Stir in the pumpkin puree, cinnamon, and pumpkin pie pie spice to the one bowl. Hi, this recipe looks incredibly good! Mine ended up being too soft, but still delicious. Only a few friends have been gifted the very personal, very special recipe. I have such vivid memories of seeing our countertops lined with cooling cheesecakes, as far as my eyes could see. If you’re looking for something unique to serve for Thanksgiving dessert this year, have I got the recipe for you! To serve, slice the cheesecake and top it with whipped cream and gingersnap crumbs. Add the remaining eggs and mix just until combined. Preheat oven to 350 degrees F. and position rack in center of oven (too high or too low of rack … A make ahead dessert perfect for entertaining. To make this tasty Pumpkin Cheesecake with Gingersnap Crust, you start by making the crust. Yes, please! And with that comment, the torch was passed. in Education and over 30 years of cooking and baking, I want to teach YOU the best of our family recipes. Turn off the oven and allow the cheesecake to sit for 30 minutes in the hot oven with the door closed. Store leftovers in an airtight container in the refrigerator. This pumpkin swirl cheesecake begins with my classic cheesecake recipe, which I'll have to make and post here soon, but if you just forget the pumpkin addition and use a graham crust, you will have my classic cheesecake. Return to heat and allow to boil for another 2-3 minutes. Keywords: Pumpkin Swirl Cheesecake, Cheesecake, Pumpkin Cheesecake, Thanksgiving Dessert, Fall Dessert, Tag @wild.thistle.kitchen on Instagram and hashtag it #wildthistlekitchen. Carefully lift foil-wrapped pan out of water bath and onto a cooling rack or kitchen towel. FOR CRUST: Preheat oven to 350°E Wrap outside of 9-inch-diameter springform pan with foil. Serve with gingerbread caramel and softly whipped cream with a few extra crumbled gingersnaps if desired. After taking the first bite, my dad said something I will never forget: "This is better than mine." Whisk together remaining whole egg, remaining 1/2 cup granulated sugar, pumpkin, and next 6 ingredients in a large bowl; pour into cooled crust. And I use any brand of crunchy, gingersnap cookies - I have found that there is not much difference in size/weight among the various brands - I have used Murray and Nabisco as well as a few generic, store brands and the crust always turns out just fine. Until now, I have never publicly shared my cheesecake recipe. You'll definitely want to bake this pumpkin swirl cheesecake in a water bath for the smoothest, creamiest texture. Also, I highly recommend a candy thermometer for this particular caramel because it is made with dark molasses. Like, is it even fall if you don't have a pumpkin spice latte?? I went with a graham cracker crust because it is the most classic crust for cheesecake bars, however the gingersnap crust is also beyond delicious. Many people worry about how to prevent cracks in cheesecake. https://www.foodnetwork.com/.../pumpkin-gingersnap-cheesecake-3166868 I love seeing you all make my recipes. I'm hoping to make this tomorrow; I just have a few questions. This post may contain affiliate links which won’t change your price but will share some commission. This pumpkin one was kind of a no-brainer for Thanksgiving and for the fall season in general. Use either a hand mixer on low speed or a stand mixer on low speed with the paddle attachment. Add the remaining plain cheesecake batter and then the remaining pumpkin batter. Total Crushing Blender and selected SMOOTHIE. Using a fork, combine gingersnaps, hazelnuts, 3 tablespoons brown sugar and melted butter. Pumpkin Swirl Cheesecake with gingersnap crust is a make ahead dessert, perfect for entertaining. Mix crumbs, butter, and sugar in bowl. If you love pumpkin and cheesecake you are absolutely going to fall in love with this recipe for my Pumpkin Swirl Cheesecake. Pumpkin Swirl Cheesecake Recipe with Gingersnap Cookie Crust - Anita, Your email address will not be published. Lower oven to 300 degrees F and continue to bake for 50-60 more minutes until cheesecake is browned on top and set but still wiggly. The filling to a cheesecake varies from recipe to recipe, but it does have a few basic parts. Crust. Gingerbread flavor in the crust and caramel topping make this the perfect seasonal cheesecake. Once I had it just the way I wanted it, with the greatest trepidation I took it over to my dad's house. This two-part pan makes it easy to get the delicate cheesecake out in clean slices for serving. At this point you can serve it straight from the springform base, or you can slide a long offset spatula between the bottom crust and the pan, rotating all around to make sure the cake is loose, and slide it carefully onto a serving tray. Copyright © 2020 Brunch Pro on the Brunch Pro Theme, Browned Butter Pecan Chocolate Chunk Cookies ». Combine molasses, water, and sugar in a heavy, large saucepan over medium-high heat. Mix well with a rubber spatula. Transfer to refrigerator to cool overnight. I became the cheesecake maker and I've been baking and giving them as gifts ever since. But if you have to, just use 2/3 of the recipe. In a small, heavy saucepan, stir … You can feel free to call it pumpkin spice if that makes you happy. https://www.verybestbaking.com/.../pumpkin-cheesecake-gingersnap-crust Place the pan in a cold oven and close the door. Drop cream cheese mixture by heaping tablespoonfuls over pumpkin filling; gently swirl … I kind of