Pumpkin Cheesecake(Makes one 8-inch cheesecake)
1-1/2 cups finely ground gingersnap cookies
1 tablespoon sugar
4 to 5 tablespoons unsalted butter, melted
2/3 cup light brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
1/8 teaspoon ground nutmeg
1/4 teaspoon salt
1 pound cream cheese, room temperature
1 teaspoon vanilla extract
1 cup solid-pack pumpkin
1 cup sour cream
1 teaspoon vanilla extract
1/4 cup sugar
Coarsely chopped walnuts or pecans (optional)
Preheat oven to 350 degrees F. Butter an 8-inch springform pan.
Wrap the bottom of the pan with foil to catch any drips.
Place one oven rack in the center of the oven and one at the lowest position.
To make the crust:
In a bowl, combine the ground gingersnaps, sugar, and melted butter.
Press the mixture onto the bottom of the prepared springform pan.
Refrigerate while you make the cheesecake filling.
To make the cheesecake filling:
In a small bowl, combine the brown sugar, cinnamon, ginger, cloves, nutmeg, and salt.
In another bowl, use an electric mixer to beat the cream cheese until smooth.
Add the sugar/spice mixture and beat until smooth and creamy, about 2 minutes. Add the eggs, one at a time, beating after each addition.
Add the vanilla and pumpkin puree; beat until well combined.
Pour the filling over the gingersnap crust.
Place a baking dish, filled halfway with hot water, on the bottom shelf of the oven. Place the cheesecake on the center rack. Bake the cheesecake for 30 minutes. Reduce the oven temperature to 325 degrees F; continue to bake for another 15 to 20 minutes. The edges of the cheesecake should look done but the center will still be wet and soft. Remove from the oven to add the topping but do not shut off the oven.
To make the topping:
Prepare the topping while the cheesecake is baking. Whisk together the sour cream, vanilla, and sugar. Pour the mixture over the top of the baked cheesecake. Use a spoon to spread it evenly over the top and almost to the edge of the cake.
Return the cheesecake to the oven and bake about 8 minutes to set the topping. Remove the cheesecake from the oven and place on a wire rack.
Loosen the cake by running a sharp knife around the inside edge of the pan.
Allow the cake to cool completely. Top with chopped nuts, if desired.
Cover and refrigerate at least 8 hours before serving.
Pumpkin cheesecake combines the velvety, smooth texture of cheesecake flavored with spices on a gingersnap crust with a creamy sour cream topping and crunchy walnuts. It's a perfect autumn dessert or a beautiful way to complete your Thanksgiving dinner.
All of our pumpkin recipes use either solid-pack pumpkin puree or pumpkin pie filling; both of which you will purchase canned. Just be careful to use the product that is called for in the recipe.
Solid-pack pumpkin, or pumpkin puree, is 100% pure pumpkin with no salt, sugar, flavorings, or colorings added. Pumpkin pie mix contains pure pumpkin and a blend of traditional spices and sugar; it has a more fluid consistency. Check the label when purchasing.