Pumpkin Cheesecake with Gingersnap Crust ~ Thanksgiving Dessert

a-slice-of-heaven-pumpkin-cheesecake

I wanted to bake something different this year for our Thanksgiving dessert using pumpkin.
For as much as I like pumpkin, Pumpkin Pie is not one of my favorite desserts.
Since I love cheesecake, I decided on baking a Pumpkin Cheesecake.

pumpkins

Found a great recipe, Pumpkin Cheesecake with Gingersnap Crust and Caramel Sauce,
from a blog called, Once Upon A Chef by Jenn Segal.

This Pumpkin Cheesecake dessert is outstanding. The texture is creamy, yet light.
The gingersnap crust is so delicious. It’s a jewel.
This recipe is a definite keeper.

gingersnap-crust-1 I didn’t make the Caramel Sauce, but, will try it at another time.
A cheesecake with a crust other than a graham cracker crust definitely gets my attention.

My kitchen notes:
Used pumpkin spice in lieu of ground ginger, nutmeg and cloves.
After cracking eggs, I removed the chalazae from the eggs. This is optional.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Pumpkin Cheesecake with Gingersnap Crust

pumpkin-cheesecake

By Carmen Ortiz of Baking is my Zen

Servings: Makes one 9-inch cake, serving 12
Total Time: 2 Hours

INGREDIENTS:

FOR THE SPRINGFORM PAN
oil spray (such as PAM)

FOR THE CRUST
7-1/2 ounces gingersnaps (or 1-1/2 cups finely ground gingersnap crumbs) About 30 Cookies
1/4 cup granulated sugar
5 tablespoons unsalted butter, melted

FOR THE FILLING
1 15-ounce can pumpkin (such as Libby’s brand)
1 1/3 cups granulated sugar
1 teaspoon ground cinnamon
1 tablespoon pumpkin spice – [my addition]
1/2 teaspoon ground ginger – [I omitted]
1/4 teaspoon ground nutmeg – [I omitted]
1/4 teaspoon ground cloves– [I omitted]
1/2 teaspoon salt
1 cup heavy cream, cold
3 (8-ounce packages) cream cheese, room temperature [cut into chunks]
5 large eggs, room temperature

D I R E C T I O N S:

1) Preheat the oven to 325 degrees Fahrenheit.

SEAL SPRINGFORM PAN WITH ALUMINUM FOIL:
2) Wrap 2 sheets of aluminum foil around a 9-inch springform pan (preferably heavy duty).
3) Pull the aluminum foil all the way up the sides so that water cannot seep in from the water bath.

OIL PAN:
4) Spray the bottom and sides of the pan with nonstick cooking spray.

PREPARE GINGERSNAP CRUST:
5) Add ginger snap cookies and sugar in a food processor fitted with the metal blade. Pulse until finely ground.
6) Pour in melted butter.Pulse a few times to combine.
7) Using a spatula, mix to fully combine.
8) Transfer the crumb mixture into the oiled pan.
9) Distribute the crumbs for an even layer using a spatula.
10) Press the crumb mixture using the back of a measuring cup.
11) Press the edges using a spoon for an even edge.
12) Bake for 15 minutes.
13) Cool on a wire rack.
14) Meanwhile, prepare the filling.

HEAT HOT WATER FOR WATER BATH:
15) Bring about 4 quarts of water to a simmer in a tea kettle (used for the water bath).

PREPARE FILLING:
16) In a small, heavy saucepan, stir together the pumpkin, sugar, cinnamon, pumpkin spice and salt.
17) Over medium heat, bring the mixture to a sputter, stirring constantly.
18) Reduce the heat to medium-low and cook, stirring constantly, for 5-10 minutes, until thick, bronzed and shiny.
19) Scrape the mixture into a large food processor fitted with the metal blade and process for 1 minute with the feed tube open.
20) With the motor running, add the cold cream.
21) Cut the cream cheese in chunks.
22) Add the chunks of cream cheese.
23) Process for about 30 seconds, scraping the sides if necessary, or until smoothly incorporated.
24) Crack the eggs. Remove chalazae from the eggs. OPTIONAL.
25) Whisk eggs gently.
26) Add eggs to the food processor. Process for about 5 seconds until incorporated. Do not overmix!

WATER BATH – ADD HOT WATER TO ROASTING PAN:
27) Place a large roasting pan on counter.
28) Set the gingersnap crust springform pan in a large roasting pan.
29) Pour the batter into the cooled gingersnap crust.
30) Place roasting pan (housing the cheesecake) in the oven.
31) Pour boiling water into the large roasting pan to come about halfway up side of the cake pan.

