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Pumpkin Swirl Gingersnap Cheesecake Recipe: Ingredients:
Gingersnap Crust (see recipe below)
3 (8 ounce) packages cream cheese, room temperature, 1 3/4 cups granulated sugar
3 tablespoons all-purpose flour, 6 eggs, room temperature,
1 teaspoon pure vanilla extract, 3/4 teaspoon ground cinnamon
1/3 teaspoon ground ginger, 1/3 teaspoon ground nutmeg
1/8 teaspoon ground cloves, 1 (15-ounce) can pumpkin puree

Instructions:

Preheat oven to 350 degrees F. and position rack in center of oven (too high or too low of rack placement will cause baking problems). Lightly grease (butter) a 10-inch spring-form pan.

Prepare Gringersnap Crust; bake and then set aside to cool before using.

In a large bowl, add the cream cheese, sugar, and flour. Using an electric mixer, beat until smooth. Using low speed, add the 5 eggs, one at a time (beating after each addition. Then beat in the vanilla extract. Transfer 2-1/2 cups of this plain batter to a separate bowl; set aside. To the remaining batter, add 1 egg, cinnamon, ginger, nutmeg, cloves, and pumpkin puree. Over low speed, beat until just combined. Do not over beat the mixture. You want to avoid beating air into the mixture. Too much air will make the cheesecake fall. Pour 1/2 of pumpkin batter over the prepared Gingersnap Crust in the spring-form pan. Spoon 1/2 of the plain batter over pumpkin layer. Repeat layering until all batter is used.

Gingersnap Crust:

3/4 cup finely-ground gingersnap cookies
3/4 cup finely-ground graham crackers
1/3 cup ground pecans (any type of nut may be used - your choice)
1/4 cup granulated sugar
5 tablespoons butter, melted Preheat oven to 350 degree F. and position rack in center of oven (too high or too low of rack placement will cause baking problems).Lightly grease (butter) a 10-inch spring-form pan. In a small bowl, combine gingersnap crumbs, graham cracker crumbs, pecans, sugar, and butter. Mix well and press firmly onto bottom of prepared spring-form pan. Bake 7 minutes or until edges are light brown. Remove from oven and cool crust completely on a wire rack. Maintain oven temperate to bake the cheesecake.This dessert was for a birthday gal from my McDd's coffee gang! It was beyond delicious! The only thing I did different was omit nuts in crust because one of the gang can't have nuts. I substituted with equal amounts of grahm cracker & gingersnaps. I usually don't like gingersnap cookies but I just decided to try it. Beyond delicious & the texture was amazing even though it used 6 eggs. I did put about 1/3 of 8 oz. whip topping with cinnamon sugar as decoration as it was a B-day!


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