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.
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
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.