Cheesecake you might as well know now…is a serious weakness for me. This time of year with pumpkin all around, I decided to add it to my cheesecake recipe. Talk about some exquisite delectability! This cheesecake has a really creamy center with a semi sweet gingerbread crust and is topped with a tangy sour cream yogurt mixture that rounds out this delicious dessert that is great for after your Thanksgiving meal or even a date night for 2 with a glass of Port. *Thank you to a reader who found some errors, this recipe has been updated!*
1.5 cups gingersnaps or gingerbread cookies, crumbs
3 tablespoons butter, melted
2.5 packages cream cheese, softened
1 can (15 oz) pumpkin pie mixture (or canned pumpkin if you prefer, just add 1 tablespoon of pumpkin pie spice to it)
1/2 cup of granulated sugar if using pumpkin pie; if using canned pumpkin use 1 cup sugar (can also use brown sugar)
1 egg, beaten
1 teaspoon vanilla
1/2 cup plain greek yogurt
1/2 cup sour cream
2 teaspoons sugar
- Place cookies in food processor and pulverized until fine consistency.
- Pre-heat oven to 350 degrees F or use your presto pressure cooker
- Melt butter and add to cookie crumbs, place in a pie dish or tart pan and press firmly covering the bottom of the pan.
- Bake in oven for 7 minutes.
- In a bowl, cream together; cream cheese, vanilla, and pumpkin. Add beaten egg and continue mixing for 1 minute on low speed.
- Pour mixture into tart pan or pie dish and bake for 45-50 minutes, until no longer “jiggly” or until a toothpick inserted comes out clean.
- In a small bowl combine yogurt, sour cream and sugar, stir until well combined.
- Pour over top of cheesecake and return to oven for 5 minutes.
Let cool for about 20 minutes and begin to loosen edges with knife. Continue to let cool for 30 more minutes. Refrigerate for a minimum of 2 hours before serving.
Featured at: Foodie Friends Friday!