Pumpkin Cheesecake
I’m not quite sure how we found ourselves squarely in the month of November, but here we are. My November’s are spent in what feels like a sprint towards Thanksgiving. It is perhaps our busiest time here at Cherbourg Bakery, which is yet one more reason (among multitudes) to be thankful. To think of our breads, stuffing, pies, brownies (you name it!), being passed around among families and friends makes the hustle and bustle well worth it. But as much as I love baking for you, I started Be Sweet to extend my Cherbourg kitchen to yours. I can’t think of a finer extension than this Pumpkin Cheesecake.
I love cheesecake in every variety. I prefer the moist version to the dry New York style, but I will eat any and all. This pumpkin cheesecake, however, is the best that cheesecake has to offer; gingersnap cookie crust, a full moist cheesecake center, tangy Greek yogurt topping, and a whipped cream finish. It’s the perfect blend of sweet, spice, and piquant. Anyone can make this recipe and feel really good about presenting a wow-factor dessert. I recommend taking the extra step of making your own gingersnaps. And definitely keep a pan of water in your oven while baking, to insure moistness and zero cracks. Also, know that it really is done once the yogurt sets! Those are the secrets and the rest is dessert history. Happy days and happy baking. Now is, of course, the time to outwardly count our blessings, so… THANK YOU to each and every face that comes through our doors, I consider you true friends and family. I am perpetually in awe of how enriched my life is for knowing each of you and all from opening this bakery of ours.
Be Sweet &
see you soon,
Geri
Pumpkin Cheesecake
Ingredients
For the crust:
1 1/2 C. ground gingersnaps (recipe here)
1 Tbsp. granulated sugar
4-5 Tbsp. melted butter
For the filling:
2/3 C. light brown sugar
1/2 tsp. ground cinnamon
1/4 tsp. ground ginger
1/8 tsp. ground cloves
1/4 tsp. salt
1 lb. cream cheese, at room temperature
3 large eggs
1 tsp. pure vanilla extract
1 C. pumpkin puree
For the topping:
1 C. Greek Yogurt
1/4 C. granulated sugar
1 tsp. pure vanilla extract
Directions
Preheat oven to 350° F and place the oven rack in the center of the oven. Butter an 8-inch spring form pan.**
For the crust, combine the gingersnap crumbs, sugar, and melted butter in a medium-sized bowl. Press the mixture onto the bottom of the prepared spring form pan. Cover and refrigerate.
For the cheesecake, combine the sugar, cinnamon, ginger, cloves, nutmeg, and salt in a mixing bowl.
In a mixer on low speed, beat the cream cheese until smooth. Gradually add the sugar mixture and beat until creamy and smooth. Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl and beat in the vanilla extract and pumpkin puree.
Pour the filling over the chilled gingersnap crust and place the spring form pan on a baking sheet to catch any drips. Place a cake pan, filled halfway with hot water, on the bottom shelf of your oven to moisten the air. Bake the cheesecake for 35 minutes and then reduce the oven temperature to 325° F and continue to bake the cheesecake for another 15 minutes, or until the edges of the cheesecake are puffed but the center is still wet and jiggles as one when you gently shift the pan. Remove from oven.
In a small bowl mix the Greek yogurt with the sugar and vanilla.
Spread the yogurt mixture on top of the cheesecake with a large off-set spatula and bake for an additional 5 minutes.
Allow to cool completely on a wire rack. Place cheesecake in the refrigerator for several hours, preferably overnight. Remove and run a knife around the cheesecake, unhinge the spring and remove the exterior. Gently loosen the crust from the bottom of the pan with a metal spatula and slide onto a serving plate.
Decorate cheesecake with fresh whipped cream or serve as is.
Slice and serve cold. **I used a 9” spring-form pan, so your cheesecake will likely be taller than the one pictured.
