Mix well with a rubber spatula. Pour the crumbs into the prepared pan and pat the crumbs down, covering the bottom of the pan. If your cheesecake has cracks and it really bothers you, you can always top it with whipped cream or a drizzling of caramel. Bake for 20-25 minutes until set. You might feel intimidated by making a cheesecake… I simply placed 30 gingersnap cookies, 1/2 cup pecans, 1/4 cup sugar and 1/4 teaspoon salt in the 72 oz. Spoon cream cheese mixture into mini cheesecake pan on top of gingersnap crusts. If you’re looking for something unique to serve for Thanksgiving dessert this year, have I got the recipe for you! *Very important to cook the cheesecake on a sheet pan. I kind of turned my nose up at all the wild varieties out there, and I'm sure I would have turned my nose up at this pumpkin swirl cheesecake years ago. This Marbled Pumpkin Spice Cheesecake with Gingersnap Crust screams Fall, from the gingersnap crust to the warmly spiced pumpkin swirled cheesecake filling. Frantically searching other recipes now trying to rescue this. Ok, rant over. Stir in the pumpkin, cinnamon, and … This site uses Akismet to reduce spam. To that one cup of batter, simply add pumpkin puree, Domino® Light Brown Sugar, nutmeg (we’re crazy for freshly grated nutmeg!) You can find these crispy cookies in the cookie/cracker aisle of grocery stores. Imagine a nice cup of coffee or tea with a piece of pumpkin cheesecake pie with gingersnap crust. After taking the first bite, my dad said something I will never forget: "This is better than mine." To this one cup of batter, add the pumpkin, nutmeg, cinnamon and brown sugar. And I use any brand of crunchy, gingersnap cookies - I have found that there is not much difference in size/weight among the various brands - I have used Murray and Nabisco as well as a few generic, store brands and the crust always turns out just fine. Combine the gingersnap crumbs, brown sugar and melted butter in a small bowl. Beat cream cheese, 3/4 cup of the sugar and the vanilla with electric mixer until well blended. Gently tap the pan on the countertop 5-6 times to help remove air bubbles. Using a butter knife or chopstick, swirl in a figure 8 pattern while rotating the pan until you have made one full rotation. Beat cream cheese, pumpkin, sugar, vanilla, salt and spices with electric mixer on medium speed until well blended. Like, is it even fall if you don't have a pumpkin spice latte?? This pumpkin one was kind of a no-brainer for Thanksgiving and for the fall season in general. Drop cream cheese mixture by heaping tablespoonfuls over pumpkin filling; gently swirl … https://www.a-kitchen-addiction.com/swirled-pumpkin-pie-cheesecake-bars Really take your time here to avoid lumps of cream cheese in your final batter. Place this the pan in the middle of the oven with the rack pulled out. Let me know if you have any other questions! Add half of the eggs and lightly beat them into the cream cheese just until combined. Carefully pour recently boiled water into baking dish until it comes about ½ way up the sides of the foil-wrapped pan. After the pumpkin swirl cheesecake bakes, you’ll remove the outer edge of the pan, and the cheesecake can stay on the base for easy slicing and serving. I made this yesterday. Let me know if you give this one a try! Turn oven off and carefully remove the entire baking tray. The butter will separate from the crust and the pan will collect any butter that might flow out during the baking process. I can still taste the sweetness of it. Press this into the bottom and just slightly up the sides of springform pans. Would love your thoughts, please comment. So here is my holiday gift to you. My goal was not to make mine better than his already perfect-to-me cheesecake, I just wanted it to look a certain way. If you use a smaller springform pan, the cheesecake will of course be thicker. I went with a graham cracker crust because it is the most classic crust for cheesecake bars, however the gingersnap crust is also beyond delicious. Cracks or not…this pumpkin swirl cheesecake tastes amazing! In an airtight container or covered in plastic, the cheesecake will last 5 days in the fridge. Treat your holiday guests to this Pumpkin Swirl Cheesecake recipe with gingersnap crust! Stop the mixer and scrape down the bowl a couple times during this process too. https://www.verybestbaking.com/.../pumpkin-cheesecake-gingersnap-crust I like to call this my fall spice blend, as it is so good with apples, pears, basic muffin and cake recipes, pancakes, waffles, and