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Dessert

Gingerbread Pumpkin Cheesecake

How to Make

INGREDIENTS

Gingerbread Cookies (Crust & Decoration)

1 1/2 cups (about 36 cookies) gingersnap cookie crumbs
1/4 cup granulated sugar
3 TBSP. of butter, melted 

Pumpkin Cheesecake Filling

32 oz. cream cheese, room temperature
1 1/2 cups granulated sugar
1 cup Smith's heavy cream
15 oz. can pureed pumpkin
3 eggs at room temperature
1 1/2 TSP. vanilla extract
1 TSP. ground ginger
1/4 TSP. ground nutmeg
1/2 TSP. allspice
2 TSP. cinnamon

Ginger Whipped Topping

1 1/2 cups Smith's heavy cream
3 TBSP. confectioner's sugar
1/2 TSP. ground ginger

 

 

 

DIRECTIONS

Gingerbread Crust

  1. Preheat oven 350°F
  2. Combine cookie crumbs, 1/4 cup granulated sugar and butter in medium bowl.   
  3. Press onto bottom and 1 inch up side of prepared pan.
  4. Bake 6-8 min.
  5. Cool on wire rack for 10 minutes.

Filling

  1. Mix cream cheese until smooth. 
  2. Add sugar, mix. Add Smith's heavy cream, whip until creamy. 
  3. Add eggs until combined. 
  4. Add remaining items, mix until well combined. 
  5. Pour mix over crust.
  6. Bake 15 min, lower temp to 300°F, for 1 1/2 hours, lower temp to 225 for 15 min, shut oven off, leave the cake for 3-4 hours.
  7. Loosen edge with knife. Chill overnight.

Whipped Topping

  1. Beat cream to stiff peaks.
  2. Add sugar and ground ginger and mix.
  3. Pipe top of cake.
  4. Press cookies on outside of cake, 2 on top.
  5. Chill.

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