Dessertscakewhiz5.0
Pumpkin Cheesecake with Gingersnap Crust
Spiced pumpkin cheesecake with gingersnap crust recipe made from scratch. It’s topped off with white chocolate ganache and is very rich and creamy.
👥 8 Servings⏱️ Prep & Cook: 1h 30m⏳ Prep: 30 min🔥 Cook: 1h👤 Abeer Rizvi📖 cakewhiz
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- bowl
- mixing bowl
- pan
- measuring cup
- oven
- saucepan
- wooden spoon
- knife
📝 Preparation Steps
1
Gingersnap Crust
2
In a mixing bowl, mix together the gingersnap cookie crumbs, collagen peptides, melted butter and sugar. You will end up with a wet and crumbly mixture.
Butter (Unsalted, Melted )6 tbsp
3
Spray an 9 inch springform pan with oil and dump this mixture into the pan and spread it out.
4
Use the flat base of a drinking glass or measuring cup to really pack down the cookie crust.
5
Bake at 350 degrees F for ⏱️ 8 minutes. Then, remove from oven and let it cool down.
6
Pumpkin Cheesecake
7
In a a small non-stick saucepan, add pumpkin puree and cook on medium heat for about ⏱️ 10 minutes until some of the water evaporates. Remove from heat and let it cool down. Tip: Place it in the freezer for a few minutes to speed up the process.
Pumpkin puree (15 oz. can)1 can
8
In a mixing bowl, add cream cheese and brown sugar and mix until everything is light and fluffy and there are no lumps.
Cream cheese (8 ounces each, Full fat)3 packages
9
In another mixing bowl, add eggs, pumpkin puree, sour cream, flour, pumpkin pie spice, vanilla extract and orange food coloring and mix everything together until just combined.
Eggs (Large )4Pumpkin puree (15 oz. can)1 canPumpkin pie spice1 tbspVanilla extract1 tspOrange food coloring (Optional)
10
Dump this pumpkin mixture into the cream cheese mixture and mix on low speed until everything in thoroughly combined.
Cream cheese (8 ounces each, Full fat)3 packages
11
Pour this batter into your springform pan with the gingersnap crust and bake at 350 degrees for ⏱️ 1 hour. Then, turn off the heat and prop the oven door slightly with a wooden spoon. Keep it this way for ⏱️ 45 minutes (the cheesecake continues to cook).
12
After ⏱️ 45 minutes, remove the cheesecake from the oven and let it come down completely. Then, cover it with foil and chill in the fridge for ⏱️ 4-5 hours or overnight.
13
White Chocolate Ganache
White chocolate1 cup
14
In a non-stick saucepan, add white chocolate and heavy cream and cook until the chocolate is completely melted. You will end up with a smooth and glossy glaze.
White chocolate1 cup
15
Remove from heat and let it cool down a bit.
16
Assembling
17
Prior to serving, run a knife around the cheesecake and gently remove the outer rim of the springform pan.
18
Pour ganache on top of the cheesecake and let some of it run down the sides and finally, toss some white chocolate chips and pumpkin flavored chocolate chips.
White chocolate1 cup
Nutrition Facts
calories
751 kcal
fat Content
50 g
serving Size
1 serving
fiber Content
2 g
sugar Content
58 g
sodium Content
439 mg
protein Content
13 g
cholesterol Content
216 mg
carbohydrate Content
64 g
saturated Fat Content
28 g
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