Place oven rack in the center of the oven and preheat to 350 degrees F. Tightly wrap the outside of a light-colored, non-stick, 9-inch springform pan with heavy foil, making sure the foil has no openings. Lightly coat with cooking spray and line the pan bottom with parchment paper.
In a bowl of a food processor, add ginger snaps, flour, sugar, vanilla extract, cinnamon and salt; process until mixture is a fine crumb. In a medium bowl, melt butter in the microwave for about 20 seconds then add crumb mixture and stir to combine. Evenly press into the bottom of the springform pan. Place the prepared springform pan inside a roasting pan; set aside.
While preparing pumpkin filling, begin heating a large saucepan of water. Heat enough water so when poured into the roasting pan it will rise half way up the side of the springform pan. This creates a hot water bath, which is an ideal way to bake a cheesecake.
In a large mixing bowl, add cream cheese, sugar, Vanilla Extract, pumpkin pie spice, cinnamon and salt. Beat with a handheld mixer on medium speed until fluffy, about 2-3 minutes, scraping sides of bowl as needed. Reduce speed to medium-low; add eggs one at a time and beat after each addition. Then add the pumpkin and liqueur; beat until combined.
Pour filling over crust.
Pour hot water into roasting pan and transfer to oven. Bake until done, about 1 1/2 to 1 3/4 hours. Carefully remove roasting pan from oven and set aside to slightly cool. Remove springform pan from water bath; remove foil and cool on a wire rack. Chill in refrigerator, uncovered, for at least 4 hours. Remove outer ring from springform pan and lightly cover with plastic wrap; chill for several more hours or overnight. Transfer Pumpkin Cheesecake to a cake stand. If desired, serve with whipped cream.
Place oven rack in the center of the oven and preheat to 180 degrees C. Tightly wrap the outside of a light-colored non-stick 23-centimeter springform pan with heavy foil, making sure the foil has no openings. Lightly coat with cooking spray and line the pan bottom with parchment paper.
In a bowl of a food processor, add ginger snaps, flour, sugar, Vanilla Extract, cinnamon and salt; process until mixture is a fine crumb. In a medium bowl, melt butter in the microwave for about 20 seconds then add crumb mixture and stir to combine. Evenly press into the bottom of the springform pan. Place the prepared springform pan inside a roasting pan; set aside.
While preparing pumpkin filling, begin heating a large saucepan of water. Heat enough water so when poured into the roasting pan it will rise half way up the side of the springform pan. This creates a hot water bath, which is an ideal way to bake a cheesecake.
In a large mixing bowl, add cream cheese, sugar, vanilla extract, pumpkin pie spice, cinnamon and salt. Beat with a handheld mixer on medium speed until fluffy, about 2-3 minutes, scraping sides of bowl as needed. Reduce speed to medium-low; add eggs one at a time and beat after each addition. Then add the pumpkin and liqueur; beat until combined.
Pour filling over crust.
Pour hot water into roasting pan and transfer to oven. Bake until done, about 1 1/2 to 1 3/4 hours. Carefully remove roasting pan from oven and set aside to slightly cool. Remove springform pan from water bath; remove foil and cool on a wire rack. Chill in refrigerator, uncovered, for at least 4 hours. Remove outer ring from springform pan and lightly cover with plastic wrap; chill for several more hours or overnight. Transfer Pumpkin Cheesecake to a cake stand. If desired, serve with whipped cream.
Organic Fairtrade Madagascar Bourbon Pure Vanilla Extract
