How To Make Pumpkin Gingersnap Cheesecake

FULL RECIPE BELOW

Just in time for the holiday season, this dessert combines all our favorite flavors of autumn and winter. Bust this dish out at your Thanksgiving gathering, Friendsgiving dinner or Christmas party.

PUMPKIN GINGERSNAP CHEESECAKE RECIPE: http://www.escoffieronline.com/how-to-make-pumpkin-gingersnap-cheesecake/

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.

Gingerbread Crust Ingredients
4 cups crushed gingerbread cookies
2 oz melted butter
1 tsp cinnamon

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