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Categories:
cookies unsalted butter cream cheese sugar pumpkin eggs ground cinnamon ground ginger freshly grated nutmeg ground cloves salt vanilla flour cinnamon heavy cream confectioners vanilla ground cinnamon
Viewed: 47 - Published at: 7 years agoIngredients
- 30 squares gingersnap cookies
- 6 tablespoons (3/4 stick) unsalted butter, melted
- 4 (8-ounce) packages cream cheese, room temperature
- 1 3/4 cups sugar
- 1 (15-ounce) can pumpkin
- 5 large eggs
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon freshly grated nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon table salt
- 1 tablespoon vanilla extract
- 2 tablespoons all-purpose flour
- Cinnamon Whipped Cream, for serving, recipe follows
- 1 cup heavy cream, chilled
- 1/4 cup confectioners' sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
Method
- Preheat the oven to 350 degrees F.
- Add the gingersnaps to the bowl of a food processor, and pulse until crumbly.
- Transfer to a large bowl and add the melted butter.
- Stir until evenly mixed.
- Press the mixture into the bottom of a 9-inch springform pan with 3-inch sides.
- Bake the crust until golden brown, about 10 minutes.
- Remove from the oven and let cool completely while preparing the filling.
- Filling:
- Put a teakettle filled with water on the stovetop, over medium heat, and bring to a boil.
- In a large mixing bowl, add the cream cheese and sugar and beat with an electric mixer until light and fluffy, about 2 to 3 minutes.
- Add the pumpkin and beat until incorporated.
- Beat in the eggs, 1 at a time, then add the cinnamon, ginger, nutmeg, cloves, salt, and vanilla, and beat until blended.
- Add the flour and beat until incorporated.
- Wrap the sides and bottom of the springform pan with heavy-duty aluminum foil.
- Pour the filling into the pan and put it in a small roasting pan.
- Pour the hot water from the teakettle into the roasting pan, filling halfway up the sides of the springform pan, about 1 1/2 inches.
- Bake until the center of the cheesecake moves slightly when the pan is gently shaken, about 1 hour and 20 minutes.
- Remove the cake from the water bath and let it cool on a wire rack.
- Once cooled, use a paring knife to loosen the sides of the cake from the pan.
- Chill the cheesecake for at least 4 hours before serving.
- Serve with Cinnamon Whipped Cream.
- Pour the heavy cream into a large bowl and beat with an electric hand mixer until thick and frothy.
- Add the confectioners' sugar, vanilla, and cinnamon, and beat until medium peaks form.
- Yield: 1 1/2 to 2 cups
