11.21.2013

Pumpkin Cheesecake {with Maple Whipped Cream Topping}

I don't know about you, but I love everything pumpkin 
(Well, except the Pumpkin Spice Latte and Pumpkin Pie)
 Anyways....
I just can't do the texture of Pumpkin Pie. Anyone else agree?
So, if you are like me and don't care for pumpkin pie, then I have a great alternative for you.
Pumpkin Cheesecake.
Recipe adapted from {here 

Here is what you need for the crust:
30 gingersnaps or 1 3/4 cups gingersnap crumbs (I usually use Gingersnaps from Trader Joe's, but they were sold out)

¼ c. white sugar

2 Tbs. butter melted
Caramel Sauce 

For the Cheesecake filling:
(3) eight ounces packages  Cream Cheese

(3) large eggs

1 1/2 cup white sugar

½ cup brown sugar

1 15 ounce can of pumpkin

2 ½ Tablespoons cornstarch

1 teaspoon cinnamon

1 teaspoon ginger

½ teaspoon cloves

2 tablespoons whipping cream

1 tsp vanilla

For the Maple Whipped Cream Topping:
 Whipped Cream

1 half pint of whipping cream

¼ cup white sugar

1 teaspoon maple flavoring {or 1 teaspoon vanilla if you prefer} 
 

To make the crust:

Place gingersnaps in a ziplock & use a rolling pin to crush them (or you can use a food processor)



In a bowl, stir gingersnap crumbs, butter and sugar until all are mixed very well. 
Line the bottom of a 9 inch springform pan with parchment paper.  
Spray the paper and the sides of the pan with a cooking spray to coat. 
Place crumbs in the bottom of the pan and pat down for an even crust.
Then, drizzle some Caramel Sauce on top of the crumbs.

 Making the filling:

Beat the cream cheese (softened), sugars, and eggs in a large mixing bowl for two minutes.  
Add the can of pumpkin, cornstarch, cinnamon, ginger, cloves, whipping cream, and vanilla. 
Beat until just mixed all together. 

Then pour over the crust.

 Bake the cheesecake for approximately 1 hour and 15 minutes at 350.
When the cheesecake middle doesn’t wiggle much it’s done. 
Take it out and let it cool for 20 minutes. 
Run a knife around the outside of the cheesecake then release and remove the springform. 
Let the cheesecake cool completely. Don’t worry if the cheesecake has a crack in it. 
Whipping cream covers a multitude of sins.


Place the cheesecake in an airtight container in the fridge until you’re ready to serve. 
(Or store it in the fridge in the spring form pan with foil over the top)
The cheesecake can be made 2 days ahead of time.

When you are ready to serve, beat a half pint of heavy whipping cream, a generous ¼ cup of white sugar, and a teaspoon of maple flavoring.
{If you don't have maple, you can use vanilla}

It is SO good.
I am pretty sure this is our go-to dessert on Thanksgiving from now on.
We had it last year on Thanksgiving & we are having it again this year.
Enjoy!

8 comments:

  1. This looks great! When storing in an airtight container, do you recommend refrigerating it, or is that not necessary since the container is airtight? Thanks!

    ReplyDelete
  2. How did I ever prepare for Holidays BEFORE you?
    Seriously.
    Recipes.
    Printables.
    I'd be so boring without you!!!

    Totally making this.
    THANK YOU

    ReplyDelete
  3. I SO want to make this now! I'm supposed to bring the pumpkin dessert and I have these adorable fall pastry cutters for the crust that I've been waiting all year to use, so I have my heart set on regular pumpkin pie this year. But hopefully we'll have a faux Thanksgiving on my mom's side of the family and I can make this because this sounds AMAZING!

    ReplyDelete
  4. Oh yum! I can't wait to try this! I made your Yellow Thai Curry Chicken for dinner tonight for the second time since you posted it. It's soooo good!

    ReplyDelete
  5. Making this for Thanksgiving! I have the same question as Melissa - should I refrigerate this?

    Thanks!

    Emily

    ReplyDelete

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