Everyone loves pumpkin pie, and who can blame them? It’s a traditional fall/winter dessert perfect for holidays like Thanksgiving because, well, what else are you going to do with all those leftover Halloween decorations?
Of course, you don’t have to carve an actual pumpkin to make pumpkin pie (canned pumpkin is readily available in every store this time of year). We do, however, have a simple method of making fresh, homemade pumpkin puree using a slow cooker and food processor. If you have the time, our test kitchen recommends trying it out. If not, no one will know and we certainly won’t tell.
Instead of the classic pumpkin pie, this recipe is for a cheesecake. Rich and decadent like a typical cheesecake, but with all the flavor and autumn spice of traditional pumpkin pie. And we think the gingersnap crust is what will really make this dessert your new fall favorite.
The best thing about making a cheesecake (other than eating it) is you can bake it a day or two ahead of time. After it’s done, the cheesecake can be stored in the refrigerator until you’re ready to serve it so you can spend the day cooking the main course without worrying about dessert. We recommend letting it chill at least 4 hours.
After you’ve tried this pumpkin pie cheesecake, we’d love to hear from you. Which do you prefer – pumpkin pie or pumpkin cheesecake? Let us know in the comments below.
- 2 cups gingersnap cookie crumbs
- 1 tablespoon granulated sugar
- 6 tablespoons butter, melted
- 3 packages (8 oz. each) cream cheese, softened
- 1/2 cup granulated sugar
- 1/2 cup packed dark brown sugar
- 1 cup pumpkin puree
- 1 tablespoon pumpkin pie spice
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 3 large eggs
- Whipped Cream
- Fresh nutmeg, optional
- Preheat oven to 350°F or 325ºF for dark or nonstick coated pan. Place oven rack on low position.
- In medium bowl, combine cookie crumbs and sugar. Add butter and stir until blended.
- Press crumb mixture in bottom and up sides of a 9-inch springform pan.
- Bake 12 minutes. Set aside to cool.
- In large mixing bowl with electric mixer on medium, blend cream cheese and sugars until smooth.
- Add pumpkin, spice, vanilla extract and salt. Beat until blended.
- Add eggs one at a time, beating just until blended.
- Pour pumpkin mixture into crumb crust.
- Bake 45 minutes or until about 3 inches in center is jiggly.
- Remove from oven and let cool completely. Use a knife to loosen cheesecake from sides of pan. Cover with plastic wrap and let chill for 4 hours or overnight.
- Serve cheesecake with whipped cream. Dust lightly with freshly grated nutmeg if desired.
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