Recipe
RECIPE
From the Emerald Queen of the Seas
Pumpkin Cheesecake with Gingerbread Crumble
Hello! Trixie Troublefield Baxter here! Can you believe it? Ransom and I finally got hitched! Things are changing fast, but one thing remains the same—my love of cheesecake. And this one is a fall-themed doozy! Ransom and I love it so much, we’ll be noshing on it during our honeymoon. Feel free to share with family and friends or not!
It’s just that delicious.
Ingredients:
For the Gingerbread Crumble:
1 ⒈／⒉ cups crushed gingerbread cookies (about 20 cookies. Biscoff cookies work well for this too!)
⒈／⒋ cup unsalted butter, melted
1 tablespoon granulated sugar
For the Cheesecake Filling:
2 (8-ounce) packages cream cheese, softened
1 cup granulated sugar
1 cup canned pumpkin puree
3 large eggs
1 teaspoon vanilla extrac t
1 teaspoon ground cinnamon
⒈／⒉ teaspoon ground ginger
⒈／⒋ teaspoon ground nutmeg
⒈／⒋ teaspoon ground cloves
Pinch of salt
Directions:
Prepare the Gingerbread Crumble:
Preheat the oven to 350°F (175°C).
In a medium bowl, mix the crushed gingerbread cookies, melted butter, and sugar until well combined.
Press the mixture into the bottom of a 9-inch springform pan to form an even crust. Set aside.
Make the Cheesecake Filling:
In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
Add the sugar and beat until well incorporated.
Mix in the pumpkin puree, followed by the eggs one at a time, beating well after each addition.
Add the vanilla extract, cinnamon, ginger, nutmeg, cloves, and salt, and beat until fully combined and smooth.
Assemble and Bake:
Pour the cheesecake filling over the prepared gingerbread crust and smooth out the top.
Place the springform pan on a baking sheet and bake in the preheated oven for 50-60 minutes, or until the center is set but still slightly jiggly.
Turn off the oven, crack the door slightly, and let the cheesecake cool in the oven for 1 hour. This helps prevent cracking.
Remove from the oven and let it cool completely before refrigerating for at least 4 hours or overnight.
Serve:
Run a knife around the edge of the pan before releasing the springform ring.
Slice the cheesecake and enjoy! You can add whipped cream on top if desired.
Happy fall!