Monday, November 16, 2015

Spiced Pumpkin Cheesecake

Since I haven't made many desserts lately, I asked my husband what I should make. Well, this was his pick. It really was a good pick. It is a heavy cheesecake but still creamy. I loved the crust which is a nice balance the cheesecake. The cheesecake was a hit at my house. I had purchased four small spring form pans and the remaining batter I placed into cupcake liners and baked. Also, the leftover cheesecake I'm going to try freezing. My brother in law is going to visit in a week and I'll share some with him. Also, I want to share some with my sister when she visits soon. She is a fan of pumpkin cheesecake too.
Spiced Pumpkin Cheesecake with Gingersnap Crust
50 gingersnap cookies
1/3 cup packed brown sugar
6 Tbsp unsalted butter

4 (8 oz.) packages cream cheese, room temperature
1 1/3 cup packed brown sugar
1 Tbsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground allspice
1/4 tsp ground nutmeg
1/4 tsp salt
4 large eggs
2 large egg yolks
1 Tbsp vanilla extract
1 (15 oz.) can pumpkin 

  1. On the outside of the spring form pan, line with aluminum foil. Set aside. 
  2. In a food processor, pulse the gingersnaps until crumbs. 
  3. Add the brown sugar and pulse to combine. Set aside.
  4. Melt the butter in the microwave.
  5. Add the melted butter to the gingersnap mixture and pulse to combine. 
  6. Press the gingersnap mixture into a 9 inch spring form pan. 
  7. Place the crust into the refrigerator for 5 minutes.
  8. Preheat oven to 350 degrees.
  9. Place the crust into the oven and bake for 10 minutes. 
  10. Remove and set aside to cool.
  11. In a large bowl, beat the cream cheese for 5 minutes. 
  12. Scrap down the sides when needed. 
  13. Add the brown sugar and combine.
  14. In a small bowl, combine the cinnamon, ginger, allspice, nutmeg, and salt. 
  15. Add the cinnamon mixture to the cream cheese mixture. Mix until incorporated. 
  16. Add the eggs one at a time and then the egg yolks. 
  17. Add the vanilla and the pumpkin. Mix until incorporated.
  18. Pour the cheesecake batter into the crust. The batter will fill to the rim of the spring form pan.
  19. Place the spring form pan in the center of a roaster pan. 
  20. Add hot water to the roaster pan until the water reaches the middle of the outside of the spring form pan to create a water bath. 
  21. Place the cheesecake into the oven.
  22. Bake the cheese cake for 1 hour and 30 minutes or until the cheesecake is golden in color and the cheesecake only jiggles a little in the center when tapped. 
  23. Remove the cheesecake from the oven and carefully loosen the buckle on the side of the spring form pan. 
  24. Allow the cheesecake to cool at room temperature. 
  25. Cover and allow to chill overnight before serving. 
Recipe adapted from

One year ago...............................I made Creamed Pearl Onions.
Three years ago...........................I made Green Beans and Bacon.
Four years ago.............................I made Whip Cream.
Did you already know....................
-The word pumpkin is derived from the Greek word pepon which means large melon.
-Pumpkins are a fruit.
-The average pumpkin weighs 13 pounds.

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