A couple of days ago I celebrated one month since I created my Instagram account for this blog. In such a short period of time, Martha Stewart shared one of my pies on her page (!!!!!!!!) which I honestly still can’t even process because HELLO MARTHA STEWART. McCormick spices, one of my all time favorite companies, reached out and offered to send me free products! Not to mention the amazing baking community of new friends I have been able to connect with.
Another huge opportunity I have been blessed with is I got chosen to be apart of Carissa Stanton’s (@broccyourbody) mentorship program. In addition to that, she gave me the opportunity to collaborate with her on recipes! Guys, I don’t think you understand how emotional this was for me. I have been following Carissa for so long and have always made her recipes and for her to believe in ME has been truly one of the greatest gifts. She creates everything from yummy soups to her famous healthified Crunchwrap Supreme. Check out her recipes here: https://broccyourbody.com/
Since I have been working with her, I can honestly say she is so genuine and authentically herself. I love everything I have learned from her so far, but most importantly working with her has given me a new found confidence in myself that I was seriously lacking. If you don’t already follow her you need to! We have some things in the works and one of them was that we wanted to bring you guys the most ultimate Thanksgiving dessert and honestly I think we more than delivered.
Pumpkin layer cheesecake with ginger snap crust topped with caramel sauce and flaky sea salt. Honestly, you won’t find a better Thanksgiving dessert. And I feel totally confident saying that. Cheesecake requires a lot of love but honestly it is totally worth it to make. The inside of this is velvety smooth and creamy ahhhh I am drooling just thinking about it. If you plan on making it just make sure you bake the night before so it has plenty of time to cool in fridge. I know one of the biggest concerns with making cheesecake is avoiding cracks on top and this recipe has many tips to avoid that from happening. In short, make sure ingredients are room temperature, don’t over mix eggs and make sure you do the water bath when baking. Trust me, you got this!
I wish you all a very happy Thanksgiving! I’m thankful for all of you who have supported me in this journey and who have made my recipes. It means more than the world to me. If you happen to make this recipe please share with me on Instagram @bakethedgeoff!
- 9 ounces ginger snap cookies
- 1 stick butter, melted
- 4- 8 ounce packages of cream cheese, room temperature
- 1 cup sugar
- 1 tablespoon vanilla
- 4 eggs, room temperature
- 1 1/2 teaspoons pumpkin pie spice
- 3/4 cup pumpkin puree
- Leave out cream cheese and eggs on counter for 30 minutes to an hour.
- Grease a 9 inch springform pan and line bottom of pan with parchment paper.
- In a food processor pulse cookies until finely ground. Then transfer to a medium sized bowl. Microwave butter for 1 minute and then pour over cookie mixture until crumbs are evenly coated. Texture should be consistency of wet sand. Press into the bottom of pan. You can use a knife or off set spatula to make bottom evenly smooth. Place in freezer until ready to use.
- Preheat oven to 350 degrees. Put a large baking sheet filled with 2 inches of water in the bottom rack to get warm while oven is preheating. This will create steam during the baking process and help your cheesecake bake evenly. Leave this pan inside the oven while cheesecake is baking.
- In a stand-up mixer with paddle attachment, mix cream cheese, sugar and vanilla until light and fluffy. Stopping to scrape down the sides. Add eggs one at a time, waiting until each egg is incorporate into batter before adding the other. Scrape down the sides as needed between each egg. (I like to whisk each egg separately first in a small bowl and add into the mixture this way- this ensures I don’t over beat the batter which prevents cracking on top.)
- In a large bowl, whisk together pumpkin and pumpkin spice until smooth. Add 1/2 cheesecake filling into pumpkin mixture. Fold mixture until combined with a spatula.
- Pour pumpkin mixture into prepared pan and then place in freezer for 15 minutes. Then add the rest of the plain batter on top. Smooth top out with knife. Tap the pan on the counter to get rid of any air bubbles.
- Place springform pan on top of baking sheet to catch any butter that leaks out. Place on rack directly on top of the one with the water in it. Leave in oven for 70 minutes or until the edges are lightly browned and the center has a small jiggle. Do not open the oven during baking.
- Leave oven door propped open for one hour with cheesecake inside. This will help it to continue cooking. Wrap cheesecake completely and place in fridge for at least 8 hours before serving.
- Once ready to serve, top with caramel sauce (I used store bought) and flaky sea salt. You can also add any additional toppings you want for decor, I used pecans!