Pumpkin Cheesecake with Gingersnaps and WalnutsPrep: 30 min Cook: 65 min Servings: 12by John Spottiswood300 recipes>
We were treated to this wonderful cheesecake when visiting our good friends in Pasadena. It was beautiful and truly delicious. Marci adapted it from a recipe in Bon Appetit back in 2003. This makes a wonderful dessert for after a Holiday party.
- For the Crust
- 1 1/2 cups gingersnap crumbs (I used regular gingersnaps, and you can also use Midel brand gluten free gingersnaps)
- 5 tablespoons unsalted butter, melted
- 1 tablespoon sugar
- For the Filling
- 3 (8 ounce) packages cream cheese
- 1 cup sugar
- 1 cup canned pumpkin puree
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon ground allspice
- walnut halves or pecan halves, for garnishing
- FOR CRUST: Preheat oven to 350 F. Wrap the outside of a 9-inch diameter springform pan with foil. Place gingershaps into a 1-gallon plastic freezer bag and crush with a rolling pin. Measure out the 1 1/2 cups and combine them with the butter and sugar in a bowl. Press mixture into bottom and about 2 inches up the sides of the pan. Bake crust about 5 minutes until slightly browned. Set aside. Maintain oven temperature.
- FOR FILLING: Bring the cream cheese to room temperature. Blend the cream cheese and sugar in a food pocessor or heavy duty mixer until smooth. Add pumpkin, eggs, vanilla, and spices. Mix or Process until very smooth, scraping down the sides of the bowl for a nice homogenous mixture. Pour the filling into the crust.
- Bake cheesecake until the center is set (doesn't slide in the middle when the pan is wiggled) and edges begin to crack, about 1 hour and 5 minutes. Cool in the pan on a rack.
- Chill uncovered until cold, at least 6 hours. (Can be made a day ahead, cover and keep it chilled, but don't make it any more than a day in advance.). Run a knife around between the crust and pan sides and remove sides. Arrange walnuts or pecans decoratively on cake.
- Serve plain or with a dollop of plain or whisky whipped cream
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