It’s finally here! The week of Thanksgiving, where us foodies get to plan our menus and cook for days and then eat, eat, eat to our little hearts content! This week we’ll be coming at you with a few Thanksgiving desserts and then on Wednesday, a last minute roundup for all you last minute procrastinators who still haven’t finalized your menu. If you’re that person, God bless you for going to the grocery store that late. Our prayers are with you!
Until then, add this to your dessert menu for the big day. They’re cheesecake but much, much easier. And they’re pumpkin. You KNOW there must be a pumpkin dessert at Thanksgiving dinner and it doesn’t have to be the traditional pumpkin pie. You can make these creamy, dreamy treats instead. Or make them for a random Monday treat. Either way, we promise you’ll be excited about it.
-Heather and Melissa
For the crust:
42 gingersnap cookies
2 tbsp granulated sugar
5 tbsp butter, melted
For the cheesecake filling:
8 ounces cream cheese, at room temperature
1 cup light brown sugar
1 15-ounce can pumpkin puree
12 ounces evaporated milk
2 tbsp pure maple syrup
1 tsp vanilla extract
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp salt
Pinch ground cloves
- For the crust: Preheat oven to 350 degrees and grease a 9×13 baking dish. Line dish with parchment paper so that the paper is hanging over on each long side of the pan.
- In a food processor pulse together the gingersnaps and sugar until they’re finely crushed. Add the melted butter and pulse a few more times until well incorporated.
- Pour out mixture onto the prepared baking dish and press down until the crust is evenly distributed in the dish. Bake for about 10 minutes. When done, set aside until the filling is ready to be poured in.
- For the filling: Meanwhile, prepare the filling. In a large bowl, cream together the cream cheese and sugar until smooth. Add the pumpkin and beat until smooth. Add the eggs and beat well, scraping the sides as needed. Add the evaporated milk, maple syrup, and vanilla and continue to beat until well incorporated. Lastly, add cinnamon, ginger, salt, and cloves until well mixed.
- Pour filling over prepared crust in baking dish and bake for 30-45 minutes. The original recipe calls for 30-35 but I baked mine in a glass pan so it took longer for some reason. Just be careful and watch it after 30ish minutes. Remove from oven when it is set in the middle of the pan.
- Remove from oven and set on wire rack to cool. Once they’re room temperature, remove from pan using the overhanging parchment. You can then cut them into bars and refrigerate. I like them best served cold. Store in the refrigerator for up to 4 days.
Source: Brown Eyed Baker