Yum-O Pumpkin-Gingersnap Cheesecake
By Mary Elizabeth Stone
There is something about this festive time of year that makes me want to try new things in the kitchen! It may be because I am still at the age and stage where I am not hosting Thanksgiving or Christmas dinner. Yet the desire to prepare and consume delicious treats remains! I still have that little girl within me that eagerly anticipated making gingerbread men with my mom or helping her prepare her famous cinnamon rolls for Christmas morning.
So, the other day as I was flipping through my Every Day with Rachel Ray magazine, I got it in my head that I wanted to attempt to make my very first cheesecake. I mean, she had me at pumpkin! I love anything pumpkin for the holidays. I gathered my ingredients, donned my apron, and got to work! You do need to make this a day in advance so it has time to chill in the fridge. But otherwise, this is a very easy recipe and I am no longer scared of the cheesecake prospect or of my springform pan that had never seen the light of day before this recent adventure.
Enjoy! Happy holiday cooking to you!
Recipe Courtesy of Every Day With Rachel Ray
PREP 25 MIN (PLUS CHILLING)
BAKE 3 3/4 HRS
- 1 3/4 cups gingersnap crumbs
- 1 cup sugar
- 6 tbsp. unsalted butter, melted
- 3 pkgs. (8 oz. each) cream cheese at room temperature
- 3 eggs, at room temperature
- 1 cup canned pure pumpkin puree
- 1/2 cup sour cream
- 2 tsp. pure vanilla extract
- 1 1/2 tsp. pumpkin pie spice
- 1 1/2 tbsp. flour
- 1. Position a rack in the center of the oven and preheat to 350°. Grease an 8-inch springform pan. In a medium bowl, stir together the gingersnap crumbs, 1/4 cup sugar and the butter. Press the mixture over the bottom and about 1 inch up the sides of the prepared pan. Bake the crust until set, about 10 minutes. Transfer to a rack to cool completely. Increase the oven temperature to 425°.
- 2. Meanwhile, using an electric mixer, beat the cream cheese and remaining 3/4 cup sugar on medium-high speed until light and fluffy, about 2 minutes. Scrape down the bowl. Beat in the eggs 1 at a time, beating well after each addition. Add the pumpkin puree, sour cream, vanilla and pumpkin pie spice; beat until combined. Sprinkle the flour over the mixture and beat on low speed until just combined.
- 3. Place the springform pan on a baking sheet and pour the filling into the shell. Bake for 15 minutes. Lower the oven temperature to 250° and bake for 1 hour longer. Turn off the oven and let the cheesecake cool in the oven with the door ajar for 2 1/2 hours. Transfer to a rack and let cool to room temperature. Refrigerate uncovered until thoroughly chilled, at least 10 hours or up to 2 days.
- 4. Remove the side of the pan and let sit at room temperature for an hour. To serve, cut the cheesecake into wedges with a sharp knife that’s been dipped in hot water and wiped clean after each cut. Serve the cheesecake slightly chilled or at room temperature.
Click here for more Christmas recipes from Rachel Ray.