{"id":117,"date":"2021-04-26T08:42:11","date_gmt":"2021-04-26T08:42:11","guid":{"rendered":"https:\/\/recipes.fredweston.net\/?p=117"},"modified":"2021-07-28T06:17:41","modified_gmt":"2021-07-28T06:17:41","slug":"pumpkin-cheesecake-with-gingersnap-crust","status":"publish","type":"post","link":"https:\/\/recipes.fredweston.net\/index.php\/2021\/04\/26\/pumpkin-cheesecake-with-gingersnap-crust\/","title":{"rendered":"Pumpkin Cheesecake with Gingersnap Crust"},"content":{"rendered":"<h6>Recipe From: Audrey Craig<\/h6>\n<p><img loading=\"lazy\" class=\"alignnone size-medium wp-image-118\" src=\"https:\/\/recipes.fredweston.net\/wp-content\/uploads\/2021\/04\/Pumpkin-Cheesecake-226x300.png\" alt=\"\" width=\"226\" height=\"300\" srcset=\"https:\/\/recipes.fredweston.net\/wp-content\/uploads\/2021\/04\/Pumpkin-Cheesecake-226x300.png 226w, https:\/\/recipes.fredweston.net\/wp-content\/uploads\/2021\/04\/Pumpkin-Cheesecake.png 250w\" sizes=\"(max-width: 226px) 100vw, 226px\" \/><\/p>\n<h2><span style=\"text-decoration: underline;\">Ingredients<\/span><\/h2>\n<h3><strong>Crust<\/strong><\/h3>\n<ul>\n<li>Nonstick Vegetable Oil Spray<\/li>\n<li>2 Cups Gingersnap Cookie Crumbs (about 9oz)<\/li>\n<li>1 Cup Pecans (about 3 1\/2oz)<\/li>\n<li>1\/4 Cup (Packed) Golden Brown Sugar<\/li>\n<li>2 Tbsp Chopped Crystallized Ginger<\/li>\n<li>1\/4 Cup (1\/2 Stick) Unsalted Butter, Melted<\/li>\n<\/ul>\n<h3><strong>Filling<\/strong><\/h3>\n<ul>\n<li>4 Packages 8oz Cream Cheese<\/li>\n<li>2 Cups Sugar<\/li>\n<li>1 Can 15oz Pure Pumpkin<\/li>\n<li>5 Large Eggs<\/li>\n<li>3 Tbsp All Purpose Flour<\/li>\n<li>1 Tsp Ground Cinnamon<\/li>\n<li>1\/2 Tsp Ground Ginger<\/li>\n<li>1\/4 Tsp Freshly Grated Nutmeg<\/li>\n<li>1\/4 Tsp AllSpice<\/li>\n<li>1\/4 Tsp Salt<\/li>\n<li>2 Tbsp Vanilla Extract<\/li>\n<\/ul>\n<h3><strong>Topping<\/strong><\/h3>\n<ul>\n<li>2 Cups Mini Marshmallows<\/li>\n<li>1\/4 Cup Whole Milk<\/li>\n<li>1 Tsp Vanilla Extract<\/li>\n<li>1\/8 Tsp Salt<\/li>\n<li>1 Cup Sour Cream<\/li>\n<\/ul>\n<h2><span style=\"text-decoration: underline;\">Directions<\/span><\/h2>\n<h3><strong>Crust<\/strong><\/h3>\n<ol>\n<li>Preheat oven to 350\u00b0.<\/li>\n<li>Spray 9 inch diameter spring form pan with 2 3\/4 inch high sides with nonstick spray.<\/li>\n<li>Grind cookie crumbs, pecans, brown sugar, and ginger in processor until nuts are finely ground. Add butter; using on\/off turns, process to blend.<\/li>\n<li>Transfer mixture to prepared pan; press onto bottom and 2 inches up sides of pan.<\/li>\n<li>Bake crust until set and lightly browned, about 10 minutes.<\/li>\n<li>Cool completely.<\/li>\n<\/ol>\n<h3><strong>Filling<\/strong><\/h3>\n<ol>\n<li>Preheat oven to 350\u00b0.<\/li>\n<li>Using electric mixer, beat room temperature cream cheese and sugar in large bowl until light and fluffy; about 2 minutes.<\/li>\n<li>Beat in pumpkin.<\/li>\n<li>Add eggs 1 at a time, beating on low speed to incorporate each addition.<\/li>\n<li>Add flour, spices and salt; beat just to blend. Beat in vanilla.<\/li>\n<li>Transfer filling to cooled crust. Bake until filling is just set in center and edges begin to crack (filling will move slightly when pan is gently shaken), about 1 hour and 20 minutes.<\/li>\n<li>Cool 1 hour. Run knife around sides of pan to release crust.<\/li>\n<li>Chill cheesecake uncovered in pan overnight.<\/li>\n<\/ol>\n<h3><strong>Topping<\/strong><\/h3>\n<ol>\n<li>Stir marshmallows and milk in medium saucepan over low heat until marshmallows are melted.<\/li>\n<li>Remove from heat and stir in vanilla and salt. Cool marshmallow mixture to room temperature, stirring occasionally.<\/li>\n<li>Add sour cream to marshmallow mixture; fold gently just to blend.<\/li>\n<li>Pour topping over cheesecake and spread evenly, leaving 1\/2 inch uncovered around edges.<\/li>\n<li>Chill to set topping, at least 1 hour.<\/li>\n<\/ol>\n<h5>Notes:\u00a0Needs to be made 1 day ahead and kept chilled.<\/h5>\n","protected":false},"excerpt":{"rendered":"<p>Recipe From: Audrey Craig Ingredients Crust Nonstick Vegetable Oil Spray 2 Cups Gingersnap Cookie Crumbs (about 9oz) 1 Cup Pecans (about 3 1\/2oz) 1\/4 Cup (Packed) Golden Brown Sugar 2 Tbsp Chopped Crystallized Ginger 1\/4 Cup (1\/2 Stick) Unsalted Butter, Melted Filling 4 Packages 8oz Cream Cheese 2 Cups Sugar 1 Can 15oz Pure Pumpkin &hellip; <\/p>\n<p class=\"link-more\"><a href=\"https:\/\/recipes.fredweston.net\/index.php\/2021\/04\/26\/pumpkin-cheesecake-with-gingersnap-crust\/\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Pumpkin Cheesecake with Gingersnap Crust&#8221;<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":""},"categories":[11],"tags":[4],"_links":{"self":[{"href":"https:\/\/recipes.fredweston.net\/index.php\/wp-json\/wp\/v2\/posts\/117"}],"collection":[{"href":"https:\/\/recipes.fredweston.net\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/recipes.fredweston.net\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/recipes.fredweston.net\/index.php\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/recipes.fredweston.net\/index.php\/wp-json\/wp\/v2\/comments?post=117"}],"version-history":[{"count":1,"href":"https:\/\/recipes.fredweston.net\/index.php\/wp-json\/wp\/v2\/posts\/117\/revisions"}],"predecessor-version":[{"id":119,"href":"https:\/\/recipes.fredweston.net\/index.php\/wp-json\/wp\/v2\/posts\/117\/revisions\/119"}],"wp:attachment":[{"href":"https:\/\/recipes.fredweston.net\/index.php\/wp-json\/wp\/v2\/media?parent=117"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/recipes.fredweston.net\/index.php\/wp-json\/wp\/v2\/categories?post=117"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/recipes.fredweston.net\/index.php\/wp-json\/wp\/v2\/tags?post=117"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}