Pumpkin Cheesecake with Gingersnap Crust {+StepbyStep Photos

Pumpkin Cheesecakes with Gingersnap Crust Cooking on the Front Burner

In a separate bowl, beat the cream cheese, sugar, spice, vanilla, and salt. Beat in the pumpkin, and then fold in your whipped cream. Fill the Crust and Chill. Spread the mixture into the crust, cover, and refrigerate for 4 hours or overnight. Enjoy! Carefully remove the cheesecake from the pan, decorate it, and serve.

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Scrape down the sides and up the bottom of the bowl as needed to help combine. Add the vanilla extract, pumpkin pie spice, cinnamon, and salt and beat until combined, creamy, and smooth. Make sure there are no large lumps of cream cheese. If there are lumps, keep beating until smooth.

Eggnog Cheesecake with Gingersnap Crust

Pulse until the crumbs are fine. Transfer the crumbs to the prepared pan. Press the crumbs into an even layer, then bake for 15 minutes. Set the crust aside to cool, and move on to the filling. Combine the pumpkin, sugar and spices in a medium saucepan. Stir over medium heat until shiny, bronze, and thickened.

No Bake Pumpkin Cheesecake with Gingersnap Crust (Video) The Unlikely

On medium speed, mix until smooth. Add pumpkin puree, pumpkin spice, and vanilla and on medium speed, mix until smooth. Whip cream to stiff peaks - careful not to overbeat. Carefully fold whipped cream into pumpkin mixture and pour into crust. Chill for 8 hours or overnight. Garnish with reserved gingersnap crumbs.

Eggnog Cheesecake with Gingersnap Crust

Press the crumbs firmly into place. Make the no-bake cheesecake batter! In a large mixing bowl, beat the cream cheese for 3 to 4 minutes with a mixer until the cheese is creamy and smooth. Add the pumpkin puree, extracts and spices. Mix again for a few minutes until the mixture is smooth.

Pumpkin Cheesecake With a Gingersnap Crust Pumpkin Dessert Recipes

Step three: Trim the excess paper with scissors so the paper sits flush with the tin. Step four: The base is now lined with parchment paper. Now let's make the cheesecake! Step one: In a high-speed food processor, crush biscuits to a fine crumb. Step two: Stir through the brown sugar.

Pumpkin Cheesecakes with Gingersnap Crust Cooking on the Front Burner

Set aside. Add the heavy cream to a large mixing bowl. Using an electric stand or hand mixer, whip the cold heavy cream into stiff peaks on medium-high speed, about 4 minutes. Fold whipped cream into pumpkin mixture using a rubber spatula. Combine slowly as you don't want to deflate all the air in the whipped cream.

No Bake Mini Raspberry Cheesecakes with Oreo Crust Cheesecake Bites

Directions. Stir together cookie crumbs, melted butter, and 3 tablespoons sugar in a medium bowl. Press crumb mixture firmly onto bottom of a 9-inch springform pan. Put cream cheese in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until fluffy, about 3 minutes. With mixer on low speed, add remaining cup.

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Lightly grease a 9-inch springform pan. Combine gingersnap crumbs, brown sugar, cinnamon, and melted butter until even. Press over the bottom of the pan and up about 1-inch of the sides, using the bottom of a measuring spoon to get the crust as even as possible. Freeze for 15 minutes while preparing filling.

NoBake Pumpkin Cheesecake with Gingersnap Crust Simply Scratch

No Fuss, No Bake: This no bake pumpkin cheesecake recipe skips the water bath and baked crust.It's ready after just a few steps: freeze the crust, combine the filling, and let everything set.

Classic Cheesecake with a Gingersnap Cookie Crust Recipe Gingersnap

STEP FOUR - Add pumpkin, confectioners' sugar, and brown sugar then beat until well combined, about 1 minute. STEP FIVE - Add the vanilla, salt, cinnamon, nutmeg, and cloves, beat until well combined, and then set aside. STEP SIX- In a separate bowl, with the mixer fitted with the whisk attachment, beat cream on high speed until it forms.

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Zest the two limes and set aside. Slice two round "wheels" off the limes and juice the rest. Set aside zest and juice separately. In a mixing bowl, whip the cream into stiff peaks. Set aside. In another larger bowl, add the cream cheese and beat until smooth. Add the powdered sugar gradually, then the lime juice.

Pumpkin Cheesecake with Gingersnap Crust {+StepbyStep Photos

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.

NoBake Pumpkin Cheesecake with Gingersnap Crust Simply Scratch

Make the no-bake crust: In a large bowl or food processor, combine the cookie crumbs, sugar, and melted butter with a silicone spatula until all the crumbs are evenly moistened and the mixture begins to clump together. Transfer the crumb mixture into a 9 or 10-inch springform pan.

perfect pumpkin cheesecake with gingersnap crust plays well with butter

Prepare the gingersnap crust, let cool completely, then store in a plastic zip top bag or a sealable food storage container in the refrigerator. This can be done 2-3 days ahead of time. Prep the no bake pumpkin cheesecake filling according to directions and store in a sealable food storage container.

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Mix until combined. Next, pour 3/4 cup heavy whipping cream into a bowl and mix on high speed until stiff. Be careful not to over mix because you'll end up with butter. Remove the bowl from the stand and add in the whipped cream. Use a rubber spatula to gently fold the whipped cream into the pumpkin mixture.