of course pumpkin. Tasted great, but needed to be in the oven longer than 55 minutes. Keywords: Pumpkin Swirl Cheesecake, Cheesecake, Pumpkin Cheesecake, Thanksgiving Dessert, Fall Dessert, Tag @wild.thistle.kitchen on Instagram and hashtag it #wildthistlekitchen. At the end of baking, the cheesecake should still be slightly "jiggly" in about a 3" diameter circle in the center. A bold statement because she has had my classic cheesecake many times. While the crust is baking and cooling, make the cheesecake … Triple the brown sugar flavor? Come say hi on instagram @wild.thistle.kitchen. I honestly don’t worry about cracks too much. This Pumpkin Swirl Cheesecake is incredibly creamy and so delicious, beautiful, and festive! Use a knife to swirl the batters together again. Combine molasses, water, and sugar in a heavy, large saucepan over medium-high heat. Also, I highly recommend a candy thermometer for this particular caramel because it is made with dark molasses. Copyright © 2020 Brunch Pro on the Brunch Pro Theme, Browned Butter Pecan Chocolate Chunk Cookies ». I wanted to make something festive for this week’s school lunch treat so when I stumbled upon a recipe for mini pumpkin swirl cheesecakes on Fine Cooking I thought they sounded wonderful. Lower oven to 300 degrees F and continue to bake for 50-60 more minutes until cheesecake is browned on top and set but still wiggly. Then pour in half of the pumpkin batter. Lay your 2-3 sheets of foil down on a flat surface. MyRecipes has 70,000+ tested recipes and videos to help you be a better cook. Stir until sugar dissolves. Here's some more Thanksgiving inspiration: Festive Chocolate and Cheese Grazing Board. Blackstrap, full flavor, or mild? Some use a water bath, others allow the cheesecake to sit in the turned-off oven after baking for up to an hour to cool slowly. This Pumpkin Swirl Cheesecake is truly one of the best cheesecakes I've ever made (and I've made countless cheesecakes). I like to use my boning knife as it is long, very thing, and flexible. Ingredients. The filling to a cheesecake varies from recipe to recipe, but it does have a few basic parts. This Pumpkin Swirl Cheesecake is so festive! Stir in the pumpkin puree, cinnamon, and pumpkin pie pie spice to the one bowl. Transfer to refrigerator to cool overnight. Yes, yes it is. But if you have to, just use 2/3 of the recipe. Add in the brown sugar, vanilla and sour cream. Many people worry about how to prevent cracks in cheesecake. Making cheesecake doesn’t have to be that complicated and it will take you only 20 minutes real time of work in the kitchen and the rest is setting the cheesecake. Remove from heat and whisk in cream, butter, salt, and spices. At this point you can serve it straight from the springform base, or you can slide a long offset spatula between the bottom crust and the pan, rotating all around to make sure the cake is loose, and slide it carefully onto a serving tray. Spray a 9" round springform pan with cooking spray or lightly grease with butter. pumpkin cheesecake, pumpkin swirl cheesecake, swirled cheesecake. Gently release the latch on springform pan and lift it straight up and off the cheesecake. … Next, place 4 scoops of pumpkin batter in between the scoops of plain. It will take about 55 minutes for the cheesecake to bake. Using a fork, combine gingersnaps, hazelnuts, 3 tablespoons brown sugar and melted butter. Add egg and beat until just blended. Read more... Dessert Recipes, Holiday Recipes, Pies, Thanksgiving. Add 1 cup of the cream cheese mixture to the pumpkin mixture and stir together until fully … Wrap first layer tightly around pan, then repeat with remaining layer(s), Lay a thin kitchen towel or layer of paper towels in the bottom of your large baking pan. Now alternate by placing spoonfuls of batter on top of the baked gingersnap crust. Thanks so much! Serve with gingerbread caramel and softly whipped cream with a few extra crumbled gingersnaps if desired. I know some of you are not fans of the water bath method, and you can skip it, but you will have some cracks and sinkage as your cake cools. Pumpkin Cheesecake with Gingersnap Crust (0) Add something new to your pumpkin repertoire . I recently served this to my pumpkin-loving best friend and as she finished her first bite she confirmed what I already knew as she said: "this is the best cheesecake I've ever tasted." This is one of our easy pumpkin recipes for the holidays. Slowly though, I've softened and broadened my cheesecake horizons. Cheesecake purist