Welcome to Day 5 of the Arkansas Women BLOGtober Fest Challenge. This is probably going to be my favorite day because it’s all about one of my beloved topics – FOOD! While the talents among AWB bloggers are widely varied, one common bond that unites most of us is foodie deliciousness. I just know you are going to find a multitude of palate-tempting ideas today.
I really like this Pumpkin Cheesecake with Gingersnap Crust that I have adapted from a variety of sources. It has a subtle hint of pumpkin and is not too sweet. In fact, the Greek yogurt in the filling and topping gives it a slight tang. The gingersnap crust is so much better, in my opinion, than a pastry crust. The nuts are optional if you are concerned about nut allergies as we must be with our grandson.
Notes
You can substitute sweet potato or a winter squash puree for the pumpkin.
Ingredients
Crust
- 2 cups finely crushed gingersnaps (30-35 cookies)
- 1/4 cup + 3 Tablespoons unsalted butter, melted
- 1/4 cup packed dark brown sugar
- 1/2 teaspoon powdered ginger
- 1/2 teaspoon allspice1/2 teaspoon cinnamon
Cheesecake
- Have all ingredients at room temperature.
- 1 15-ounce can Libby’s pumpkin puree (NOT pumpkin pie filling. I only use Libby’s. They grow their own pumpkins, and I think their product is superior to most others. )
- 12 ounces cream cheese
- 3/4 cup granulated sugar
- 2 Tablespoons dark brown sugar
- 1 Tablespoon molasses
- 3/4 teaspoon salt
- 3/4 teaspoon cinnamon
- 1/4 teaspoon nutmeg (freshly grated if possible)
- 1/8 teaspoon cloves
- 1/8 teaspoon allspice
- 1 teaspoon powdered ginger
- 3 eggs. slightly beaten
- 3 Tablespoons heavy cream, sour cream, or thickened Greek yogurt
- 1 1/2 teaspoons vanilla
TOPPING
- 12 ounces sour cream or Greek yogurt at room temperature
- 1/4 cup plus 1 Tablespoon sugar
- 1 teaspoon vanilla extract (clear, if possible)
- pinch salt
Instructions
Crust
- Mix all of the ingredients in a food processor or by hand. Then stir in 3/4 cup finely chopped toasted pecans or walnuts until incorporated.
- Spray a 8 x 11 – inch cake pan with nonstick spray. (You can use a 9 x 13 if you prefer. The crust and bars will just be slightly thinner.)
- Press the crust mixture evenly into the pan and pat down. Bake 10 – 12 minutes. Set aside to cool completely.
Cheesecake
- THIS NEXT STEP IS UNUSUAL BUT SO IMPORTANT
- Line a large, sturdy paper plate with a double layer of paper towels. Spread the pumpkin evenly over the paper towels and cover with another triple layer of paper towels. Gently press down to absorb the moisture from the pumpkin. Remove the top layer of paper towels and discard. Repeat the top layer at least three times with new paper towels. If the third round of paper towels is still absorbing quite a bit of moisture, continue with an additional layer of paper towels.his removes the excess moisture that otherwise would create a watery filling.
- Trust me. This process really works.
- Beat together the cream cheese and sugars on low speed until very creamy. Scrape down the sides of the mixing bowl and the paddle or beaters as you go. Add the molasses and incorporate well. Add salt, cinnamon, nutmeg, cloves, allspice, and ginger. Mix well. Add pumpkin and eggs beating well after each. Beat in the yogurt or sour cream and vanilla until well combined.
- Spread the pumpkin mixture evenly onto the gingersnap crust and bake on the middle rack at 325 degrees for 25 – 35 minutes. The center of the cheesecake should slightly wiggle and the sides should be somewhat puffed. The center should not be liquid.
- Let cool 10 minutes.
Topping
- Whisk all topping ingredients well and gently spread over the cheesecake. Return all to the oven for 5 – 7 minutes until the topping is set.
- Optional: (1) sprinkle a mixture of cinnamon and sugar over the topping or (2) sprinkle a thin layer of crushed gingersnaps and finely chopped nuts over the topping.
- Allow the cheesecake to cool for one hour before refrigerating for at least 2 hours prior to serving. (I like to chill mine overnight, if possible.)
- To slice, a use sharp knife in very hot water and dried to cut around all edges. Wipe the knife clean and heat in hot water again. Dry it before slicing the bars. Repeat the heating and drying before each slice. Cut into however many servings you desire.
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BLOGtober Fest Challenge Posts:
Day 1: Fall Fashion or Fall Décor (Arkansas, You Run Deep in Me)
Day 2: Halloween Memories
Day 3: Halloween Traditions (Did Someone Say, “Pumpkins?”)
Day 4: A Post From the Past (Meet the Reeds)
Day 2: Halloween Memories
Day 3: Halloween Traditions (Did Someone Say, “Pumpkins?”)
Day 4: A Post From the Past (Meet the Reeds)
Thanks for dropping by.
Linked to: Foodie Friday
heavenly!
They really are!
Those look so unbelievably good.
I’m crazy for all things pumpkin and I can’t wait to try these. I’ve never had or baked/cooked with Greek yogurt. How is it different than yogurt or sour cream?
I use sour cream and thickened Greek yogurt interchangeably. I like the yogurt because it has fewer calories (fat free, plain) and more protein usually,
These sound wonderful. I Love pumpkin and I love cheesecake. What a great thing to combine.
Yael from Home Garden Diggers
This looks delicious and it is so pretty!
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