BAKE CHEESECAKE:
32) Bake cake until set, about 1-1/2 hours.
33) NOTE: If cheesecake jiggles, it is not done.

COOLING CHEESECAKE:
34) Carefully remove the roasting pan from the oven and set on a wire rack.
35) Keep cheesecake in roasting pan.
36) Cool cheesecake until the water is just warm, about 45 minutes.
37) Remove the springform pan from the water bath.
38) Discard the foil and set cheesecake on a wire rack.
39) Continue to cool at room temperature until barely warm, about 3 hours.

COVER CHEESECAKE/CHILL IN FRIDGE:
40) Cover with plastic wrap and refrigerate until chilled, at least 4 hours or overnight.

SERVE:
41) Remove the outer ring from the springform pan. It may be best to keep the cake on the pan bottom.
42) If condensation forms on top of the cheesecake, blot it gently with a flat paper towel.
43) Let the cheesecake stand at room temperature for about 30 minutes, then cut it into wedges.

Note: You’ll need a large food processor, preferably with a 12-cup capacity to make the filling. You can use an 11-cup, but you may have a bit of leakage. If you don’t have one, it’s fine to use a Kitchenaid Mixer or electric beaters for the filling and a small food processor for the crust.

For the Caramel Sauce recipe, visit Jenn Segal’s blog, Once Upon A Chef.

RECIPE SOURCE: Pumpkin Cheesecake with Gingersnap Crust and Caramel Sauce, from blog, Once Upon A Chef by Jenn Segal.

~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~

RECIPE PHOTO TUTORIAL
By Carmen Ortiz Of Baking Is My Zen
PUMPKIN CHEESECAKE
WITH GINGERSNAP CRUST

pumpkin-cheesecake-with-gingersnap-crust

Servings: Makes one 9-inch cake, serving 12
Total Time: 2 Hours

DIRECTIONS:

Preheat the oven to 325 degrees Fahrenheit.

SEAL SPRINGFORM PAN WITH ALUMINUM FOIL:

1-springform-pan
Wrap 2 sheets of aluminum foil around a 9-inch springform pan (preferably heavy duty).

2-wrap-alum-foil-around-pan
Pull the aluminum foil all the way up the sides so that water cannot seep in from the water bath.

3-wrap-2nd-alum-foil-around-pan

OIL PAN:
Spray the bottom and sides of the pan with nonstick cooking spray.

4-spray-pan-with-pam-oil-spray

PREPARE GINGERSNAP CRUST:

gingersnap-crust-2
Add ginger snap cookies and sugar in a food processor fitted with the metal blade. Pulse until finely ground.

gingersnap-crust-3
Pour in melted butter.Pulse a few times to combine.

gingersnap-crust-4
Using a spatula, mix to fully combine.

gingersnap-crust-5
Transfer the crumb mixture into the oiled pan.
Distribute the crumbs for an even layer using a spatula.

gingersnap-crust-6
Press the crumb mixture using the back of a measuring cup.

gingersnap-crust-7
Press the edges using a spoon for an even edge.

gingersnap-crust-8

gingersnap-crust-9
Bake for 15 minutes.

gingersnap-crust-10
Cool on a wire rack.

gingersnap-crust-11
Meanwhile, prepare the filling.

HEAT HOT WATER FOR WATER BATH:
Bring about 4 quarts of water to a simmer in a tea kettle (used for the water bath).

PREPARE FILLING:
In a small, heavy saucepan, stir together the pumpkin, sugar, cinnamon, pumpkin spice and salt.

1-pumpkin

2-sugar

3-cinnamon

4-pumpkin-spice

5-salt

11-6-16-pumpkin-cheesecake-066

Over medium heat, bring the mixture to a sputter, stirring constantly.

11-6-16-pumpkin-cheesecake-083
Reduce the heat to medium-low and cook, stirring constantly, for 5-10 minutes, until thick, bronzed and shiny.
Scrape the mixture into a large food processor fitted with the metal blade and process for 1 minute with the feed tube open.

11-6-16-pumpkin-cheesecake-092
With the motor running, add the cold cream.

11-6-16-pumpkin-cheesecake-096
Cut the cream cheese in chunks.
Add the chunks of cream cheese.

11-6-16-pumpkin-cheesecake-102
Process for about 30 seconds, scraping the sides if necessary, or until smoothly incorporated.

11-6-16-pumpkin-cheesecake-107
Crack the eggs. Remove chalazae from the eggs. OPTIONAL.

11-6-16-pumpkin-cheesecake-107-2
Whisk eggs gently.

11-6-16-pumpkin-cheesecake-108
Add eggs to the food processor. Process for about 5 seconds until incorporated. Do not overmix!

