Easy Pumpkin Cheesecake with Gingersnap Crust

Pumpkin Cheesecake with Gingersnap Crust

Pumpkin pie gets more time in the spotlight than any other pumpkin dessert, but there are many delicious pumpkin options out there and this Easy Pumpkin Cheesecake with Gingersnap Crust is an excellent one! It is perfect for any fall or holiday baking occasion when you want pumpkin, but want something different …

The post Easy Pumpkin Cheesecake with Gingersnap Crust appeared first on Baking Bites.

Pumpkin Cheesecake with Gingersnap Crust

Pumpkin pie gets more time in the spotlight than any other pumpkin dessert, but there are many delicious pumpkin options out there and this Easy Pumpkin Cheesecake with Gingersnap Crust is an excellent one! It is perfect for any fall or holiday baking occasion when you want pumpkin, but want something different than a traditional pie – or if you’re simply a cheesecake lover that wants a fall option.

The cheesecake combines the natural sweetness of pumpkin puree with the addictive tang of cream cheese, yielding a dessert that has a nice balance between the two. It has just the right touch of pumpkin spice in the filling and plenty of ginger in the crust.

The cheesecake is particularly easy to make for two reasons. First, the filling is added to the crust while the crust is still hot from baking, which really cuts down on prep time for this dessert. Second, the cheesecake does not require a water bath, yet yields a light and silky cheesecake.

Both the filling and crust for this dessert are made in the food processor. The crust should be prepared first, since it will need to start baking while you prepare the filling. In the food processor, pulverize the cookies into crumbs and pouring them into a 9-inch springform pan to bake. You can use any brand of crispy gingersnap cookies that you like, so long as they have some spice to them. In the event that you are fresh out of gingersnaps, you can substitute graham crackers and add in some addition spices to bring in the extra layer of flavor that you get from the gingersnaps.

Once the crust is in the oven, simply wipe out the food processor bowl and start to make the filling. A food processor is a fantastic gadget for making cheesecake because it does such a good job of eliminating the lumps from the batter, guaranteeing a cheesecake that is ultra-smooth when it comes out of the oven.

Pumpkin Cheesecake with Gingersnap Crust

The finished cheesecake is creamy and rich, yet feels less dense and not quite as heavy as some other cheesecakes. A restrained use of spices ensure that they compliment the pumpkin without overwhelming the cream cheese flavor. While the filling might only be mildly spiced, the crust is not. The spicy crust – my gingersnaps had a bit of black pepper for some extra spice, in addition to a strong ginger flavor – is a nice contrast both in texture and flavor to the pumpkin filling. In short? It’s delicious and well worth a spot in your “must bake” pumpkin recipe list alongside pumpkin bread and classic pumpkin pie!

Pumpkin Cheesecake with Gingersnap Crust
Gingersnap Crust
4 – 4.5 oz gingersnap cookies* (approx 1 1/4 cup crushed cookies)
1/4 cup brown sugar
1/4 tsp salt
1/4 cup butter, melted and cooled

Filling
16 oz cream cheese, room temperature
1 cup sugar
3/4 cup pumpkin puree
2 large eggs
1/4 tsp salt
1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
1/4 tsp freshly ground nutmeg
1 tsp vanilla extract

Preheat oven to 350F. Take out a 9-inch springform pan.
Make the crust: Process gingersnaps in the bowl of a food processor until finely ground. Add in all remaining ingredients and process until crumbs resemble wet sand. Transfer to 9-inch springform pan.
Spread crumbs evenly over the base of the pan and press down firmly to form an even layer.
Bake for 15 minutes, until the crust is browned around the edges.

Make the filling: Prepare the filling while the crust is baking. Rinse out the food processor bowl or use a damp paper towel to remove all cookie crumbs. Combine all filling ingredients in the bowl and process for 2-3 minutes, or until mixture is smooth and well-combined, stopping to scrape down the sides of the bowl 2-3 times.
When crust is baked, pour the filling into the pan while it is still hot from the oven.
Lower the oven temperature to 325F and bake filling for 35-40 minutes, or until filling is set and jiggles only slightly when the pan is gently tapped.
Allow cheesecake to cool completely at room temperature before refrigerating. Refrigerate for at least 2 hours, or until ready to serve.

