This smooth, silky pumpkin cheesecake is made with the ginger snap cookie crust, extra cookies on the bottom, heavenly pumpkin cheesecake and crunchy, caramelized sugar on top.
Ingredients
Crust:
44 ginger snap cookies pulsed to crumbles (cookies I used were about 1 inch in diameter) That equaled to about 2 cups of cookie crumbs
1 tsp pumpkin spice extract
5 Tbsp. melted unsalted butter
20 ginger snap cookies broken up
Cheesecake:
32 oz cream cheese softened
½ cup sour cream
2 eggs
1 ¼ cup pumpkin puree
¾ cup white granulated sugar
2 Tbsp. cornstarch
2 tsp pumpkin spice extract
2 tsp ground cinnamon
Topping:
1/3 cup super fine sugar
You will need a culinary blow torch
Instructions
Preheat the oven to 325 degrees and grease a 9 inch springform pan. You will need a large roasting pan that’s bigger and longer than the springform pan. (I use the aluminum foil disposable ones). If you are not sure about your springform holding up in water, you can wrap the outside of the springform pan in heavy duty aluminum foil from bottom up to the sides. (I recommend wrapping the outside of the springform in foil before adding the crust and cheesecake batter.)
Continue Reading in next page
ADVERTISEMENT
