Happy Thanksgiving!! I hope you are ALL having a wonderful day, no matter where you are, celebrating or not, cooking or taking a break, visiting or hosting or home. We have no visitors, no plans, no stress. I actually managed to get a completely thawed turkey in the oven on time for the first time ever!! I'm so proud. That takes some learning, people!! We had a calm, lovely morning, watched a movie, took the Beast out to a dog park to play with friends (Little Stephen got stung by a BEE!!) gave her her own Thanksgiving treat, and now we wait till the final hour, when it all comes together!
I wish I could give each and every one of you a big HUG! Have a glorious day, and enjoy it all! While I enjoy my cheesecake :)
Gingersnap Pumpkin Cheesecake
1 cup gingersnap cookie crumbs
1/2 tsp ground ginger
1 tablespoons brown sugar
1/8 cup butter, melted
2- 8oz. packages of cream cheese, softened
3/4 cup white sugar divided
1 Tb vanilla extract
3 eggs, room temperature
1 cup of pumpkin
1 Tb ground cinnamon
1 tsp nutmeg
1 tsp ground ginger divided
1/2 tsp allspice
Preheat the oven to 350°F. Grease/butter and line an 8 inch round springform pan with parchment paper.
For the crust: Crush up the gingersnaps (I used my food processor, you could put them in a plastic bag and pound on them with something! :) Stir the sugar, ginger, and butter into them and press them into the bottom of your pan. Bake 15 minutes and remove from oven.
Beat the cream cheese, 1/2 cup of the sugar and vanilla together until smooth and fluffy. Mix eggs in one at a time, beating well after each.
Remove one cup of the mixture and transfer to another bowl. Mix in 1/2 tsp ginger and set aside.
Add 1/4 cup of the sugar, pumpkin, and spices (with remaining 1/2 tsp ginger) to the remaining filling. Mix till smooth. Pour the pumpkin mixture into the spring-form pan. Drizzle the 1 cup ginger filling over the top.
Bake for 40-50 minutes or until filling is barely set. Let the cheesecake to cool before removing from the pan. Chill until ready to serve (at least 4 hours, best overnight).