This post for Pumpkin Cheesecake with Gingersnap Pecan Crust was created in partnership with Ninja® Intelli-Sense™ Kitchen System with Auto-Spiralizer™. I received complimentary products and compensation to facilitate my review, but all opinions within are my own.
Pumpkin Cheesecake With Gingersnap Pecan Crust is a traditional cheesecake with pumpkin and spices added, plus a delicious crust made of gingersnap cookies and pecans. It has a gluten-free/dairy-free option as well.
It’s the day before Thanksgiving! Do you know what you’re baking? What’s on your dessert menu for the holiday? Might I suggest this lovely Pumpkin Cheesecake with Gingersnap Pecan Crust? It’s festive, elegant and super easy to make using the Ninja Intelli-Sense Kitchen System with Auto Sprializer! Impress your guests this year with this dessert that’s not your average pumpkin pie!
What’s also neat about this “pie” is that there’s an option to make it without gluten and dairy. My daughter and my mom are both gluten and dairy free, so I wanted them to be able to enjoy this special treat. If you CAN have gluten and dairy, you can make it with standard ingredients and it is just as good.
I made the Pumpkin Cheesecake with Gingersnap Crust with the Ninja Intelli-Sense Kitchen System with Auto-Spiralizer! It’s been fun getting to know this awesome product!
And let me tell you, the Ninja Intelli-Sense Kitchen System with Auto-Spiralizer is more than just a blender or food processor.
It has 12 Smart Programs so you can make anything from ice cream to pizza dough. What I really like is that the Smart Vessel Recognition Technology allows it to sense which vessel is attached to the base. And the Intuitive Touchscreen allows you to easily select your smart program option. Or you can use it on manual.
The Ninja Intelli-Sense Kitchen System with Auto-Spiralizer features one smart base that transforms into four high-performance appliances: 72 oz. Total Crushing® Blender, 64 oz. Precision Processor™, 24 oz. Single-Serve Cup, and Auto-Spiralizer.
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And now for the recipe! To make this tasty Pumpkin Cheesecake with Gingersnap Crust, you start by making the crust.
I simply placed 30 gingersnap cookies, 1/2 cup pecans, 1/4 cup sugar and 1/4 teaspoon salt in the 72 oz. Total Crushing Blender and selected SMOOTHIE. I let the blender run for about 20-30 seconds and voila! The cookies and nuts mixture was ground to a fine crumb, perfect for my crust. Then I added 4 tablespoons melted margarine and stirred to completely combine.
I pressed the crust mixture into an 8-inch round springform pan and baked at 350°F for about 20 minutes.
While the crust was cooling, I whipped up the filling. I used the 64 oz Precision Processor for this step. It’s an awesome food processor!
It was so easy to just place all of the filling ingredients (tofu cream cheese, pumpkin puree, sugar, eggs, pumpkin pie spice and salt) into the 64 oz Precision Processor and press PUREE. It took less than a minute for all of the filling ingredients to be smooth and completely combined.
Note: I used tofu “cream cheese” for this recipe because my daughter can’t have gluten. You could use regular cream cheese if you wanted to and it would work just fine.
Pour filling into the cooled crust. Bake at 325°F for one hour to one hour twenty minutes or until it’s set in the middle.
Let cheesecake cool, then slice and serve.
If you can have dairy, garnish your cheesecake with whipped cream or if you CAN’T have dairy, you can garnish with a dollop of vanilla frosting (recipe follows). Then add a cookie and sprinkle some extra pumpkin pie spice.
Pumpkin Cheesecake with Gingersnap Pecan Crust is scrumptious and perfect for your holiday dessert table!
What’s your favorite dessert for the holidays?
Pumpkin Cheesecake with Gingersnap Pecan Crust
- For the crust:
- 1/2 cup pecans
- 30 gingersnap cookies use gluten free, if needed
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 4 tablespoons margarine melted
- For the filling:
- 16 ounces cream cheese softened (use Tofu Cream Cheese, if you can't have dairy)
- 1 cup granulated sugar
- 1/2 cup pumpkin puree
- 3 large eggs at room temperature
- 2 teaspoons vanilla extract
- 2 teaspoons pumpkin pie spice
- 1/4 teaspoon salt
- For the frosting garnish:
- 1/2 cup vegetable shortening
- 2 cups powdered sugar
- 2 tablespoons almond milk or water
- 1/2 teaspoon vanilla extract
- Optional garnish:
- More gingersnap cookies and pumpkin pie spice
For the crust:
Preheat oven to 350°F.
Place all of the crust ingredients (except margarine) in the Ninja Blender. Select SMOOTHIE and let it run for 20-30 seconds. Pour crumbs into medium bowl, add melted margarine and stir to combine. Press into an 8-inch springform pan. Press crust up the sides slightly, about an inch. Bake for 18-20 minutes or until slightly browned on edges. Let cool.
For the filling:
Place all of the filling ingredients in the Ninja Precision Processor. Select PUREE and let run for 20 seconds. Press STOP. Remove lid and scrape down bowl. Replace lid and select PUREE again. Let run about 20-30 seconds or until all is combined and smooth. Pour into prepared crust. Bake at 325°F for one hour and twenty minutes or until the middle of the cheesecake looks set. Let it cool.
For the frosting garnish:
Place shortening in large bowl. With an electric mixer, beat on medium for two minutes. Reduce speed to low and gradually add powdered sugar, almond milk (or water) and vanilla. Once incorporated, turn up speed to medium and beat for another two minutes. Place in a piping bag fitted with a 1M pastry tip. Pipe a swirl of frosting on each slice of cheesecake. Add a cookie and sprinkle with a little pumpkin pie spice.
Store cheesecake covered in refrigerator for up to 5 days.
Note: If you CAN have dairy, then you could also garnish with fresh whipped cream instead of the frosting.