DELICIOUS PUMPKIN CHEESECAKE RECIPE

✨ I N G R E D I E N T S

CRUST
2 cups or 40 gingersnap cookies
6 tablespoons of unsalted butter
1/4 cup of dark brown sugar
pinch of salt

FILLING
4- 8oz. packages of Philadelphia cream cheese
1 & 1/2 cups of white granulated sugar
1/4 cup of dark brown sugar
1 - 15oz. can of pumpkin puree
1/4 cup of sour cream
2 tablespoons of all purpose flour
2 tsp. of vanilla
1 & 1/2 tsp. of cinnamon
1/2 tsp. of nutmeg
1/2 tsp. of ginger
1/4 tsp. of all spice
1/2 tsp. of salt
4 large eggs
9 inch springform pan


✨R E C I P E

CRUST
1. Preheat oven to 350 degrees.
2. Grind gingersnap cookies in food processor until the cookies turn into fine crumbs.
3. Pour the crumbs into a medium size bowl and mix with brown sugar, salt, and melted butter. Mix until fully combined.
4. Use a stick of butter to lightly butter the sides of the springform pan. Line the bottom of the pan with parchment paper. (Tip: Add a little butter to the bottom of the pan to ensure that the parchment paper doesn’t move or slide when it’s time to form the crust)
5. Pour the cookie crumb mixture into the pan and pack them tightly to form the crust. You can do a flat crust on the bottom of the pan or you can allow the crust to go up the sides of the pan. Ensure to leave at least half and inch of space from the crusted the bottom of the pan. (Tip: I like to use a measuring cup to pack the crumbs in tightly and evenly)
6. Place crust in the oven for 12-15 minutes or until golden or browned on the edges.
7. Remove from oven and let cool completely.

FILLING
1. In a large bowl mix the cream cheese and sugars until fully combined.
2. Add the sour cream, pumpkin, and vanilla and mix until combined after each addition.
3. Then using a sifter, sift in the flour and mix. Then add all your spices and mix.
4. Pour in 4 eggs, one at a time, ensuring to combine each egg into the mixture before adding the next addition and set aside.
5. Use aluminum foil to cover the bottom of your springform pan and sides of the cooled springform pan and place in the center of a large pan to create a water bath. The goal is to ensure that the springform pan is covered with enough aluminum foil so that water does not seep into the cheesecake. Pour water into the large pan and ensure that the larger pan is about half way full.
6. Pour the filling into the cooled springform pan with the crust and back for about an hour and 20 minutes.
7. Remove from the oven and let cool.
8. Top with cinnamon whipped cream and enjoy!


✨S H A R E Y O U R C R E A T I O N S W I T H M E
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✨M U S I C
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