Deliciously smooth and nicely spiced, this pumpkin cheesecake will be a tasty ending to your holiday meal. It's a nice alternative to pumpkin pie. The warm fall spices in the cheesecake complement the gingerbread crust. Add a little whipped cream and an extra ginger snap for added flavor when serving. This cheesecake is a show-stopper! You know, the dessert that makes people's eyes roll in the backs of their heads. The one that makes them say, "You know it's a special occasion. I'll have just one more piece..." And most of all, the one that puts a smile on everyone's face. It is fan-friggin-tastic!! Just make it, you will see.
Prep time: Cook time:
Recipe Cuisine: American Recipe Category: Cakes Yield: 6 Servings
Ingredients :
- 3 package(s) cream cheese
- room temperature (8 oz each)
- 1 cup(s) granulated sugar
- 3 tablespoon(s) all-purpose flour
- 1 teaspoon(s) pumpkin pie spice (i use chinese five spice)
- 1 can(s) pumpkin puree (15 oz
- not pumpkin pie filling)
- 4 large eggs
- room temperature
- 1 teaspoon(s) vanilla extract
- CRUST
- 1 1/4 cup(s) crushed ginger snaps
- 5 tablespoon(s) butter
- melted
Intructions :
- Preheat oven to 325 degrees. Crush ginger snaps and mix in melted butter.
- Press along the bottom and edges of a springform pan.
- Bake in the oven for 12 minutes.
- Take out and set aside. Lower oven temp to 300 degrees.
- In a mixer
- whip softened cream cheese and sugar.
- Make sure between each step you scrape down the sides and bottom of the bowl.
- Add one egg at a time
- mixing for about 30 seconds between each one.
- Add in vanilla.
- In a separate bowl
- stir together pumpkin
- flour
- and spice. Make sure there are no flour lumps.
- Add pumpkin mixture to cream cheese mixture. Scrape down the sides and bottom. Then mix for about 90 seconds.
- Pour batter into the springform pan. Place the pan on a baking sheet and place in the oven. Pour approximately 2 cups of water onto the baking sheet making a water bath.
- Bake for 60-70 minutes or until the cake is no longer wobbly and slightly firm to the touch. Remove from the oven. Let cool for 30-40 minutes before moving it to the fridge. Refrigerate for at least 2 hours.
Rated 5/5 based on 61 Reviews
Keyword : recipe-American-Cakes-Bake