Using a fork, combine gingersnaps, hazelnuts, 3 tablespoons brown sugar and melted butter. Too much air will also cause the cheesecake to crack. You won’t even believe how good it is. Pulse until fine crumbs. Bake crust until golden, 10 to 12 minutes. If you’re looking for something unique to serve for Thanksgiving dessert this year, have I got the recipe for you! 2 cups whipping cream. We pulled out a few of our favorite EatingWell tricks to achieve plenty of creaminess in our pumpkin cheesecake without all the saturated fat of a typical recipe: nutrient-packed canned pumpkin and pureed nonfat cottage cheese replace some of the cream cheese. I really don't understand you pumpkin haters out there. Lower the oven temperature to 300°F. Pour the mixture into the springform pan over the crust. Pipe sweetened whipped cream around the edges of the cheesecake. Pour into large bowl, add gingersnap crumbs and mix. 2D Large Drop Flower Piping Tip. I like thick crusts and I cannot lie… The base of this crust is gingersnap cookies. Press into the bottom and sides of a 10-inch springform pan and refrigerate for 30 minutes. Tips for pumpkin cheesecake. When Sprouts Market asked me to create a recipe with Pumpkin as the shining star, there was no other recipe that I wanted to nail other than Pumpkin Pie with a Gingersnap Crust.. Beat cream cheese, pumpkin, sugar, vanilla, salt and spices with electric mixer on medium speed until well blended. Sprinkle with the remaining chopped pecans. It’s a perfect dessert for your Thanksgiving dessert table, and you can make it ahead. Beat cream cheese, sugar, pumpkin, vanilla and spices in large bowl with mixer until blended. The holidays are fast approaching and it’s been all things pumpkin here. Pour 2 cups of the cheesecake batter onto the pie crust. Prepare crust and cheesecake filling as directed, adding 3 Tbsp. Pumpkin Pie Cheesecake Filling. I used a different recipe for the gingersnap crust.Crust• ½ cup pecans• 2 Tbsp sugar• 1 cup gingersnap crumbs (about 20 store bought cookies)• 5 Tbsp unsalted butter (melted)Preheat oven to 325 degrees F. In food processor, combine pecans and sugar until finely chopped, about 20 seconds. Filling: 1 pound cream cheese, at room temperature Turn off oven and leave the cheesecake to cool for 30 minutes. Beat in the sugar, vanilla, pumpkin puree and pumpkin pie spice scraping down the sides of the bowl, as needed. https://www.tasteofhome.com/recipes/deluxe-pumpkin-cheesecake Blend in the canned pumpkin puree, heavy cream, flour, cornstarch, pumpkin pie spice, and vanilla. This year I decided to make just a regular pumpkin cheesecake with a gingersnap crust. I can still taste the sweetness of it. Enjoy! Looking for more fun links? Ingredients. This Marbled Pumpkin Spice Cheesecake with Gingersnap Crust screams Fall, from the gingersnap crust to the warmly spiced pumpkin swirled cheesecake filling. After an hour, remove cheesecake from waterbath and aluminum foil. Fun Finds Friday with Christmas Fun Food & DIY Craft Ideas! The pie filling will not work in this recipe. 1 tsp pumpkin pie spice. Hi hi! It has a homemade made from scratch gingersnap crust, filled with regular cheesecake, pumpkin cheesecake, and then finished with dollops of homemade whipped cream and gingersnap cookies. - Irish Proverb, Looks fantastic!!! Pumpkin Cheesecake with Gingersnap crust & Praline Caramel topping Your cream cheese should be very soft to keep your batter from getting lumpy. PRO TIP Alternatively, I placed my pan in a slightly larger pot to completely protect my crust from the water. Just popping in to share this recipe from my friend Kelsey's book - Pumpkin Cheesecake with a Gingersnap crust! 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