Ingredients:
CRUST
- 1 c. graham cracker crumbs
- 1 c. gingersnap crumbs
- 3 tbsp. granulated sugar
- salt
- 6 tbsp. butter, melted (might need more if too crumby)
FILLING
- 3 8 oz. blocks plain cream cheese, room temperature
- 1 15 oz can solid-pack pumpkin puree
- salt
- 3 tsp. cinnamon
- 5 tsp. pumpkin pie spice
- 1 tbsp. vanilla extract
- 1 c. granulated sugar
- ½ c. brown sugar
- 5 eggs, room temperature
- ¼ c. heavy whipping cream, room temperature
WHIPPED CREAM (optional)
- ½ c. heavy whipping cream
- ½ tsp. vanilla extract (careful on the vanilla... can taste like alcohol)
- 1 tbsp. powdered sugar
Instructions:
- Make the crust
- Preheat oven to 350
- In Cuisinart, mix together the finely ground graham cracker, gingersnap crumbs sugar and salt. Add the melted butter to coat the crumbs.
- Pour into 9" springform pan
- Press the crust into place, including up the sides (ideally halfway up the pan, 1/4 in thick at most)
- Bake 8 min.
- Make the filling
- Turn oven down to 325
- Mix cream cheese, pumpkin, salt, cinnamon, pumpkin pie spice, and vanilla in Cuisinart for 5 min. (to make sure it's smooth, no big chunks of cream cheese).
- Add the sugars.
- Add the eggs (1 at a time).
- Add the cream.
- Bake
- *Optional* Water bath: create a water bath for the cheesecake by putting the 9" spring form pan in a larger pan and filling about halfway up the side of the pan with water. You want to make sure your crust pan is really tight (no water can get in) and you also want to make sure your outside pan won't leak either. For me, neither of these conditions were met so I went without water bath.
- Pour your filling into the crust, put into the water bath, and bake for 2 hours at 325.
- Cool
- Turn off the oven, crack the door, and let the cheesecake sit for 1 hour.
- If still hot, leave a bit longer.
- Cover with foil and refridgerate at least 6 hours before serving (I did overnight).
Adapted from: http://lifemadesimplebakes.com/2014/09/pumpkin-pie-cheesecake-gingersnap-crust/
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