Pumpkin Pie Cheesecake
Alright, enough with the boring side dishes already! It's time for the good stuff, the dessert. The dessert is easily the most anticipated part of the Thanksgiving meal and I like to go all out for it. I could not believe that I did not have any pumpkin in my Thanksgiving dinner yet so a pumpkin pie cheesecake seemed like the perfect choice. I could not resist using a gingersnap snap crust as the ginger and pumpkin flavour combo is an amazing one. I then took things a step further and covered the cheesecake with some home made caramel sauce. One of the things that I like about a cheesecake is that you can easily make it the day before so you can lighten the load for an already large meal. In fact it is best to let the cheesecake cool completely and then let it chill out in the fridge overnight so it really should be made a day ahead. This pumpkin pie cheesecake was the perfect end to my Thanksgiving dinner!
Pumpkin Pie Cheesecake
(makes 6+ servings)Printable Recipe
Ingredients:
2 cups gingersnap cookie crumbs
1/3 cup sugar
1/4 teaspoon ground ginger
6 tablespoons butter (melted)
3 (8 ounce) packages cream cheese (room temperature)
3 eggs (slightly beaten)
1 cup brown sugar
1 cup pumpkin puree
1 teaspoon vanilla
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
2 cups gingersnap cookie crumbs
1/3 cup sugar
1/4 teaspoon ground ginger
6 tablespoons butter (melted)
3 (8 ounce) packages cream cheese (room temperature)
3 eggs (slightly beaten)
1 cup brown sugar
1 cup pumpkin puree
1 teaspoon vanilla
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
Directions:
1. Mix the gingersnap cookie crumbs, sugar, ginger and butter and press into the bottom and up 1 inch along the sides of a 9 inch spring form pan.
2. Bake the crust in a preheated 350F oven for 5 minuters and set aside.
3. Cream the cream cheese.
4. Mix in the eggs one at a time followed by the sugar, pumpkin puree, vanilla and then the spices.
5. Pour the mixture into the spring form pans.
6. Bake in a preheated 350F oven until it is set, about 60-70 minutes.
7. Let it cool completely.
8. Chill the cheesecake in the fridge overnight.
1. Mix the gingersnap cookie crumbs, sugar, ginger and butter and press into the bottom and up 1 inch along the sides of a 9 inch spring form pan.
2. Bake the crust in a preheated 350F oven for 5 minuters and set aside.
3. Cream the cream cheese.
4. Mix in the eggs one at a time followed by the sugar, pumpkin puree, vanilla and then the spices.
5. Pour the mixture into the spring form pans.
6. Bake in a preheated 350F oven until it is set, about 60-70 minutes.
7. Let it cool completely.
8. Chill the cheesecake in the fridge overnight.
Similar Recipes:
Pumpkin Pie
Pumpkin Caramel Cheesecake Turtle Bread
Chocolate Cheesecake
White Chocolate Cheesecake
Pumpkin Pie Cinnamon Buns with Caramel Cream Cheese Frosting
Chestnut Cheesecake
Triple Chocolate Pumpkin Pie
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61 comments:
Oh Kevin. You absolutely know the way to my heart with this. Way to end the dinner on a serious bang.
Yea-yah! Now that's what I call a cheesecake! YUM! I'm so trying this!
Yea-yah, now that's what I call a cheesecake! YUM, I'm so trying this recipe out!
Kevin buongiorno e buona settimana ringrazio per questa bellissima torta, ciao
Ok. I call sick at work, and run home to cook this piece of delight : D
Oh my - this looks divine! And who could argue with caramel sauce?
Kevin this looks wonderful. so perfect at this time of year. it's inspiring me
really looks irresistable! a person especially a woman who eats this piece could feel like a feather glides from the sky:)))
That looks SO good! I love your blog!
This looks absolutely stunning! And I LOVE the caramel topping :) YUM!
Sues
This looks absoltutely perfect for your thanksgiving dinnner! Really lush
OHHH so yummy! I've got some pumpkin at home so I'm going to give a try!Thanks for the idea!
Te ha quedado con una pinta buenísima!
oh my! I HAVE to try this one! Thanks for so many wonderful recipes!
gorgeous photo! looks absolutely amazing
Fantastica esta receta, me la copio porque quiero probarla, se ve increible.
Saludos
! amazement, you are such a talent! Gingersnap crust: I must adapt that to something vegan :) Thank you
Nice recipes and photos! Looks delicious...I'm going to have to gut a jack-o-lantern for this.
