Gingersnap Pumpkin Cheesecake

Source: Joy Ever After via Pinterest

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 am overflowing with thankfulness today. It just comes bubbling up over and over, I find myself close to tears often. This whole move, this whole start of a new life has been so amazingly tailored to fit our family to perfection, it leaves me with no doubt of a Heavenly Father who loves us each deeply and personally. The little things (and big things!) that have appeared, and come together, and been presented on a silver platter... it's thrilling and humbling, all at the same time. *tears and sniffles*

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
Printable Recipe

Crust:
1 cup gingersnap cookie crumbs
1/2 tsp ground ginger
1 tablespoons brown sugar
1/8 cup butter, melted

Filling:
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).

Okay, first off I have to apologize, mine cracked. I left it in just a few minutes too long. Sorry!! Now. Lets start with the crust. It practically turns back into a crunchy, buttery gingersnap!! It's delicious. The perfect pumpkin cheesecake crust.

The filling?! Oh man. I am never making pumpkin pie again. It's pumpkin pie, but better. Deeper, creamier, smoother, just a little bit thicker... so, sooo good!!

Just enough ginger to stand out, plenty of back-up spices... I still haven't gotten raves from The Geologist, but he admitted it was much better. Good enough for me! This is my new Thanksgiving dessert, period. I'll make him something else :)

What do you think? Interested?? You should be. I might convert everyone away from pumpkin pie with this one. It's a good thing it isn't huge, or I'd be in serious trouble! Go ahead and double it if you want a big, 10 inch one. Your guests, neighbors, and family will sing your praises. All right, I'm off for another slice.

Enjoy and revel in your day, Thanksgiving or not!

Shared at Foodie Friday, Strut your Stuff Saturday. and On the Menu Monday