Pumpkin Cheesecake #desserts #cake

With regards to the special seasons, the one thing I generally anticipate are the pumpkin pastries. Or on the other hand more explicitly, pumpkin pie. Be that as it may, this year I needed to switch things up from the conventional pumpkin pie so I chose to make a pumpkin cheesecake recipe.

The filling for this pumpkin cheesecake is smooth, velvety, and brimming with flavors that truly highlight the flavor. It's also bested on a straightforward hand crafted gingersnap covering that truly takes this cheesecake over the top. In addition, how exquisite would this cheesecake be on your treat table at Thanksgiving or Christmas this year?

I also bested this cheesecake with some natively constructed whipped cream, yet you could leave it plain or top it with some custom made salted caramel sauce or chocolate ganache.

The cheesecake should prepare for around one hour or until the inside is nearly set. When you've arrived at that point, you'll need to kill the stove, somewhat break the entryway, and let the cheesecake sit in the broiler for one more hour.

Also try our recipe Copycat Starbucks Pumpkin Scones

A smooth and velvety pumpkin cheesecake with a simple hand crafted gingersnap treat outside layer. The ideal pastry for fall!

INGREDIENTS
For the gingersnap crust:

• 1 and 1/2 cups (200 grams) gingersnap cookie crumbs
• 1/4 cup (50 grams) granulated sugar
• 3 tablespoons (45 grams) unsalted butter melted

For the pumpkin cheesecake:

• 24 ounces brick-style cream cheese softened to room temperature
• 1 cup (200 grams) granulated sugar
• 2 teaspoon pure vanilla extract
• 1 (15-ounce) can pumpkin puree
• 2 teaspoon pumpkin pie spice
• 1/2 teaspoon ground cinnamon
• 4 large eggs room temperature

INSTRUCTIONS
To make the gingersnap crust:

• Preheat oven to 325°F. Adjust the oven rack to the lower-middle position.
• Add the gingersnap cookies to a blender or food processor and process until you have fine crumbs. Scoop the crumbs into a mixing bowl, add the sugar and melted butter and mix until fully combined. 
• Scoop the mixture into a 9-inch springform pan, making sure to press it down firmly into one even layer. Bake at 325°F for 10 minutes, remove from the oven and set aside to cool. Keep oven temperature at 325°F while you make the filling.

To make the pumpkin cheesecake filling:

1. In a large mixing bowl using an electric mixer, beat the cream cheese until smooth. Scrape down the sides of the bowl and mix in the sugar and vanilla extract until well combined. Add the pumpkin puree, pumpkin pie spice, and ground cinnamon and mix until fully combined, making sure to scrape down the sides of the bowl as needed. Add the eggs one at a time and mix on low speed until each one is just combined.
2. Scoop the cheesecake filling on top of the pre-baked gingersnap crust and spread it around into one even layer.
3. Place the springform pan in an oven bag (you may cut the bag or tie it so it's not covering the top of the cheesecake) and place in a roasting pan. Pour enough boiling water into the roasting pan until you have about 1 to 1 and 1/2-inches of water surrounding the springform pan.
4. Carefully place the roasting pan in the oven with the cheesecake. Bake at 325°F for 55-65 minutes or until the center of the cheesecake is almost set. Turn off the oven, slightly crack the door, and allow the cheesecake to sit in the oven for 1 more hour.
5. Carefully remove the roasting pan with the cheesecake from the oven. Remove the cheesecake from the oven bag and place on a wire rack, slide a knife around the sides of the cheesecake to loosen it from the pan. Let the cheesecake cool completely at room temperature, about 2 hours, then cover tightly and refrigerate for at least 5-6 hours (or overnight) or until the cheesecake is thoroughly chilled.
6. Once chilled, release the cheesecake from the springform pan, slice into pieces, and enjoy!

Read more our recipe : Sweet Cinnamon Milk Tea

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