This cheesecake will be a family and friends favorite with its flavorful gingersnap crust and it creamy pumpkin cream cheese filling. Delicious!! Wonderful for Thanksgiving, Christmas or any gathering.
2 cups gingersnap cookie crumbs about 35 small cookies
1¾ cups sugar divided
4 tablespoons unsalted butter melted and cooled
3 eight ounce pkgs cream cheese -- cut into cubes
6 large eggs -- at room temperature, divided
1 fifteen ounce can pumpkin pie filling -- or puree
1 tablespoon vanilla extract
1 tablespoon pumpkin pie spice
½ teaspoon salt
No nutrition information available
Position a rack in the lower half of the oven and preheat to 325°. Lightly spray a 10" springform pan with cooking spray. Using your Cuisinart Blender grind the cookies with ¼ cup sugar. Add the butter and pulse to combine. Press the mixture into the bottom and halfway up the sides of the springform pan. Bake until firm...about 3 minutes. Move to cooling rack.
Using your Cuisinart Stand Mixer, beat the cream cheese and remaining 1½ cups sugar until smooth, about 1 minute. Beat in 2 eggs until blended. Transfer ¼ cup of cream cheese mixture to a small bowl and set aside. Add the remaining 4 eggs, pumpkin, vanilla, pie spice and salt. Beat until combined, 2 minutes.
Set the springform pan with the cooled crust on a double layer of foil and wrap the foil around the bottom and sides of pan and set on a cookie sheet. Pour the cheesecake filling into the crust. Spread evenly. With two teaspoons dollop the reserved cream cheese mixture onto the filling in even increments around the top of the filling. Using a table knife, swirl together. Do not over mix. Bake the cheesecake until the center is slightly soft but the edges are firm to the touch and browning, about 1¼ hours.
Transfer the pan with the cheesecake to a cooling rack and let cool for 45 minutes, away from a draft so it does not cool too fast and crack on top. Run a table knife around the edge of the pan gently to allow the cheesecake to pull back as it cools. When the cheesecake is completely cooled to room temperature, (about 3 hours) remove the springform pan sides. Wrap loosely in plastic wrap and refrigerate overnight or at least 8 hours for the best flavor. Serve with a dollop of whipping cream sprinkled with nutmeg or cinnamon.
Start to Finish Time:
50 minutes prep time
3:50 hours total plus refrigeration time of 8 hours.
It is worth the wait!
Serving Ideas : Sometimes I add ⅛ cup of chopped pecans or almonds to the gingersnap crust for added flavor and texture.