What a great combination of flavors! I was initially skeptical, but after tasting this pumpkin gingersnap cheesecake, I’m convinced! Pumpkin and ginger are the perfect treat for your taste buds.
This Pumpkin Gingersnap Cheesecake Is Amazing!
I made this pumpkin and ginger cookies cheesecake recently and everyone in the family was seriously impressed.
The base is to die for:
I could have just eaten that and be perfectly content.
But the topping is an orangey, creamy, spicy delight. What’s more, it was actually much easier to make than I was anticipating.
I made a couple of mini ones too, while I was at it. They cook much more quickly if you’re in a hurry.
I used fresh pumpkin which was cooked in the oven and then lightly pureed in the blender. If you use canned, make sure it doesn’t already have spices in. If it does just omit the spices in the ingredients.
To serve: Release the spring from pan and transfer to a serving plate.
Pumpkin and ginger cheesecake variations
This was absolutely delicious. I shall definitely be making it again.
Next time, instead of just eating it straight away as it comes, (which was pretty wonderful) I think it will go marvelously with some stewed rhubarb with a little cinnamon and a dollop of whipped cream or yogurt. That would impress anyone at a dinner party.
Oh, and adding some caramel on top is a must try too! I’ll leave you dreaming of caramel pumpkin gingersnap cheesecake: YUM!
- 1 small pack gingersnap cookies
- 1/2 cup pecan nuts ( or use walnuts instead)
- 6 tablespoons butter (melted)
- 2 tablespoons brown sugar
- 2 packages cream cheese
- 1 1/2 cups pumpkin puree
- 1 cup sugar
- 4 eggs
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/4 teaspoon cloves
- 1/4 teaspoon ginger
- 1/4 teaspoon nutmeg
- Blend all the crust ingredients together until they are in fine crumbs. Grease a 9” circular springform pan and place on a baking tray. Press the crumbs into the base and bake in the oven for 10 – 15 minutes at 350 F (Gas mark 4)
- Take out of the oven and allow to cool while you make the filling.
- Reduce the oven temperature to 275 F (Gas mark 3)
- Beat the cream cheese in your blender. Add sugar and blend. Then add eggs one at a time. Finally mix in the pumpkin puree, the sour cream, and all the other ingredients.
- Pour over the base and place in the oven for 2 hours and 15 minutes.
- Don’t worry if the middle is slightly wobbly still, it will firm up in the fridge.
- Allow to cool, cover and chill in the fridge for at least 4 hours or overnight.
Did you ever try pumpkin ginger cheesecake? How was it?