Monday, November 14, 2011

pumpkin cheesecake with gingersnap crust

I love gingersnaps.

I forget how much I love them until I unexpectedly eat one and then can think of nothing else but when I can buy my own bag to munch on.

I got a bite of gingersnap last week when I was visiting my friends in NY. It was in a pudding dessert that I don't even know what it was or where I got it. I was simply walking to my friends apartment and stopped at a dessert truck and bought a pudding thing.

I ate the entire dessert so fast that I didn't even take a picture of it, (bad blogger) or of my whole weekend actually. Here is one of  the few pictures I have of my trip and I took it from my friend Lisa. I love it!

Judith, Lisa, Moi, Conie
I had a fantastic time. My friend Conie, farthest on the right, was back in town for a quick visit as she is serving 2 years in the South Pacific in the Peace Corps.

It was so good seeing her and my other besties.  :)

Anyways, I had a gingersnap.

As soon as I got back to DC I purchased a bag of them and immediately thought, "What can I do with these bad boys?"  I thought about it and it finally hit me; use it as a crust!

For cheesecake!


So, that's what I did.

This cheesecake is ALL  KINDS OF GOOD.

It's creamy and decadent and silky. Yum!

It takes quite a bit of time to make as you have to chill it in the  fridge fro 12 hours, but I think it's worth it.

The gingersnap crust is a nice departure from graham crackers and adds a great "fall-ish" and spicy flavor to the cheesecake. Pecans are also in  the crust

I also drizzled salted caramel sauce on top and caramelized pecans to add to the presentation.

This is a good one you guys.  :)

Gingersnap Crust
  • 1 3/4 cups gingersnap crumbs
  • 6 tablespoons butter, melted
  • 3 tablespoons brown sugar
  • 3/4 cup ground pecans

Pumpkin Cheesecake
--adapted from Sprinkle Bakes
  • 1 cup pumpkin puree
  • 1/2 cup heavy cream
  • 2 teaspoons vanilla extract
  • 1 tsp ground cinnamon
  • 1/4 tsp salt
  • 1 1/4 lbs (20 oz, or 2 1/2 eight oz. bricks) cream cheese, softened
  • 3/4 cup granulated sugar 
  • 3/4 cup brown sugar, packed
  • 1 tbsp cornstarch
  • 4 large eggs

1. Preheat oven to 350. Using 2 large pieces of heavy duty foil,  wrap the bottom and outside of your cheesecake pan. This will prevent leaks when using the water bath.

2. Use a food processor to crush gingersnaps and pecans. Combine gingersnaps, pecans, brown sugar, and butter and stir well to combine. Press into a 9″ spring form pan. Evenly spread across the bottom of pan and up the sides about 1 inch.
3. In a medium bowl whisk together pumpkin puree, heavy cream, vanilla extract, cinnamon , ginger and salt. Set aside.

4. In a separate bowl, beat the cream cheese at medium-low until creamy (approx. 2 mins).  Gradually add sugars and beat until blended.  Add pumpkin mixture and beat until blended. Add cornstarch and beat until just combined.  Add eggs one at a time, mixing well after each addition. 

5. Use a rubber spatula to scrape the batter onto the cooled crust.  Place the aluminum-wrapped pan in a roasting pan or large baking pan.  Pour enough hot water into the pan to come up 1 inch up the sides of the springform pan.  Bake 70-80 minutes, or until set and slightly wobbly.  The cake will completely set as it cools.

6. Place cheesecake in the refrigerator for 12 hours to finish setting. Top with whipped topping and other garnish as desired.