Serves 10.

*If you don’t have gingersnaps, you can use graham crackers, but add in a 1/2 tsp of ground cinnamon, 3/4 tsp ground ginger and a pinch of black pepper to give them some spice!

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Salted Caramel Pumpkin Pie

Confession, I am really not a pie person when it comes to dessert. I would rather have a cookie or brownie any day. BUT there are a few pies I like and on Thanksgiving we always make this Salted Caramel Pumpkin Pie because it is the BEST! In fact, it i…

Confession, I am really not a pie person when it comes to dessert. I would rather have a cookie or brownie any day. BUT there are a few pies I like and on Thanksgiving we always make this Salted Caramel Pumpkin Pie because it is the BEST! In fact, it is the only pumpkin pie…

Pumpkin Chocolate Chip Bread

This pumpkin chocolate chip bread recipe is decadent and moist! Rich chocolate and cozy spices are the ideal pairing. ‘Tis…

A Couple Cooks – Recipes worth repeating.

This pumpkin chocolate chip bread recipe is decadent and moist! Rich chocolate and cozy spices are the ideal pairing.

Pumpkin Chocolate Chip Bread

‘Tis the season for that popular orange squash. And we just can’t stop making all the treats: pumpkin bars, pumpkin cookies, and pumpkin French toast. But of course, no season can go by without at least one loaf of that ubiquitous quick bread. Try this Pumpkin Chocolate Chip Bread! The flavor is cozy and nuanced, loaded with spices and topped off with rich morsels of bittersweet chocolate chips. Chocolate and pumpkin are made for each other, and you won’t be able to resist this one (we couldn’t!).

Ingredients in pumpkin chocolate chip bread

This pumpkin chocolate chip bread uses the same ingredients as your favorite pumpkin bread recipe, with the addition of rich chocolate chips. We prefer the rich, dark flavor of bittersweet chips here, but you can certainly opt for semi-sweet if you prefer. It’s also fun to use mini chocolate chips for a fun look. Here’s what you’ll need for this recipe:

  • Eggs
  • Pumpkin puree
  • Brown sugar and granulated sugar
  • Neutral oil
  • Vanilla extract
  • Cinnamon
  • Ground ginger
  • Allspice
  • Cloves
  • Baking powder and baking soda
  • All-purpose flour
  • Salt
  • Bittersweet chocolate chips (or semi-sweet)
Chocolate chip pumpkin bread

Tips for baking chocolate chip pumpkin bread

This chocolate chip pumpkin bread recipe is easier than most: no need for a stand mixer or multiple bowls and pans. In fact, it’s modeled after our Classic Pumpkin Bread and made in just one bowl! Here are a few tips for baking this loaf to perfection:

  • Use an aluminum baking pan for best results. We’ve realized our ceramic and glass pans don’t cook as evenly. Use aluminum if you can!
  • Don’t overmix. Overmixing a quick bread batter leads to holes in the texture of the crumb. Mix until the batter is combined and there are no dry spots remaining.
  • Cover loosely with aluminum foil at 45 minutes. The top can get a bit browned here, so we suggest a little foil after the bread has risen completely.
  • Don’t overbake! Try not to go overboard on the bake time. The internal temperature should be between 200°F and 205°F.

For peak moistness, allow to cool (and store)

Here’s a trick for this pumpkin chocolate chip bread: let it cool fully before serving — and leftovers taste even better! This bread has an even more developed flavor once it is fully cooled: eating it after 2 hours is ideal. It tastes even better as leftovers the next day.

Another trick for peak moisture in a quick bread: you can loosely wrap it in aluminum foil while it cools! That way, all the moisture is trapped inside and infuses into the bread. Just be careful not to touch the chocolate chips with the foil, since they are very soft when they come out of the oven.

