I first made this for Christmas a couple of years ago and it was such a huge success. Everyone wanted to make sure I would be serving the same dessert every Christmas!
And I am definitely not going to disappoint them, especially since I am totally in love with this cheesecake myself. The gingersnap crust is to die for, and I would recommend this cheesecake to anyone. Even those who have claimed to hate pumpkin desserts, have gone for second helpings! Don’t even try to hide the leftovers in the fridge – you won’t find them anymore in the morning! Just make two of these right off the bat!
Ingredients
Crust:
1¾ cup Gingersnap Cookie Crumbs
3 Tbsp Domino dark brown sugar
½ tsp ground cinnamon
½ tsp salt
4 Tbsp Land O’ Lakes unsalted butter, melted and cooled slightly
Filling:
24 oz. Philadelphia cream cheese, room temperature
1 (15 oz) can pumpkin puree
3 large Eggland’s eggs
1 egg yolk
¼ cup Daisy sour cream
1½ cups Domino granulated sugar
1 tsp ground cinnamon
½ tsp ground ginger
¼ tsp ground cloves
½ tsp salt
2 Tbsp Gold Medal unbleached all-purpose flour
1 tsp pure vanilla extract
Instructions:
Preheat oven to 350 F. Lightly spray a 9″ springform pan with cooking spray.
Crust: Place the cookies in a food processor and pulse until finely ground. Add the brown sugar, cinnamon and salt. Process until combined. Add the melted butter and pulse until the mixture is evenly moist. Press the mixture evenly over the bottom of the prepared pan. Place in the freezer for 5 minutes. Remove from the freezer and bake in the preheated oven for 10 minutes. Set aside to cool while preparing the filling.
Heat a kettle of water to a boil. Turn down the temperature and keep the water hot until needed.
Wrap the springform pan in a double layer of heavy duty foil to seal the bottom. Make sure the foil goes all the way up the sides around the outside of the pan. Place the pan inside a larger roasting pan and set aside.
In the bowl of a stand mixer beat the cream cheese until smooth. Add the pumpkin and beat until combined. Add the eggs and egg yolk, one at a time, blending until the yolk has disappeared before adding the next. Scrape down the sides of the pan and add the sour cream. Beat just until blended. Add the sugar, cinnamon, ginger, cloves, salt and flour. Blend on medium-low just until incorporated. Add the vanilla and mix just until it disappears into the batter.
Pour the filling into the prepared pan and set the springform pan and roasting pan in the oven. Pour hot water from the kettle until it comes about halfway up the sides of the springform pan.
Bake for 1 hour 30 minutes to 1 hour 40 minutes, until the top is golden brown and the center is set. It may juggle a little but should be somewhat firm to the touch.
Remove the cheesecake from the oven and run a very thin knife between the pan and the top section of the cheesecake to loosen it from the sides. This will help prevent the top from cracking as it cools. Cool cheesecake completely then refrigerate at least 4 or hours overnight before serving.
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Quick tip: The homemade gingersnap crust is amazing, however, you can buy a pre-made crust to save on time.