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!
free email bonus
Dinner Made EASY
5 days of simple yet flavorful recipes that take the stress out of dinnertime!
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!
Pumpkin Gingersnap Cheesecake « Bird + Fox : Blog 01.16.2012
[…] Recipe adapted from: Iowa Girl Eats […]
Thanksgiving – Lightened Up « Live and Love to Eat 11.28.2011
[…] The cheesecake filling was based on IGE’s pumpkin cheesecake recipe. […]
maria 11.17.2011
Hi Krisitn —
What size is your springform pan? Mine came with three different rounds so I want to make sure I use the right one!
Iowa Girl Eats 11.20.2011
It’s a 9″ pan!
Alexa 11.16.2011
Planning to try this with Trader Joe’s gluten free ginger snaps to make a gluten free version of this. Looks great!
Yelle 11.16.2011
That pumpkin gingersnap cheesecake looks amazing! I can’t wait to make it!
PS. Where did you get that adorable plate that the slice is sitting on? <3
Iowa Girl Eats 11.20.2011
Target clearance for $.99! :)
More Pumpkin Deliciousness « 321delish 11.16.2011
[…] Kristen’s Pumpkin Gingersnap Cheesecake […]
AmyZig 11.15.2011
Yum cheesecake! My favorite! Looks delish! About the cracking – a few have mentioned water baths, which might help, but the best advice I’ve gotten is to let the cheesecake cool in the oven. The cracks generally happen when the cheesecake cools too quickly (because it’s fluffy when it’s hot and falls when you take it out of the heat). Tried it and didn’t have a single crack!
Hannah (Hannah Lives) 11.15.2011
I think baking in a water bath would help with the cracking. I have only ever made cheesecake in a water bath and never had problems with cracking, so it could help!!
And I am obsessed with the gingersnap crust! It’s a really great idea!
Iowa Girl Eats 11.16.2011
I did the water bath, but still got the cracks. You actually couldn’t tell after it was sliced though!
nicoleigh 11.14.2011
I LOVE pumpkin cheesecake! I have made it in varying forms as well.
And a tip to help the cracking…..when you pull the cheesecake out of the oven, quickly run a paring knife {or a knife that is smooth} around the edge of the pan to release the cheesecake from the pan. That produces the best results for me. {I have tried water baths a couple times before…and I do NOT like them. Cheesecake quality wasn’t up to par. Each baker has their own preference.} :)
Jackie 11.14.2011
To prevent cracking, use a water bath when you cook it. Just google “cheesecake water bath”. You’ll get the method to do it. It’s sounds like I need to try and make it, nummy!!
Alyssa 11.14.2011
Wow, it’s like three desserts in one: pumpkin pie, cheesecake, and gingersnap cookies! This sounds delicious. I really like the idea of gingersnaps and pumpkin together.
Sophie @ LoveLiveAndLearn 11.14.2011
You know because we don’t have Thanksgiving over here so I have no holidays to celebrate between now and Christmas and I’m starting to get a little excited :-P
That pumpkin cheesecake looks sensational! I’m looking forward to seeing the rest of your Thanksgiving recipes :-)
Tee @ She Writes, Bites, and Window Shops 11.14.2011
My dad usually makes homemade apple and pumpkin pies. Served with vanilla ice cream of course!
Horizon At Fleetwood 11.14.2011
Wow, this cheesecake looks absolutely magnificent! The pumpkin-spice flavors really seem like they would perfectly complement the fall atmosphere here in Westchester
Allison 11.14.2011
For dessert on Thanksgiving, my mom always makes homemade apple pie. It is a family recipe that has been passed down through the generations. Warm and with a scoop of vanilla ice cream, it is the best thing in the world.
Not so much of a fan of standard pumpkin pie. This recipe looks good though.
Add the pumpkin gingersnap cheesecake to your Thanksgiving feast - Urban Plains 11.14.2011
[…] is here. Everyone has their favorite Thanksgiving treats that they wait for all year round, but Iowa Girl Eats has a new take on the classic pumpkin desserts. It’s the Pumpkin Gingersnap Cheesecake; […]
Erin 11.14.2011
Gingersnap crust with this is absolutely perfect!
Imwaytoobusy 11.14.2011
I had to laugh because your choice does look a lot like cat fur. I am going to have cheesecake on my brain all day today!
Colleen 11.14.2011
Hello! Just a quick comment to let you know that last night I made your bbq chicken quesadillas (paired with your chipoltle style rice and black beans). It was awesome! Also, planning to make your lettuce wraps later this week. My husband loves when I use your site for recipes :) THANKS!!!
Lisa @ Life in Green 11.14.2011
Yum….love pumpkin cheesecake, that’s what I made for Thanksgiving last year! This year I think I’m going with Apple Pie Cookies: . (Smitten Kitchen recipe…so of course delicious).
Love the grate, so many fun things you could do with it.
And love your cheesecake pics with the ‘vintage’ plate & pumpkins.