Pumpkin Chocolate Chip Bread

Variations

There are so many ways to make a good pumpkin bread. If you have a special diet or are looking for a healthy option, we’ve got you covered! Simply use the same instructions about the chocolate chips, but follow one of the recipes below:

Chocolate chip pumpkin bread storage

Pumpkin chocolate chip bread recipe tastes even better the next day, because it picks up moisture during storage. Here’s how to store this quick bread:

  • Stores at room temperature for 4 days, wrapped tightly in aluminum foil.
  • Stores refrigerated for 10 days. Cold temperatures can make it taste dryer, so bring to room temperature before serving.
  • Stores frozen for up to 3 months. Slice the bread and freeze it in slices for up to 3 months.
Pumpkin Chocolate Chip Bread

More pumpkin recipes

Love baking with pumpkin? Here are a few more pumpkin recipes you’ll love:

This pumpkin chocolate chip bread recipe is…

Vegetarian. For gluten-free and vegan, see the diet variations above.

Print
Pumpkin Chocolate Chip Bread

Pumpkin Chocolate Chip Bread


  • Author: Sonja Overhiser
  • Prep Time: 20 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 20 minutes
  • Yield: 12 slices

Description

This pumpkin chocolate chip bread recipe is decadent and moist! Rich chocolate and cozy spices are the ideal pairing.


Ingredients

  • 2 eggs
  • 1 cup pumpkin puree
  • ¾ cup brown sugar
  • ¾ cup granulated sugar
  • ½ cup neutral oil
  • ½ tablespoon vanilla extract
  • 1 tablespoon cinnamon
  • 1 teaspoon ground ginger
  • 1 teaspoon allspice
  • ½ teaspoon cloves
  • ¾ teaspoon kosher salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 ½ cups [210 g] all-purpose flour
  • 1 ¼ cup semi sweet or bittersweet chocolate chips (or mini, if desired)

Instructions

  1. Preheat the oven to 350°F. Grease a 9-inch aluminum bread pan.
  2. In a bowl, whisk the eggs. Then whisk in the pumpkin puree, sugars, oil, and vanilla.
    Whisk in the cinnamon, ginger, allspice, cloves, and kosher salt. Then whisk in the baking powder and baking soda. Sprinkle in the flour, half at a time, and mix with a spatula until just combined and there are no more dry bits (don’t over-stir). Toss 1 cup of the chips with 1 tablespoon flour (to prevent sinking), then gently fold them into the batter.
  3. Pour the batter into the bread pan and top with the remaining ¼ cup chocolate chips.
  4. Bake 55 to 60 minutes, until a toothpick inserted in the center comes out clean, covering the top loosely with aluminum foil at 45 minutes. (The internal temperature should be between 200°F and 205°F.) Allow to cool in the pan until room temperature. Run a knife around the edges and invert. Slice into pieces and serve. The flavor and texture are even better the next day. Stores for 4 days at room temperature wrapped in foil, 10 days in the refrigerator (bring to room temperature before serving), or freeze in slices for a few months.
  • Category: Quick bread
  • Method: Baked
  • Cuisine: Fall
  • Diet: Vegetarian

Keywords: Pumpkin chocolate chip bread, chocolate chip pumpkin bread, pumpkin bread with chocolate chips

A Couple Cooks - Recipes worth repeating.

Spiced Pumpkin Banana Bread

This spiced pumpkin banana bread is incredibly moist and flavorful, infused with seasonal spices and topped with pumpkin seeds for extra texture and crunch. Pumpkin and banana aren’t necessarily an obvious combination, but together they make for a stunning seasonal twist on a classic banana bread that’s perfect with your morning coffee (or with your […]

The post Spiced Pumpkin Banana Bread first appeared on Love and Olive Oil.

This spiced pumpkin banana bread is incredibly moist and flavorful, infused with seasonal spices and topped with pumpkin seeds for extra texture and crunch.

Pumpkin and banana aren’t necessarily an obvious combination, but together they make for a stunning seasonal twist on a classic banana bread that’s perfect with your morning coffee (or with your afternoon tea).

Sliced Spiced Pumpkin Banana Bread on a ceramic serving dish, with knife, cup of coffee and dish of pepitas on a gray background.

When you can’t decide between banana bread and pumpkin bread, why not make both? 

But really though, I love both banana bread and pumpkin bread, and who says the two have to be mutually exclusive, anyway? Certainly not me. In fact, putting them together is something I should have done years ago.

