Cowboy Pumpkin Cheesecake
This was a favorite during the holidays. I used to sell whole cheesecakes to many of our customers.
30square gingersnap cookies
6 Tbsp(3/4 stick) unsalted butter, melted
4(8-ounce) packages cream cheese, room temperature
1 3/4 csugar
1(15-ounce) can pumpkin
1 1/2 tspground cinnamon
1/2 tspground ginger
1/4 tspfreshly grated nutmeg
1/4 tspground cloves
1/2 tsptable salt
1 Tbsppurevanilla extract
2 Tbspall-purpose flour
How to Make Cowboy Pumpkin Cheesecake
- Preheat the oven to 350 degrees F.
- 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.
- Remove from the oven and let cool completely while preparing the filling.
- Put a teakettle filled with water on the stovetop, over medium heat, and bring to a boil.
- 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.
- 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.
- 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.