Cowboy Pumpkin Cheesecake

1
Tim Hankel

By
@Teepeeca

aka Gina's Pumpkin Cheesecake.

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

Rating:
★★★★★ 2 votes
Comments:
Serves:
10-12
Prep:
4 Hr 15 Min
Cook:
1 Hr 25 Min

Ingredients

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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

Step-by-Step

  • 1Directions
    Crust:
  • 2Preheat the oven to 350 degrees F.
  • 3Add 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.
  • 4Remove from the oven and let cool completely while preparing the filling.
  • 5Filling:
  • 6Put a teakettle filled with water on the stovetop, over medium heat, and bring to a boil.
  • 7In 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.
  • 8Wrap 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.
  • 9Once 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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About Cowboy Pumpkin Cheesecake

Course/Dish: Other Desserts




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