The Pioneer Woman Makes Pumpkin Gingersnap Cheesecake | Food Network



Go BEYOND pumpkin pie and opt for Ree’s pumpkin CHEESECAKE instead!

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Get the recipe: https://www.foodnetwork.com/recipes/ree-drummond/pumpkin-gingersnap-cheesecake-3166868

Pumpkin Gingersnap Cheesecake
RECIPE COURTESY OF REE DRUMMOND
Level: Intermediate
Total: 6 hr 45 min (includes chilling, standing and cooling times)
Active: 40 min
Yield: 10 to 12 servings

Ingredients

Pumpkin Gingersnap Cheesecake:
12 ounces gingersnaps
1/2 cup pecans, finely chopped
6 tablespoons salted butter, melted
2 tablespoons packed brown sugar
Dash of kosher salt
Three 8-ounce packages cream cheese, softened
One 15-ounce can pumpkin puree
3 large eggs, at room temperature
1/4 cup sour cream, at room temperature
1 1/2 cups granulated sugar
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1/2 teaspoon ground nutmeg

Salted Caramel Sauce:
1 cup packed brown sugar
1/2 cup heavy cream
4 tablespoons (1/2 stick) salted butter
1 teaspoon vanilla extract
1 teaspoon kosher salt
Whipped cream, for serving
Chopped pecans, for serving

Directions

For the pumpkin gingersnap cheesecake: In a food processor or blender, grind the gingersnaps until fine. Pour into a bowl and stir in the pecans, melted butter, brown sugar and salt. Press into the bottom and sides of a 10-inch springform pan and refrigerate for 30 minutes.

Preheat the oven to 350 degrees F.

To make the filling, beat the cream cheese in a stand mixer until soft, scraping the sides once. Mix in the pumpkin, scraping the sides once or twice. Add the eggs 1 at a time, allowing them to mix in, then add the sour cream and mix. With the mixer on low, add the granulated sugar, cinnamon, vanilla and nutmeg. Thoroughly scrape the bowl and mix to ensure everything is smooth and mixed in.

Pour the filling into the pan, smoothing the top. Set the pan on a baking sheet and bake until the filling is no longer soupy but still slightly jiggly, about 50 minutes. Turn off the oven, open the door just a hair and let the cheesecake sit in the oven for 15 more minutes. Remove from the oven and allow it to cool for 30 minutes, then cover it with plastic wrap and put it in the fridge to chill for at least 4 hours or overnight.

For the salted caramel sauce: Mix the brown sugar, heavy cream, butter, vanilla and salt in a medium saucepan over medium-low to medium heat. Cook, while whisking gently, until thickened, 5 to 7 minutes. Let cool, then refrigerate until needed. Serve warm or at room temperature.

Slice the cheesecake and top with the salted caramel sauce, whipped cream and chopped pecans.

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21 Replies to “The Pioneer Woman Makes Pumpkin Gingersnap Cheesecake | Food Network”

  1. “Amazing! Amazing! Amazing!” Was the response I got on this delicious pumpkin cheesecake! Loved the added pecans in the crust! Don’t skip this step! I did everything the same as she said with the exception of baking it wrapped in foil and in a bain-marie using boiling water poured into a roasting pan. I also left the cheesecake in the oven for 50min after turning off the oven and keeping the door closed. Not one crack! It was beautiful! This is definitely a keeper!!! I’m adding this to my list of things to make a again for sure! Make this right away and see! ⭐️⭐️⭐️⭐️⭐️

  2. Hmm, never seen a cheesecake not get cooked in a bain Marie(with the cheesecake pan placed inside a second pan halfway filled with hot water) in the oven, interesting . This looks very sweet but the sour cream mig balance things out.

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