Real Recipes From Real Home Cooks ®

cowboy pumpkin cheesecake

(2 ratings)
Recipe by
Tim Hankel
Cathedral City, CA

aka Gina's Pumpkin Cheesecake. This was a favorite during the holidays. I used to sell whole cheesecakes to many of our customers.

(2 ratings)
yield 10 -12
prep time 4 Hr 15 Min
cook time 1 Hr 25 Min

Ingredients For cowboy pumpkin cheesecake

  • 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

How To Make cowboy pumpkin cheesecake

  • 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.

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