Pumpkin Cheesecake with Cinnamon Whipped Cream
Votes: 1
Time: 5 hours 40 minutes
Complexity: easily
Servings: 8 - 10
Complexity: easily
Servings: 8 - 10
Gina Neely's cheesecake features a spicy gingersnap cookie base and is topped with sweet, cinnamon-infused whipped cream.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Warp:
- 30 pcs square gingerbread cookies
- 6 tbsp (85 g) melted unsalted butter
Filling:
- 4 packs (225 g) Philadelphia cream cheese, room temperature
- 1 can (425 g) of pumpkin
- 1 and 3/4 cups sugar
- 5 eggs of category CO
- 1.5 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp. grated nutmeg
- 1/4 tsp ground cloves
- 1/2 tsp fine salt
- 1 tbsp vanilla extract
- 2 tbsp. premium wheat flour
- Whipped cream with cinnamon, for serving
Cinnamon Whipped Cream:
- 1 cup chilled heavy cream
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
- 1 teaspoon ground cinnamon
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Cooking the dish according to the recipe:
- Preheat oven to 180°C.
Place the gingersnaps in the bowl of a food processor and process until finely ground. Transfer to a large bowl and add the melted butter. Mix well. Press the mixture into the bottom of a 9-inch springform pan with 3-inch sides. Bake until golden brown, about 10 minutes.
Remove from oven and let cool completely while you prepare the filling. - Bring a kettle of water to a boil. Place the cream cheese and sugar in a large bowl and beat with an electric mixer until light and fluffy, about 2-3 minutes. Add the pumpkin and beat until combined. Beat in the eggs one at a time, then add the cinnamon, ginger, nutmeg, cloves, salt, and vanilla extract. Beat well. Add the flour and beat until combined.
- Line the sides and bottom of a springform pan with heavy-duty aluminum foil. Pour the filling into the pan and place it in a small baking dish. Pour hot water from a kettle into the baking dish until it reaches halfway up the sides of the springform pan, about 3.5–4 cm. Bake for about 1 hour 20 minutes; if you gently shake the pan, the center of the cheesecake should jiggle slightly. Remove the cake from the water-filled pan and let it cool on a wire rack.
Once the cheesecake has cooled, run a paring knife along the edges to loosen it from the pan. Refrigerate the cheesecake for at least 4 hours before serving. Serve with cinnamon whipped cream and your favorite syrup. - Cinnamon Whipped Cream: Pour the heavy cream into a large bowl and beat with an electric hand mixer until thick and foamy. Add the powdered sugar, vanilla extract, and cinnamon and beat until medium peaks form. Yield: 1.5 - 2 cups.
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