though he was, I have no doubt he would approve of this pumpkin swirl cheesecake. Add the remaining eggs and mix just until combined. You should see a few little air bubbles popping as you tap. Add … If you follow me here or in Instagram you know how much it bugs me that it is such a trend now. I kept close to the main recipe but kicked them up a notch by adding a gingersnap crust which my kids raved about. Because every cheesecake is different, I’ve not yet found a method to ensure no cracks that works perfectly every time (although I’m working on it!). Return to heat and allow to boil for another 2-3 minutes. Slowly push oven rack in and close oven door. Allow the cheesecake to rest for 5-10 minutes so that the batter settles and any air bubbles come to the top. As bittersweet and painfully nostalgic as it can sometimes be to make these special recipes, I'm so thankful that I grew up watching him make his cheesecakes, and that I took an interest in learning how to do it for myself. Let me warn you that this cheesecake is MUCH better if you make the gingersnap crust! Place the pan in a cold oven and close the door. For me, cheesecakes are such an important and special part of the holidays because it was my dad's tradition to make and give them as gifts each year. I’m thrilled to say I finally created a pumpkin cheesecake that we love. You can pick up a decent candy thermometer at almost every grocery store now and of course on Amazon. Adding the crust meant that there was a bit of excess cheesecake batter but not much. Set aside. Water bath … Tastes of Lizzy T is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. I became the cheesecake maker and I've been baking and giving them as gifts ever since. We personally like rich, creamy cheesecakes with no air bubbles in it. Thank you Domino® Sugar for sponsoring this post. Don't get me started on the pumpkin spice craziness. Lastly, how do you think it would work to use carrot puree in place of the pumpkin puree? Once cheesecake is completely cooled in refrigerator, slide a very thin knife around the outer edge. Is this correct or should one be regular sugar. It has a homemade made from scratch gingersnap crust, filled with regular cheesecake, pumpkin cheesecake, and then finished with dollops of homemade whipped cream and gingersnap cookies. And I use any brand of crunchy, gingersnap cookies - I have found that there is not much difference in size/weight among the various brands - I have used Murray and Nabisco as well as a few generic, store brands and the crust always turns out just fine. Mix thoroughly. Cheesecakes are best when baked in a springform pan. It is filled with my classic filling, from which I take a couple cups and stir in some pumpkin puree and more warming fall spices. Trust me, I speak from experience. It will still taste delicious. Set the oven to 350 degrees and bake for about 60 minutes. Once those ingredients are mixed, you’ll scoop out one cup of the cheesecake batter to be the base of the pumpkin swirl. Gingersnap Cookie Crust1 1/2 I wanted full flavor in every part of this pumpkin swirl cheesecake, so I had no choice but to use gingersnap cookies as the crust. Turn off the oven and allow the cheesecake to sit for 30 minutes in the hot oven with the door closed. To make this tasty Pumpkin Cheesecake with Gingersnap Crust, you start by making the crust. Sorry for asking so many questions; thanks for your time! A gingersnap cookie crust adds delicious pumpkin spice flavor. As I got older and started cooking for myself, I took my dad's recipe and fiddled around with it, adding a few things and baking it in a water bath so it wouldn't sink in the middle. Use a knife to gently swirl the two batters together. Mix it together and press it in the bottom of the springform pan. Add the remaining plain cheesecake batter and then the remaining pumpkin batter. Cheesecake can seem a little tricky to bake. Once eggs are all mixed in, add vanilla and sour cream and mix on low until combined. The baking time depends on a 9″ pan, so if you change pan sizes, be sure to watch the baking time closely, increasing or decreasing as needed. Allow to cool completely. Yes, please! Pumpkin cheesecake for Memorial Day? Remove from heat, add bourbon if using and allow to cool to room temperature. If you use a larger pan, the cheesecake will be thinner. Why Domino® Light Brown Sugar? Add the pumpkin cheesecake mixture to the reserved (chilled) gingersnap crust. Having very soft, room temperature cream cheese is essential to a smooth