{"id":937,"date":"2017-03-24T12:29:11","date_gmt":"2017-03-24T12:29:11","guid":{"rendered":"http:\/\/www.margiesrecipes.com\/?p=937"},"modified":"2017-03-24T12:29:11","modified_gmt":"2017-03-24T12:29:11","slug":"pumpkin-gingersnap-cheesecake","status":"publish","type":"post","link":"http:\/\/www.margiesrecipes.com\/?p=937","title":{"rendered":"Pumpkin Gingersnap Cheesecake"},"content":{"rendered":"<p><strong><strong><span style=\"color: #000000;\">Ingredients:<\/span><\/strong><\/strong><br \/>\n<span style=\"color: #000000;\"><br \/>\n<strong><strong><span style=\"font-family: Arial; font-size: small;\">Pumpkin Gingersnap Cheesecake<\/span><\/strong><\/strong>:<\/p>\n<p>12 ounces of gingersnaps<br \/>\n\u00bd cup of pecans, finally chopped<br \/>\n6 tablespoons of salted butter, melted<br \/>\n2 tablespoons of packed brown sugar<br \/>\nDash of kosher salt<br \/>\nThree 8-ounces packages of cream cheese, softened<br \/>\nOne 15-ounce can of pumpkin pur\u00e9e,<\/span><\/p>\n<p><span style=\"color: #000000;\">3 large eggs, at room temperature<br \/>\n1\/4 of a cup of sour cream, at room temperature<br \/>\n1 \u00bd cups of granulated sugar<br \/>\n1 teaspoon of ground cinnamon<br \/>\n1 teaspoon of vanilla extract<\/span><\/p>\n<p><span style=\"color: #000000;\">\u00bd teaspoon of ground nutmeg.<\/p>\n<p><\/span><span style=\"color: #000000;\"><strong><span style=\"font-size: small;\"><span style=\"font-family: Arial;\"><strong>Salted Caramel Sauce:<br \/>\n<\/strong><br \/>\n<\/span><\/span><\/strong> 1 cup of packed brown sugar<br \/>\n<span style=\"font-family: Arial; font-size: small;\">\u00a0<\/span>\u00bd cup of heavy cream<br \/>\n4 tablespoons (1\/2 stick) of salted butter<br \/>\n1 teaspoon of vanilla extract<br \/>\n1 teaspoon of kosher salt<br \/>\nWhipped cream, for serving and chopped pecans, for serving<\/p>\n<p><strong><span style=\"color: #000000;\">For the Pumpkin Gingersnap Cheesecake:<\/span><\/strong><br \/>\n<span style=\"color: #000000;\"><br \/>\nIn a food processor or blender, grind the gingersnaps until fine. Pour into a bowl and stir in the pecans, melted butter, brown sugar and salt. Press into the bottom and sides of a 10-inch springform pan and refrigerate for 30 minutes.<br \/>\nPreheat the oven to 350\u00b0F<\/p>\n<p>To make the filling, beat the cream cheese in a stand mixer until soft, scraping the sides once. Mix in the pumpkin, scraping the sites once or twice. Add the eggs one at a time, allowing them to mix in, then add the sour cream and mix. With the mixer on low, add the granulated sugar, cinnamon, vanilla and nutmeg. Thoroughly scrape the bowl and mix to ensure everything is smooth and mixed in.<\/p>\n<p><\/span><br \/>\n<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ingredients: Pumpkin Gingersnap Cheesecake: 12 ounces of gingersnaps \u00bd cup of pecans, finally chopped 6 tablespoons of salted butter, melted 2 tablespoons of packed brown sugar Dash of kosher salt Three 8-ounces packages of cream cheese, softened One 15-ounce can &hellip; <a href=\"http:\/\/www.margiesrecipes.com\/?p=937\">Continue reading <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[12],"tags":[273,274,147],"class_list":["post-937","post","type-post","status-publish","format-standard","hentry","category-dessert","tag-cheesecake","tag-gingersnap","tag-pumpkin"],"_links":{"self":[{"href":"http:\/\/www.margiesrecipes.com\/index.php?rest_route=\/wp\/v2\/posts\/937","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/www.margiesrecipes.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.margiesrecipes.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.margiesrecipes.com\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"http:\/\/www.margiesrecipes.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=937"}],"version-history":[{"count":1,"href":"http:\/\/www.margiesrecipes.com\/index.php?rest_route=\/wp\/v2\/posts\/937\/revisions"}],"predecessor-version":[{"id":938,"href":"http:\/\/www.margiesrecipes.com\/index.php?rest_route=\/wp\/v2\/posts\/937\/revisions\/938"}],"wp:attachment":[{"href":"http:\/\/www.margiesrecipes.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=937"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.margiesrecipes.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=937"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.margiesrecipes.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=937"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}