Pumpkin and Cheesecake, need I say more? Two of my favorite things in one dessert, it’s a dream come true! And if you think it couldn’t get any better, let’s make the crust out of crispy gingersnap cookies, YUM!
Here are a few tips about cooking cheesecakes:
- Don’t overmix, or “whip” your cheesecake batter or you’ll have too much air in it and it will crack, especially after adding eggs. When adding eggs, mix on low just until the eggs are combined.
- Wrap your cheesecake pan in 3 pieces of aluminum foil on the outside, and place the cheesecake in a large pan filled about half full with water (also known as a water bath). This will help your cheesecake to cook more evenly, and not crack.
- Once the required cooking time is done, your cheesecake will still be very jiggly and not seem done yet. Turn the oven off, crack the oven door open a couple of inches, and leave the cheesecake in the oven for an additional 30 minutes. Then take it out of the oven and allow to sit in the water bath for an hour before removing from the water bath.
- When you remove it from the water bath, take a butter knife or thin spatula and run it around the outside of the cheesecake in the pan to loosen it from the sides. Allow the cheesecake to cool completely before removing it from the springform pan.
Here is a link for my recipe on how to make your own pumpkin pie spice.
This recipe, and 499 others, can be found in our cookbook “Rocky Mountain Lodge & Cabins’ MORE Favorites Recipes” which can be purchased at our Gift Shop.
And if you’re looking for a Colorado getaway, check out our Cascade Luxury Suite at Rocky Mountain Lodge in the mountain community of Cascade, at Pikes Peak, near Colorado Springs, Manitou Springs, Woodland Park, and Green Mountain Falls.