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Jodi

sm00bs in family_recipes

Pumpkin Cheesecake

I love pumpkin pie, I love cheesecake, and I love gingersnaps. Combine the three and we've got a great recipe for pumpkin cheesecake. I believe the original recipe called for solid pack pumpkin and for some reason I had extreme difficulty finding that. I used pie filling and dumped the spices and it turned out perfectly. Granted, I had to add a tiny bit of time, possibly about 10 extra minutes or so. Everyone loved it. Of course, it will be much better if there is a longer period of time for the cheesecake to set in the refrigerator. Mine didn't have quite long enough. I think it came out of the oven about 6:30 AM and was served less than 12 hours later. This is an excellent recipe for first time cheesecake makers (me) as I had no problems with any cracking or sinking or anything. I couldn't have asked for a better looking or better tasting dessert.

I did add a few extra cookies than what it says here, and possibly a few extra nuts. I didn't measure my crust ingredients out very carefully, but I did do random taste samples. ;)

1 1/2 cups gingersnap cookie crumbs
3/4 cup ground hazelnuts
1/4 cup brown sugar
6 Tbs butter, softened
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3 (8 oz) packages cream cheese, softened
1 cup brown sugar, packed
1 1/2 cups canned pumpkin pie filling
1/2 cup heavy cream
1/3 cup maple syrup
1 Tbs vanilla extract
4 eggs

Preheat oven to 325° F. Grease and flour 9" springform pan. Using a fork or food processor (my personal favorite), combine gingersnaps, hazelnuts, 1/4 cup brown sugar, and butter. Press mixture onto bottom and up sides of pan to form crust. With electric mixer, beat cream cheese and remaining brown sugar until light and fluffy. Stir in pumpkin. Mix in cream, maple syrup, and vanilla. Beat in eggs, one at a time, mixing until smooth. Pour batter into prepared crust. Bake in preheated oven for 90 minutes, or until center of cheesecake is set. Allow to cool in pan for 30 minutes, then refrigerate overnight.
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