This unusual dessert makes a great addition to any holiday dinner. But once you try it, you'll be looking for any excuse to make it again!
Step 1: Ingredients
- 8-12 oz (225-350g) gingersnap cookies (depending on how much crust you like!)
- 1/4 cup (57g) butter, melted (or slightly more if you're going full-hog on the crust)
- 24 oz.. (680g) cream cheese, softened
- 15 oz. (425g) pumpkin puree
- 2/3 cup (75g) sugar
- 4 eggs
- 1 teaspoon vanilla
- 1/4 cup (30g) flour
- Pinch of salt
- Freshly ground cinnamon, ginger and nutmeg to taste (I use 1/2 teaspoon each!)
- Optional: fresh ground pepper - I know it sounds weird, but it adds depth to the spice profile!
Step 2: The Crust
Using a food processor (or a mallet and a baggie - go for it!), turn your gingersnaps into crumbs!
Add butter to crumbs and process until well incorporated. (If you're using the mallet method, you can use a fork for this part!)
I like to line just the bottom of a 9" springform pan with parchment, but that is optional.
Pat the crust mixture into your pan, covering just the bottom, or going up the sides as far as you dare!
If you're going full-crust, it's a good idea to par-bake your crust (meaning bake it before filling) for 5-10 minutes.
Step 3: The Filling
In a mixer or food processor, combine the softened cream cheese, pumpkin puree, sugar, and vanilla extract until well blended.
Add the eggs, one at a time, mixing after each until just incorporated.
Combine flour and spices and slowly add to the liquid mixture.
Pour mixture into crust.
Step 4: Bake
Bake the pumpkin cheesecake for 80-90 minutes, until the center is almost set., and barely jiggles in the middle.
Use a knife to gently loosen the crust from the edge of the pan.
Allow cheesecake to cool before removing the rim of the pan. Refrigerate for at least 4 hours and up to overnight.
If you are traveling with the cheesecake, leave the pan in tact until ready to eat!
You're gonna love this one, I just know it!