Cheesecake you might as well know now…is a serious weakness for me. This time of year with pumpkin all around, I decided to add it to my cheesecake recipe. Talk about some exquisite delectability! This cheesecake has a really creamy center with a semi sweet gingerbread crust and is topped with a tangy sour cream yogurt mixture that rounds out this delicious dessert that is great for after your Thanksgiving meal or even a date night for 2 with a glass of Port. *Thank you to a reader who found some errors, this recipe has been updated!*
INGREDIENTS
1.5 cups gingersnaps or gingerbread cookies, crumbs
3 tablespoons butter, melted
2.5 packages cream cheese, softened
1 can (15 oz) pumpkin pie mixture (or canned pumpkin if you prefer, just add 1 tablespoon of pumpkin pie spice to it)
1/2 cup of granulated sugar if using pumpkin pie; if using canned pumpkin use 1 cup sugar (can also use brown sugar)
1 egg, beaten
1 teaspoon vanilla
1/2 cup plain greek yogurt
1/2 cup sour cream
2 teaspoons sugar
DIRECTIONS
- Place cookies in food processor and pulverized until fine consistency.
- Pre-heat oven to 350 degrees F.
- Melt butter and add to cookie crumbs, place in a pie dish or tart pan and press firmly covering the bottom of the pan.
- Bake in oven for 7 minutes.
- In a bowl, cream together; cream cheese, vanilla, and pumpkin. Add beaten egg and continue mixing for 1 minute on low speed.
- Pour mixture into tart pan or pie dish and bake for 45-50 minutes, until no longer “jiggly” or until a toothpick inserted comes out clean.
- In a small bowl combine yogurt, sour cream and sugar, stir until well combined.
- Pour over top of cheesecake and return to oven for 5 minutes.
Let cool for about 20 minutes and begin to loosen edges with knife. Continue to let cool for 30 more minutes. Refrigerate for a minimum of 2 hours before serving.
Featured at: Foodie Friends Friday!
Where do you put the 1 cup sugar? The only step that mentions sugar is the sour cream/greek yogurt topping, but I assume the 2 tsp sugar are for that. The can of pumpkin pie mix already has sugar in it, but do you still mix 1 more cup sugar in with the pumpkin and cream cheese?
Sorry about that, yest the cup of sugar goes in with the cream cheese. When I originally made the recipe I used canned pumpkin and added the pumpkin pie spice, so I had the sugar in the recipe, then I made it with canned pumpkin pie and used 1/2 the sugar. I will fix the recipe and thanks for finding my error!
Pingback: #FoodieFriendsFrieday Linky Party #16 | Mama's Blissful Bites
Pingback: Foodie Friends Friday
Pingback: How To Make A Homemade Cheesecake A Recipe For Cheesecake | Rear View Mirror The Contemporary Romance Novel
You had me at gingerbread…..And that last picture…..I just want to take a bite. Thank you for sharing this at Foodie Friends Friday. This is going on my Christmas “to make” list.
it is as delish as it looks. the crust puts it over the top good!
looks so yummy! I love pumpkin and cheesecake! Nettie
Thanks Nettie! The crust puts it over the top!!