Thanksgiving is one of my very favorite holidays, as it’s all about family and – hello – food! I look forward to the feast all year long and wanted to share some of my favorite turkey day recipes with you this week.
Some are dishes that my family and I have been eating for 25+ years, while others are new recipes I just know you’ll love and want to incorporate into your menu this year.
I’ll be posting them over the next 5 days, and tonight I’m kicking things off with what is arguably the most important part of any Thanksgiving meal – dessert!
Pumpkin Pie is usually the dessert du jour on the big day, but this year I’m spicing things up with a gingery, thick and luscious Pumpkin Gingersnap Cheesecake.
I tasted this cheesecake at the Dole Healthy Bloggers Summit, and begged them for the recipe to include on my Thanksgiving menu this year. Creamy and pumpkin flavored to boot – it is incredible!
It’s surprisingly simple to make too, and can be made a day or two in advance which is great for the hectic holiday. Start by processing gingersnap cookies into fine crumbs. You’ll need a cup and a half to form the gingery, spicy crust.
Whir in a little butter, then press the mixture into the bottom of a non-stick sprayed spring form pan, which is basically a cake pan with removable sides.
If you don’t have one of these babies, a pie plate might work. I think they’re fairly inexpensive though, and who doesn’t like to be able to say they own a spring form pan? Very chi-chi! ;)
The bottom of a glass works great to get the crumbs into a nice, even layer.
Next mix up the sweet, creamy, classic cheesecake batter with a pumpkin twist.
Pour it into the pan and bake low and slow for one and a half hours. Resist the urge to peek inside the oven, mmkay? Droopy cheesecakes will just not do at Thanksgiving!
Now, if you are a master baker your cheesecake probably won’t crack around the sides, but if you are not they probably will. But that is ok because nobody will be thinking about your cheesecake cracks after they take their first bite…
Especially if it’s topped with whipped cream and gingersnap crumbles!
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Pumpkin Gingersnap Cheesecake
Description
Pumpkin Gingersnap Cheesecakes is sweetly spiced, creamy and totally decadent.Â
Ingredients
- 1-1/2 cups gingersnap crumbs
- 3 Tablespoons butter, melted
- 3-8oz packages 1/3 less fat cream cheese, room temperature
- 1-3/4 cups pumpkin puree
- 1 cup brown sugar
- 1 Tablespoon pumpkin pie spice
- 1 Tablespoon vanilla extract
- 1/4 teaspoon ground cloves
- 3/4 cup egg substitute
- Cool whip, extra gingersnaps
Directions
- Preheat oven to 325 degrees. Combine gingersnap crumbs and melted butter in a food processor. Press the mixture into the bottom of a non-stick sprayed 9" spring form pan.
- In an electric mixer or food processor, beat cream cheese until smooth. Add pumpkin, sugar, pumpkin pie spice, vanilla and cloves, and beat until thoroughly combined. Slowly stream in egg substitute while the mixer is running.
- Pour mixture over the prepared crust and smooth the top.
- Place a casserole dish full of water on the bottom rack of the oven. Place the cheesecake on the center rack and bake for 1-1/2 hours or until center is set. Cool for one hour then place into the fridge for at least 4 hours.
- Before slicing, run a sharp knife around the edges of the pan, then remove the side from the base. Top with cool whip and crumbled gingersnap cookies.
Notes
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.
This cheesecake is like velvet. Dreamy, decadent and indulgent. So special and worthy of the holiday feast! Each bite melts in your mouth, and totally takes the (cheese)cake for star of Thanksgiving dinner. I really hope you’ll give this a try!
C. 11.14.2011
Oh goodness that looks AMAZINGLY delicious. Pumpkin-flavored desserts are by far my favorite thing about Thanksgiving. Last year I tried Paula Deen’s pumpkin cheesecake recipe and it’s a goodie- though maybe that’s because it includes cream cheese AND heavy cream ;)
Hope 11.14.2011
Wow, this dessert looks heavenly! These are the times that I wish I had a food processor! Gr..I might just have to borrow one so I can make this. It looks way too good to pass up! I can’t wait to see what is next in your Thanksgiving recipes :)
Iowa Girl Eats 11.14.2011
You can definitely make it with regular electric beaters too! :)
Sheena 11.13.2011
I can’t wait to try this and I’m so excited for the next few days of Thanksgiving recipes! It’s going to be an Iowa Girl Eats Menu on the 24th. I love how you tend to keep cooking classy and simple with a twist. Thank you!
karen crooks 11.13.2011
I did not know this shop, “Found Things”, existed! I can’t wait to visit it! It might cure “garage sale withdrawal” for the winter months!
