Gingersnap Pumpkin Cheesecake

Rural Vermont is steeped deeply in traditions that go back generations. Community is often at the center of our Vermont traditions, with town-wide events inviting neighbors far and wide to come together for town meetings, tree lightings, and potlucks for all occasions. This time spent with our friends and family is treasured and significant, and whether it’s a large public gathering at the town square, or an intimate get-together in someone’s home, this is where memories and magic are made.

Like most folks, food is often at the center of these gatherings. From summer barbecue block parties to Thanksgiving supper, breaking bread is a time to come together, to share, and to enjoy each other’s company.

Our cookbook is filled with recipes made for bringing people to the table. One of our favorites in the fall is this Gingersnap Pumpkin Cheesecake, made with our very own Cookie Buttons. The quintessential fall flavors of pumpkin, cinnamon, and ginger combine beautifully in this special but simple dessert. The warm spices and cool, creamy cheesecake will keep people at your table until every last morsel is gone.

Gingersnap Pumpkin Cheesecake Ingredients

Crust:

• 2 (6 oz.) boxes Snappy Ginger Cookie Buttons
• 6 T unsalted butter, melted
• 1/4 cup sugar

Filling:

• 3 (8 oz.) packages cream cheese, room temperature
• 1 ½ cups sugar
• 1 tsp. cinnamon
• ½ tsp. cloves
• 5 large eggs
• 1 (15 oz.) can pumpkin puree (not pumpkin pie filling)
• ¼ cup heavy cream
• 2 tsp. vanilla extract
• 2 T dark rum

Topping:

• 2 cups sour cream
• 1 T sugar
• 1 tsp vanilla extract
• ½ tsp cinnamon
• ½ tsp nutmeg

Instructions

First, make the Cookie Button gingersnap crust:

1. Preheat the oven to 325 degrees F, and position a rack in the center.
2. In a food processor fitted with a steel blade, process the cookies into small crumbs.
3. Add sugar, and pulse to combine.
4. Slowly pour in melted butter and process until mixture resembles wet sand.
5. Press mixture evenly into the bottom of a 10 inch springform pan.
6. Bake for 10 minutes.
7. Remove the crust from the oven and let cool while you prepare the filling.

Next, make the filling:

1. In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese, sugar, and spices until blended and smooth.
2. Stop the mixer and scrape down the sides of the bowl.
3. Add the eggs one at a time, mixing well after each addition.
4. Once the eggs are combined, add the pumpkin, cream, vanilla, and rum and beat the mixture again to combine.
5. Pour the cream cheese filling into your prepared crust.
6. Bake for 1 hour 45 minutes.
7. Remove the cheesecake from the oven. The center should still be slightly wobbly, but don’t worry–it will continue to set.
8. Let cheesecake cool for 15 minutes in the pan on a wire rack.
9. While it’s cooling, raise the oven temperature to 450 degrees F, and make the topping.

Finally, make the topping:

1. Whisk together the sour cream, sugar, vanilla, and spices in a small bowl.
2. After the pan has cooled for 15 minutes, spread the sour cream mixture evenly over the top of the cheesecake, and return the pan to the oven for 10 minutes. 
3. Remove from the oven and let the cheesecake cool on a wire rack for 30 minutes to an hour, then refrigerate for several hours or overnight.
4. When ready to serve, run a sharp knife between the cake and the side of the pan, then release and remove the springform, leaving the cake on the bottom pate. 

Which do you like better–pumpkin pie or pumpkin cheesecake? Tell us in the comments below!

Want to make some of our other Sunday Bakes? Check out our Vermont Apple Crisp, Maple Bacon Cupcakes, and Cranberry Orange Quick Bread.