Pumpkin Cheesecake with Gingersnap Crust-King arthur baking

Name: Pumpkin Cheesecake with Gingersnap Crust-King arthur baking
Prep time: 25 min
Cook time: 1 h
Total time: 1 h 25 min
Cuisine: American
Ingredients: 1 1/4 cups (191g) gingersnap cookie crumbs; 1/4 cup (30g) Unbleached All-Purpose Flour; 1/4 to 1/2 teaspoon ginger; 2 tablespoons (28g) light brown sugar or dark brown sugar, packed; 4 tablespoons (57g) butter, melted; three 8-ounce packages (680g) cream cheese, at room temperature; 1 3/4 cups (347g) granulated sugar; 1 teaspoon cinnamon; 1/2 teaspoon ginger; 1/4 teaspoon nutmeg; 1/8 teaspoon cloves; 1/4 cup (28g) Unbleached All-Purpose Flour; 1 teaspoon King Arthur Pure Vanilla Extract; 1 cup (227g) pumpkin purée; 5 large eggs, at room temperature; 1/2 cup (113g) sour cream, at room temperature

9 steps

Prep:25minCook:1h

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.

Updated at: Thu, 05 Oct 2023 10:59:08 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories495.1 kcal (25%)

Total Fat29 g (41%)

Carbs52.6 g (20%)

Sugars40.1 g (45%)

Protein7.8 g (16%)

Sodium277.5 mg (14%)

Fiber1.1 g (4%)

% Daily Values based on a 2,000 calorie diet

Ingredients

12 servings

For gingersnap crust

191ggingersnap cookie

crumbs

¼ cupUnbleached All-Purpose Flour

¼ teaspoonginger

28glight brown sugar

or dark brown sugar, packed

57gbutter

melted

Filling

3 x 8 ouncecream cheese

packages, at room temperature

347ggranulated sugar

1 teaspooncinnamon

½ teaspoonginger

¼ teaspoonnutmeg

⅛ teaspooncloves

¼ cupUnbleached All-Purpose Flour

1 teaspoonPure Vanilla Extract

1 cuppumpkin purée

5eggs

large, at room temperature

½ cupsour cream

at room temperature

Instructions

Step 1

Preheat the oven to 350°F. Lightly grease a 10" round springform pan.

For the crust

Step 2

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.

Step 3

Remove the crust from the oven, and reduce the oven temperature to 300°F.

For the filling

Step 4

Place the cream cheese in the bowl of your mixer. Blend on low speed for a few minutes, until no more lumps remain.

Step 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.

Step 6

Add the vanilla and pumpkin and mix to combine. Add the eggs one at time, mixing well after each egg is added.

Step 7

Stir in the sour cream by hand. Pour the mixture into the prepared pan/crust and bake for 50 to 60 minutes.

Step 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.

Step 9

Remove the cake from the oven and chill, lightly covered for 4 to 8 hours before serving.