Cream Cheese Pumpkin Pie & Gingersnap Crust | Bessie Bakes | the perfect fall dessert
This Cream Cheese Pumpkin Pie with a Gingersnap Crust has a creamy and fluffy filling with a flavorful crust that’s so much better than traditional pumpkin pie.
The problem with traditional pumpkin pie is that it can be quite boring and ordinary if you don’t perfect the texture of the filling and the crust.
And pumpkin on its own tastes quite flat. You really need to add a good balance of spices to wake up the flavor in pumpkin pie, which this filling and gingersnap crust provide.
It’s best served CHILLED as the filling and crust just taste better this way. Served with fresh whipped cream!!
Get the full recipe and instructions here:
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Chapters:
00:00 Intro
00:07 Making the Crust
01:00 Forming the Pie Shell
01:37 Making the Pie Filling
02:42 Filling the Pie Shell
02:56 Bake the Pie!
03:03 Trying the Pie
03:17 Outro
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PUMPKIN CHEESECAKE WITH GINGERSNAP CRUST
THIS EASY, HOMEMADE PUMPKIN CHEESECAKE IS ABSOLUTELY AMAZING!
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Grab the full, printable recipe on my blog:
INGREDIENTS
40 gingersnap cookies finely crushed into crumbs
1 3/4 cups sugar divided
3/4 cup 1 1/2 sticks butter
3 packages 8 oz. each cream cheese, softened
1 can 15 oz. pumpkin
1/4 cup all-purpose flour
1 tablespoon pumpkin pie spice
6 eggs slightly beaten
1 cup heavy cream
1 teaspoon vanilla extract
INSTRUCTIONS
Place 13 x 9-inch roasting pan filled halfway with water on bottom rack in oven. Preheat oven to 325°.
Combine cookie crumbs, 1/4 cup sugar and 1/4 cup butter in a small bowl.
Press crumb mixture onto bottom and halfway up sides in a large springform pan; set aside.
Beat cream cheese and remaining 1-1/2 cups sugar and 1/2 cup butter in medium bowl, with electric mixer until mixture is creamy, about 3 minutes.
Beat in pumpkin, flour, and pumpkin pie spice until smooth. Gradually beat in eggs, cream, and vanilla until smooth. Pour into prepared springform pan.
Bake in center of oven 1 hour 30 minutes or until edges are golden and middle is almost set. Without opening the door, turn oven off and let cheesecake stand in oven 30 minutes. Cool completely on wire rack. Cover and refrigerate overnight. Best if made one day ahead.
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Pumpkin Chocolate Pie With Gingersnap Crust - Homebody Eats
If you're looking for a unique pumpkin pie recipe, you have to try this twist! Pumpkin chocolate pie is filled with the spices and warmth of a traditional pumpkin pie, but also with a hint of chocolate flavor. The gingersnap crust adds another depth of spice. Then, the entire pie is topped with pretty chocolate shavings and whipped cream.
#pumpkingpie #pierecipe
FULL PIE RECIPE:
3 INGREDIENT GINGERSNAP CRUST:
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USED IN THIS VIDEO:
- 9 inch Pie Plate:
- Mixing Bowls:
- Silicone Spatula:
- Whisk:
- Cooling Rack:
- Y Shaped Peeler:
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Pumpkin Cheesecake with Gingersnap Crust
An Easy Pumpkin Cheesecake is the perfect dessert recipe for the holidays! This homemade pumpkin cheesecake with gingersnap crust is a foolproof cheesecake.
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Crazy for Crust is a recipe site full of easy and attainable recipes. Recipes are sometimes savory, mostly sweet, and always served with a slice of life.
CRAZY FOR CRUST - I'm Dorothy and I love food: eating it, baking it, and sharing it. I love teaching you to cook and bake my favorite recipes easily so that you can make memories with your friends and family. I'm a home baker - if I can do it so can you! Subscribe to get my recipes: they're sometimes savory, often sweet and always served with a slice of my life.
