Looking through Noble Pig’s blog I stumbled across a recipe for Pumpkin Cheesecake. What really caught my taste buds was that it was made with a Gingersnap cookie crust. That just sounded wonderful right there! I gave this cheesecake recipe a try and it is absolutely sumptuous. The thing I really liked about it was that the cheesecake wasn’t too heavy tasting like most cheesecakes are. It was more light and fluffy and kind of like a mousse to me. This will be a great dessert to make for Thanksgiving and will for sure impress the guests.
- 2 cups gingersnap cookie crumbs
- 1/2 cup chopped pecans (I used pecan chips)
- 6 tablespoons unsalted butter, melted
- 1/4 cup sugar
- 2 teaspoons Pumpkin Spice
- 3 8ounce packages cream cheese, at room temperature
- 1/2 cup light brown sugar
- 1/4 cup sugar
- 2 large eggs, room temperature
- 2 large egg yolks, room temperature
- 1 cup pumpkin puree
- 1/2 cup sour cream
- 1 tablespoon vanilla
- 1 1/2 tablespoons all purpose flour
- 1 tablespoon pumpkin pie spice
Pre heat oven to 350 degrees.
Grease an 8 inch springform pan. Cover the outside of the pan with two layers of tin foil. In a large bowl combine all the crust ingredients and mix well. Press the mixture into pan and a little up the sides. Place in the heated oven and bake for 10 minutes. Let cool.
In a large bowl add the cream cheese and both the sugars and beat with an electric mixer on medium, until light and fluffy. Add the eggs one at time and beat a little more. Add the yolks one at a time and continue to beat the mixture. Beat in the pumpkin, sour cream and vanilla. Reduce speed to low and add the flour and pumpkin pie spice. Pour mixture into cooled crust.
Put the pan in a large roasting pan that will allow you to add hot water to surround the pie tin. Add enough water so that it reaches about half way up your pie tin.
Bake until the edges of your cheesecake start to separate from the tin pan and the cheesecake is still jiggly when you shake it. This will be about 50-55 minutes.
Once cheesecake is done, turn the oven off and leave it in there with the door closed for a few hours. This will help prevent your cheesecake from cracking on top when taken out of the oven. I left mine for about 4 hours.
Allow cheesecake to cool on the counter and then place it in the refrigerator. Enjoy!