VEGAN PUMPKIN CHEESECAKE WITH GINGERSNAP PECAN CRUST
It takes a side-by-side comparison to prove that this cheesecake is vegan! It has a wonderful pumpkin flavor and a delightful texture. Your non-vegan guests will never suspect that it is dairy free!
Provided by SarahRosenkrantz
Categories Fruits and Vegetables Vegetables Squash
Time 7h40m
Yield 8
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place gingersnaps and pecans in a food processor; blend into fine crumbs. Pour in margarine gradually, pulsing until crumbs are well combined. Cover the bottom of a 9-inch springform pan with about 1/2 inch of the crumbs. Pack down crumbs to form a crust.
- Place cream cheese, pumpkin, sugar, tofu, flour, cinnamon, nutmeg, ginger, cloves, baking soda, and salt in a food processor. Puree until very smooth. Pour into the crust.
- Bake in the preheated oven until cheesecake is set but still jiggles in the middle when gently tapped, 50 to 55 minutes. Let cool for 30 minutes. Cover and refrigerate to let flavors mingle, 6 hours to overnight.
Nutrition Facts : Calories 451.2 calories, Carbohydrate 47.2 g, Fat 27.5 g, Fiber 3.8 g, Protein 6.5 g, SaturatedFat 5.6 g, Sodium 520.6 mg, Sugar 27.7 g
PUMPKIN-CHEESECAKE PIE WITH GINGERSNAP CRUST
Spicy gingersnaps stand in for the more traditional graham crackers in the crust of this Pumpkin-Cheesecake Pie, and make an excellent foil for the rich pumpkin-cream cheese filling. A border of meringue piped into leaves and bruleed with a kitchen torch takes the pie to the next level.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 6h30m
Number Of Ingredients 14
Steps:
- Crust: Preheat oven to 350 degrees. Pulse gingersnaps and sugar in a food processor until fine crumbs form. Add butter and pulse to combine. Press mixture evenly into bottom and up sides of a 9-inch pie dish. Freeze until firm, about 30 minutes.
- Bake crust until golden in spots, about 15 minutes. With the bottom of a measuring cup, gently flatten bottom and sides of crust. Let cool completely on a wire rack. Reduce oven temperature to 325 degrees.
- Filling: Pulse cream cheese in food processor until smooth. Add sugar and pumpkin and process until smooth, occasionally scraping down sides of bowl. Add egg and yolk, flour, salt, cinnamon, ginger, and cloves; process until incorporated.
- Pour filling into cooled shell and bake until custard is just set, about 33 minutes. Let cool completely on a wire rack, then refrigerate until cold and firm, at least 4 hours and up to overnight.
- Meringue: Combine sugar and egg whites in a heatproof mixing bowl. Set bowl over (not in) a pan of simmering water, whisking until sugar dissolves and whites are warm. Remove from heat. Beat on high speed until thick, glossy stiff peaks form, about 6 minutes.
- Transfer meringue to a pastry bag fitted with a large leaf tip (such as Ateco #115). Pipe leaves around border of chilled pie, releasing pressure to create tips. Holding a small kitchen torch at a 90-degree angle, 3 inches from surface of meringue, move flame back and forth over meringue until it starts to brown. (Or broil 6 to 8 inches from heat source, about 1 minute.) Serve immediately.
PUMPKIN TART WITH GINGERSNAP CRUST
Make and share this pumpkin tart with gingersnap crust recipe from Food.com.
Provided by crazymom
Categories Dessert
Time 45m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 325 degrees.
- To make the crust, combine the gingersnap crumbs with the melted butter and toss together until the mixture holds together when pressed.
- Add an additional tablespoon of melted butter if necessary.
- Pat evenly over the bottom and halfway up the sides of 8 (4 1/2-inch) tartlet pans.
- Bake about 7 minutes, or until set.
- Remove from oven.
- To make the filling: Press the grated ginger against the mesh of a fine sieve into a small bowl, pressing hard to extract all the juice.
- Set the ginger juice aside and discard the pulp.
- In the bowl of an electric mixer, combine cream cheese, brown sugar, cinnamon, nutmeg, allspice, ground cloves, and salt.
- Beat until creamy and well combined, then add the ginger juice and the pumpkin puree and beat again.
- Add the eggs, one at a time, mixing well after you add the first one, but do not overbeat the mixture.
- Pour the filling into the tart pans and return them to the oven.
- Bake for 25 to 30 minutes, or until the center is just firm to the touch.
- Cool to room temperature, then chill for up to 2 hours or overnight before serving.
PUMPKIN CHEESECAKE TARTS WITH GINGERSNAP CRUST
Steps:
- Preheat the oven to 325 degrees. To make the crust, combine the gingersnap crumbs with the melted butter and toss together until the mixture holds together when pressed. Add an additional tablespoon of melted butter if necessary. Pat evenly over the bottom and halfway up the sides of 8 ( 4 1/2-inch) tartlet pans. Bake about 7 minutes, or until set. Remove from oven.
