In my family, we all love the flavor of pumpkin, and are big fans of pie. But pumpkin pie? Not really a favorite around here, but for many Thanksgivings growing up, pumpkin pie would be made and served along with one or two other pies as part of our family tradition. If you didn’t include pumpkin pie, it felt wrong, I guess?
Well, when all of the other pies were quickly finished and the pumpkin pie remained in the fridge barely touched, it seemed to me something needed to change.
So one year, when it was my turn to host the Thanksgiving feast at my house, I decided to make a bold move and replace the traditional pumpkin pie with a recipe that I had been developing: Pumpkin Cheesecake in a Gingersnap Crust. At first, the idea of cheesecake after a heavy meal sounded ridiculously rich, but once everyone tried the first bite and realized how light and fluffy it was, they were hooked. We have made this cheesecake every year since, and have not looked back.
I included this dessert in a fall menu taught in my cooking classes a while back, and know many of those people make this every year too.
I like the recipe so much, I even included it in my cookbook, Friends at the Table.
Why not share it here on my blog too?
So go ahead and drive to the store to tackle your grocery shopping (if you haven’t already started!) and pick up the ingredients to make this cake. You can make it tomorrow and have it ready to go in the refrigerator on Thanksgiving day! No one will notice the pumpkin pie is missing from the table….I promise.
Happy Thanksgiving everyone!
Pumpkin Cheesecake in a Gingersnap Crust
Serves 8 to 10
1/4 cup of sweetened coconut
8 ounces of gingersnap cookies
2 tablespoons of sugar
4 tablespoons of melted butter
2 (8-ounce) packages of cream cheese
3/4 cup of firmly packed brown sugar
2 large eggs
1 (1-pound) can of pumpkin
1 1/2 teaspoons of pumpkin pie spice
1 tablespoon of maple syrup
For the crust: Preheat the oven to 325 degrees. Spread the coconut in a single layer on a baking sheet. Bake for 6 to 8 minutes until golden brown. In the bowl of a food processor, place gingersnap cookies and pulse until the cookies are finely crushed. (You will need 1 3/4 cups of crumbs.) In a medium bowl, combine the gingersnap crumbs, toasted coconut, sugar and melted butter. Transfer the mixture to a 9-inch springform pan with a removable bottom. Press the crumb mixture about one inch up the sides of the pan. Bake the crust until lightly browned, about 15 minutes. Remove from the oven and allow to cool slightly.
For the cheesecake: With an electric mixer, beat the cream cheese and brown sugar until blended. Add the eggs one at a time, beating well after each addition. Add the pumpkin, pumpkin pie spice and maple syrup; mix until well blended. Pour mixture into the pan.
Bake until the center barely jiggles when the cake is gently shaken, about 50 minutes. Remove from the oven and cool on a rack. Cover and chill until cold, at least 2 1/2 hours or up to 24 hours. Run a knife around the edge of the cake and remove the pan sides. Top each piece with whipped cream.