ADVERTISEMENT
4) Pumpkin Cookie Crust Cheese Cake (4 of 5)
4) Pumpkin Cookie Crust Cheese Cake (4 of 5)
ADVERTISEMENT
Ingredients
- 3/4 tsp of salt (divided)
- 3/4 tsp of ground ginger
- 1/2 cup of roasted salted pecans (more for garnish)
- 1 1/2 tsp of ground cinnamon
- 1/2 tsp of ground nutmeg
- 12 pecan sandie cookies (more for garnish)
- 3 tbsp of melted butter (unsalted)
- 2 tbsp. granulated sugar
- 3 packages room temperature cream cheese
- 1 container of room temperature sour cream
- 1 cup of packed light brown sugar
- 4 room temperature eggs
- 1 can of pumpkin puree
- 2 tsp of pure vanilla extract
- Sweetened whipped cream (optional)
Preparation
- Preheat your oven to 350 degrees Fahrenheit
- Place the rack in the middle of the oven
- In a food processor, pulse cookies for about 15 times
- Add sugar, butter, and 1/4 tsp salt into the processor and pulse for about 7 times
- Press cookie mix into the bottom of 9-inch springform pan
- Bake the edges for about 12 minutes
- Cool the cookies on a wire rack
- Wrap the outside of the springform pan with aluminum foil and decrease temperature to 300 degrees Fahrenheit
- Beat sour cream, cream cheese, and light brown sugar using an electric mixer on medium speed for about 2 minutes
- Add eggs, one by one, and beat after adding each egg
- Add vanilla, ginger, pumpkin, cinnamon, nutmeg, and 1/2 tsp of salt, beating it, until completely blended and pour the mixture into the crust
- Bake for about 1 hour and 20 minutes, until the edges are set and center wobbles
- Turn off the oven and let the cheesecake remain in there, door closed, for about 1 hour
- Take the cake out of the oven and place a knife around the outside edge, running it across to loosen the cake from the pan
- Let it cool on the wire rack for about 1 hour, cover it, and let it chill for 8 hours
- Take out pan’s ring and bottom, and place the cake on a serving plate
- Garnish with cookies, pecans, whip cream, and serve