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No Bake Pumpkin Cheesecake

No bake pumpkin cheesecake is an easy, creamy dessert for the holidays! Full of pumpkin and spice flavors, these mini cheesecakes are perfect for entertaining. When it comes to the holidays, the last thing I want to do is be fussing around in the kitchen.  Don’t get me wrong, I love a good meal. But …

The post No Bake Pumpkin Cheesecake appeared first on My Baking Addiction.

No bake pumpkin cheesecake is an easy, creamy dessert for the holidays! Full of pumpkin and spice flavors, these mini cheesecakes are perfect for entertaining.

Glass dish filled with no-bake pumpkin cheesecake set on a white coaster.

When it comes to the holidays, the last thing I want to do is be fussing around in the kitchen. 

Don’t get me wrong, I love a good meal. But give me quick and easy dishes so I can spend time with my family, not focused on the oven.

That’s why I absolutely love no bake cheesecakes. Yes, I love all my cheesecake recipes, but with no-bake cheesecake you get the luscious, creamy flavors you expect with a fraction of the time.

No bake cheesecakes are just as customizable as regular ones too, so you can make no-bake peach cheesecake in the summer and this creamy pumpkin spice cheesecake in the fall and winter.

This no bake pumpkin cheesecake is a little different from my classic no-bake cheesecake because pumpkin puree is folded into the batter in place of some of the cream cheese. 

We also amp up the flavor with classic pumpkin pie spice and a Biscoff cookie crust. Honestly, I might like this dessert even better than baked pumpkin pie!

Plus, because these cheesecakes are made in individual servings, they’re great for serving at parties or part of a dessert spread. 

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The post No Bake Pumpkin Cheesecake appeared first on My Baking Addiction.

Top 20 Pumpkin Desserts

Here are all the top pumpkin desserts to make this season! These recipes are classic and delicious, from cookies to…

A Couple Cooks – Recipes worth repeating.

Here are all the top pumpkin desserts to make this season! These recipes are classic and delicious, from cookies to bars to cheesecake.

Pumpkin Cake

When the season is right, there’s nothing better than ending a meal with a pumpkin dessert! Cozy spiced and classic, there are so many treats with this humble squash to try. It’s a small window, so when the craving strikes it’s time to get baking! Here are all the top 20 pumpkin desserts to make this season, from cookies to cheesecake to brownies, truffles and more! We’ve collected all the top sweets from our website, then sourced a few from some of our favorite creators from around the web. Ready to get started?

And now…the top pumpkin desserts to make this season!

More pumpkin recipes

There are lots more pumpkin recipes to try outside of desserts! Breakfast, snacks, drinks and more are better with pumpkin. Here are a few ideas:

Print
Pumpkin Cake

Top Pumpkin Desserts: Pumpkin Cake & More!


  • Author: Sonja Overhiser
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour
  • Yield: 12 to 16

Description

This classic pumpkin cake recipe is moist and perfectly spiced! Top with cream cheese frosting for an irresistible treat.


Ingredients

For the pumpkin cake

  • 2 cups all-purpose flour
  • 1 ½ tablespoons pumpkin pie spice (purchased or homemade)
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon kosher salt
  • ¾ cup dark brown sugar
  • ¼ cup granulated sugar
  • 1 cup pumpkin puree
  • 2 large eggs
  • ⅓ cup neutral oil
  • ½ cup unsweetened applesauce

For the cream cheese frosting (optional)

  • 4 tablespoons unsalted butter, room temperature
  • 8 ounces cream cheese, room temperature
  • 2 cups powdered sugar, sifted
  • ½ teaspoon vanilla extract

Instructions

  1. Preheat the oven to 350 degrees Fahrenheit. Grease a 9 x 13″ or equivalent baking dish.
  2. In a large bowl, stir together the flour, pumpkin pie spice, baking soda, baking powder and kosher salt. In a separate bowl, whisk together the brown sugar, granulated sugar, pumpkin puree, eggs, oil and applesauce. Pour the wet mixture into the dry ingredients and stir until combined. Pour into the prepared pan and use a spatula to smooth into an even layer. 
  3. Bake 25 to 30 minutes, until a toothpick inserted in the center comes out clean. Allow to cool until for 30 minutes, then refrigerate about 15 minutes until it comes to room temperature. (Or allow to cool and refrigerate it, then frost before serving.) If desired, dust with powdered sugar before serving or proceed to the cream cheese frosting (recommended). 
  4. Meanwhile, make the cream cheese frosting: Beat the room temperature butter and cream cheese with a mixer on medium speed for 2 to 3 minutes until completely smooth. Reduce the speed to low, then add the vanilla. Slowly sift in the powdered sugar until thickened. Refrigerate the icing until frosting the cake.
  5. Spread the frosting on top of the cake to the desired thickness (you can use the entire batch or less if desired). Stores refrigerated for up to 3 to 4 days; bring to room temperature before serving. Freeze the completely cooled unfrosted cake tightly wrapped for up to 3 months.
  • Category: Dessert
  • Method: Baked
  • Cuisine: American
  • Diet: Vegetarian

