First pick up your supplies. Like anything, you get what you pay for and this is your treat. You want name brand goodness and some fresh spices.
Preheat to 325 F.
Cover the spring form pan base with parchment paper. Trust me, it helps when you want to move the pie to another container.
Cut the excess parchment paper off.
Now have a cookie... Making cheesecakes takes patience.
Melt a half stick of butter. I find it's easier to take the paper off after it's melted.
Mix your ground cookies and butter.
Put it in the pan and press out to the edges. Then put it in the oven for about 10 minutes . Note : Use a fork for this. It just sticks to a spoon.
Get your cream cheese, sweetened condensed milk and can-o-pumpkin out.
Whip up that cream cheese for about 15 seconds.
Add the pumpkin and give it a stir.
Add your sweetened condensed milk and give it a good mix.
Now add your spices, vanilla, and two eggs and give it a spin for a good minute or two. You want the spices to mix around well.
After you have scraped down the sides and given it a good blend this is what it will look like.
By this point your crust should be ready. Pull it out and set the oven down to 300 degrees.
Let the crust cool for about five minutes. Then add your delicious pumpkin goodness to the pan.
Embellish a little. Here I added pumpkin butter on top and used a chopstick to drag designs. Not necessary but neat. Put it in the oven for 50 minutes.
After 50 minutes turn the oven off, crack the oven slightly and let it cool completely. This could take another 20-30 minutes. Then pull it out and cool to room temp.
For the end result I sprinkled some leftover cookie crumble and powdered sugar and cinnamon. When your done set it in the fridge to chill.
Final note, run a knife along the inside of the springform pan to separate the cake from the pan wall. This will keep the spring form from pulling the sides of your cheesecake apart.
Thanks for viewing and if you enjoyed this please give it a like and if you have questions or suggestions as to how I could do these tutorials better, please leave a comment.
- 16.0oz cream cheese whipped
- 15.0oz can of pumpkin
- 10.0oz sweetened condensed milk
- 1/2 Half stick of butter, salted
- 1/2tsp ginger ground
- 1/2tsp Nutmeg ground
- 1.0tsp cinnamon ground
- 2.0 eggs
- 1.0 Bag of soft ginger cookies
- Powdered sugar
- Pumpkin butter
- 1.0 Spring form pan
- 1.0Tbsp 1 tbsp vanilla extract