Cowboy Pumpkin Cheesecake
This was a favorite during the holidays. I used to sell whole cheesecakes to many of our customers.
- square gingersnap cookies
- 6 Tbsp
- (3/4 stick) unsalted butter, melted
- (8-ounce) packages cream cheese, room temperature
- 1 3/4 c
- (15-ounce) can pumpkin
- 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
- 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.
- 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.