Ree Drummond Pumpkin Gingersnap Cheesecake
Ree Drummond Pumpkin Gingersnap Cheesecake – Do you love pumpkin pie? Then this Pumpkin Cheesecake with Ginger Crust, Homemade Caramel Sauce, and Whipped Cream will be impossible to resist.
Around 1975, I came across a cheesecake recipe in a magazine, bought a springform pan and started making cheesecakes. They are surprisingly easy to make. Personally, I think they are easier than cakes. Who would have thought? There is a misconception that they are difficult.
Ree Drummond Pumpkin Gingersnap Cheesecake
When I worked at a local bank, we all brought food for birthdays, holidays, etc. Most of the time I offered cakes because no one else made them. You can find tips and some of my favorites here ►Cheesecakes.
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I definitely prefer this pumpkin cheesecake over pumpkin pie any day. While this cheesecake is incredibly tasty, the homemade caramel sauce and whipped cream take this dessert over the top.
Process the ginger in the bowl of a food processor until finely ground. Add the pecans, melted butter, brown sugar and cinnamon.
Transfer the mixture to a 10-inch pan. * Using a heavy-bottomed glass, press the mixture into the bottom and about 1 inch up the sides of a 10-inch pan. (We are an Amazon affiliate. If you make a purchase from this link, we may make you a small percentage of the sale. Thanks for supporting this blog.)
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Beat the cream cheese and sugar in a bowl with an electric mixer for a few minutes until the mixture is light and fluffy.
Pour batter into prepared springform pan, place in bain-marie or hot water bath, then bake at 325° for 1 hour and 20 minutes.
Leave the cheesecake in the oven, open the oven door a little and let it cool for an hour. Remove from oven and hot water bath, cover and refrigerate overnight. I like to cover the top with a paper towel and then secure it with Reynold’s wrap around the top edge to soak up any condensation.
Slow Cooker Pumpkin Cheesecake With Gingersnap Crust Recipe
Remove from the fridge and transfer to a serving plate. Then serve with caramel sauce and cream. YUM!
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Easy Pioneer Woman Gingersnap Pumpkin Cheesecake Recipe
Process the ginger in the bowl of a food processor until finely ground. Add the pecans, melted butter, brown sugar and cinnamon.
Transfer the mixture to a 10-inch pan.* Using a heavy-bottomed glass, press the mixture into the bottom and about 1 inch up the sides of the pan.
Leave the cheesecake in the oven, open the oven door a little and let it cool for an hour. Remove from oven and hot water bath, cover and refrigerate overnight. I like to cover the top with a paper towel and then secure it with Reynold’s wrap around the top edge to soak up any condensation.
Best Caramel Pumpkin Gingersnap Cheesecake Recipe
Hello! I’m Debra. This site is an attempt to share the things I’ve learned throughout life, ideas, tips, techniques, recipes and things I happily continue to learn every day. Being an “out of the box” thinker, you never know what I’ll create, but if I can do it, so can you.
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Thanksgiving Dinner: Cheesecake With Gingersnap Crust
Amazon Services LLC is a participant in the Associate Program, an affiliate advertising program designed to enable websites to earn advertising fees by advertising and linking to Amazon.com. Star of the Pioneer Woman Pumpkin Gingerbread Cheesecake has a simple cookie crust and lots of fall pumpkin spice in a creamy filling. Drummond also has a no-bake cheesecake recipe if you’re short on time.
Nothing says fall like coffee and pumpkin spice desserts, and Ree Drummond’s Easy Pumpkin Gingerbread Cheesecake is the perfect gift for the fall months.
Star uses gingerbread cookies and pecans in the crust and makes an easy pumpkin spice filling, then tops it all off with a decadent drizzle of salted caramel sauce.
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. To make the crust, the Food Network host put the gingerbread cookies in a food processor and blitzed them until they became fine crumbs. She put the crumbs in a bowl and added brown sugar, chopped pecans, salt and melted butter. Drummond pressed the crumbs into the bottom and top of a springform pan, then chilled the crust for 30 minutes.
The cheesecake filling comes together quickly. She combined the cream cheese and pumpkin puree in a blender, then added the eggs, sour cream, sugar, cinnamon, nutmeg, and vanilla, mixing until just combined.
Star poured the filling into the frozen crust and baked the cheesecake in a 350 degree Fahrenheit oven for 50 minutes, then turned off the oven and opened the cheesecake door from the inside for 15 minutes month.
Pws Caramel Pumpkin Gingersnap Cheesecake
Drummond made the salted caramel sauce while the cheesecake was in the oven. “It’s really easy to put together,” she said as she added butter, brown sugar, cream, vanilla and salt to a pan and beat it for five minutes until it thickened.
After chilling the cheesecake for 30 minutes, Drummond covered it with plastic wrap and refrigerated it for at least 4 hours. She served each slice with a homemade caramel sauce.
Drummond has an easier cheesecake recipe that requires no baking time. Their no-bake lemon cheesecake has a bright flavor that’s perfect any time of year. “There’s something about adding a lemon, both the flavor and the juice, that just adds a nice citrusy freshness,” the accompanying blog post.
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“It’s much lighter in texture than a baked cheesecake, but the sour cream and homemade whipped cream filling ensures it’s still tangy and smooth.”
For this cheesecake version, Drummond makes an easy graham cracker crust by blitzing graham crackers and brown sugar in a food processor until crumbly, then adding melted butter. Press the crumb mixture into the bottom and top of a springform pan, then freeze the crust for 20 minutes.
Star joins the filling: softened cream cheese, granulated sugar, confectioners’ sugar, lemon juice, lemon zest and sour cream.
Pumpkin Cheesecake With Gingersnap Crust And Caramel Sauce
Next, make whipped cream by combining the heavy cream and vanilla extract in a bowl and beat with a hand mixer for 4 minutes until stiff peaks form. Whipped cream is incorporated into the cream cheese filling and then poured into the crust.
Drummond cover the pan with plastic wrap and refrigerate the dessert for 12 hours or overnight. “For best results, no-bake cheesecake should be chilled for a full 12 hours or refrigerated overnight,” explains her blog post. “Cutting the cheesecake before it’s completely cooled and set can result in a smoother texture.” If you’re craving a pumpkin dessert, let me introduce you to these Mini Pumpkin Cheesecakes. These miniature desserts are just the cutest thing to bring to Thanksgiving dinner. And they’re much easier to make and serve than any full-size cheesecake recipe. Grab a box of ready-made graham cracker crumbs to shave a few minutes off your prep time, or add a special twist by replacing the graham crackers with another type of cookie crust. Try pecan sand, gingerbread, or even Oreos. (You will need about 1 cup of crumbs.)
Making a mini pumpkin cheesecake isn’t that different from making a regular pumpkin cheesecake. It just requires using smaller amounts of the same ingredients and using a muffin pan instead of a springform pan. Line a 12-cup muffin tin with aluminum foil or paper towels to make it easy to remove the mini cheesecakes from the pan. Another thing to remember about downsizing is that you won’t be using the entire can of pumpkin puree, which means it’s the perfect opportunity to try a canned pumpkin recipe with leftovers.
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Mini cheesecakes bake much faster than regular cheesecakes and take 10-12 minutes to bake. Just like a full-sized cheesecake, the movement test is the best way to tell if these mini cheesecakes are done. Gently shake the muffin pan and the centers of the cheesecakes should wiggle slightly.
Mini cheesecakes are notoriously difficult to get out of a muffin tin. That’s why we used cupcake fillings
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