Pumpkin Cheesecake

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!

Gingersnap Crust

* 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.

Pumpkin Cheesecake

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.

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