Pioneer Woman Pumpkin Cheesecake Recipe

Caramel Pumpkin Gingersnap Cheesecake The …

WEBOct 18, 2021 · 1 In a food processor (or large Ziploc bag), crush gingersnaps. Add chopped pecans, melted butter, brown sugar, and …

1. In a food processor (or large Ziploc bag), crush gingersnaps.
2. Add chopped pecans, melted butter, brown sugar, and salt, and pulse (or mix) until thoroughly combined.
3. Press into bottom and sides of a 10-inch springform pan.
4. Chill for 20-30 minutes. In a mixing bowl, beat cream cheese and sugar until light and fluffy.

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Pumpkin Gingersnap Cheesecake with Salted Caramel Sauce

WEBNov 13, 2015 · For the pumpkin gingersnap cheesecake: In a food processor or blender, grind the gingersnaps until fine. Pour into a …

1. For the pumpkin gingersnap cheesecake: In a food processor or blender, grind the gingersnaps until fine. Pour into a bowl and stir in the pecans, melted butter, brown sugar and salt. Press into the bottom and sides of a 10-inch springform pan and refrigerate for 30 minutes.
2. Preheat the oven to 350 degrees F.
3. To make the filling, beat the cream cheese in a stand mixer until soft, scraping the sides once. Mix in the pumpkin, scraping the sides once or twice. Add the eggs 1 at a time, allowing them to mix in, then add the sour cream and mix. With the mixer on low, add the granulated sugar, cinnamon, vanilla and nutmeg. Thoroughly scrape the bowl and mix to ensure everything is smooth and mixed in.
4. Pour the filling into the pan, smoothing the top. Set the pan on a baking sheet and bake until the filling is no longer soupy but still slightly jiggly, about 50 minutes. Turn off the oven, open the door just a hair and let the cheesecake sit in the oven for 15 more minutes. Remove from the oven and allow it to cool for 30 minutes, then cover it with plastic wrap and put it in the fridge to chill for at least 4 hours or overnight.

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Gingersnap Pumpkin Cheesecake (and the secret to no …

WEBSep 16, 2021 · This Gingersnap Pumpkin Cheesecake is full of fall flavors, from the gingersnap cookie crust, to the spiced pumpkin cheesecake. …

1. Preheat oven to 350 degrees Fahrenheit. Assemble a 9-inch nonstick springform pan, with the raised side of the bottom piece facing down. Double wrap the outside of the springform pan with foil.
2. MAKE CRUST: In a medium bowl, mix the cookie crumbs, sugar, and butter until moistened; press firmly into bottom of pan. BAKE 10 to 12 minutes until golden around edges. Set aside.
3. MAKE FILLING: With a stand mixer, beat the cream cheese and sugar on low speed until smooth, scraping the bowl well, occasionally. Add flour until just incorporated.
4. Add pumpkin puree, pumpkin pie spice, vanilla and salt; mix just until smooth. Scrape the bowl one last time.

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