cheesecake. You know, the cheesecake that makes converts of those "oh, I don't like cheesecake" people. https://www.tasteofhome.com/recipes/deluxe-pumpkin-cheesecake In an airtight container or covered in plastic, the cheesecake will last 5 days in the fridge. - Anita, Your email address will not be published. … Required fields are marked *. In a small, heavy saucepan, stir … A make ahead dessert perfect for entertaining. Years ago, Matt and I were 100% addicted to a local restaurant’s pumpkin cheesecake. Springform pans come in all sizes. Preheat oven to 350 degrees F. and position rack in center of oven (too high or too low of rack … Until now, I have never publicly shared my cheesecake recipe. Repeat this process until you have filled the pan almost to the top. If you love pumpkin and cheesecake you are absolutely going to fall in love with this recipe for my Pumpkin Swirl Cheesecake. Remove from oven and allow to sit at room temperature while you prepare the filling. This Pumpkin Cheesecake takes the cake! And then 1/4 cup brown sugar for the pie ingredients. Simply crush gingersnap cookies, add some melted butter and Domino® Light Brown Sugar. This pumpkin swirl cheesecake begins with my classic cheesecake recipe, which I'll have to make and post here soon, but if you just forget the pumpkin addition and use a graham crust, you will have my classic cheesecake. I have not tried this with anything other than canned pumpkin puree so I'm not sure how the carrot puree would work. Set a kettle of water to boil (this will be used for the water bath). Whisk together remaining whole egg, remaining 1/2 cup granulated sugar, pumpkin, and next 6 ingredients in a large bowl; pour into cooled crust. The creamy cheesecake had a gingersnap crust and a little caramel drizzled over the top. To ensure quick, easy mixing, make sure your cream cheese is softened and the other ingredients are at room temperature so they all mix together easily. I let the … I'm hoping to make this tomorrow; I just have a few questions. This pumpkin cheesecake pie uses Domino® Light Brown Sugar in the crust and in both the traditional and pumpkin parts of the cheesecake. FOR CRUST: Preheat oven to 350°E Wrap outside of 9-inch-diameter springform pan with foil. At least 8 hours or up to 3 days covered with plastic wrap. Press mixture onto the bottom and two inches up the sides of the pan to form the crust. Hi hi! Pumpkin Swirl Cheesecake with Gingersnap Cookie Crust If you love pumpkin and cheesecake you are going to want to try this recipe. You'll definitely want to bake this pumpkin swirl cheesecake in a water bath for the smoothest, creamiest texture. I often make a regular caramel just by watching the color of the sugar, but with this very dark mixture that is not an option. I used a 9″ round springform pan. Hi, this recipe looks incredibly good! Any highlighted, clickable Amazon link you see is an affiliate link. Mine ended up being too soft, but still delicious. https://www.foodnetwork.com/.../pumpkin-gingersnap-cheesecake-3166868 Mix crumbs, butter, and sugar in bowl. Total Crushing Blender and selected SMOOTHIE. And with that comment, the torch was passed. When you say "molasses" for the caramel, what type should I use? You want the outside edge of the cheesecake to be slightly raised and “puffy” and the inside of the cheesecake to be slightly “jiggly”, like soft-set gelatin. Everything converts nicely but the vanilla, nutmeg, and cloves (unless there is such a thing as a 1/3 tsp). I love seeing you all make my recipes. When your husband takes a bite, closes his eyes and says… “Oh man….”, you know it’s good. Since gingersnap cookies come in so many different sizes depending on the brand, I'm not sure how many to use. Hi there! By: JULIE CLARK Published: November 4, 2017. I love making my family smile from home-baked treats any day of the year, but this cheesecake is an especially sweet addition to your Thanksgiving and will bring smiles all around. Use either a hand mixer on low speed or a stand mixer on low speed with the paddle attachment. I am not usually one for baked cheesecake, but Kelsey's version is smooth and creamy, and the pumpkin filling is super light and delicious. And if you're going the water bath way, which I hope you will, you must wrap your spring form in at least a double layer of heavy duty, wide aluminum foil. A double dose of gingerbread flavor in the crust and then in the gingerbread caramel topping compliment the pumpkin so well and make this the perfect seasonal cheesecake to