Pumpkins, gingerbread and cheesecake are flavors of comfort. This recipe delightfully combines all three. The individual cheese cakes are ideal for birthday parties and a special sweet treat during the week. A single pie size cheesecake makes a sensational impression at any holiday gathering.
Cheesecakes are relatively simple to make and always a crowd pleaser. Should you be intimidated by the notion we have a list of tips to help easy the process.
- 2 cups gingerbread crumbs (from bag of prepared Gingerbread Cookie Mix)
- 1/3 cup unsalted butter, melted
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1/2 cup light brown sugar
- 3 large eggs, lightly beaten
- 2 cups fresh mashed pumpkin puree or a 15 oz can pumpkin puree
- 1/4 cup heavy cream or soy cream
- 3 tsp Russian Mulling Spice
- 2 cups sour cream, at room temperature
- 2 tsp Orange Vanilla Sugar
Preheat the oven to 350°F. Butter a 9- or 10-inch spring form pan or 12 muffin tins. In a medium bowl, toss the gingerbread crumbs with the melted butter until evenly moistened. Press the 1 12/3 cups of the crumbs into the bottom of the pan you have chosen. Bake for 10 minutes. Let the crust cool. Reduce the oven temperature to 325°F.
In a large bowl, using an electric mixer, beat the cream cheese until smooth. Beat in 1/2 cup of the granulated sugar and the brown sugar, then beat in the eggs individually until the mixture is thoroughly combined, scraping down the side of the bowl occasionally. In a medium bowl, combine the Pumpkin puree and heavy cream with the Russian Mulling Spice. Add to the cream cheese mixture and beat until combined, scraping the bowl a few times.
If you are using a spring form pan, wrap foil loosely around the bottom and up the side of it. Pour the cheesecake batter into the prepared pan and set it in a large baking dish or roasting pan. Place in the middle of the oven and pour 1 inch of hot water into the baking dish. Bake the cheesecake in the spring form pan for about 1 hour, or until the edges are firm and the center of the cheesecake is still slightly shaky. If you are using muffin tins the cooking time will be closer to 30 minutes.
In a small bowl, combine the sour cream with the remaining 1/2 cup of granulated sugar and orange vanilla sugar. Remove the cheesecake from the water bath and spoon on the sour cream topping.
Sprinkle remaining gingerbread crumbs over the cheesecake and let cool for 1 hour.
Remove the foil and the side of the pan and refrigerate to set for at least 4 hours(overnight is better.) If you like, remove the cheesecake from the bottom of the pan by sliding a metal spatula under the crust to loosen it completely, then use 2 large metal spatulas to transfer the cake to a serving plate. Alternatively, serve the cheesecake on the pan bottom. Removing individual cheese cakes from muffin tins is easiest with the assist ace of a butter knife.
For a Gluten Free Version of this recipe use Gluten Free Gingerbread Cookie Mix.
Photo Credit: Serious Eats, New York
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