Typical Domestic Babe: Cheesecake

Warning! Since I normally like to post healthy/semi-healthy recipes over here, I feel like I should forewarn you guys that this recipe is not healthy in any form. It contains real butter, sugar, and lotsa cream cheese, and the full fat version at that. There are certain occasions that call for a serious case of indulgence, and I'd like to think that Thanksgiving is at the top of my list for these occasions! :)

This is technically a cheesecake, but it's SO much better than regular cheesecake and is a thousand times better than basic pumpkin pie. Rich, decadent, indulgent, and so freakin' good! I replaced the standard graham cracker crust with crushed gingersnaps which gives it a nice sweet & slightly spicy base. The second layer features a thin layer of regular cheesecake, followed by the third layer: pumpkin cheesecake!

I've been making this dessert every Thanksgiving for probably 7 or 8 years, and trust me, it does not fail. Even ~~weirdos~~ those who proclaim that they don't care for cheesecake will end up inhaling a piece, and everyone will be raving about how good it was for days to come. Consider this the holy grail of all pumpkin desserts!

As a small side note, for this recipe you will need a 9-inch springform pan. I purchased mine years ago from Williams-Sonoma and it has held up great! For purchasing info, view here.

Enjoy!

Ingredients

2 10 oz bags of gingersnap cookies
6 tbsp unsalted butter, melted
4 8 oz packages cream cheese, softened to room temperature
1 1/2 c. sugar
4 eggs
1 c. canned pumpkin {not pumpkin pie mix}
1 tsp. ground ginger
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
Whipped cream for serving

Directions

Pre-heat oven to 300 degrees F. Grease a 9-inch springform pan with nonstick cooking spray. Wrap a layer of tin foil around the base of the pan to catch any drippings.

Using a food processor, pulse gingersnap cookies until they resemble coarse sand. Measure out 3 1/2 cups and place in a small bowl. Alternatively, if you don't have a food processor, you can place cookies in a large plastic bag, and pound with a meat tenderizer or rolling pin until crushed.

Combine cookie crumbs with the melted butter. Firmly press crumb mixture in the bottom of the pan, and about 1 inch up the sides. Bake for 12-15 minutes or until set. Set aside to cool.

Next, using a stand mixture or a large bowl with an electric mixer, beat cream cheese on medium speed until smooth and creamy. Take care not to overbeat. On low speed, gradually beat in sugar, followed by the eggs one at a time, just until blended. Spoon 3 cups of the cream cheese mixture into your pan & spread evenly.

Now stir in the pumpkin, ginger, cinnamon, and nutmeg into the remaining cream cheese mixture and mix with a wire whisk until smooth. Spoon over the cream cheese layer in the pan.

Place in oven on the middle rack and bake for 1 hour 15 minutes or until edges are set but center of cheesecake still jiggles slightly when moved.

Turn oven off, and leave the oven door slightly opened {at least 4 inches}, and leave the cheesecake this way in the oven for 15 minutes longer. Remove from oven; place on a wire rack. Do not release the side of the pan yet. Run a knife around the edge of the pan to loosen the cheesecake. Cool in the pan on the wire rack for 30 minutes. Cover loosely, and transfer to the refrigerator to set for a minimum of 6 hours before serving. The cheesecake may collect a bit of water on the top as it cools in the refrigerator, this is totally normal. Simply blot with a paper towel before serving.

To serve, run a knife around the edge of the pan again to loosen. Carefully release the side of the pan, and place cheesecake on a serving platter. Fill a glass with hot water, and dip a knife into it to warm. This allows for easier & cleaner slicing. Serve with a dollop of whipped cream and a sprinkle of cinnamon.