turned my nose up at all the wild varieties out there, and I'm sure I would have turned my nose up at this pumpkin swirl cheesecake years ago. It will take about 55 minutes for the cheesecake to bake. This is a long recipe with multiple steps, but just read through, collect your ingredients, and take your time. Repeat this process until you have filled the pan almost to the top. Combine the gingersnap crumbs, brown sugar and melted butter in a small bowl. You can pick up a decent candy thermometer at almost every grocery store now and of course on Amazon. Once cheesecake is completely cooled in refrigerator, slide a very thin knife around the outer edge. Carefully pour recently boiled water into baking dish until it comes about ½ way up the sides of the foil-wrapped pan. Pumpkin is delicious and is very welcome in my kitchen along with the spices that compliment it best: cinnamon, nutmeg, ginger, cloves, and allspice. Learn how your comment data is processed. Pumpkin Swirl Cheesecake with Gingersnap Cookie Crust If you love pumpkin and cheesecake you are going to want to try this recipe. Water bath … Leave oven door closed. Pumpkin Cheesecake with a Gingersnap Crust. After the pumpkin swirl cheesecake bakes, you’ll remove the outer edge of the pan, and the cheesecake can stay on the base for easy slicing and serving. Ingredients. Place on a standard half-sheet pan and bake in a preheated oven at 350°F/177°C. Thanks so much! Allow to cool completely. Turn oven off and carefully remove the entire baking tray. I kept close to the main recipe but kicked them up a notch by adding a gingersnap crust which my kids raved about. Mix only until the ingredients are combined. You got this! Make the Cheesecake: It's important not to over-mix the batter - this will result in a cheesecake that … Then open the oven door and allow the cheesecake to sit until the pan is cool enough to touch it. For me, cheesecakes are such an important and special part of the holidays because it was my dad's tradition to make and give them as gifts each year. Once those ingredients are mixed, you’ll scoop out one cup of the cheesecake batter to be the base of the pumpkin swirl. Adding the crust meant that there was a bit of excess cheesecake batter but not much. You can find these crispy cookies in the cookie/cracker aisle of grocery stores. Also for the crust, when you say "30 gingersnap cookies", what brand do you use? If you use a larger pan, the cheesecake will be thinner. Remove from heat, add bourbon if using and allow to cool to room temperature. I let the … Spray a 9" round springform pan with cooking spray or lightly grease with butter. This Pumpkin Cheesecake takes the cake! Yes, yes it is. Making cheesecake doesn’t have to be that complicated and it will take you only 20 minutes real time of work in the kitchen and the rest is setting the cheesecake. Pour half of the plain cheesecake batter into the prepared springform pan. It’s a perfect dessert for your Thanksgiving dessert table, and you can make it ahead. If your cheesecake has cracks and it really bothers you, you can always top it with whipped cream or a drizzling of caramel. I often make a regular caramel just by watching the color of the sugar, but with this very dark mixture that is not an option. Add 1 cup of the cream cheese mixture to the pumpkin mixture and stir together until fully … Add half of the eggs and lightly beat them into the cream cheese just until combined. Lastly, how do you think it would work to use carrot puree in place of the pumpkin puree? Imagine a nice cup of coffee or tea with a piece of pumpkin cheesecake pie with gingersnap crust. This is one of our easy pumpkin recipes for the holidays. Cool … Don't get me started on the pumpkin spice craziness. Next, place 4 scoops of pumpkin batter in between the scoops of plain. Transfer to jars and store in refrigerator. Mix it together and press it in the bottom of the springform pan. The creamy cheesecake had a gingersnap crust and a little caramel drizzled over the top. I use Grandma's brand unsulphured molasses but any brand of unsulphured molasses would be fine. Slowly push oven rack in and close oven door. It is important that you avoid beating the cheesecake batter too much or too hard because it will beat air into the filling. Any highlighted, clickable Amazon link you see is an affiliate link. Allow to cool to room temperature for about an hour. Triple the brown sugar flavor? You might feel intimidated by making a cheesecake… Why Domino® Light Brown Sugar? As an Amazon Associate I earn from qualifying purchases. Remove the outer ring of the pan, cover the cheesecake and store it in the refrigerator overnight. Thank you Domino® Sugar for sponsoring this post. Cheesecake purist though he was, I have no doubt he would approve of this pumpkin swirl cheesecake. You can make this in a very large bowl using a hand mixer if you don't have a stand mixer. I use 3 layers sometimes and as much as I hate the waste, it really is the only way to prevent water from seeping in and ruining your crust. In an airtight container or covered in plastic, the cheesecake will last 5 days in the fridge. And for the smoothest, creamiest texture completely cooled in refrigerator, slide a very thin knife the. Makes it easy to whip together my boning knife as it is important that you avoid beating cheesecake! To form the crust and in both the traditional and pumpkin pie pie spice to the top the! 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