Pumpkin Cheesecake with Gingersnap Crust

Name: Pumpkin Cheesecake with Gingersnap Crust
Prep time: 25 min
Cook time: 60 min
Total time: 85 min
Ingredients: 1.25 cups gingersnap cookie crumbs; 0.25 cup king arthur unbleached all-purpose flour; 0.25 teaspoon ginger; 2 tablespoons light brown sugar or dark brown sugar, packed; 4 tablespoons butter, melted; three 8-ounce packages (680g) cream cheese, at room temperature; 1.75 cups granulated sugar; 1 teaspoon cinnamon; 0.5 teaspoon ginger; 0.25 teaspoon nutmeg; 0.125 teaspoon cloves; 0.25 cup king arthur unbleached all-purpose flour; 1 teaspoon king arthur pure vanilla extract; 1 cup pumpkin purée; 5 large eggs, at room temperature; 0.5 cup sour cream, at room temperature

Imagine the fall flavors of pumpkin pie combined with the creaminess of cheesecake. Now, add the bright flavor of gingersnaps and you've got yourself a holiday dessert destined to become a family classic.
Be sure to plan a day ahead for this dessert, as thorough chilling is one key to velvety cheesecake.

Ingredients

gingersnap cookie crumbs
1 ¼ c
king arthur unbleached all-purpose flour
¼ c
ginger
¼ tsp
light brown sugar or dark brown sugar
packed
2 tbsp
butter
melted
4 tbsp
three 8-ounce packages cream cheese
at room temperature, 680g
granulated sugar
1 ¾ c
cinnamon
1 tsp
ginger
½ tsp
nutmeg
¼ tsp
cloves
⅛ tsp
king arthur unbleached all-purpose flour
¼ c
king arthur pure vanilla extract
1 tsp
pumpkin purée
1 c
eggs
at room temperature
5 large
sour cream
at room temperature
½ c

Directions

1
Preheat the oven to 350°F. Lightly grease a 10" round springform pan.
2
For the crust: Combine all of the ingredients in the bowl of a food processor and pulse until evenly mixed. Press into the bottom of the springform pan, and at least 1" up the sides of the pan. Bake for 10 to 15 minutes, just until you can smell the gingersnaps.
3
Remove the crust from the oven, and reduce the oven temperature to 300°F.
4
For the filling: Place the cream cheese in the bowl of your mixer. Blend on low speed for a few minutes, until no more lumps remain.
5
Add the sugar, flour and spices and mix for an additional 2 to 3 minutes. Be sure to stop the mixer at least twice to scrape down the sides and bottom of the bowl.
6
Add the vanilla and pumpkin and mix to combine. Add the eggs one at time, mixing well after each egg is added.
7
Stir in the sour cream by hand. Pour the mixture into the prepared pan/crust and bake for 50 to 60 minutes.
8
The cake is ready when the center 2" of the cake is still a bit wobbly. The temperature measured 1" from the side of the cake will read 170°F. Turn off the oven, prop open the door, and allow the cake to slowly cool in the oven for one hour.
9
Remove the cake from the oven and chill, lightly covered for 4 to 8 hours before serving.

Pumpkin Cheesecake with Gingersnap Crust

300 cal

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