Karla 11.13.2011
Whoa, that was a Christmas wonderland! What a great idea to share a week of recipes. Can’t wait to follow along the whole way! :)
Sarah G 11.13.2011
That looks amazing! Also, I love that you added the PIN IT button, which works from google reader, too. SOOO much easier–thanks!
kathleen @ the daily crumb 11.13.2011
drooling over here! this recipe looks fantastic. thank you so much for sharing.. can’t wait to see what you have for the rest of the week :)
lisa 11.13.2011
This cheesecake sounds just like the one at cheesecake factory! My mom always has pumpkin pie but I don’t much care for pie, this sounds better!
Julie 11.13.2011
YES! Except for the gingersnaps, this looks gluten-free. Thanks for sharing!
Lauren 11.13.2011
Oh my. I’m having a love affair with that cheesecake!
Brittnie (A Joy Renewed) 11.13.2011
The stores around here have Christmas decorations too and some houses even have lights! Crazy but part of me actually likes it :) I love pumpkin although I am not a huge fan of pumpkin pie. Weird right? So at Thanksgiving I typically go for the apple pie or anything covered in chocolate!
Nancy 11.13.2011
I think this would also be great made in cupcake pans with a ginger snap on the bottom, the pumpkin cheesecake filling, then gingersnap crumbs on top and a pecan or walnut for garnish.
Dawn Marie 11.13.2011
I love pumpkin pie, but go for whatever is offerered to me. As long as I don’t have to cook it these days I am happy camper!
I wonder if I will ever start cooking again???
Lindsey 11.13.2011
Usually pumpkin cheesecake :) I am not a fan of regular pie crust but graham cracker crusts I love! Love the idea to use gingersnap crumbs, too bad Canadian Thanksgiving has come and gone!
brindi 11.13.2011
We always have pumpkin or pecan pie, and my Mama always makes some kind of cheesecake. Last year we had a turtle one :) but my favorite is the hot fudge cheesecake she mafe lst Christmas!
brindi 11.13.2011
*made
brindi 11.13.2011
*last
[sorry, I was in a hurry! geessh]
Kylie 11.13.2011
We already had Thanksgiving here in Canada, but that cheesecake looks too good not to give it a try! I’m sure that store has nothing on my sister, she has had her house decorated for Christmas since the beginning of November, ha. Christmas baking is intense in my house, we make “snowballs” (oats, coconut and cocoa, etc) which I’m most looking forward to, as always.
Carmen 11.13.2011
After you add your eggs, be careful on how long you beat. That will make the cheesecake crack. Make the eggs last and beat just until incorporated. This I know from lots of experience. Looks awesome.
simplysarah 11.13.2011
Looks delish – but how many eggs could you use instead of egg substitute (since probably most of us don’t have that on hand)?
Iowa Girl Eats 11.13.2011
Egg Beaters’ website says 3, but I can’t vouch for the final product if using eggs instead.
simplysarah 11.13.2011
Thanks for the quick reply!
Cheryl 11.13.2011
Egg substitute is 99% egg white, so just measure out egg white and you’ll be fine.
Rachel 11.29.2011
Made this for Thanksgiving and it was a HUGE hit! I used 3 whole eggs and it worked perfectly. I think I did beat them too much because I quite the crack in my cheesecake, but you were right…no one noticed after we put whipped cream and gingersnap crumbles on top! :)
Jeri 11.13.2011
I don’t think you want that grate thing, it’s broken!
I try to spice things up with new things for Thanksgiving, since I love fancy desserts. But no one appreciates my efforts. I was going to make a Pumpkin Chiffon Cake for Thanksgiving and my husband about had a heart attack…”WHAT!? no Pumpkin pie!?” I just threw up my hands in defeat.
Iowa Girl Eats 11.13.2011
Oh I know, it’d just be for decoration. I like it because it’s broken and weathered – I can only imagine its story! :)
Erin @ Girl Gone Veggie 11.13.2011
Omg that looks amazing! Pumpkin + Gingersnap + Cheesecake? That rocks my world.