Cooked - Pumpkin Cheesecake with gingersnap crust

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Pumpkin Cheesecake with gingersnap crust

24.0

Yields 2 9” cheesecakes

2.2 lbs cream cheese (4.4 cups)

1.04 lbs pumpkin (2 cups)

1.58 lbs sugar (3 ⅔ cups)

0.015 lbs salt (1 tsp)

7 eggs

1 egg yolk

0.4 lbs heavy cream (¾ cup)

0.04 lbs vanilla (4 tsp)

0.5 tsp cinnamon

Pinch of nutmeg

0.69 lbs ground gingersnaps (3 cups)

0.25 lbs butter (½ cup)

0.25 lbs sugar (½ cup)

Make the crust by combining ground gingersnaps, butter, and sugar.
Press the crust mixture into the bottom of a springform pan. (Approx .6 lbs per cake)
Beat cream cheese until smooth.
Add cinnamon, nutmeg, sugar, and salt to the cream cheese and mix well.
In a separate bowl mix eggs and egg yolk
Mix pumpkin into egg mixture
Add egg and pumpkin mix to cream cheese mix in 4 parts
Scrape bowl
Stir in heavy cream, and vanilla
Pour the filling over the crust. (Approx 3lbs of filling per cake)
Bake at 325° in a water bath until the center is almost set, about 1 hour and 20mins
Cool completely before refrigerating.
Refrigerate for at least 4 hours before serving.

Course🍰Dessert

Diets🥕Vegetarian...

Category🍰Dessert

Cuisine🇺🇸American

Occasions🎉Holidays🎊Special Occasions

Season🍂Fall

DifficultyMedium ⏰ 1h30m

Created 39 weeks ago

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