Yes to This: Pumpkin Cheesecakes with a Gingersnap Crust

Meet my friend Erina.  She is quite an accomplished cook – actually just won a local cooking contest “The Kitchen Circus” with this very recipe.  If after reading this, you’d like to continue getting updates on her latest food endeavors (which just might serve as a continuous “Yes To This” for you) check out her always inspiring blog here.

Yes to This: Pumpkin Cheesecakes with a Gingersnap Crust

The act of cooking and eating is admittedly in its most basic form something we simply need to stay alive, yet it can be so much more than that. The kitchen can become a safe haven, a place to lose yourself and experiment without fear of failure or retribution. The food you prepare can be the catalyst to bring friends and family together around a table. Or sometimes, it is an act of utter self-indulgence, a chance to take care of you, make something for you, without having a rhyme or reason.

In our busy lives, and in the wake of heartbreak it can be easy to convince ourselves that a spoonful of peanut butter and a bottle of red wine is an acceptable dinner. [And don’t get me wrong, sometimes this is exactly what you should have for dinner].  However, in my own experience, I have found that in the kitchen, as in life, shortcuts are seldom the answer.

These darling pumpkin cheesecakes are the ultimate in celebration and making something special, just because. Served in 4 ounce mason jars, they are festive in their sheer existence, and one bite will, if only for a moment, remind you of all that is right in this world.  

For the Crust:

  • 3 cups gingersnaps, ground into crumbs
  • 6 TB (3/4 stick) unsalted butter, melted

For the Cheesecake:

  • 3 (8-ounce) packages cream cheese, room temperature
  • 1 1/2 cups pumpkin puree
  • 1 cup white sugar
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground allspice
  • 1/4 tsp ground cloves
  • 1/4 tsp freshly grated nutmeg
  • Pinch of cardamom
  • 3 Large Eggs
  • 1/3 cup sour cream
  • 2 tsp vanilla extract

For the Curry Whipped Cream

  • 1 cup heavy cream
  • 2 TB confectioner’s sugar
  • 1 TB curry, or to taste

All I can say is…Yum!  Thanks Erina!  For more from Erina check out –


Share this post
Tweet about this on TwitterEmail this to someoneShare on Facebook

One Response to Yes to This: Pumpkin Cheesecakes with a Gingersnap Crust

  1. Erina December 4, 2012 at 9:20 am #

    What an honor to be part of such a special place…I feel truly lucky to have been invited in, to share my story and a brief moment in my process. Thank you Catherine…

Leave a Reply