Pumpkin Cheesecake With a Gingersnap Crust Pumpkin Dessert Recipes

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Pulse until the crumbs are fine. Transfer the crumbs to the prepared pan. Press the crumbs into an even layer, then bake for 15 minutes. Set the crust aside to cool, and move on to the filling. Combine the pumpkin, sugar and spices in a medium saucepan. Stir over medium heat until shiny, bronze, and thickened.

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Meanwhile in a small saucepan over medium high heat melt the butter. Add the marshmallows to the butter and stir until the marshmallows melt evenly. With the beater going, slowly add the marshmallow to the cheesecake mixture. Add the sugar, pumpkin pie spice and vanilla, mix until combined, scraping down sides of bowl.

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Lightly grease a 9-inch springform pan. Combine gingersnap crumbs, brown sugar, cinnamon, and melted butter until even. Press over the bottom of the pan and up about 1-inch of the sides, using the bottom of a measuring spoon to get the crust as even as possible. Freeze for 15 minutes while preparing filling.

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Using an electric hand mixer or a stand mixer fitted with the paddle attachment, beat all cheesecake ingredients (except heavy cream) until smooth and incorporated. 1 8-oz block cream cheese, 10 oz pumpkin puree, ½ cup granulated sugar, 2 tsp pumpkin spice. . Fold in your whipped cream until combined. 1 cup heavy cream.

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In a separate bowl, beat the cream cheese, sugar, spice, vanilla, and salt. Beat in the pumpkin, and then fold in your whipped cream. Fill the Crust and Chill. Spread the mixture into the crust, cover, and refrigerate for 4 hours or overnight. Enjoy! Carefully remove the cheesecake from the pan, decorate it, and serve.

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Mix until combined. Next, pour 3/4 cup heavy whipping cream into a bowl and mix on high speed until stiff. Be careful not to over mix because you'll end up with butter. Remove the bowl from the stand and add in the whipped cream. Use a rubber spatula to gently fold the whipped cream into the pumpkin mixture.

NoBake Pumpkin Cheesecake with Gingersnap Crust Simply Scratch

Instructions. Combine crushed ginger snaps with melted butter and divide into 6 four oz. cups - press down crumbs in each cup. Place cups in refrigerator until filling is made. In a medium bowl, combine the cream cheese, puree, vanilla, brown sugar, pumpkin spice, nutmeg and cinnamon. Whip until smooth then fold in 1 cup of the cool whip.

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On medium speed, mix until smooth. Add pumpkin puree, pumpkin spice, and vanilla and on medium speed, mix until smooth. Whip cream to stiff peaks - careful not to overbeat. Carefully fold whipped cream into pumpkin mixture and pour into crust. Chill for 8 hours or overnight. Garnish with reserved gingersnap crumbs.

Pumpkin Cheesecakes with Gingersnap Crust Cooking on the Front Burner

Set aside. Add the heavy cream to a large mixing bowl. Using an electric stand or hand mixer, whip the cold heavy cream into stiff peaks on medium-high speed, about 4 minutes. Fold whipped cream into pumpkin mixture using a rubber spatula. Combine slowly as you don't want to deflate all the air in the whipped cream.

Pumpkin Cheesecake With a Gingersnap Crust Pumpkin Dessert Recipes

Step three: Trim the excess paper with scissors so the paper sits flush with the tin. Step four: The base is now lined with parchment paper. Now let's make the cheesecake! Step one: In a high-speed food processor, crush biscuits to a fine crumb. Step two: Stir through the brown sugar.

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Preheat the oven to 350°. Position the rack in the lower third of the oven. Wrap a 10-inch springform pan with a few layers of aluminum foil, making sure that the foil tightly covers the seam of the pan and reaches more than halfway up the sides of the pan. Spray the inside of the pan with nonstick cooking spray.

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Pat down. Place serving cups in the refrigerator for 1 hour to let crust harden a little. In a medium bowl, add softened cream cheese, pumpkin puree, sugar, vanilla extract, cinnamon, ground ginger, ground nutmeg, ground cloves. Using a hand mixer, combine until mixture is smooth. Gently fold in the lite cool whip.

Pumpkin Cheesecakes with Gingersnap Crust Cooking on the Front Burner

STEP FOUR - Add pumpkin, confectioners' sugar, and brown sugar then beat until well combined, about 1 minute. STEP FIVE - Add the vanilla, salt, cinnamon, nutmeg, and cloves, beat until well combined, and then set aside. STEP SIX- In a separate bowl, with the mixer fitted with the whisk attachment, beat cream on high speed until it forms.

Eggnog Cheesecake with Gingersnap Crust

Make the no-bake crust: In a large bowl or food processor, combine the cookie crumbs, sugar, and melted butter with a silicone spatula until all the crumbs are evenly moistened and the mixture begins to clump together. Transfer the crumb mixture into a 9 or 10-inch springform pan.

NoBake Pumpkin Cheesecake with Gingersnap Crust Simply Scratch

Prepare the gingersnap crust, let cool completely, then store in a plastic zip top bag or a sealable food storage container in the refrigerator. This can be done 2-3 days ahead of time. Prep the no bake pumpkin cheesecake filling according to directions and store in a sealable food storage container.

NoBake Pumpkin Cheesecake with Gingersnap Crust Simply Scratch

Directions. Stir together cookie crumbs, melted butter, and 3 tablespoons sugar in a medium bowl. Press crumb mixture firmly onto bottom of a 9-inch springform pan. Put cream cheese in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until fluffy, about 3 minutes. With mixer on low speed, add remaining cup.