The BEST Pumpkin Pie Ever | Pecan Streusel & Gingerbread Crust
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I’m Sara Lynn Cauchon also known as The Domestic Geek! My goal is to help you eat well and live better with easy and delicious weekly recipes! I’m dishing our new videos every Monday and Thursday!
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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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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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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.
CRANBERRY GINGERSNAP PIE : SEPTEMBER PIES DAY 25
This is one of the most beautiful things to ever come out of my kitchen! And it's also delicious and the perfect thing to bring to a holiday party!
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