I have always wanted to make a pumpkin cheesecake…but I wind up making a pumpkin pie.
Yea, pumpkin pie is good…but I have always been more partial to cheesecake. Big surprise, huh? And, pumpkin cheesecake!?! Are you kidding me? So good.
Speaking of cheesecake, isn’t it the best? I personally prefer the thick, drier New York style cheesecake that puts up a fight. I’m not as much of a fan of the softer, moister cheesecakes.
But…that doesn’t mean I won’t eat it. It is cheesecake, after all. Am I right?
I also like to make my own crust. I think homemade crusts just taste better than store-bought crusts and aren’t really that much effort to make (unless you randomly decide to make the crumbs by hand rather than with a food processor, like I foolishly did this year).
I thought it’d be a neat trick to add some gingersnap crumbs to the traditional graham cracker crumbs for the crust. The result was a complete success. The gingersnaps give off a great flavor boost and made the crust a little more crunchy. Yum.
I made a sour cream topping to spread over the pie after it has set. This contrasts really nicely with the pumpkin cheesecake to cut the sweetness of the pumpkin. Mmmm.
This recipe is definitely a keeper. Definitely. I actually want to make it again right now. I’m not kidding. It was so good!
Pumpkin Cheesecake with Gingersnap Crust
For the Gingersnap Crust
3/4 cup finely ground graham cracker crumbs
3/4 cup finely ground gingersnap crumbs
1/3 cup granulated sugar
6 tbsp. unsalted butter, melted plus softened butter to grease pie plate
1/2 tsp. ground cinnamon
Preheat oven at 375 degrees.
Grease an 8-inch or 9-inch pie plate with softened butter.
In a medium bowl, combine graham cracker crumbs, gingersnap crumbs, sugar, melted butter and cinnamon. Mix until thoroughly combined. Press mixture into pie plate. Try to make crust as evenly distributed as possible.
Bake crust for 7-8 minutes. Allow to cool. If not using the crust right away, simply chill in the refrigerator.
For the Pumpkin Cheesecake with Sour Cream Topping
7 1/2 oz. (1/2 can) pumpkin purée
7 oz. brown sugar, divided
1/4 tsp. ground ginger
1/2 tsp. ground cinnamon
1/8 tsp. ground nutmeg
1/16 tsp. ground allspice
2 large eggs
6 oz. cream cheese, at room temperature and cut into 1-inch cubes
8 oz. sour cream
1/2 tsp. pure vanilla extract
Preheat oven to 325 degrees.
Heat pumpkin purée, 6 oz. brown sugar and spices in a medium sauce pan over medium-high heat until mixture is heated through.
Transfer pumpkin mixture to a food processor (or blender). With the food processor running, add cream cheese, one cube at a time. Continue to blend until smooth. Add the eggs and blend until thoroughly mixed and smooth.
Pour mixture into crust (see recipe above). Place pie plate on baking sheet and bake until set, about 30-35 minutes.
Meanwhile, combine sour cream, remaining brown sugar and vanilla in a medium bowl until smooth. Set aside.
Remove pie from the oven. Gently spread sour cream mixture over the pie top until evenly covered. Return pie to the oven and bake for an additional 5-8 minutes to set the sour cream topping.
Cool at room temperature and then refrigerate before serving.