- Meanwhile, make the filling. Put the grated ginger in a fine sieve set over a small bowl and press against it to extract the juice. Set aside the ginger juice and discard the pulp. In the bowl of an electric mixer, combine the cream cheese, brown sugar, spices and salt. Beat until creamy and well-combined. Beat in the ginger juice and the pumpkin puree. Add the eggs one at a time, beating after each until blended but being careful not to over-beat. Pour the filling into the tartlet pans and bake 25 to 35 minutes, or until the center is just firm to the touch. Cool to room temperature then chill at least 2 hours or overnight before serving.
PUMPKIN CHEESECAKE IN A GINGERSNAP CRUST
Pumpkin cheesecake with ginger snap crust - an old classic recipe.
Provided by Shelley
Categories Fruits and Vegetables Vegetables Squash
Time 10h
Yield 8
Number Of Ingredients 13
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 9 inch springform pan.
- Using a fork, combine gingersnaps, hazelnuts, 3 tablespoons brown sugar and melted butter. Press mixture onto the bottom and two inches up the sides of the pan to form the crust.
- With an electric mixer, beat cream cheese and brown sugar until light and fluffy. Stir in the pumpkin. Mix in the cream, maple syrup, cinnamon, allspice and vanilla. Beat in the eggs, one at a time, mixing until smooth.
- Pour batter into prepared crust. Bake in the preheated oven for 90 minutes, or until center of cheesecake is set. Allow to cool in pan for 30 minutes, then refrigerate overnight.
Nutrition Facts : Calories 793 calories, Carbohydrate 62 g, Cholesterol 228.7 mg, Fat 56.7 g, Fiber 3.6 g, Protein 13.3 g, SaturatedFat 29.4 g, Sodium 366 mg, Sugar 48.2 g
More about "pumpkin cheese tarts with gingersnap crust recipes"
PUMPKIN CHEESECAKE WITH GINGERSNAP CRUST RECIPE - KING …
From kingarthurbaking.com
4.9/5 (44)Calories 300 per servingTotal Time 5 hrs 25 mins
- Preheat the oven to 350°F. Lightly grease a 10" round springform pan., For the crust: Combine all of the ingredients in the bowl of a food processor and pulse until evenly mixed.
- Bake for 10 to 15 minutes, just until you can smell the gingersnaps., Remove the crust from the oven, and reduce the oven temperature to 300°F., For the filling: Place the cream cheese in the bowl of your mixer.
- Blend on low speed for a few minutes, until no more lumps remain., Add the sugar, flour and spices and mix for an additional 2 to 3 minutes.
PUMPKIN CHEESECAKE TARTS | VERY BEST BAKING
From verybestbaking.com
Servings 12Calories 174 per servingTotal Time 1 min
THE BEST PUMPKIN CHEESECAKE RECIPE WITH GINGERSNAP …
From tastesoflizzyt.com
PUMPKIN CHEESECAKE TART WITH GINGERSNAP CRUST | SAVEUR
From saveur.com
MINI PUMPKIN CHEESECAKE RECIPE WITH GINGERSNAP CRUST
From momontimeout.com
BEST-EVER PUMPKIN CHEESECAKE WITH GINGERSNAP CRUST
From playswellwithbutter.com
MINI PUMPKIN CHEESECAKES WITH GINGERSNAP CRUST
From lovefromtheoven.com
MINI PUMPKIN CHEESECAKE TARTS - OUR BEST BITES
From ourbestbites.com
PUMPKIN CHEESECAKE WITH GINGERSNAP CRUST AND CARAMEL …
From onceuponachef.com
THE VERY BEST PUMPKIN CHEESECAKE WITH GINGERSNAP …
From thesuburbansoapbox.com
WALNUT PUMPKIN CREAM CHEESE TART - CALIFORNIA WALNUTS
From walnuts.org
30 EASY NO-BAKE THANKSGIVING DESSERTS - INSANELY GOOD
From insanelygoodrecipes.com
BOURBON AND SPICE PUMPKIN TART WITH GINGERSNAP CRUST RECIPE
From yummly.com
14 CREAMY DREAMY RIDICIOSULY EASY CREAM CHEESE DESSERTS YOU …
From msn.com
GINGERSNAP CRUST PUMPKIN CHEESECAKE - OBSESSIVE COOKING …
From obsessivecooking.com
GINGERSNAP PUMPKIN CREAM TART RECIPE | LAND O’LAKES
From landolakes.com
PUMPKIN CHEESECAKE WITH GINGERSNAP CRUST | THE BEST BLOG RECIPES
From thebestblogrecipes.com
GINGERSNAP CRUST PUMPKIN CHEESECAKE - STAGING OBSESSIVE …
From staging.obsessivecooking.com
PUMPKIN CHEESECAKE WITH GINGERSNAP CRUST RECIPE - SERIOUS EATS
From seriouseats.com
PUMPKIN CHEESECAKE WITH GINGERSNAP HAZELNUT CRUST
You'll also love