Pumpkin Pie Cheesecake with Gingersnap Cookie Crust

By carvalhohm2

Ingredients

• Pumpkin Pie Cheesecake Batter:
• 1 1/2 c (144g) Ginger cookie Crumbs *From about 4- 2oz cookies, crush in the food processor to fine crumbs
• 2 Tablespoons (25g) Granulated Sugar Unsalted Butter 3 Tablespoons
• 1 lb 2 oz (2 1/4 c) (510g) Cream Cheese
• 11 oz (1 cup + 2 T) (312g)Pumpkin Solid Pack *see note below about buying Solid Pumpkin Pack
• 1 3/4 c (367g)
• 4 teaspoons (9g) Light Brown Sugar
• 1/2 teaspoon (1g) Pumpkin Pie Spice
• 1/2 teaspoon (1g) Ground Cloves
• 2 teaspoons Vanilla Extract
• 3 Large (150g) Eggs

Details

Servings 10
Adapted from woodlandbakeryblog.com

Preparation

Step 1

Gingersnap Cookie Crust:
In a medium sized mixing bowl, combine the finely ground ginger cookie crumbs and the sugar, toss to evenly distribute.

Melt the butter in the microwave or in a small sauce pot and pour directly into the sugar and cookie mixture.

Mix by hand or with a wooden spoon until the cookies absorb the butter and the mixture resembles wet sand.

Press this mixture evenly into your prepared cake pan.

Bake at 350 degrees F for approximately 15 minutes to brown and set the crust.

Cool while you prepare the cheesecake batter as follows:

In the bowl of the kitchen aid mixer with the paddle attachment, mix the cream cheese on low speed to soften.

Rub the ground spices through the brown sugar to distribute well, and then add it to the cream cheese while continuing to mix on low- medium

Scrape the bowl periodically to ensure it is mixed smooth and there are no signs of lumps.

Combine the vanilla extract and the eggs and add to the creamed mixture ONE AT A TIME and scraping the bowl after each addition.

Add the pumpkin and mix just until well combined.

Pour into prepared pan with the cooled gingersnap crust and bake in a water bath for approximately 1 hour or until the center jiggles like Jell-O.

At this point turn off the oven, crack open the door and let cool slowly in the oven.

Remove from oven after 1 hour and then place in the refrigerator until completely cold, preferably overnight.

Decorate as you wish, but be sure to store in the refrigerator for up to 1 week. You may freeze cheesecakes wrapped well for up to 3 months.

Yield 1- 8inch Cheesecake

Serves 10

*Be careful when buying Pumpkin for this recipe, the can of Libby’s Pumpkin Pie MIX looks exactly like the Solid Pumpkin Pack can.

The premade MIX already contains much of the other ingredients such as spices and sugar. You cannot use premade PIE MIX for this recipe.