Pumpkin Cheesecake

Name: Pumpkin Cheesecake
Yield: 12
Cuisine: Dessert
Ingredients: Bag of old fashioned ginger snap cookies; One stick of butter; 4 - 8 oz bricks of cream cheese; 2 cups of sugar; 4 eggs; 1 teaspoon vanilla extract; Libby pureed pumpkin; 1 teaspoon pumpkin spice seasoning; 2 cups heavy cream; 1/2 teaspoon cinnamon; 1 teaspoon vanilla; 1 cup sugar; 1 Tbsp powdered sugar

We had a blast cooking pumpkin cheesecake with the Cheese Cake Funkstress Vanessa Drews on our Halloween edition of “Taste Buds with Stephanie.” I first heard about Vanessa Drews Bananas Foster Cheesecake, a cheesecake piled high with organic bananas and whipped cream. I knew I had to talk with her for my Makers of Minnesota podcast to cook Pumpkin cheesecake.

Cheesecake is enjoyed worldwide and has a rich history, with roots dating back to ancient Greece and Rome. It has become a beloved dessert in many cultures and is often served at special occasions and celebrations. There are many ways to make cheesecake, and I really appreciated that Vanessa;’s method is really straightforward and not too fussy. Whether you prefer a classic New York cheesecake or an exotic flavor combination, consider ordering one from Cheesecake Funk or trying this recipe.

Pumpkin Cheesecake

Yield: 12

This is a pumpkin cheesecake recipe that was adapted and shared with us by Vanessa Drews from Cheesecake Funk for my TV show "Taste Buds With Stephanie."

Ingredients

For the crust

Bag of old fashioned ginger snap cookies
One stick of butter

For the cheesecake

4 - 8 oz bricks of cream cheese
2 cups of sugar
4 eggs
1 teaspoon vanilla extract
Libby pureed pumpkin
1 teaspoon pumpkin spice seasoning

For the cinnamon whipped topping

2 cups heavy cream
1/2 teaspoon cinnamon
1 teaspoon vanilla
1 cup sugar
1 Tbsp powdered sugar

Instructions

Make the Crust

Blend the bag of ginger snap cookies in a food processor until the cri=unching noise subsides.
Browning the butter by turning the stove heat to medium. Begin stirring to move the butter around as it melts. Once melted, the butter will begin to foam and sizzle around the edges. Keep stirring. The butter will turn golden brown in about 5–8 minutes from when you start. The foam will slightly subside, and the milk solids on the bottom of the pan will toast. It will smell intensely buttery, nutty, and rich. There are only a few seconds between brown butter and burnt butter, so keep your eye on the stove the entire time. Don’t walk away, and don’t stop stirring!
Mix the brown butter and the gingersnap crumbs with a fork
Line a 9-inch springform pan with parchment paper
Press the crumbs into the Springform pan and pat down
Bake at 325 for 2-3 minutes to set the crust

Make the Filling

Mix the four bricks of cream cheese with the 2 cups of sugar and blend in your mixer for about 1 minute until light and fluffy.
Add the eggs, 1 cup of the pumpkin puree one teaspoon vanilla, and one teaspoon pumpkin pie spice, and blend for 30 seconds, being careful not to overmix
Spray the inside of your pan with cooking spray above the crust. Pour the filling into the crust and bake for 50 minutes
. Refrigerate the cheesecake overnight

Make the Cinnamon Whip Cream

Mix all the ingredients on high until you make whipped cream - be careful not to overwhip.
Dollop the whipped cream on top of the cooled cheesecake and spread to the edges of the cake.
Serve