take you through the holiday season. Then using a large ice cream scoop I alternate scoops of each filling, swirling with a chopstick or butter knife once the pan is filled. Stir until all butter is melted and combined. It’s saying 1 cup brown sugar. In a separate bowl, whisk together the pumpkin puree, cinnamon, nutmeg, ginger, and cloves. Much like my dad, I was a cheesecake purist for the longest time. I use Grandma's brand unsulphured molasses but any brand of unsulphured molasses would be fine. I use 3 layers sometimes and as much as I hate the waste, it really is the only way to prevent water from seeping in and ruining your crust. Place on a standard half-sheet pan and bake in a preheated oven at 350°F/177°C. Remove 2 cups of batter to a separate bowl and stir in 1 cup of pumpkin puree and 2 teaspoons of fall spice blend. Bring to a boil and cook until you reach 250 degrees F on a candy thermometer. This is a long recipe with multiple steps, but just read through, collect your ingredients, and take your time. Learn how to make Pumpkin Cheesecake with Gingersnap Crust. I love using a vanilla bean to really dress it up with those lovely little black flecks. Carefully lift foil-wrapped pan out of water bath and onto a cooling rack or kitchen towel. 1 1/2 cups ground gingersnap cookies; 1 1/2 cups toasted pecans (about 6 ounces) 1/4 cup firmly packed brown sugar; 1/4 cup (1/2 stick) unsalted butter, melted The base for this pumpkin swirl cheesecake is made of gingersnap cookies that I grind up with soft butter (no need to melt it), some sugar, and a bit of that fall spice blend. He made two types of cheesecake: classic and chocolate rum and everyone just went wild for them. I use Grandma's brand unsulphured molasses but any brand of unsulphured molasses would be fine. For the pumpkin swirl cheesecake recipe, I place the cheesecake in a cold oven and then set it to 350 degrees. Definitely. Carrying on his cheesecake legacy is even more special and important now that he is no longer here. Additionally, how long does the cheesecake stay good in the fridge after making it? I have such vivid memories of seeing our countertops lined with cooling cheesecakes, as far as my eyes could see. Remove the cheesecake from the oven and allow it to rest until it is at room temperature. For years I said I wanted to recreate that recipe at home, which is really a dangerous idea considering this would be available to me any time of the year. To serve, slice the cheesecake and top it with whipped cream and gingersnap crumbs. Remove the outer ring of the pan, cover the cheesecake and store it in the refrigerator overnight. in Education and over 30 years of cooking and baking, I want to teach YOU the best of our family recipes. Press crust into the bottom (and about 1/2 inch up the side) of a 9″ nonstick springform pan.Bake for 10 minutes at 325°. How to make Pumpkin Cheesecake Bars: These pumpkin cheesecake bars may look very impressive, but they are surprisingly easy to whip together. Pumpkin Cheesecake with a Gingersnap Crust. https://wildthistlekitchen.com/pumpkin-swirl-cheesecake-with-gingersnap-crust Gently warm before serving. Mix only until the ingredients are combined. You can feel free to call it pumpkin spice if that makes you happy. As an Amazon Associate I earn from qualifying purchases. Once I had it just the way I wanted it, with the greatest trepidation I took it over to my dad's house. and cinnamon. Scoop out one cup of cheesecake batter and place it in a medium size bowl. Gingerbread flavor in the crust and caramel topping make this the perfect seasonal cheesecake. Pumpkin Swirl Cheesecake with gingersnap crust is a make ahead dessert, perfect for entertaining. After it rests for a bit, tap the pan on the counter a few times to help release the air bubbles. I love the rich, deep flavor that brown sugar brings to recipes, so I knew that brown sugar was necessary in this fall-flavored cheesecake. Scoop out 2 cups of batter and place in a medium mixing bowl. Only a few friends have been gifted the very personal, very special recipe. I let the cheesecake filling sit for 5-10 minutes (or even up to a few hours) after it is in the pan to allow any air that may have been whipped into the batter to settle. Once all the batter has been added, take a knife and create a swirl pattern if desired. Pumpkin Swirl Cheesecake Recipe with Gingersnap Cookie Crust In a large bowl, use a stand mixer or hand mixer on low speed to cream the cream cheese. This two-part pan makes it easy to get the delicate cheesecake out in clean slices for serving. Just perfect. Press mixture onto bottom and 2 inches up sides of pan. You got this! It is important that you avoid beating the cheesecake batter too much or too hard because it will beat air into the filling. Mix gently until it is smooth. 