GINA'S PUMPKIN CHEESECAKE
Gina Neely shares her recipe for Gina's Pumpkin Cheesecake for Food Network.
Provided by Patrick and Gina Neely : Food Network
Categories dessert
Time 5h40m
Yield 8 to 10 servings
Number Of Ingredients 18
Steps:
- Crust:
- Preheat the oven to 350 degrees F.
- Add the gingersnaps to the bowl of a food processor, and pulse until crumbly. Transfer to a large bowl and add the melted butter. Stir until evenly mixed. Press the mixture into the bottom of a 9-inch springform pan with 3-inch sides. Bake the crust until golden brown, about 10 minutes.
- Remove from the oven and let cool completely while preparing the filling.
- Filling:
- Put a teakettle filled with water on the stovetop, over medium heat, and bring to a boil.
- In a large mixing bowl, add the cream cheese and sugar and beat with an electric mixer until light and fluffy, about 2 to 3 minutes. Add the pumpkin and beat until incorporated. Beat in the eggs, 1 at a time, then add the cinnamon, ginger, nutmeg, cloves, salt, and vanilla, and beat until blended. Add the flour and beat until incorporated.
- Wrap the sides and bottom of the springform pan with heavy-duty aluminum foil. Pour the filling into the pan and put it in a small roasting pan. Pour the hot water from the teakettle into the roasting pan, filling halfway up the sides of the springform pan, about 1 1/2 inches. Bake until the center of the cheesecake moves slightly when the pan is gently shaken, about 1 hour and 20 minutes. Remove the cake from the water bath and let it cool on a wire rack.
- Once cooled, use a paring knife to loosen the sides of the cake from the pan. Chill the cheesecake for at least 4 hours before serving. Serve with Cinnamon Whipped Cream.
- Pour the heavy cream into a large bowl and beat with an electric hand mixer until thick and frothy. Add the confectioners' sugar, vanilla, and cinnamon, and beat until medium peaks form.
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Derek Benigno
[email protected]Not bad!
Nadeem Sandu
[email protected]This cheesecake was delicious! The pumpkin flavor was perfect and the crust was the perfect combination of crunchy and flaky. I will definitely be making this again.
Lutter Squad
[email protected]This cheesecake was a bit too sweet for my taste, but overall it was very good. I would definitely make it again, but I would use less sugar next time.
Tandra Aodhkary
[email protected]I'm not a big fan of pumpkin desserts, but I really enjoyed this cheesecake. The crust was amazing and the filling was creamy and smooth.
Zarife Mjekqii
[email protected]This cheesecake is the perfect fall dessert! The pumpkin flavor is perfectly balanced and the crust is the perfect combination of crunchy and flaky.
AvMoments 1
[email protected]I was disappointed with this cheesecake. The crust was too crumbly and the filling was too dense.
Brittney Warren
[email protected]This cheesecake was easy to make and turned out great! I would definitely recommend it to anyone looking for a delicious and festive dessert.
Niha AKTAR
[email protected]I've made this cheesecake several times now, and it's always a hit. It's the perfect dessert for any occasion.
Diana Peace
[email protected]Not as good as I expected.
Emma Ava
[email protected]This cheesecake was a bit too sweet for my taste, but otherwise it was very good.
SB GAMERZ
[email protected]Amazing!
Toga Simp
[email protected]Delicious!
Mekhi
[email protected]This was the best pumpkin cheesecake I've ever had! The crust was amazing, and the filling was perfectly creamy and smooth. I will definitely be making this again.
Toymlattravel Morayo
[email protected]This cheesecake was a bit too dense for my taste, but the flavor was good. I think I would try using a different recipe next time.
Mhr Junaid
[email protected]I love this pumpkin cheesecake! It's so creamy and flavorful, and the crust is the perfect combination of crunchy and flaky. I've made it several times now, and it's always a hit.
M ishtiaqkhan
[email protected]This was my first time making a pumpkin cheesecake, and it turned out great! I followed the recipe exactly, and it was easy to do. The cheesecake was delicious, and the crust was perfect. I will definitely be making this again.
Mani Ujawal
[email protected]This cheesecake was a bit too sweet for my taste, but otherwise it was very good. The crust was nice and flaky, and the filling was creamy and smooth. I think I would try using a different graham cracker crust next time, or maybe even a chocolate coo
Aliza Mughal
[email protected]I've made this cheesecake twice now, and it's always a crowd-pleaser. The pumpkin flavor is subtle but present, and the cheesecake itself is creamy and smooth. The crust is also delicious, and I love the way it holds up to the cheesecake filling.
Justin Lewis
[email protected]This pumpkin cheesecake was a hit at my Thanksgiving dinner! The flavors of pumpkin and cream cheese were perfectly balanced, and the crust was the perfect combination of crunchy and flaky. I will definitely be making this again next year.