11-6-16-pumpkin-cheesecake-112

11-6-16-pumpkin-cheesecake-114

WATER BATH – ADD HOT WATER TO ROASTING PAN:
Place a large roasting pan on counter.
Set the gingersnap crust springform pan in a large roasting pan.

11-6-16-pumpkin-cheesecake-115
Pour the batter into the cooled gingersnap crust.

11-6-16-pumpkin-cheesecake-12611-6-16-pumpkin-cheesecake-130
Place roasting pan (housing the cheesecake) in the oven.
Pour boiling water into the large roasting pan to come about halfway up side of the cake pan.

11-6-16-pumpkin-cheesecake-132

BAKE CHEESECAKE:
Bake cake until set, about 1-1/2 hours.
NOTE: If cheesecake jiggles, it is not done.

COOLING CHEESECAKE:
Carefully remove the roasting pan from the oven and set on a wire rack.
Keep cheesecake in roasting pan.
Cool cheesecake until the water is just warm, about 45 minutes.

11-7-16-009
Remove the springform pan from the water bath.
Discard the foil and set cheesecake on a wire rack.
Continue to cool at room temperature until barely warm, about 3 hours.

11-7-16-014

11-7-16-021

COVER CHEESECAKE/CHILL IN FRIDGE:
Cover with plastic wrap and refrigerate until chilled, at least 4 hours or overnight.

11-7-16-026

SERVE:
Remove the outer ring from the springform pan.
It may be best to keep the cake on the pan bottom.

If condensation forms on top of the cheesecake, blot it gently with a flat paper towel.
Let the cheesecake stand at room temperature for about 30 minutes,
then cut it into wedges.

pumpkin-cheesecake

Note: You’ll need a large food processor, preferably with a 12-cup capacity to make the filling. You can use an 11-cup, but you may have a bit of leakage. If you don’t have one, it’s fine to use a Kitchenaid Mixer or electric beaters for the filling and a small food processor for the crust.

fallen-leaves

~ Carmen

Baking is my Zen
…sweet nibbles for the soul

For savory dishes, visit my other blog, sometimes SAVORY.

Photography by Carmen Ortiz.
~All Rights Reserved.
Not to be used without permission.

Posted in Baked, Cheesecake, Flickr-Food Bloggers-Dessert Love, Flickr-Macro Desserts, Holidays, Thanksgiving | Tagged , , , , , , , , , , , , ,

NEVER FORGET. 09.11.2001 (15 Years ago today, 9/11/16) ~ Rescue Dog Statue at Eagle Rock –West Orange, NJ

911-tribute-to-rescue-dogs-recovery-efforts-15th-year-anniversary

Essex County Executive Divincenzo Dedicates Search And Rescue Dog Statue At Essex County Eagle Rock September 11th Memorial. [West Orange, New Jersey]

The statue commemorates the role that dogs had in the search and recovery efforts at the World Trade Center and Pentagon after the 9/11 attacks.

911-memorial-at-eagle-rock-reservation15th-year-anniversary

“Today we pay tribute to the roughly 350 search and rescue dogs that worked tireless hours trying to locate survivors amid the twisted pile of steel beams, concrete and ash where the World Trade Center once stood, in addition to the Pentagon.” ~New Jersey Attorney General Christopher Porrino

911-memorial-at-eagle-rock-reservation-salute-to-rescue-dogs

911-tribute-to-rescue-dogs-recovery-efforts-1

911-tribute-to-rescue-dogs-recovery-efforts-2

911-tribute-to-rescue-dogs-recovery-efforts-4

911-tribute-to-rescue-dogs-recovery-efforts-5

911-tribute-to-rescue-dogs-recovery-efforts-6

911-tribute-to-rescue-dogs-recovery-efforts-8

911-tribute-to-rescue-dogs-recovery-efforts-10

911-tribute-to-rescue-dogs-recovery-efforts-12

National September 11 Memorial & Museum
http://www.911memorial.org/
Address: 180 Greenwich St, New York, NY 10007
Opened: September 11, 2011
Height: 66′
Hours:
Sunday 7:30AM–9PM
Monday 7:30AM–9PM
Tuesday 7:30AM–9PM
Wednesday 7:30AM–9PM
Thursday 7:30AM–9PM
Friday 7:30AM–9PM
Saturday 7:30AM–9PM

911-memorial-at-eagle-rock-reservation-15th-year-anniversary

NEVER FORGET. 9.11.2001

Photography by Carmen Ortiz.
~All Rights Reserved.
Not to be used without permission.

Posted in Memorial | Tagged , , , , ,