Keywords: Pumpkin desserts

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Fluffy Pumpkin-Spiced Maple Butter (Vegan!)

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Fluffy Pumpkin-Spiced Maple Butter (Vegan!)

Waiiit! Don’t throw away that leftover pumpkin purée! We have a use for it: 4-ingredient, FLUFFY, creamy, vegan maple butter with a hint of pumpkin. It’s THE perfect way to use up leftover pumpkin purée!

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Thanksgiving Recipes

It’s that time of the year again. When bakers, cooks, and even bartenders, are baking, roasting, and shaking things up for the holidays. Here’s a round-up of recipes from my blog, my personal favorites, that are great for Thanksgiving and winter holiday fêtes. There are cakes, cocktails, spreads, dips, candied nuts, cheesecake, ice cream…and more! Pecan Pie with Bourbon and Ginger What’s more traditional than pecan…

It’s that time of the year again. When bakers, cooks, and even bartenders, are baking, roasting, and shaking things up for the holidays. Here’s a round-up of recipes from my blog, my personal favorites, that are great for Thanksgiving and winter holiday fêtes. There are cakes, cocktails, spreads, dips, candied nuts, cheesecake, ice cream…and more!

Pecan Pie with Bourbon and Ginger

What’s more traditional than pecan pie for the holidays? (That wasn’t really a question, because most of us already know the answer.) I love this zippy variation, with a triple dose of ginger and a belt of bourbon to boot. It’s especially good with a scoop of white chocolate-fresh ginger ice cream.

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Mini Pumpkin Cheesecakes

These mini pumpkin cheesecakes are the perfect make-ahead Thanksgiving dessert. With a creamy pumpkin filling and a chocolate crust, these mini cheesecakes can even be made gluten free.  This post contains affiliate links. Now that October is nearly over, it’s time to start thinking about Thanksgiving. Ok, maybe I was already thinking about Thanksgiving. What …

The post Mini Pumpkin Cheesecakes appeared first on My Baking Addiction.

These mini pumpkin cheesecakes are the perfect make-ahead Thanksgiving dessert. With a creamy pumpkin filling and a chocolate crust, these mini cheesecakes can even be made gluten free. 

Two stacked mini pumpkin cheesecakes. The top one is unwrapped and has a bite taken out of it.

This post contains affiliate links.

Now that October is nearly over, it’s time to start thinking about Thanksgiving.

Ok, maybe I was already thinking about Thanksgiving. What can I say, I love planning my Thanksgiving menu! 

From sides like garlic mashed potatoes and cranberry fluff to desserts like mini pecan pies and these mini pumpkin cheesecakes, it’s the best meal of the year.

This recipe comes from my friend Erin over at Texanerin Baking and is a great mini cheesecake twist on pumpkin cheesecake. With a gluten-free chocolate crust, this is a recipe everyone will adore!

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The post Mini Pumpkin Cheesecakes appeared first on My Baking Addiction.

Pumpkin Gingersnap Cookies

I love making pumpkin cookies, gingersnaps, and molasses cookies. They are all classics. Well, I decided to take my love of all of these cookies and make ONE delicious cookie. These Pumpkin Gingersnaps are PERFECT. The pumpkin keeps the gingersnaps ext…

I love making pumpkin cookies, gingersnaps, and molasses cookies. They are all classics. Well, I decided to take my love of all of these cookies and make ONE delicious cookie. These Pumpkin Gingersnaps are PERFECT. The pumpkin keeps the gingersnaps extra soft and moist. The cookies are slightly crisp on the edges with a soft…