Happy Thanksgiving, Everyone 😀
Its been about one year since I began Sweet. Raw. Free, so yippee to it being a year of delicious desserts and enticing entrees (at least, I hope so), provided for both your tasting and viewing pleasures. I have certainly reveled in cooking, baking, and photographing up a storm in hopes that others will enjoy the fruits of my creativity and passion.
Additionally, also close to one year ago I posted a recipe for pumpkin cheesecake, as both cheesecake is one of my all-time favorite, most loved desserts, and pumpkin being an ever adored ingredient of mine (for both sweet and savory things).
That pumpkin cheesecake from a year past was pretty good. The spices in it were especially awesome. However, it wasn’t sweet enough. I knew this back when I made it (and totally spaced on altering the recipe to reflect such!), and recently a close family friend reflected a similar sentiment, reminding me of this. So with that said, I set out to create a new and improved version of my pumpkin cheesecake. With Thanksgiving seeming like a fitting time for such a venture. Here is the result: the new and improved Pumpkin Spice Gingersnap Cheesecake.
This one does have the addition of a bit of coconut/palm sugar. However, I imagine you could omit that and instead just use honey. The taste and texture would still most certainly be excellent.
16-18 ounces of cream cheese (meaning, doesn’t have to be exact. Just in this ballpark)
8 ounces of mascarpone
1/3 cup of honey
1/2 cup of coconut/palm sugar (*or, if omitting, you could just go for 3/4 cup of honey total in this recipe and nix the coconut sugar)
1 cup canned pumpkin
2 tablespoons of cinnamon (or, a bit more if you love spices like I do)
1.5 teaspoon of ginger
1 teaspoon of ground cloves
1/2 teaspoon of nutmeg
1 teaspoon of turmeric
1 tablespoon of vanilla extract
For the crust
1 package of gingersnap cookies, smashed to pieces
A couple tablespoons of melted butter
- Preheat oven to 325 degrees F.
- Smash the gingersnaps so they resemble a ground up crumble. You could use a food processor for this. Myself, I like to dump them into a plastic bag and pound on it. Way more fun 😉
- Pour the crushed gingersnaps into your spring foam pan. Drizzle in the tablespoons of melted butter. Stir to combine.
- Pop pan with the crust in it into the heated oven. Bake for 10-12 minutes.
- Meanwhile, beat cheeses, honey, and if using it the coconut sugar, that too in a large bowl until well blended using an electric hand mixed on medium speed.
- Stir in canned pumpkin, spices and vanilla. Mix well.
- Add in eggs, 1 at a time, mixing on low speed after each one until just blended.
- Pour the completed pumpkin cheesecake mixture over finished (and ideally slightly cooled) crust. (Side note: you also do not need a crust. I have made this without one, just pouring it directly into a cake pan. Comes out just as fantastic).
- Bake for 45 minutes or until center is almost set. The sides may have a few cracks in them and will look solid. The middle should no longer like liquid. It will still appear slightly wobbly, but more solid.
- Cool completely. Refrigerate for at least 4 hours (though overnight also works) before eating or serving.
Serve plain, as it tastes fantastic on its own, or topped with a flourish of whipped cream if you so desire. Enjoy. And Happy Thanksgiving!