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Pumpkin Gingersnap Cheesecake

Source: Great Gingerbread
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Rating: 3   Reviews: 6 See Reviews
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Active Time:  20 Minutes
Total Time:  7 Hours 50 Minutes
  Serves 10
Silky rich and deliciously creamy, this festive cheesecake with its crunchy walnut brittle topping is a delicious make-ahead dessert to serve during the holidays. Pastry chef Jennifer Flannagan devised this delightful cheesecake with its candylike topping.
For the Crust:
1/2 cup graham cracker crumbs
3/4 cup gingersnap crumbs
2 1/2 tablespoons granulated sugar
1 teaspoon ground ginger
1/4 cup unsalted butter, melted
1 egg white, well beaten
For the Filling:
2 cups (16 ounces) cream cheese
1 cup sour cream
1/2 cup firmly packed brown sugar
1/2 cup granulated sugar
4 large eggs, separated
1 cup plus 1 tablespoon canned unsweetened pumpkin puree
2 teaspoons vanilla extract
3 tablespoons cornstarch
1 teaspoon ground ginger
1/2 teaspoon ground cinnamon
Pinch of ground nutmeg
Pinch of ground cloves
For the Topping:
2/3 cup coarsely chopped toasted walnuts (see Note)
2 teaspoons ground ginger
1/2 cup firmly packed brown sugar
1 1/2 tablespoons unsalted butter, cut into small pieces
Pumpkin Gingersnap Cheesecake Recipe at
Preheat an oven to 325 degrees F. Position a rack in the center of the oven. Position a second rack directly below it.

In a large bowl, combine the graham cracker and gingersnap crumbs, sugar, and ginger. Stir in the melted butter. Firmly press the crumbs into the bottom of a 9 1/2-inch springform pan. Brush the crust lightly with the egg white and chill for at least 15 minutes before filling and baking.

In a large bowl, beat together the cream cheese, sour cream, and brown and granulated sugars, using an electric mixer, until smooth. Gently beat in the egg yolks, then the pumpkin puree, vanilla, cornstarch, ginger, cinnamon, nutmeg, and cloves. In a large bowl, beat the egg whites, with a whisk or an electric mixer, until stiff peaks are formed. Fold the egg whites into the cream cheese mixture.

Pour the filling into the prepared pan and place in the oven. Set an 8-inch-square baking pan filled halfway with hot water on the rack below the cheesecake (this helps prevent the top of the cheesecake from cracking). Bake until the center does not tremble when the cake is gently shaken, about 45 minutes to an hour.

Remove from the oven and allow to cool for several minutes. Place a rack 4 to 5 inches from the heat source of a broiler. Preheat the broiler.

in a small bowl, combine the walnuts, ginger, and sugar. Add the butter and mix together with a fork or clean fingers until crumbly. Sprinkle over the warm cheesecake and place in the broiler to melt the sugar and caramelize the topping, 30 to 40 seconds. Watch carefully so that the topping does not burn.

Remove the cheesecake from the broiler and let cool to room temperature. Cover and chill for at least 6 hours or as long as overnight. When it is chilled, run a knife around the edge of the cheesecake and remove the pan rim. Set the cheesecake on a serving plate without removing the pan bottom.

Note: To toast walnuts, spread shelled nuts in a shallow pan. Toast in an oven preheated to 350 degrees F, stirring occasionally, until lightly browned, 8 to 10 minutes.

Recipe reprinted by permission of Chronicle. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Pumpkin Desserts
Nutrition Facts per Serving
Yield:   Serves 10
Calories: 559
Fat. Total: 36g
Fiber: 2g
Carbohydrates, Total: 53g
Sodium: 271mg
% Cal. from Fat: 58%
Cholesterol: 162mg
Protein: 9g
Spotlight Recipe Review See all 6 reviews »

Rating: 1
by: Christine, AR Reviewed: 12/13/2008
Baking instructions are Incorrect
This recipe stated to bake the cheesecake in a 375 degree oven for 1 1/2 hours. The cheesecake was ruined because I was adament about following the baking instructions! It was charcoal. Also, after tasting a salvageable bite-TOO GINGERY!
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