Happy Monday!
Did you have a nice weekend? My weekend was just the same as before and before. Busy for school food prep for the new week, house chores, catching up Chicago Fire, laundry, tending my plants and animals, and that was it. Routinity is boring most of the times. No wonder mothers, house wives, are often end up crazy…well maybe just me 😅
Last week I shared a pumpkin pie recipe and today I am sharing a pumpkin gingerbread cheesecake recipe, that actually using a leftover of the pumpkin pie batter. My pie plate wasn’t big or deep, that I had about 1 1/4 c batter left. So I just added it to the cheesecake batter 😁
Leftover pumpkin pie batter (optional)
2-3 tbsp flour (omit this if you feel like pie texture instead cheesecake texture)
2 eggs
1 1/4 c pumpkin puree
1 c dark brown sugar
1/4 c heavy whipping cream
1/2 tsp ginger powder
1/4 tsp each allspice and cinnamon powder
1 block of cream cheese
My oven has air fry option – preheat, 350 F.
In a bowl, mix everything completely, then mix in cream cheese. Continue mixing and make sure there isn’t any lumps.
Line a 7 inch spring form pan with parchment paper, then pour in batter
Air fry for 40-60 minutes, cool to room temperature, then chill overnight
Slice and enjoy 😊
Crustless Pumpkin Gingerbread Cheesecake
Ingredients
- Leftover pumpkin pie batter optional
- 2-3 tbsp flour omit this if you feel like pie texture instead cheesecake texture
- 2 eggs
- 1 1/4 c pumpkin puree
- 1 c dark brown sugar
- 1/4 c heavy whipping cream
- 1/2 tsp ginger powder
- 1/4 tsp each allspice and cinnamon powder
- 1 block of cream cheese
Instructions
- My oven has air fry option – preheat, 350 F.
- In a bowl, mix everything completely, then mix in cream cheese. Continue mixing and make sure there isn’t any lumps.
- Line a 7 inch spring form pan with parchment paper, then pour in batter
- Air fry for 40-60 minutes, cool to room temperature, then chill overnight
- Slice and enjoy
