Sometimes when you have a lot of choices it can make it harder to actually make a decision. We’re not talking major life events here – just little things like what to serve our guests during the holidays. There are a lot of options out there especially when it comes to the Thanksgiving table. Of course I’ll serve all the family favorites and NEVER even consider changing up the cornbread dressing or green bean casserole. I’ve seen what can happen if you don’t follow the rules, to the letter. I still can’t bring myself to talk about it … we’re not going to go there … sniff sniff
As you’ve probably guessed, I’m going to make the same old recipes and not change anything, on purpose or by accident. However … dessert is “cook’s” choice, and I’m the cook. So if you’re on the fence about your holiday dessert, and your family won’t disown you, I highly recommend giving this delightful recipe due consideration. While it’s not the traditional pumpkin pie, it tastes like pumpkin pie, all dressed up.
I made this recipe several years ago but messed it up. It tasted good but was a little damp because I accidentally turned off the oven and didn’t realize it for over an hour. This time it turned out so much better! The gingersnap crust is full of spicy ginger flavor which is a perfect compliment to the creamy smooth pumpkin cream cheese.
Traveling husband was traveling so I thought I better taste this for myself. I could-not-stop at one bite, so I had two, then three. Topped with a Maple Bourbon Whipped Cream (oh yes I did!) I can truly say this was a wonderful dinner. Just wow!
If you’re a fan of cheesecake and pumpkin pie – this will be your new favorite dessert. The spice from the gingersnap crust, the creamy filling and the maple bourbon topping created a perfectly lovely splurge!
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- FOR THE CRUST:
- 1¾ cup Gingersnap Cookie Crumbs (about 40 cookies)
- 3 tablespoons dark brown sugar
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
- 4 tablespoons unsalted butter, melted and cooled slightly
- FOR THE FILLING:
- 24 ounces cream cheese, room temperature
- 1 (15 oz) can pumpkin puree
- 3 large eggs
- 1 egg yolk
- ¼ cup sour cream
- 1½ cups granulated sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ½ teaspoon salt
- 2 tablespoons unbleached all-purpose flour
- 1 teaspoon pure vanilla extract
- Preheat oven to 350 degrees. Lightly spray a 9" springform pan with cooking spray (or one 8" plus two 4" pans)
- For the crust place the cookies in a food processor and pulse until finely ground. Add the brown sugar, cinnamon and salt. Process until combined. Add the melted butter and pulse until the mixture is evenly moist. Press the mixture evenly over the bottom of the prepared pan. Place in the freezer for 5 minutes. Remove from the freezer and bake in the preheated oven for 10 minutes. Set aside to cool while preparing the filling.
- Heat a kettle of water to a boil. Turn down the temperature and keep the water hot until needed.
- Wrap the springform pan in a double layer of heavy duty foil to seal the bottom. Make sure the foil goes all the way up the sides around the outside of the pan. Place the pan inside a larger roasting pan and set aside.
- In the bowl of a stand mixer beat the cream cheese until smooth. Add the pumpkin and beat until combined. Add the eggs and egg yolk, one at a time, blending until the yolk has disappeared before adding the next. Scrape down the sides of the pan and add the sour cream. Beat just until blended. Add the sugar, cinnamon, ginger, cloves, salt and flour. Blend on medium-low just until incorporated. Add the vanilla and mix just until it disappears into the batter.
- Pour the filling into the prepared pan and set the springform pan and roasting pan in the oven. Pour hot water from the kettle until it comes about halfway up the sides of the springform pan.
- Bake for 1 hour 30 minutes to 1 hour 40 minutes, until the top is golden brown and the center is set. It may juggle a little but should be somewhat firm to the touch.
- Remove the cheesecake from the oven and run a very thin knife between the pan and the top section of the cheesecake to loosen it from the sides. This will help prevent the top from cracking as it cools. Cool cheesecake completely then refrigerate at least 4 or hours overnight before serving.
- Top with whipped cream if desired.
I used a recipe by Bobby Flay for the Bourbon Maple Whipped Cream. It’s a winner and perfect for your adult dinner guests.
What are you planning for Thanksgiving dessert? Feel free to share a link in the comments if you have one. Inquiring minds want to know! Thanks so much for stopping by. Have a wonderful weekend!~