Question ID: 4000-9732-0-1-2-3
Recipe Description
8-12 oz (225-350g) gingersnap cookies (depending on how much crust you like!)
1/4 cup (57g) butter, melted (or slightly more if you're going full-hog on the crust)
24 oz.. (680g) cream cheese, softened
15 oz. (425g) pumpkin puree
2/3 cup (75g) sugar
4 eggs
1 teaspoon vanilla
1/4 cup (30g) flour
Pinch of salt
Freshly ground cinnamon, ginger and nutmeg to taste (I use 1/2 teaspoon each!)
Optional: fresh ground pepper - I know it sounds weird, but it adds depth to the spice profile!
Preheat your oven to 350F (180C).
Using a food processor (or a mallet and a baggie - go for it!), turn your gingersnaps into crumbs!
Add butter to crumbs and process until well incorporated. (If you're using the mallet method, you can use a fork for this part!)
I like to line just the bottom of a 9" springform pan with parchment, but that is optional.
Pat the crust mixture into your pan, covering just the bottom, or going up the sides as far as you dare!
If you're going full-crust, it's a good idea to par-bake your crust (meaning bake it before filling) for 5-10 minutes.
In a mixer or food processor, combine the softened cream cheese, pumpkin puree, sugar, and vanilla extract until well blended.
Add the eggs, one at a time, mixing after each until just incorporated.
Combine flour and spices and slowly add to the liquid mixture.
Pour mixture into crust.
Bake the pumpkin cheesecake for 80-90 minutes, until the center is almost set., and barely jiggles in the middle.
Use a knife to gently loosen the crust from the edge of the pan.
Allow cheesecake to cool before removing the rim of the pan. Refrigerate for at least 4 hours and up to overnight.
If you are traveling with the cheesecake, leave the pan in tact until ready to eat!
You're gonna love this one, I just know it!
Question & Answer
Question: What is the correct order of the images?
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