Easy Pumpkin Cheesecake Recipe | Best Holiday Recipes
Alton Brown elevates the classic pumpkin pie with this creamy cheesecake recipe made perfect for Thanksgiving with a spicy gingersnap crust. One of the best recipes ever!
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Cooking tools:
- Food processor
- Stand mixer
- Kettle
- Springform pan
- Cake pan
- Roasting pan
- Cooling rack
- Offset spatula
- Pastry brush
- Glass
- Saucepan
- Mixing bowl
- Parchment paper
- Wax paper
- Kitchen towel
- Chef's knife
- Plate
- Oven
- Stove
- Refrigerator
Ingredients
- 1 (15-ounce) can pumpkin puree
- 1 teaspoon ground ginger
- 1 teaspoon finely grated nutmeg
- 6 ounces dark brown sugar
- 1 tablespoon vanilla extract
- 3 large eggs, beaten
- 2 (8-ounce) blocks cream cheese, at room temperature
- 7 ounces (about 20) ginger cookies
- 1 tablespoon dark brown sugar
- 1/4 teaspoon kosher salt
- 4 tablespoons unsalted butter, melted, plus extra for the pan
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