Pumpkin Cheesecake with Gingersnap Crust


Need to bring a dessert to Thanksgiving this year? Wow your family with this delicious Pumpkin Cheesecake! It has a spicy gingersnap crust, sweet whipped cream topping, and it is super easy to make! Bake it the night before Thanksgiving so you have one less thing to worry about the day of!

Makes: 1 Cheesecake              

Total Time: 10 hours (includes overnight cooling time!)

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2 cups gingersnap crumbs
3 tbsp. granulated sugar
½ cup unsalted butter, melted (plus extra to grease pan)
4, 8oz packages of full-fat cream cheese, room temp
1 cup packed light brown sugar
½ cup granulated sugar
½ tsp. salt
1 tbsp. cornstarch (or 2 tbsp. AP flour)
2 tbsp. pumpkin pie spice
½ cup sour cream, room temp
2 cups pumpkin puree
1 tbsp. vanilla extract
3 large eggs, room temp
2 large egg yolks, room temp
Whipped Cream:
1 cup heavy whipping cream, chilled
2 tbsp. powdered sugar
1 tsp. vanilla
Cinnamon or pumpkin pie spice for sprinkling, optional

For the Crust:

Preheat the oven to 350℉ and center a rack to the middle of the oven.
Grease the sides and bottom of a 9” springform pan with butter. Fit piece of parchment paper to the bottom of the pan and lightly grease.
In a food processor crush cookies into fine crumbs. Transfer crumbs to a small mixing bowl and add the sugar and melted butter. Mix with a fork to combine.
Place mixture into the greased and lined springform pan. Flatten the crust along the bottom and sides of the pan with a measuring cup, and bake until slightly darkened (8-10 min.).
When crust is done, cover the outside of the pan with aluminum foil tight enough to ensure no water seeps in during the water bath. Set pan on cooling rack while making the filling.
For the Cheesecake Filling:
In the bowl of an electric mixer fitted with the paddle attachment, beat the cream cheese, both sugars, salt, cornstarch, and pumpkin spice on med-low speed until creamy (about 2 min.).
Add sour cream, pumpkin puree, and vanilla and continue beating on med-low until smooth, scraping the sides of the bowl as needed.
While beating, add the eggs and yolks, one at a time, until just combined. Scrape sides of bowl as needed.
Pour the cheesecake filing into the cooled crust and place into a large roasting pan. Fill the roasting pan with boiling water (only a few inches high, NOT to the top of the pan) and bake for 55-60 min. The cheesecake edges should be set and the center should slightly jiggle.
Turn off the oven, crack the door, and let the cheesecake cool for 1 hour (this helps prevents cracking).
Remove the cheesecake from the water bath and aluminum foil. Run a knife around the edge of the pan so it does not stick to the sides, remove the side of the pan, and let cool completely on a rack. Refrigerate until firm and chilled (8 hours or overnight).
For the Whipped Cream:
In a medium bowl with a hand mixer, or in a standing mixer with the whisk attachment, whip the cream until it reaches soft peaks.
Add the powdered sugar and vanilla and beat until the cream hold peaks.
Place the cheesecake onto a serving dish and pipe whipped cream around the top of the chilled cheesecake, or however you desire. Sprinkle the top with cinnamon or pumpkin pie spice if desired!


Recipe Source here.

Recreate the Look: Fall Centerpiece Inspiration


There are so many beautiful inspirational decor images on the internet. The issue is finding all the materials necessary to replicate the look at your own home! We picked three of our favorite fall centerpieces to break down to help you easily recreate the look and know exactly where you need to go with our shopping lists. Happy designing!

image source: dandelion house

image source: dandelion house

3-Tier Cake Tray

The Look: This is a simple but festive way to incorporate fall into your decor and table! An easy to gather combo of florals, gourds, and pinecones has this straightforward DIY done in one stop. Make it your own by altering the color scheme by picking more neutral gourds or brighter florals!

What you'll need:

⦁    Cake Stand
⦁    Pumpkins/Gourds
⦁    Pine cones
⦁    Hydrangeas


image source: a pumpkin and a princess

image source: a pumpkin and a princess

Floral Pumpkin

The Look: A more rustic feel, this floral pumpkin is a showstopper. We love the textures and neutral palette in this look. Spice it up with extra flowers and candles, or keep it more simple… the choice is yours!

What You’ll Need:
⦁    Craft Pumpkin
⦁    Floral Foam
⦁    Various Florals
⦁    Wood Slice
⦁    Candle Holders
⦁    Tea Lights
⦁    Ceramic Pumpkins

image source: jenna burger

image source: jenna burger

Candle Branch

The Look: This is a much more natural look than the others, and definitely more of a hands-on DIY! If you’re not a fan of power tools, this one probably won’t be with you. That being said, we absolutely love the natural beauty and elegance of this look. It’s so simple but breathtaking and certainly a point of conversation.

What You’ll Need:
⦁    Relatively straight branch
⦁    Tea Lights
⦁    Pumpkins/Gourds
⦁    Fall Leaves
⦁    Drill & Forsner Bit
⦁    Simple Runner


Fall Dessert Inspiration Board

Fall is here! -and while you trade in your sandals for cute ankle boots, you can also trade in your bright and fruity summer food palate for a more savory and spicy fall one. Fall flavors are defined by bright punches of spice like cinnamon, nutmeg, and ginger, as well as the savory tastes of squash, figs, and root vegetables. We love highlighting fresh and in-season food in our desserts, and these recipes combine sweet dessert elements with the spice and savory flavors of fall to produce the tastiest seasonal baked goods. We hope to inspire you to step out of your pumpkin spice comfort zone and try a recipe with a more daring flavor combination-- you won’t be disappointed!