Pumpkin Cheesecake with Walnuts and Gingersnap Crust- Grab your fork!
OK, no sooner did I get off the phone with my mother-in-law to confirm the dishes I will bring down for Thanksgiving this year (PUMPKIN CHEESECAKE at the top of the list!) did I find out that my 3 adorable nephews and niece are each making their own pie for the family. Soooo cute- how can I compete with that?! So while their masterpieces will definitely earn oooo’s and ahhhhh’s around the table, we’ll pull this amazing twist on a holiday classic out after the bed time stories for a decadent indulgence-late night! Happy *after hours* Thanksgiving!
1/2 cup walnuts 2 Tbs sugar 1 cup crushed ginger snaps 5 Tbs unsalted butter, melted 1 lb cream cheese at room temp. 2/3 cup packed brown sugar 1/2 cup sour cream, room temp. 1 cup canned pumpkin 3 eggs, room temp. 1 tsp cinnamon 1 Tbs pumpkin pie spice Walnut halves for garnish
Preheat oven to 325, place the 1/2 C. of walnuts and the sugar in a food processor and finely chop.
Pour into a large bowl, add the ginger cookie crumbs and mix.
Pour in the butter and stir well, next pack this mixture into a 10 inch pie plate or spring form pan and press evenly against bottom to form crust- the bottom of a measuring cup is a great tool to use to pack down mixture.
Bake 10 minutes – set aside to cool
In a large bowl, beat cream cheese and brown sugar until soft and well blended, stir in the sour cream and pumpkin.
Gradually beat in eggs 1 at a time and add cinnamon and pumpkin pie spice. Place the pie dish with pre baked crust on a baking sheet and pour in the filling.
Bake in the middle of the oven for 45 minutes or until filling is set. Let cool on a rack.
Arrange the walnut halves around the edge before serving and garnish with whipping cream. You’ll want to lick your plate…the kiddies will never know!
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