin
2 tablespoons all-purpose flour
2 tablespoons brown sugar
2 teaspoons pumpkin pie spice
3 (8 ounce) packages cream cheese, softened
1 cup white sugar
1 ½ teaspoons vanilla extract
3 whole eggs

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Coat a 9x13-inch baking pan with cooking spray.
  • Combine gingersnap crumbs and melted butter in a small bowl until well incorporated. Press evenly and firmly into the bottom of the prepared baking pan.
  • Bake in the preheated oven until crust is browned and slightly firm, 6 to 8 minutes; crust will further set and harden as it cools, so do not overcook. Remove from oven and let cool completely; leave oven on.
  • Meanwhile, combine pumpkin, flour, brown sugar, and pumpkin pie spice in a medium-sized bowl until well combined.
  • Beat cream cheese, white sugar, and vanilla extract together in a mixing bowl using an electric mixer on medium speed until smooth and creamy. Add eggs 1 at a time, combining thoroughly after each addition.
  • Measure 1 cup of cream cheese mixture and add to pumpkin mixture, hand stirring until well combined. Spread remaining cream cheese mixture evenly over the cooled crust.
  • Drop rounded tablespoons of pumpkin mixture randomly over the entire surface of the cream cheese layer. Use the handle of a wooden spoon to carefully swirl the 2 batters together into a marbled effect.
  • Bake in the hot oven until center is set and a toothpick inserted in the center comes out fairly clean, 30 to 35 minutes. Cool completely at room temperature until thoroughly set, about 1 hour.
  • Cut into 24 bars. Refrigerate any leftover bars.

Nutrition Facts : Calories 231.4 calories, Carbohydrate 20.4 g, Cholesterol 61.7 mg, Fat 15.4 g, Fiber 0.5 g, Protein 3.6 g, SaturatedFat 8.7 g, Sodium 159 mg, Sugar 14.3 g

PUMPKIN CHEESECAKE TARTS WITH GINGERSNAP CRUST



Pumpkin Cheesecake Tarts with Gingersnap Crust image

Provided by Food Network

Categories     dessert

Time 3h15m

Yield 8 tartlettes

Number Of Ingredients 12

4 cups finely crushed gingersnaps
1 stick unsalted butter, melted
1 tablespoon grated fresh ginger
1 pound cream cheese, softened
1/2 cup packed light brown sugar
1/2 teaspoon ground cinnamon
Pinch of grated nutmeg
Pinch of ground allspice
Pinch of ground cloves
1/4 teaspoon salt
3/4 cup fresh or canned pumpkin puree
2 large eggs

Steps:

  • Preheat the oven to 325 degrees. To make the crust, combine the gingersnap crumbs with the melted butter and toss together until the mixture holds together when pressed. Add an additional tablespoon of melted butter if necessary. Pat evenly over the bottom and halfway up the sides of 8 (4 1/2-inch) tartlet pans. Bake about 7 minutes, or until set. Remove from oven.
  • Meanwhile, make the filling. Put the grated ginger in a fine sieve set over a small bowl and press against it to extract the juice. Set aside the ginger juice and discard the pulp. In the bowl of an electric mixer, combine the cream cheese, brown sugar, spices and salt. Beat until creamy and well-combined. Beat in the ginger juice and the pumpkin puree. Add the eggs one at a time, beating after each until blended but being careful not to overbeat. Pour the filling into the tartlet pans and bake 25 to 35 minutes, or until the center is just firm to the touch. Cool to room temperature then chill at least 2 hours or overnight before serving.

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 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

DELUXE PUMPKIN CHEESECAKE WITH GINGERSNAP CRUST



Deluxe Pumpkin Cheesecake With Gingersnap Crust image

Not your regular pie-crust and NO graham crackers either! Crushed gingersnap cookie crumbs form the base for this lusciously elegant dessert with pumpkin and cream cheese filling layers with a light swirl on the top. Holiday richness explodes so, please, cut the pieces smaller than regular pumpkin pie!! This gets baked in a water-bath, too. The recipe comes from Taste Of Home's "Thanksgiving" Holiday edition, 2009.

Provided by Debber

Categories     Cheesecake

Time 1h30m

Yield 1 springform pan, 12-16 serving(s)

Number Of Ingredients 11

1 cup crushed gingersnap cookie (about 20 cookies)
1/3 cup finely chopped pecans
1/4 cup butter, melted
4 (8 ounce) packages cream cheese, softened
1 1/2 cups sugar
2 tablespoons cornstarch
4 eggs
2 teaspoons vanilla
1 cup canned pumpkin (NOT pie filling)
2 teaspoons cinnamon
1 1/2 teaspoons nutmeg

Steps:

