The presentation is key for this pumpkin spice cheesecake with a gingerbread crust and beautiful pumpkin design.
1, 9-inch tart
For the base:
3 cups ginger cookie crumbs
6 tablespoons unsalted butter
For the filling:
16 ounces cream cheese, softened
1/2 cup sugar
1 1/2 teaspoons pumpkin pie spice
1/2 teaspoon salt
1/3 cup pumpkin puree
Orange food coloring
Green food coloring
Preheat oven to 325 degrees.
In a medium bowl, combine cookie crumbs and butter. Press into a 9-inch tart pan. Bake until crust is just set, about 10 minutes.
With a hand mixer on low speed, combine the cream cheese, sugar, pumpkin pie spice and salt until smooth. Beat in pumpkin. Beat in the eggs one at a time, taking care not to incorporate much air into the mixture.
Remove 1/3 cup of filling, and tint it with the orange food coloring. Remove another 1/3 cup of filling, and tint it with green food coloring.
Pour remaining, uncolored filling into the crust, and smooth to level.
Pipe orange pumpkins with green stems all over the surface of the cheesecake. Bake until just set, about 20 minutes.
Allow to cool at room temperature, then freeze for at least 2 hours. Serve chilled.
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