Share

Sherry Yard Pumpkin Cheesecake Ice Cream with Gingersnap Cookie Crust

Home and Family 9028 Final Photo Assets
In honor of National Pumpkin Cheesecake Day, Sherry Yard is whipping up a Frozen Pumpkin Cheesecake Pie.
Pumpkin Cheesecake Ice Cream with Gingersnap Cookie Crust
Course:
Dessert
Seasonal Event:
Fall
INGREDIENTS:

GINGERSNAP COOKIE CRUST:

  • 180g / 1 ½ cup gingersnap, crushed
  • 58g / ¼ cup light brown sugar (or dark brown is you like more molasses flavor)
  • 2 tbsp / 25g sugar
  • 75g / ⅓ cup butter, melted

PUMPKIN CREAM CHEESE ICE CREAM:

  • 225g / 8 oz cream cheese
  • 106g / ½ cups light brown sugar
  • 50g / ¼ cup sugar
  • 1 tsp cinnamon
  • ½ tsp ginger, ground
  • ½ tsp nutmeg
  • ½ tsp salt
  • 113g / ½ cup sour cream
  • 225g / 1 cup pumpkin
  • 1 tsp vanilla extract
  • 450g / 2 cups heavy cream
  • ½ tsp lemon juice

BROWN SUGAR MERINGUE:

  • 225g / 1 cup egg whites
  • 1 tsp. Cream of tartar
  • 100g / ½ cup sugar
  • 319g /1 ½ cup light brown sugar (packed)
  • 113g / 1/2 cup water

Sherry Yard Frozen Pumpkin Cheesecake Pie - Home & Family

GINGERSNAP COOKIE CRUST DIRECTIONS:

  1. Pre-heat oven to 350 degrees
  2. Prepare a 9” pie pan: spray with pan coating line with a circle of parchment paper. Reserve.
  3. In a medium bowl mix crushed gingersnap cookies, sugars, and butter until it looks like wet sand. If your cookies are on the drier side you might need a whisper more butter.
  4. Press the gingersnap cookies into the prepared shell.
  5. Use the back of a flat-sided cup measure to press crumbs in evenly.

GINGERSNAP COOKIE CRUST BAKE:

  • 10 - 12 minutes until the crust is set.
  • Cool completely before adding the pumpkin base.
  • Once cool you can also place the cooled shell in the freezer to quicken the process!

PUMPKIN CREAM CHEESE ICE CREAM DIRECTIONS:

  1. In the bowl of a standing electric mixer, on medium speed paddle the cream cheese, sugars, spices, and salt for 2 minutes.
  2. Scrape down
  3. Paddle again smooth.
  4. Add the sour cream, pumpkin vanilla extract. Paddle to combine. Scrape down.
  5. Stream in heavy cream and lemon juice.
  6. Freeze according to manufacturer instructions.

*Pour into the prepared pie shell.

VARIATIONS:

  • Alternately, follow steps 1 - 4 then in a separate bowl whip heavy cream to soft peaks.
  • Fold cream into pumpkin base. Pour into prepared shell.

BROWN SUGAR MERINGUE DIRECTIONS:

  1. In a bowl of a standing electric mixer fitted with a whip attachment, add egg whites and whip on medium speed.
  2. While the meringue is whipping place the saucepan with the water and brown sugar on a medium flame. When the sugar reaches 235 degrees f remove from heat.
  3. When the whites begin to foam add in the cream of tartar and 1 tbsp. Granulated sugar.
  4. Continue to whip whites and add remaining granulated sugar – this will help the meringue from “burning out.”
  5. Hold the pot with the brown sugar syrup at an angle and gradually stream into the whipping whites, being careful not to stream onto the whip attachment.
  6. Once all the sugar is added, stop and scrape down.
  7. Continue to whip on high speed for 3 minutes until meringue reaches 120 degrees f.
  8. Transfer to a piping bag fitted with #4 or medium round piping tip.

*NOTE: Use meringue immediately.

Get more from the episode