Hi Kevin, welcome back from your vacation! I've never had that flavor of cheesecake, but your turned out fantastic! Thanks for the recipe!
That looks so delicious - my mouth is watering!
Laura
Geary me, Kevin! I have clearly missed out on a lot of delicious things here!!! Will have to makeup and stay for a while. Awesome cheesecake!!!
A perfect cheesecake! That fall version is so gorgeous.
Cheers,
Rosa
A winner! I made pumpkin cheesecake once and loved it, I have to make another one this year!
delicious! what a great thanksgiving dessert! i had some pumpkin pecan cheesecake at cheesecake factory the other day, and it was AMAZING! i'm going to try to recreate it, and your recipe looks like the perfect base :) thanks!
Gorgeous.
Oh Kevin that cheesecake and that caramel glaze!! I'm drooling. And that's not something I'm proud of admitting!
Decadent and so delicious ♥
Amazin-lookin' cheesecake, Kevin! I would have loved to be at your Thanksgiving table! :)
Woo! That looks delicious and decadent!
This looks amazing, love that photo with the caramel sauce!! I will definitely try this recipe. Thanks xx
Gingersnap cookie crust! Fantastic taste combo right there, great idea!
YUM! The gingersnap crust is a great touch and a perfect ending to an amazing meal!
I think I'm going to dream about this amazing pumpkin cheesecake tonight!
Oh, it's been so long since I have made a cheesecake and this, this looks to die for!! Apbsolutely delicious ... the caramel really takes it over the top.
Wow... That cheesecake looks phenomenal.. Adding it to my fall baking list!
I think the term "food porn" is kinda silly and often really overused. But that is what that first picture is. No doubt about it. Oh my gah. Must make it!
I've been looking for a pumpkin cheesecake recipe--thanks!
delicious looking cheesecake, yum.
Everything about this looks absolutely delectable! I cannot wait to make this for this year's Thanksgiving!
Yes, this does make the Thanksgiving meal.Just have to same room for it.
Che squisitezza vera questa torta!!!Bravissimo!!!!;-)
Ciao e buona giornata..:-)
Looks heavenly! I may have to make this for Thanksgiving!
This is a fabulous recipe. I am going to have to try this. Nice work
Kevin, the cheesecake looks perfect, and oh so delicious.
ooo! i'll definitely have to try this one. sounds like a wonderful cheesecake - and with no sour cream! :D
Does the 1/3c. sugar go into the crust (as it would seem from the order of the ingredients) or into the batter?
parodie: In the crust. I have updated the recipe. Thanks for catching that!
My roommate and I were just saying we needed a springform pan!
AWESOME!!! That is so indulging! It is perfect for some family reunions. Maybe I should make some of this when my grandmother come here. Thanks for your indulging recipe.
This dessert looks so incredible. I especially love the use of ginger snaps as the crust. Fabulous idea!
Wow! This will be my first on the list of my making list. I should try this later on. This is really mouth watering. LOl.
I bought a springform pan for this recipe. Looks so good! Is 6 tablespoons of butter correct? I got a pool of butter on the crust O_O Maybe it was the type of cookie I used.
cmi: The 6 tablespoons of butter should be just enough to hold together the 2 cups of crumbs. I find this ratio also works perfectly for graham cracker crumbs. All you really need is just enough butter to hold the crumbs together when you pack them into the pan so you can add the butter slowly while mixing. When the crumbs start to clump up into pea sized bits you have enough.
Are the ginger and cloves at the end of the ingredient list ground?
Anonymous: Yes, the spices are ground and I have clarified the recipe. Thanks!
This cheesecake was perfect! The flavours were nicely balanced and it had such a layered effect that I neither felt like I was eating just cheesecake nor a pumpkin pie but a perfect marriage of the two. Thanks for sharing!
Finished my cheesecake last night and I plan on serving it for dinner tonight. The cheesecake turned out beautiful, I think next time I'll use a 1/3 more gingersnaps for the crust. Great recipe!!
Looks amazing. I love your photos.
Can low fat cream cheese be used? And eggbeaters? I know, I know- its cheesecake!! :) But I try to cut little bits of fat/calories out of recipes if I can, when I can. Thanks!
Yummmmmm I must try this
Anonymous: You could definitely use low fat cream cheese and eggbeaters but it won't be quite as rich or decadent.
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