How to Bake a Ginger Snap Pie Crust: Cooking with Kimberly
Web chef, Kimberly Turner, from shares with you How to Bake a Ginger Snap Pie Crust! #gingersnap #pie #piecrust
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Pumpkin Cheesecake Bars with Gingersnap Crust
#entertainingwithbeth #CookingChannel #pumpkincheesecake
These pumpkin cheesecake bars are a fantastic treat for the fall! They combine a decadent cheesecake filling, with a spiced pumpkin swirl topping and a crunchy gingersnap crust! So many wonderful fall flavors in every bite. Make them for a Halloween party or Thanksgiving!
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PUMPKIN CHEESECAKE BARS WITH GINGERSNAP CRUST
Makes 9 Squares
*Print Recipe Here*
INGREDIENTS:
Cream Cheese Filling:
24-ounces (678g) cream cheese, softened
¾ cup (178g) white granulated sugar
¾ cup (180 ml) sour cream
2 eggs
½ tsp (2.5ml) salt
2 ½ tsp (12.5ml) vanilla extract
3 tbsp (24 g) flour
Pumpkin:
¾ cup (180 ml) pumpkin puree
1 ½ tsp (7.5ml) brown sugar
½ tsp (2.5ml) pumpkin pie spice (Recipe here if needed:
¼ tsp (1.25ml) vanilla extract
Pinch of salt
(Plus add ¼ cup (60ml) cream cheese mixture once combined, see below)
Crust:
195g Ginger Snap Cookies (Trader Joe's if you have them nearby)
3 Tbsp (45ml) melted butter
METHOD:
Preheat oven to 325F (165C). Line a 9 x 9 (23cm) brownie pan with 2 cut sheets of parchment paper laid down in opposite directions. Set aside.
Place gingersnaps in a food processor, pulse until crumbs form. Then add butter, pulse until combined. Transfer crumbs to prepared pan. Tamp down the crumbs to a single, compacted layer and bake at 325F for 8-9 minutes. Set aside to cool.
In the bowl of a stand mixer (or hand mixer) combine the cream cheese, and sugar, beat until smooth. Add the sour cream, beat to combine. Add eggs, one at a time, beating in between each addition. Add salt and vanilla extract, and beat to combine. Add flour, and beat until just combined. Set aside.
Whisk together the pumpkin, brown sugar, pumpkin pie spice, vanilla and salt. Then add 1/4 cup (60 ml) of the cream cheese mixture to the pumpkin mixture, whisk to combine.
Pour the cream cheese mixture into the prepared pan, smoothing out with a spatula. Then dollop pumpkin filling with a small spoon or mini cookie scoop, all over the top, around 16 dollops spaced 1/2 inch apart, and run a skewer through the pumpkin dots vertically and horizontally, until a swirled pattern forms.
Bake 35-40 mins allow to cool. Refrigerate overnight, uncovered, and then slice into 9 squares. NOTE: Wipe off the knife after each slice, to create clean cuts.
ABOUT THIS CHANNEL
Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn holiday recipes, party planning tips and easy recipes for weeknight meals! New recipe videos post every Saturday! SUBSCRIBE HERE!
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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How To Make WORLD'S BEST PUMPKIN PIE! Easy Step By Step By Double Stop Bake Shop
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If you liked this video, watch my great uncle's DINER PUMPKIN PIE - 1940's Recipe!
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Take a bite of this smooth, luscious pumpkin pie, close your eyes, and be transported back to the good ole days….Grandma’s toasty warm house on a holiday, the people you love gathered around, hot rolls in the oven, and feeling thankful to just “be”. As Nanny would say, save some room for “a little, or a lottle” dessert! I took her advice and added an extra egg yolk to the pumpkin filling in this pie. I couldn’t decide between brown sugar and granulated sugar, so I used a little of both. I think you’ll like it.
When I was little, and to this day, I love cooking with my Mama. I remember one Thanksgiving, early on, I was probably seven years old,…She showed me how to make my favorite: Pecan Pie! I was so excited to get into the flour, roll the dough, and create something tasty. Everything she makes is made with love. That really is the secret ingredient.
I hope you enjoy this recipe, and let me know if you try it. Stay tuned for more pie recipes!
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Oh My Here's Some Delicious Pumpkin Pie!
Today on Struggle Meals, Frankie Celenza bakes the perfect pie to cap off your Thanksgiving dinner! Using ginger snaps as a delicious pie crust is just the start for this incredible delectable pumpkin pie. Filled with rich pumpkin puree, this pumpkin pie is sure to impress at your next holiday gathering!
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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.