Every “baketress” has a Bucket List of things to bake
before they die in the near future. Pumpkin cheesecake has been on my bucket list for almost a year now. Thanksgiving seemed like the perfect time to create this beauty and I think my guests were glad I did. I’m still tickled pink at how beautiful it turned out ~ not a single crack!
* I almost did a basic graham cracker crust but the gingersnaps add a different dimension of flavor that pairs oh so well with the pumpkin.
2 cups crushed gingersnap cookies
3 TBS brown sugar
1/4 tsp cinnamon (plus a dash of nutmeg, ginger, allspice, etc if you’re like me and can’t help it)
1/4 cup melted butter
Mix crushed cookies, brown sugar, spice an melted butter in a bowl. Press into a 9 inch springform pan, pressing up the sides of the pan about an inch. Bake at 350 degrees for about 10 minutes. Set aside to cool while you make the filling.
4 8-ounce packages cream cheese, room temperature
2 cups sugar
2 cups fresh roasted pumpkin puree
5 large eggs, room temperature
3 tablespoons all-purpose flour
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp freshly grated nutmeg
1/4 tsp ground allspice
1/4 tsp salt
2 TBS vanilla extract
Using your mixer, beat cream cheese and sugar in large bowl until light and fluffy, about 2 minutes. Beat in pumpkin. Add eggs 1 at a time, beating on low to make sure you incorporate each. Add flour, spices, and salt; beat just to blend. Beat in vanilla. Transfer filling to cooled crust.
Bake at 350 for 20 minutes. Reduce the temperature to 200, leave the oven closed. Bake for 2 hours. Turn the oven off and leave it (without opening the oven door- you can do it!) for another 2 hours. Remove and chill until serving.