pumpkin & cream cheese gingersnap tart

Our Thanksgiving has come and gone but this cream cheese gingersnap tart can easily be enjoyed for the upcoming holiday season.  While pumpkin pie is not everyone’s favourite, I would hazard a guess that most enjoy cheesecake. This dessert is the perfect marriage between the two. The base gets a boost with the addition of gingersnap cookies.  What I like most about this recipe is once it’s made, it frees up time to do other party planning ideas.

Crust

1¼ cups gingersnap cookie crumbs
1 cup graham cracker crumbs
5 tablespoons melted butter

Cheesecake Batter

170g cream cheese, at room temperature
¼ cup sugar
1 large egg

Pumpkin Batter

2 large eggs
1¾ cups canned pumpkin purée
1/3 cup packed brown sugar
¼ cup sugar
1 teaspoon cinnamon
½ teaspoon salt
½ teaspoon ground ginger
¼ teaspoon ground cloves
¼ teaspoon ground cardamom
1¼ cups whipping cream

method

Preheat the oven to 425 f.

In a large bowl, combine the gingersnap cookie crumbs, graham cracker crumbs, and melted butter. The mixture should hold together when you squeeze it with your hands.  Press the mixture firmly into the bottom and up the side of a 25 cm tart pan with a removable bottom. Place the pan on a baking sheet.

Cheesecake batter: In a food processor, combine the cream cheese, sugar, and egg. Process until smooth.

Pumpkin batter: In a large bowl, beat the eggs. Whisk in the pumpkin purée, sugars, spices, and salt. Gradually whisk in the whipping cream. Pour the pumpkin batter into the prepared crust. Using a spoon, dollop the cheesecake batter over the top. Use a sharp knife to swirl the two together.

Bake for 10 minutes, then turn the heat down to 350 f and bake for another 30 to 40 minutes, or until the filling is set and a toothpick inserted into the center comes out clean. Cool the tart completely on a wire rack (at least one hour). Refrigerate a minimum of four hours before serving.

If cracks appear in the cheesecake, don’t worry. As the cheesecake cools, it contracts, and if the edges remain stuck to the pan, cracks form. Don’t overbake the cheesecake: take it out of the oven when still a little jiggly in the center.  Even though my tart had several cracks, it was not dry. 🙂  Remove from fridge and allow to come to room temperature.

the culinary chase’s note:

Buy your favorite gingersnaps and crush them using a rolling pin or food processor. Enjoy!