Pumpkin Cheesecake Amongst Gingersnap Crust

This Pumpkin Cheesecake alongside Gingersnap Crust is rich, festive, comforting in addition to the perfect dessert for vacation celebrations!

I'm going to endure brutally honest alongside you lot today.  Holiday desserts aren't actually my thing.  I know, I know, sounds crazy, right?  But it's true,  When Thanksgiving in addition to Christmas gyre around, I ignore all of the 'save room for dessert' comments in addition to materials myself dizzy alongside the appetizers in addition to chief course.  Apple pie, pumpkin pie, pecan pie, in addition to peppermint anything are non high on my listing of favorite things to consume thence I commonly only skip dessert altogether on holidays.

There is 1 exception though.  I always salvage room for cheesecake!

I was thence excited to when my friends at Country Crock® asked me if I wanted to effort their novel Buttery Sticks inwards a luscious Pumpkin Cheesecake recipe.  Of course, I said yes!  I can't resist a large ol' cheesecake in addition to I'm ever downwards to effort novel products inwards the kitchen.

Have you lot tried the novel Country Crock® Buttery Sticks?  They are made alongside sunflower fossil oil inwards a blend of plant-based oils, lead keep a soft in addition to creamy texture, in addition to tin mix easily correct out of the fridge in addition to into your favorite recipes – no softening needed!

Pumpkin Cheesecake alongside Gingersnap Crust

This Pumpkin Cheesecake alongside Gingersnap Crust is rich, festive, comforting in addition to the perfect dessert for vacation celebrations!

prep time: 15 MINcook time: 1 Hour xxx MINtotal time: 1 HOUR 45 MIN

INGREDIENTS

• 40 gingersnap cookies, finely crushed into crumbs
• 1 3/4 cups sugar, divided
• 3/4 loving cup (1 1/2 sticks) Country Crock® Buttery Sticks, divided
• 3 packages (8 oz. ea.) cream cheese, softened
• 1 tin (15 oz.) pumpkin
• 1/4 loving cup all-purpose flour
• 1 Tbsp. pumpkin pie spice
• 6 eggs, slightly beaten
• 1 loving cup heavy cream
• 1 tsp. vanilla extract

INSTRUCTIONS

1. Place a thirteen x 9-in. roasting pan filled halfway alongside H2O on bottom rack inwards oven. Preheat oven to 325°.  Combine cookie crumbs, 1/4 loving cup saccharide in addition to 1/4 loving cup Country Crock® Buttery Sticks inwards a modest bowl. Press crumb mixture onto bottom in addition to halfway upwardly sides inwards a large springform pan; laid aside.
2. Beat cream cheese in addition to remaining 1-1/2 cups saccharide in addition to 1/2 loving cup Country Crock® Buttery Sticks inwards a medium bowl, alongside an electrical mixer until mixture is creamy, nearly three minutes. Beat inwards pumpkin, flour in addition to pumpkin pie spice until smooth. Gradually trounce inwards eggs, cream in addition to vanilla until smooth. Pour into prepared springform pan.
3. Bake inwards centre of oven 1 lx minutes xxx minutes or until edges are golden in addition to middle is almost set. Without opening the door, plough oven off in addition to allow cheesecake stand upwardly inwards oven xxx minutes. Cool completely on wire rack. Cover in addition to refrigerate overnight. Best if made 1 24-hour interval ahead.

NOTES

I similar my cheesecake served alongside fresh whipped cream. In a mutual coldness mixing bowl, trounce 1 loving cup heavy cream, 2 tablespoons powdered sugar, in addition to 1/2 teaspoon of vanilla extract until lite in addition to fluffy. Easy peasy!

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