
Pumpkin Smoked Salt Cheesecake
Serves 8 ppl – Makes 1 Cheesecake
Ingredient | Qty | Measure | Notes |
**** CRUST **** | |||
Gingersnaps, Crushed | 2 | Cups | We like Stauffers |
Sugar, Dark Brown | ¼ | Cup | |
Butter, Melted | 1 | Stick | We like Challenge Brand |
Salt, Hickory Smoked | 2 | Tbsp | |
**** FILLING **** | |||
Cream Cheese | 3ea | 8 oz Pkgs | We like Challenge Brand |
Pumpkin, Puree (prepared) | 1 | Ea | |
Eggs, Whole | 4 | Ea | |
Eggs, YOLK ONLY | 1 | Ea | |
Sour Cream | ¼ | Cup | |
Sugar, Cane Granulated | 1 ½ | Cup | |
Flour, All Purpose | 2 | Tbsp | |
Vanilla, Paste | 2 | Tbsp | |
Pumpkin Pie Spice | 2 | Tsp | |
**** TOPPING **** | |||
Salt, Hickory Smoked | 1 | Tbsp |
PREP TIME: 20-30 minutes COOKING TIME: 65-75 MINUTES REST TIME: 4 Hours
- Preheat your oven to 350 degrees for standard oven or 325 degrees for convection oven
- FOR THE CRUST:
- In a medium mixing bowl, add the crushed gingersnap crumbs, melted butter, sugar and smoked salt. Mix well until all butter is absorbed by the crumbs
- Spray the bottom and sides of your pan using a non stick cooking spray
- Press this mixture into the bottom of a 9” Springform pan, or into a 13” cake pan (to make bars)
- FOR THE FILLING:
- In a large mixing bowl, add the Cream cheese and allow to soften for 20 minutes
- Using a hand mixer with paddles, beat the cream cheese until smooth
- Add: Pumpkin Puree, eggs, egg yolks, sour cream, cane sugar, flour and vanilla paste
- Beat until smooth
- Pour the cheesecake batter into the pan, over the gingersnap crust
- Allow the batter to settle
- Place in the oven, on the middle rack and cook for 45 minutes, check the cheesecake and continue to cook in 10 minute increments until done. Approx 60-75 minutes
- Cheesecake should have a firm center, with a slight amount of wiggle.
- Once the cheesecake is set, remove from the oven and allow to cool on the counter for 15 minutes. Top with the 1 Tbsp of smoked salt
- Place in the fridge and allow to cool for Min of 4 hours. Serve well chilled