How To Make Pumpkin Gingersnap Cheesecake

What could be better than cheesecake? How about one that combines some of our two favorite winter flavors: pumpkin and gingerbread. You heard that right. This pumpkin gingerbread cheesecake has everything you could want from a holiday dessert and more. Smooth and mellow pumpkin paired with the kick of ginger, cinnamon and clove are the perfect compliment to a rich and creamy cheesecake. Plus, this online pastry class can help you avoid some of the usual errors of making cheesecake: like cracking, overcooking and burnt crust. Follow along with our pastry chef as she shows you how to make this delicious seasonal dessert: the perfect addition to any of your holiday gatherings!

Cheesecake Filling Ingredients
24 ounces cream cheese, room temperature
1 1/3 cup sugar
3 tbsp corn starch
5 eggs
1 cup half & half
1 cup heavy cream
1 ¼ cup pumpkin puree
3 tsp cinnamon

Cheesecake Filling Directions
1. Cream the cream cheese. Add the sugar, cinnamon and corn starch. Add the eggs and then the cream. Be sure to scrape down the bowl between additions.
2. Spray a 9” cake pan and line the bottom with parchment paper and press about 1 ½ cups of crust mixture into the pan. Pour the cheesecake mixture over the crust.
3. Bake in a water bath at 350F for about 1 hour and 15 minutes until set and firm to the touch. Chill over night or at least 4 hours and unmold. Press some of the crust mixture around the sides and decorate as desired.

Gingersnap Crust Ingredients
4 cups crushed gingersnap cookies
2 oz melted butter
1 tsp cinnamon

Gingersnap Crust Directions
1. Add all ingredients to a bowl and mix well so everything is thoroughly combined.

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