Pumpkin Cheesecake

[Brooke Kilby]

Just in time for my Thanksgiving meal planning!

 

[marlowmanor]

So I believe I am going to try a gingerbread crust for this recipe. i bought a pumkin bar boxed mix and it uses gingerbread crust, and had a recipe for how to make pumpkin cheesecake from the mix. Made me curious to try this recipe with a gingerbread crust. I'm guessing making the crust from scratch would require crushing some gingerbread cokies and adding some melted butter to moisten it and spread in pan. Is that right? (I figure Elevan can answer this question)

 

[daisychick]

I was just reading my lovely Rachael Ray magazine, and in it is a recipe for Pumpkin Gingersnap cheesecake. The first thought that came to mind is that I want to use that crust when I try this recipe!!! So the crust is made like this:

1 3/4 cups gingersnap cookie crumbs
1/4 cup sugar
6 Tbsp. melted unsalted butter

bake crust until set , about 10 minutes, at 350 degrees
*note this recipe was using a spring-form pan so I would just watch it at the 5 minute mark and not let it get too dark.

Can't wait to try it!

 

[marlowmanor]

I was just reading my lovely Rachael Ray magazine, and in it is a recipe for Pumpkin Gingersnap cheesecake. The first thought that came to mind is that I want to use that crust when I try this recipe!!! So the crust is made like this:

1 3/4 cups gingersnap cookie crumbs
1/4 cup sugar
6 Tbsp. melted unsalted butter

bake crust until set at 350 degrees

Can't wait to try it!

That sounds about like what I am thining of trying. I assume it would only take about 5 minutes for the crust to cook?
That's how long the box recipe took for the crust and that was set at 350 degrees. Then you poured the filling onto the hot crust and baked it.

 

[daisychick]

Oh oops I forgot to put the bake at 10 minutes part I will go back and edit my post. It was also for a spring form pan so I guess just watch the crust and don't let it get too dark. So between 5 to 10 minutes. I am going to let mine cool before adding the filling.

 

[marlowmanor]

Thanks for that clarification. Let us know how yours goes when you do it.

 

[daisychick]

I am baking it Wednesday night and will be serving it Thanksgiving day. I will let you know how it turns out.

 

[marlowmanor]

I can't wait to hear about it. I think I'll be trying my modified recipe for Thanksgiving too. I'll get the ingredients in the next day or two and make it probably Wednesday. I'll have to remember to report how my changes go too.

 

[elevan]

I would definitely go the gingersnap route over the gingerbread. You'll get the ginger flavor and a better crust. You want to use a "drier" cookie for cheesecake crusts. Add butter and sugar (if needed) and bake for 10-15 minutes.

Nilla wafers make a good crust as do shortbread.

 

[marlowmanor]

I would definitely go the gingersnap route over the gingerbread. You'll get the ginger flavor and a better crust. You want to use a "drier" cookie for cheesecake crusts. Add butter and sugar (if needed) and bake for 10-15 minutes.

Nilla wafers make a good crust as do shortbread.

I will be trying the gingersnap route for the crust. I am thinking of trying a different topping too. The box I mentioned that made pumpkin bars had a recipe for pumpkin cheesecake using the ingredients in the box and it has a topping that uses sour cream, sugar and vanilla. It sounds interesting and I think I want to experiment with that too. I may end up with an almost totally new type of recipe!