Pumpkin Pie Cheesecake with Gingerbread Crust
My brother-in-law’s birthday falls on Halloween, so of course I had to make him a fun dessert. I asked my sister what his favourite dessert is, and to my surprise it is pumpkin pie. Well, that definitely goes with the theme but pumpkin pie isn’t really a fan favourite in our family. I decided to make the pumpkin pie filling, but to add a modern, more appealing twist buy transforming it into a cheesecake!
Layers of gingerbread, cheesecake and pumpkin pie- you get the best of everything. And let me tell you, gingerbread crust is a total game changer- I will be doing this with so many cheesecakes moving forward!
Grab your stale gingerbread cookies, because this cheesecake is worth gossiping about!
Pumpkin Pie Cheesecake with Gingerbread Crust
Yield: 8 servings
INGREDIENTS:
Gingerbread Crust:
1 cup ground gingerbread (hard) cookie crumbs
3 tbsp butter, melted
Pinch of salt
Cheesecake Layer:
1 8oz block of cream cheese, softened
1/4 cup sour cream
1/3 cup sugar
1 egg
1 tsp vanilla
1 tbsp corn starch
Pinch of Salt
Pumpkin Layer:
1 can (15oz) Pumpkin puree
1 can sweetened condensed milk
2 eggs
1 tsp cinnamon
1/2 tsp ginger powder
1/2 tsp nutmeg
Pinch of salt
DIRECTIONS:
Gingerbread Crust:
1. In a small bowl, mix together gingerbread crumbs (you can make these in the food processor using gingersnap cookies), melted butter and salt.
2. Place in the bottom of a greased 8-9” springform pan, pressing into it until even and smooth.
3. Place crust in freezer while you make the next layer.
Cheesecake Layer:
1. In a stand mixer, fitted with the paddle attachment, mix together cream cheese, sour cream and sugar until smooth. Add in egg, vanilla, corn starch and salt. Mix together until just combined.
2. Take the crust out of the freezer and add the cheesecake layer on top. Bang the pan on the counter so cheesecake is even and bubbles rise to the top.
3. Place back into freezer while you make the next layer.
Pumpkin Layer:
1. In a stand mixer, fitted with the paddle attachment, mix together pumpkin puree and sweetened condensed milk. Add in eggs. Mix until combined. Add in spices. Mix until combined.
2. Remove cake from freezer and add the pumpkin mixture on top of the cheesecake (if you skip the freezer step, you run the risk of the pumpkin puree sinking into the cheesecake and won’t get those beautiful layers).
3. Bake in 350-degree oven for 40-45 minutes. The middle still may seem jiggly, that is ok.
4. Remove cake from oven and let completely cool to room temperature.
5. Place in fridge for 4 hours, or overnight.
6. Serve with whipped cream and extra ginger cookies. Enjoy!
