Gina's Pumpkin Cheesecake

Gina's Pumpkin Cheesecake
Gina's Pumpkin Cheesecake requires approximately 5 hours and 40 minutes from start to finish. This recipe makes 10 servings with 670 calories, 10g of protein, and 49g of fat each. This recipe covers 12% of your daily requirements of vitamins and minerals. Head to the store and pick up gingersnap cookies, ground cloves, eggs, and a few other things to make it today.

Instructions

1
Watch how to make this recipe.
1
Preheat the oven to 350 degrees F.
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OvenOven
2
Add the gingersnaps to the bowl of a food processor, and pulse until crumbly.
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Gingersnap CookiesGingersnap Cookies
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Food ProcessorFood Processor
BowlBowl
3
Transfer to a large bowl and add the melted butter. Stir until evenly mixed. Press the mixture into the bottom of a 9-inch springform pan with 3-inch sides.
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ButterButter
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Springform PanSpringform Pan
BowlBowl
4
Bake the crust until golden brown, about 10 minutes.
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CrustCrust
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OvenOven
5
Remove from the oven and let cool completely while preparing the filling.
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OvenOven
1
Put a teakettle filled with water on the stovetop, over medium heat, and bring to a boil.
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WaterWater
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StoveStove
2
In a large mixing bowl, add the cream cheese and sugar and beat with an electric mixer until light and fluffy, about 2 to 3 minutes.
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Cream CheeseCream Cheese
SugarSugar
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Hand MixerHand Mixer
Mixing BowlMixing Bowl
3
Add the pumpkin and beat until incorporated. Beat in the eggs, 1 at a time, then add the cinnamon, ginger, nutmeg, cloves, salt, and vanilla, and beat until blended.
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CinnamonCinnamon
PumpkinPumpkin
VanillaVanilla
CloveClove
GingerGinger
NutmegNutmeg
EggEgg
SaltSalt
4
Add the flour and beat until incorporated.
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All Purpose FlourAll Purpose Flour
5
Wrap the sides and bottom of the springform pan with heavy-duty aluminum foil.
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WrapWrap
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Springform PanSpringform Pan
Aluminum FoilAluminum Foil
6
Pour the filling into the pan and put it in a small roasting pan.
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Roasting PanRoasting Pan
7
Pour the hot water from the teakettle into the roasting pan, filling halfway up the sides of the springform pan, about 1 1/2 inches.
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WaterWater
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Springform PanSpringform Pan
Roasting PanRoasting Pan
8
Bake until the center of the cheesecake moves slightly when the pan is gently shaken, about 1 hour and 20 minutes.
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OvenOven
Frying PanFrying Pan
9
Remove the cake from the water bath and let it cool on a wire rack.
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WaterWater
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Wire RackWire Rack
10
Once cooled, use a paring knife to loosen the sides of the cake from the pan. Chill the cheesecake for at least 4 hours before serving.
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KnifeKnife
Frying PanFrying Pan
11
Serve with Cinnamon Whipped Cream.
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Whipped CreamWhipped Cream
CinnamonCinnamon
12
Pour the heavy cream into a large bowl and beat with an electric hand mixer until thick and frothy.
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Heavy CreamHeavy Cream
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Hand MixerHand Mixer
BowlBowl
13
Add the confectioners' sugar, vanilla, and cinnamon, and beat until medium peaks form.
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Powdered SugarPowdered Sugar
CinnamonCinnamon
VanillaVanilla
DifficultyExpert
Ready In5 hrs, 40 m.
Servings10
Health Score4
Dish TypesSide Dish
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