  • Preheat oven to 350. Grease a 9-inch springform pan; wrap outside bottom of pan with two layers of foil, shiny side out, so that it goes up the sides about 2 inches; set aside.
  • In a small bowl: combine crust ingredients; press into bottom of prepped pan; place on cookie sheet; bake for 8-10 minutes; cool -- save the bowl for later.
  • For Cheese Filling, in a large bowl: beat ONE pkg cream cheese with HALF CUP of the sugar along with the cornstarch, until smooth. Beat in remaining cream cheese, one pkg at a time, then add remaining sugar.
  • Add TWO eggs, beat until combined (on low), add vanilla and remaining eggs until well-combined.
  • For the Pumpking Filling: Place TWO CUPS of Cheese Filling into the smaller bowl (set large bowl aside for now), stir in pumpkin, cinnamon & nutmeg.
  • Remove 3/4 CUP of the Pumpkin Filling (this is for dollops); set aside.
  • Pour remaining Pumpkin Filling into prepped crust, GENTLY -- pour Cheese Filling over this.
  • GENTLY drop spoonfuls of reserved P-kin Filling in dollops over the Cheese Filling, lightly cut/drag through this with a knife (don't go very deeply!) to swirl artfully. :-) Yes, artfully!
  • WATER BATH: Set springform pan IN a large baking pan (casserole will do), add ONE INCH of hot water to the larger pan.
  • Bake for 55-65 minutes (center is set, top appears dull); remove cheesecake from water bath; cool on a wire rack for 10 minutes; carefully run a knife around the edges to loosen; cool another HOUR; refrigerate over night.
  • AT SERVING TIME: garnish with a drizzle of chocolate or caramel topping/syrup, whipped cream & a smidgen of cookie crumbs IF DESIRED (hahhahaha!).
  • FOR PEOPLE WHO LIKE DOING THINGS OPPOSITE: Reverse the Order of Fillings -- and use cheese filling for the dollops!

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 GINGERSNAP CHEESECAKE



Pumpkin Gingersnap Cheesecake image

The perfect combo of pumpkin and ginger makes this low-sugar, reduced-calorie cheesecake a Thanksgiving favorite at any table.

Provided by In The Raw

Categories     Trusted Brands: Recipes and Tips     In The Raw® Sweeteners

Time 8h10m

Yield 12

Number Of Ingredients 17

2 cups gingersnap cookie crumbs
1 stick unsalted butter, melted
2 tablespoons Sugar in the Raw®
2 tablespoons Stevia In The Raw® Bakers Bag
1 teaspoon ground cinnamon
1 pound cream cheese, softened
⅓ cup packed brown sugar
⅓ cup Stevia In The Raw® Bakers Bag
¾ teaspoon ground cinnamon
¼ teaspoon ground cloves
¼ teaspoon ground ginger
¼ teaspoon grated nutmeg
3 large eggs
1 cup canned unsweetened pumpkin puree
1 ½ cups Greek yogurt
⅓ cup Stevia In The Raw® Bakers Bag
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 350 degrees F. Butter an 8-inch springform pan.
  • In a medium bowl, stir together crumbs, butter, sugar, stevia, and cinnamon until combined. Reserve 1/2 cup of crumb mixture. Press remaining mixture firmly and evenly over the bottom and up the sides of prepared pan.
  • Scatter reserved crumbs onto a small baking sheet. Bake crust and crumbs on baking sheet until crust is set and crumbs are browned, about 15 minutes. Let cool completely.
  • In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese until very smooth. Scrape down sides of bowl and add brown sugar, stevia, cinnamon, cloves, ginger, and nutmeg. Beat, scraping down sides of bowl, until smooth and combined. Beat in eggs one at a time, scraping sides of bowl after each addition. Add pumpkin and beat just until smooth and homogenous.
  • Scrape mixture onto the baked crust, smooth top, and set pan on a baking sheet. Bake 30 minutes, then reduce oven temperature to 325 degrees F and bake until the edges of the cheesecake are puffed but the center still looks moist and jiggles when pan is tapped, 15 to 20 minutes more.
  • Transfer cheesecake to a rack to cool completely, at least 40 minutes. Refrigerate until cold, at least 6 hours or up to 24.
  • Beat yogurt, stevia, and vanilla together in a medium bowl until smooth. Spread over chilled cheesecake. Sprinkle reserved toasted gingersnap crumbs on top of cheesecake and serve.

Nutrition Facts : Calories 381.1 calories, Carbohydrate 26.6 g, Cholesterol 114.1 mg, Fat 28.1 g, Fiber 1 g, Protein 7.1 g, SaturatedFat 15.7 g, Sodium 272.5 mg, Sugar 16.9 g

PUMPKIN CHEESECAKE WITH GINGERSNAP-PECAN CRUST



PUMPKIN CHEESECAKE WITH GINGERSNAP-PECAN CRUST image

Categories     Cake     Cheese     Dessert     Bake     Thanksgiving     Fall

Number Of Ingredients 13

CRUST
1 1/2 c. ground ginger snaps
1 1/2 c. toasted pecans
1/4 c. brown sugar
1/2 stick unsalted butter
FILLING
4 - 8oz pkgs cream cheese
1 2/3 c. sugar
1 1/2 c. canned pumpkin
9 Tbsp whipping cream
1 tsp cinnamon
1 tsp allspice
4 large eggs

Steps:

  • Preheat over to 350 degrees F. Finely grind cookies, pecans and sugar in food processor. Add melted butter & press into & up sides of 9" springform pan with 2 3/4" sides. Beat cream cheese & sugar; transfer 3/4 c to small bowl, cover and refrigerate. Add pumpkin, 4 Tbsp cream, cinnamon & allspice to remaining mixture. Add eggs, one at a time. Pour into crust. Bake 1 hr 15 min. Cool 10 minutes. Run small knife around edge to loosen. Cool, cover & refrigerate. Bring remaining 3/4 c. cream cheese to room temperature. Add remaining 5 Tbsp whipping cream to mix. Pour over cooled cake and spread evenly.

