Sous Vide Pumpkin Cheesecake with Gingersnap Crust
Have you ever imagined creating cheese cake using the Sous Vide method? It's surprisingly simple - and incredibly delicious. In fact, we'd say this is the perfect way to gently cook this delicate...
Ingredients
- 120g gingersnap cookies
- 2 ounces (56g) melted butter
- 24 ounces (452g) cream cheese, room temperature
- 1 cup (247g) canned pumpkin
- 1 teaspoon (3g) cinnamon
- ½ teaspoon (1g) ginger
- ½ teaspoon ground cloves
- 1 1/3 cup (264g) sugar
- 4 eggs
- 1 teaspoon (4g) vanilla
- 1 cup (227g) sour cream
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