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PRINTABLE RECIPE: crazyforcrust.com/pumpkin-cheesecake/
RECIPE:
INGREDIENTS
CRUST:
50 Gingersnaps
1/4 cup granulated sugar
7 Tablespoons unsalted butter melted
CHEESECAKE:
3 8 ounce packages cream cheese, room temperature
5 large eggs room temperature
1 15 ounce can pumpkin puree
1 1/2 cups granulated sugar
1 teaspoon vanilla extract
1 tablespoon pumpkin pie spice
1/4 cup all-purpose flour
1/2 teaspoon salt
Whipped Cream , for serving
INSTRUCTIONS
Preheat the oven to 350°. Position the rack in the lower third of the oven.
Wrap a 10-inch springform pan with a few layers of aluminum foil, making sure that the foil tightly covers the seam of the pan and reaches more than halfway up the sides of the pan. Spray the inside of the pan with nonstick cooking spray.
Grind the cookies in a food processor. Pour the cookie crumbs into the melted butter along with 1/4 cup sugar. Stir with a fork to combine. Press the mixture in the bottom and halfway up the sides of the springform pan. Bake 10 minutes. Transfer to a rack to cool and lower the oven temperature to 325°F.
Make sure ALL your ingredients are room temperature to avoid lumps!
Beat the cream cheese and remaining 1 1/2 cups sugar with an electric mixer. (I prefer using my stand mixer for this.) Beat in the eggs, pumpkin, vanilla, flour, pumpkin pie spice and salt and continue mixing until combined and very few lumps remain, about 2 minutes with a stand mixer.
Meanwhile, set 4 cups of water to boil in a kettle or on the stove or microwave (this is for the water bath).
Place the prepared crust into a large roasting pan (the kind you bake a turkey in). Pour the cheesecake onto the prepared crust. Transfer the roasting pan to the oven and fill with enough boiling water to reach about halfway up the springform pan.
Bake the cheesecake until the center is still slightly wobbly but the edges are firm to the touch, about 75 minutes. Turn off the oven and crack the oven door and let the cheesecake sit, undisturbed, for one hour.
Transfer the roasting pan with the cheesecake to a rack and let it cool for 45 minutes. Remove the springform pan, remove the foil, and let the cheesecake cool on the rack for about 3 hours. Run a knife around the edges to loosen and wrap with plastic wrap. Refrigerate overnight. When ready to serve, remove the springform pan sides and slide onto a serving platter.
Serve with whipped cream.
RECIPE NOTES
If substituting spices for the Pumpkin Pie Spice, use: 2 teaspoons ground cinnamon, 3/4 teaspoons each ground nutmeg and ground cloves and 1/2 teaspoon ground ginger.
The BEST No-Bake Pumpkin Cheesecake Recipe!! With Gingersnap Cookie Crust & Whipped Cream!
FULL RECIPE HERE:
My no-bake pumpkin cheesecake with a ginger snap cookie crust, whipped cream and caramel sauce is the best cheesecake I've ever had! It's unbelievably velvety and silky smooth, super fluffy and light and not overwhelming. It's so easy to enjoy and not too filling, either! Every bite is packed with so much incredible cheesecake, pumpkin and spice flavor, you'll be coming back for seconds!
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How to fix PUMPKIN PIE with Ginger Snap Cookie Crust | Thanksgiving Desserts
I’m making a pumpkin pie and using Ginger snap cookies for the crust. I also use cream cheese in my pie filling. Hope you give a try. It’s delicious. Thank you so much for watching.
#pie
#pumpkin
#fall
Recipe
8 ounces of Ginger snap cookies
4 tbsp. of butter melted
8 oz. cream cheese soften
1/2 cup dark brown sugar
2 cups of pumpkin puree
1 can sweetened condensed milk
2 eggs
2 tsp of cinnamon
1 tsp of pumpkin pie spice
1 tbsp. of vanilla
bake at 350 for 45 minutes... cool and top with whip cream.....
refrigerate