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gingersnap crumbs unsalted butter salt cream cheese sugar sugar eggs heavy cream vanilla ground cinnamon pumpkin puree brown sugar salt pumpkin pie spice eggs milk heavy cream
Viewed: 36 - Published at: 9 years agoIngredients
- 1 cup gingersnap crumbs or 1 cup graham cracker
- 14 cup unsalted butter, melted
- 1 pinch salt
- 16 ounces cream cheese, room temperature
- 12 cup granulated sugar
- 2 tablespoons granulated sugar
- 2 large eggs, room temperature
- 13 cup heavy cream
- 12 tablespoon pure vanilla extract
- 1 tablespoon ground cinnamon
- 1 (15 ounce) can pumpkin puree
- 34 cup brown sugar, packed
- 14 teaspoon salt
- 1 12 teaspoons pumpkin pie spice
- 2 eggs
- 12 cup evaporated milk
- 12 cup heavy cream
Method
- To Make Gingersnap Crust:.
- Prepare 12 baking cups with paper liners, or grease with cooking spray.
- In a separate bowl, whisk together the three crust ingredients until well blended.
- Scoop 1 packed tablespoon of crust into each baking cup, and press down to pack firm.
- Bake for 10 minutes at 350 degrees, then remove and set aside.
- To Make Cinnamon Cheesecakes:.
- Preheat oven to 325 degrees F. Begin to boil a large kettle or pot of water for the water bath.
- In the bowl of your stand mixer fitted with a paddle attachment, combine the cream cheese and 1/2 cup plus 2 Tblp.
- sugar, then mix on medium-speed until smooth.
- Add eggs, one at a time, fully incorporating each before adding the next.
- Make sure to scrape down the bowl in between each egg.
- Add heavy cream, vanilla and cinnamon, and mix until smooth.
- Do not overmix.
- Pour batter into each crust-prepared baking cup until 3/4 full.
- Once your kettle or pot of water is boiling, carefully place a large baking dish on the lower rack of your oven and pull the rack out a few inches towards you, and then pour the water into it.
- (Or use your best judgment on how to do this without burning yourself.
- I just heat the water in a kettle, which is very easy to pour into the pan.)
- This will create a water bath that will give off lots of steam while the cheesecake bakes.
- Then place the cheesecake pan in the oven, and bake for about 25 minutes, or until the edges appear to be set and the center still has a slight jiggle to it.
- Turn off the oven and open the oven door slightly for 5 minutes.
- Then remove the pan and place on a cooling rack until completely cooled.
- Top with pumpkin pie frosting.
- To Make Pumpkin Pie Frosting:.
- Preheat oven to 425 degrees.
- In a mixing bowl, whisk together all ingredients until well blended.
- Pour into a greased 9-inch pie pan and bake for 30-40 minutes, or until a toothpick inserted into the center of the pie comes out clean.
- Remove and let cool, then refrigerate.
- When ready to "frost" the cheesecakes, remove the pumpkin pie and spoon the filling into a piping bag.
- Use as you would regular frosting.
