cowboy pumpkin cheesecake

How To Make cowboy pumpkin cheesecake

• 1

  Directions Crust:
• 2

  Preheat the oven to 350 degrees F.
• 3

  Add the gingersnaps to the bowl of a food processor, and pulse until crumbly. Transfer to a large bowl and add the melted butter. Stir until evenly mixed. Press the mixture in the bottom of a 9-inch springform pan with 3-inch sides. Bake the crust until golden brown, about 10 minutes.
• 4

  Remove from the oven and let cool completely while preparing the filling.
• 5

  Filling:
• 6

  Put a teakettle filled with water on the stovetop, over medium heat, and bring to a boil.
• 7

  In a large mixing bowl, add the cream cheese and sugar and beat with an electric mixer until light and fluffy, about 2 to 3 minutes. Add the pumpkin and beat until incorporated. Beat in the eggs, 1 at a time, then add the cinnamon, ginger, nutmeg, cloves, salt, and vanilla, and beat until blended. Add the flour and beat until incorporated.
• 8

  Wrap the sides and bottom of the springform pan with heavy-duty aluminum foil. Pour the filling into the pan and put it in a small roasting pan. Pour the hot water from the teakettle in to the roasting pan, filling halfway up the sides of the springform pan, about 1 ½ inches. Bake until the center of the cheesecake moves slightly when the pan is gently shaken, about 1 hour and 20 minutes. Remove the cake from the water bath and let it cool on a wire rack.
• 9

  Once cooled, use a paring knife to loosen the sides of the cake from the pan. Chill the cheesecake for at least 4 hours before serving.
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