Cowboy Pumpkin Cheesecake

Cowboy Pumpkin Cheesecake Recipe
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Recipe Rating:
 2 Ratings
Category: Other Desserts
Serves: 10-12
Prep Time:
Cook Time:

Ingredients

CRUST
30 square gingersnap cookies
6 Tbsp (3/4 stick) unsalted butter, melted
FILLING:
4 (8-ounce) packages cream cheese, room temperature
1 3/4 c sugar
1 (15-ounce) can pumpkin
5 large eggs
1 1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp freshly grated nutmeg
1/4 tsp ground cloves
1/2 tsp table salt
1 Tbsp purevanilla extract
2 Tbsp all-purpose flour
Pinched by Sotagirl75, and 118 more.
Lightly Salted
Cathedral City, CA (pop. 51,200)
Teepeeca
Member Since Jul 2012
 
 
 
 
 
 
Tim's Notes:

aka Gina's Pumpkin Cheesecake.

This was a favorite during the holidays. I used to sell whole cheesecakes to many of our customers.

 

Directions

1
Directions
Crust:
2
Preheat the oven to 350 degrees F.
3
Add the gingersnaps to the bowl of a food processor, and pulse until crumbly. Transfer to a large bowl and add the melted butter. Stir until evenly mixed. Press the mixture in the bottom of a 9-inch springform pan with 3-inch sides. Bake the crust until golden brown, about 10 minutes.
4
Remove from the oven and let cool completely while preparing the filling.
5
Filling:
6
Put a teakettle filled with water on the stovetop, over medium heat, and bring to a boil.
7
In a large mixing bowl, add the cream cheese and sugar and beat with an electric mixer until light and fluffy, about 2 to 3 minutes. Add the pumpkin and beat until incorporated. Beat in the eggs, 1 at a time, then add the cinnamon, ginger, nutmeg, cloves, salt, and vanilla, and beat until blended. Add the flour and beat until incorporated.
8
Wrap the sides and bottom of the springform pan with heavy-duty aluminum foil. Pour the filling into the pan and put it in a small roasting pan. Pour the hot water from the teakettle in to the roasting pan, filling halfway up the sides of the springform pan, about 1 ½ inches. Bake until the center of the cheesecake moves slightly when the pan is gently shaken, about 1 hour and 20 minutes. Remove the cake from the water bath and let it cool on a wire rack.
9
Once cooled, use a paring knife to loosen the sides of the cake from the pan. Chill the cheesecake for at least 4 hours before serving.
Comments

3 comments

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user Bea L. coffeetime
Bea Liles [coffeetime] has shared this recipe with discussion group:
CHATTERBOX
Nikkibowler
Nikki Salerno Nikkibowler
 
 
 
 
Aug 6, 2012
The pumpkin cheesecake part is great. I used regular ginger snaps and could not get the crust off the bottom of the spring form pan. Any suggestions? Should I have sprayed the bottom of the spring form pan with pam?
Teepeeca
Tim Hankel Teepeeca
 
 
 
 
 
 
Aug 7, 2012
Nikki, I usually covered the bottom of my springform pan with a sheet of wax paper before putting the crust down for this recipe. It made it so much easier to release the cheescake from the bottom of the pan.

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