GINGERSNAP PUMPKIN CHEESECAKE



Gingersnap Pumpkin Cheesecake image

From Danielsville, Georgia, Marsha Richmond shares this luscious after-dinner crowd-pleaser. The perfect finale to your Thanksgiving celebration, the cheesecake delivers wonderful pumpkin flavor, a hint of cinnamon and nutmeg and a unique spiced-cookie crust.

Provided by Taste of Home

Categories     Desserts

Time 1h20m

Yield 12 servings.

Number Of Ingredients 15

7 tablespoons gingersnap cookie crumbs
2 packages (8 ounces each) reduced-fat cream cheese
1 package (8 ounces) fat-free cream cheese
Sugar substitute equivalent to 2/3 cup sugar
2/3 cup sugar
1 cup reduced-fat sour cream
1 cup canned pumpkin
1 tablespoon cornstarch
2 teaspoons ground cinnamon
2 teaspoons vanilla extract
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
2 large eggs, lightly beaten
2 large egg whites, lightly beaten
12 tablespoons fat-free whipped topping

Steps:

  • Sprinkle crumbs onto the bottom of a 9-in. springform pan coated with cooking spray; set aside. In a large bowl, beat cream cheeses until smooth. Add sugar substitute and sugar; beat until smooth. Add sour cream, pumpkin, cornstarch, cinnamon, vanilla, salt and nutmeg; beat until blended. Add eggs and whites; beat on low speed just until combined. Pour into prepared pan. , Place on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. Place in a larger baking pan. Add 1 in. of hot water to larger pan. Bake at 325° for 50-60 minutes or until center is almost set. Remove pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Remove foil from pan. Refrigerate overnight. , Remove sides of pan. Dollop each slice with 1 tablespoon whipped topping. Refrigerate leftovers.

Nutrition Facts : Calories 246 calories, Fat 11g fat (7g saturated fat), Cholesterol 70mg cholesterol, Sodium 390mg sodium, Carbohydrate 25g carbohydrate (17g sugars, Fiber 1g fiber), Protein 10g protein.

PUMPKIN CHEESECAKE WITH GINGERSNAP CRUST



PUMPKIN CHEESECAKE WITH GINGERSNAP CRUST image

Number Of Ingredients 23

Ingredients
Crust
2 cups GF gingersnap or molasses cookies, ground
⅓ cup butter or margarine, melted
Filling
3 8oz pkgs. GF cream cheese, room temperature
½ cup sugar
½ cup brown sugar
2 Tbsp rice flour
1 cup canned pumpkin purée
¼ tsp salt
½ tsp cinnamon
¼ tsp nutmeg
¼ tsp allspice
⅛ tsp ginger
⅛ tsp cloves
1 tsp vanilla
3 eggs, room temperature
Spiced Whipping Cream
1 cup whipping cream
1 tsp vanilla
½ tsp cinnamon
¼ tsp cloves

Steps:

  • Instructions In the bottom of a springform pan*, cut a circle of parchment to fit the bottom. Grind up cookies using a food processor or a mallet to the size of fine crumbs. Mix with melted butter and press evenly into bottom of pan. Bake at 350°F for 12 minutes. For filling, beat cream cheese until smooth, then add sugar. Scrape down sides as needed. Add flour, mix well, then add in pumpkin, spices, and vanilla. Finally add in eggs, one at a time, mixing well after each addition until smooth. Pour into crust, set pan on top of a baking sheet and bake at 325°F for 55 minutes (on middle shelf). Turn off oven, and let sit inside for another 45 minutes. Remove from oven and allow to cool to room temperature. Cover and refrigerate overnight. Whip cream then add in vanilla and spices. Notes *For a thicker cheesecake use a 8-9" springform pan, for a thinner one use a 10-12" pan.

Tips:

  • Use a good quality cream cheese. This will make a big difference in the taste and texture of your cheesecake.
  • Make sure your cream cheese is at room temperature before you start making the cheesecake. This will help it mix smoothly with the other ingredients.
  • Don't overmix the cheesecake batter. Overmixing can cause the cheesecake to be dense and crumbly.
  • Bake the cheesecake in a water bath. This will help to prevent the cheesecake from cracking.
  • Let the cheesecake cool completely before serving. This will help it to set properly.

Conclusion:

This pumpkin gingersnap cheesecake is a delicious and easy-to-make dessert that is perfect for any occasion. With its creamy pumpkin filling, sweet gingersnap crust, and pecan topping, this cheesecake is sure to be a hit. So next time you're looking for a special dessert, give this pumpkin gingersnap cheesecake a try. You won't be disappointed.

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