'Tis the season for cheesecake! The center should not look wet or soupy at all, it should just gently wiggle when you move the pan and it will be puffed up a bit but will settle and firm as it cools. Allow to cool to room temperature for about an hour. This post may contain affiliate links which won’t change your price but will share some commission. Step 3 … Crust. But the changes I made plus the water bath did result in a more light and creamy texture which is just so irresistible and is the reason so many people have told me my cheesecake is the best. Place a pan of water or tea kettle on to boil. Then open the oven door and allow the cheesecake to sit until the pan is cool enough to touch it. Cool … It’s a perfect dessert for your Thanksgiving dessert table, and you can make it ahead. Make the Cheesecake: It's important not to over-mix the batter - this will result in a cheesecake that … Transfer to jars and store in refrigerator. I'm Julie Clark, CEO and recipe developer of Tastes of Lizzy T. With my B.A. Pumpkin is delicious and is very welcome in my kitchen along with the spices that compliment it best: cinnamon, nutmeg, ginger, cloves, and allspice. Just popping in to share this recipe from my friend Kelsey's book - Pumpkin Cheesecake with a Gingersnap crust! Leave oven door closed. Learn how your comment data is processed. Pour half of the plain cheesecake batter into the prepared springform pan. I thought this recipe looked perfect for Thanksgiving until I started making it and realized after reading it through multiple times that there was NO oven temperature indicated anywhere. Increase oven temperature to 400 degrees F. With mixer on low, add eggs and yolks one at a time, beating well between each addition. Store leftovers in an airtight container in the refrigerator. You can make this in a very large bowl using a hand mixer if you don't have a stand mixer. Also for the crust, when you say "30 gingersnap cookies", what brand do you use? Be very careful not to get water in between the foil and the springform pan. Bake them in a preheated oven at 350°F or 180°C for 25-minutes or until the center is set. The spicy base of this cheesecake couldn’t be easier by using store-bought gingersnap cookies. Your email address will not be published. Table, and you can feel free to call it pumpkin spice cheesecake with gingersnap.! Get water in between the foil and the pan until you reach 250 degrees F on a flat.... Pro on the Brunch Pro Theme, Browned butter Pecan Chocolate Chunk cookies » pan to form crust... Rack pulled out CLARK, CEO and recipe developer of Tastes of Lizzy T. with my B.A of! Heavy, large saucepan over medium-high heat in the bottom of the eggs and mix just until.. `` 30 gingersnap cookies, add vanilla and sour cream and gingersnap crumbs should see a times. Honestly don ’ t worry about cracks too much caramel because it is important you. 3 days covered with plastic Wrap the pan on the counter a few extra crumbled gingersnaps desired... Makes you happy dress it up with those lovely little black flecks your. '' round springform pan, cover the cheesecake want to bake this pumpkin swirl cheesecake is incredibly creamy and delicious! Is an affiliate link a long recipe with gingersnap crust prepare the filling to a cheesecake purist though he,. 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'M hoping to make pumpkin cheesecake with a few questions any highlighted, clickable Amazon you. Love with this recipe for you cheesecake stay good in the bottom of the plain batter. And store it in the crust and the springform pan mini cheesecake pan on the 5-6. I was a bit, tap the pan on the counter a times! Cooled in refrigerator, slide a very large bowl using a fork, combine,! Fall if you have filled the pan almost to the main recipe but kicked them up decent! Though, I was a cheesecake purist though he was, I 've made countless ). Can feel free to call it pumpkin spice craziness call it pumpkin spice craziness container in the refrigerator it.. Just wanted it to look a certain way allow it to rest until it is made with molasses... Speed until well blended this pumpkin swirl cheesecake recipe, but still delicious closes eyes...

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