Pumpkin Cheesecake
I love pumpkin pie and I love cheesecake. I decided it would be a fantastic idea to combine the both. After experimenting with several different recipes we came up with a winner winner pumpkin cheesecake dinner.
Ingredients:
12 ounces gingersnaps
1/4 teaspoon ground cloves
1/2 teaspoon ground ginger
1/2 cup pecans, finely chopped
6 tablespoons salted butter, melted
2 tablespoons packed brown sugar
Dash of kosher salt
Three 8-ounce packages cream cheese, softened
One 15-ounce can pumpkin puree
3 large eggs, at room temperature
1/4 cup sour cream, at room temperature
1 1/2 cups granulated sugar
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1/2 teaspoon ground nutmeg
Instructions:
In a food processor grind the gingersnaps until fine
Pour into a bowl and stir in the pecans, melted butter, brown sugar and salt
Press into the bottom and sides of a 10-inch springform pan
Refrigerate for 30 minutes.
Preheat the oven to 350 degrees
Beat the cream cheese in a stand mixer until soft scraping the sides a couple times
Mix in the pumpkin, scraping the sides once or twice
Add the eggs 1 at a time, allowing them to mix in
Add the sour cream and mix
With the mixer on low add the granulated sugar, cinnamon, vanilla, nutmeg, ground clove, and ground ginger
Thoroughly scrape the bowl and mix to ensure everything is smooth and mixed in.
Pour the filling into the pan ( DO NOT FILL IT TO THE TOP OF THE PAN) give it at least a 1/2 inch before the top
Set the pan on a baking sheet and bake until the filling is no longer soupy but still slightly jiggly about 50 minutes
Turn off the oven, open the door just a crack and let the cheesecake sit in the oven for 15 more minutes
Remove from the oven and allow it to cool for 30 minutes,
Then cover it with plastic wrap and put it in the fridge to chill overnight.
ENJOY!
Whipped Cream
Ingredients:
1 cup cold heavy cream or heavy whipping cream
2 Tablespoons powder sugar
1/2 teaspoon pure vanilla extract
Using a hand blender, blend all ingredients together starting on low speed and working up to high. When you have stiff peaks you are good to go!
Salted Caramel
Ingredients:
1 cup brown sugar
1/2 cup heavy cream
4 tablespoons salted butter
1 teaspoon vanilla extract
1 teaspoon kosher salt
Instructions:
Mix the brown sugar, heavy cream, butter, vanilla and salt in a medium saucepan over medium-low to medium heat
Cook, while whisking gently, until thickened, 5 to 7 minutes
Let cool, then refrigerate until needed
Serve warm or at room temperature.