Pumpkin pie, gingersnaps and cheesecake, all rolled into one super yummy dessert. You don’t get more ultimate than that. Crumbled gingersnaps as the crust and creamy pumpkin pie cheesecake as the filling: this dish is the epitome of the holidays. Using a standard cheesecake style with some extra pumpkin love, our online cooking school certificate program teacher can help you master your cheesecake techniques. Learn how to make it in this tutorial video.
Pumpkin Pie Gingersnap Cheesecake
Cheesecake Filling Ingredients
24 ounces cream cheese, room temperature
1 1/3 cup sugar
3 tbsp corn starch
5 eggs
1 cup half & half
1 cup heavy cream
1 ¼ cup pumpkin puree
3 tsp cinnamon
Cheesecake Filling Directions
1. Cream the cream cheese. Add the sugar, cinnamon and corn starch. Add the eggs and then the cream. Be sure to scrape down the bowl between additions.
2. Spray a 9” cake pan and line the bottom with parchment paper and press about 1 ½ cups of crust mixture into the pan. Pour the cheesecake mixture over the crust.
3. Bake in a water bath at 350F for about 1 hour and 15 minutes until set and firm to the touch. Chill over night or at least 4 hours and unmold. Press some of the crust mixture around the sides and decorate as desired.
Gingersnap Crust Ingredients
4 cups crushed gingersnap cookies
2 oz melted butter
1 tsp cinnamon
Gingersnap Crust Directions
1. Add all ingredients to a bowl and mix well so everything is thoroughly combined.
