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    Home » Maple Pumpkin Cheesecake with Gingersnap Crust Recipe!

    November 17, 2016 By Camille 45 Comments

    Maple Pumpkin Cheesecake with Gingersnap Crust Recipe!

    This post may contain affiliate links. Click here for more information.

    Fall traditionally has a monopoly on some of the best seasonal flavors and we've partnered with Honeyville to create a recipe that incorporates quite a few of them! Our Maple Pumpkin Cheesecake with Gingersnap Crust is going to be a holiday favorite this season!

    maple pumpkin cheesecake

    With so many wonderful occasions to get together during the holiday season, I feel like there are also so many opportunities to try and wow my friends and family with new and impressive recipes. However, with events around every corner, I often find myself scrambling to create something tasty and beautiful in a bind, especially with the limited or exhausted ingredients in the fridge. So many times, I've had to adjust my dessert menu because of too many missing ingredients. When cooking season is at full-steam, it's so easy to run out of things without realizing it. For these reasons, I really rely on Honeyville's food products that can be bought in bulk and stored for YEARS at room temperature. I'm never panicked about not having the dairy staples that are so crucial in the best holiday desserts. I'm excited to share with you one of my favorite holiday recipes and show you how using dried dairy food products from Honeyville can create something totally delicious!

    honeyville dairy

    I was delighted to try out a few of Honeyville's dried dairy products at no cost to facilitate this review. If you're anything like my husband, you might look at these cans above and think "fake" or "imitation", but let me ease your worries. These are not imitation food powders! If you look at the ingredients, these contain all the elements of the actual food item, only they have been dried or separated in order to preserve their shelf life. With these items in your pantry, you are prepared for emergencies, big and small, but you are also stocked up on everyday cooking and baking staples.

    gingersnap cookie ingredients

    The first step in creating your pumpkin cheesecake straight from autumn heaven is to mix up some powdered butter for your gingersnaps. The ingredients in the Honeyville Powdered Butter include: butter, nonfat milk, and three other compounds to protect the flavor. These are not imitation products at all, so the product you get when you use these is practically identical to using traditional solid butter.

    gingersnap batter

    Gingersnap Ingredients:

    • 1 cup powdered butter (+ ½ cup warm water)
    • ½ cup dark brown sugar
    • ⅓ cup molasses
    • 1 egg
    • 2 ¾ cups flour
    • 2 t. baking soda
    • 1 t. ginger
    • ½ t. cloves
    • 1 t. cinnamon
    • ½ t. salt

    gingersnap cookies

    Directions:

    Combine the powdered butter with ½ cup warm water and mix well. Add the brown sugar, molasses, and egg with the butter and beat in a mixer for 1 minute. In a separate bowl, combine the flour, baking soda, ginger, cloves, cinnamon and salt. Pour flour mixture into wet mixture and beat until well combined. Scoop out the dough using a cookie scooper and roll into balls, then roll the balls in a bowl of sugar to coat. Arrange on unsprayed wax paper and cook for 9-10 minutes at 350°. You can choose to flatten with a spoon, or leave them rounded. See the difference between the two above. Makes 2 dozen.

    gingersnap recipe

    These are SO tasty and oh so soft! The molasses and brown sugar make these taste so delightfully seasonal and special. To keep them soft for longer, store in airtight containers very soon after cooling to preserve their moisture.

    gingersnap cookie

    If you can restrain yourself from eating absolutely all of these, reserve half (about a dozen) for your cheesecake crust. Crumble the cookies up by hand or in a food processor and press down into a spring form pan with a fork.

    gingersnap cheesecake

    Next, we get to whip up that yummy cream cheese layer! The Cream Cheese Powder is made simply by adding hot water and whisking well. You can add more or less water to reach the desired consistency, then chill and use like cream cheese. The label says not recommended for baked cheesecakes, but I didn't find it to be a problem, perhaps because I included so many other stable ingredients like pumpkin and eggs. I think the Honeyville Powdered Cream Cheese is actually delicious and I'm thrilled to have so much of this mixture on hand for all of my favorite desserts and entrees that use cream cheese.

    pumpkin cheesecake ingredients

    Pumpkin Cheesecake Layer Ingredients:

    • 2 ½ cups Honeyville Cream Cheese Powder (+ 8 T. hot water)
    • 1 can (14 oz) sweetened condensed milk
    • 1 can (15 oz) pumpkin
    • 3 eggs
    • ⅓ cup maple syrup
    • 2 t. cinnamon
    • 1 t. nutmeg
    • 1 t. salt

    pumpkin cheesecake recipe

    Directions:

    Combine the cream cheese powder with 8 T. hot water and whisk well. Add the eggs and whip until fluffy. Beat in the sweetened condensed milk, pumpkin, maple syrup, cinnamon, nutmeg, and salt. Pour into the spring form pan on top of the cookie crust and bake for 1 hour 25 min. at 325°. Cool for 1 hour, then cover and chill for at least 4 hours.

    sour cream powder

    The sour cream layer on top is so essential in this recipe and the Powdered Sour Cream is my favorite item from Honeyville! It is made from real cultured milk cream and is reconstituted by using one part mix to one part liquid. It is so thick and creamy that my husband totally prefers this sour cream to store-bought. It couldn't be faster to make, and it can be used in baking, dipping sauces, entrees, or as a topping. Plus, it can be store in original sealed, oxygen-free cans for 5 to 10 years!

    pumpkin gingersnap

    Sour Cream Layer Ingredients:

    • 2 cups sour cream powder
    • 1 cup water
    • ⅓ cup sugar
    • 1 t. vanillapumpkin cheesecake

    Mix together the powder with the water, then beat all ingredients together until smooth. Add to the cooled and chilled cheesecake and smooth with a spatula.

    insta-whip

    Top your pumpkin cheesecake with Insta-Whip, and you have one dreamy dessert on your hands! The Insta-Whip is another favorite because you just have to add cold water. It is light and creamy and it works fabulously in cream pies, chiffons, or mousses. I so often wish I had whipped cream to top off our desserts or even waffles, and now having a can of Insta-Whip in the cupboard, I don't have to worry about buying cream.

    pumpkin maple cheesecake

    The key to slicing cheesecake is using a warm knife. You can set it in a container of hot water, then dry in on a towel before slicing and clean it off after every cut.

    pumpkin pecan cheesecake

    Top your yummy pumpkin cheesecake with a sprinkle of cinnamon and some candied pecans!

    pumpkin cheesecake slice

    I am always so delighted with how this Maple Pumpkin Cheesecake turns out, especially with the irresistible gingersnap cookie crust. You'd never guess it was made with dried dairy products. In fact, I think they enhance the recipe. If you love cooking from scratch and avoiding missing ingredients, or simply have a hard time getting to the store for perishable dairy items on a regular basis, I totally recommend Honeyville's dried dairy products! They always provide reliable and delicious results. Enjoy whipping up this pumpkin cheesecake this holiday season!!

    Connect: You can connect with Honeyville on Facebook, and follow them on Twitter, Pinterest, and Instagram.

    Buy it: You can purchase the Powdered Butter for $25.59, Powdered Cream Cheese for $28.59, Powdered Sour Cream for $26.49, and Insta-Whip Mix for $6.49 on the Honeyville website.

     

     

    Disclosure: I (Camille) received these Honeyville items at no cost to facilitate this review. All opinions are my own. One winner will be randomly selected using the Giveaway Tools random selector and notified via email. Once notified, the winner will have 48 hours to respond or a new winner will be chosen. This giveaway is in no way associated with Facebook, Twitter, Instagram, Pinterest, or Google. Void where prohibited.

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    Reader Interactions

    Comments

    1. Linda Manns says

      November 17, 2016 at 9:09 am

      This cake looks so good. I have never used Honeyville products before so I will have to check this out. This would make a great holiday dessert. Thank you so much for sharing

      Reply
    2. Stephanie F says

      November 17, 2016 at 11:32 am

      Oh wow.. this cake looks so yummy! I have to try this.. can even just bake the gingersnap cookies to eat on its own!! Thanks for sharing!

      Reply
    3. Amber Ludwig says

      November 18, 2016 at 9:07 am

      Wow!! This is so neat!! I had no idea you could make something so fantastic from dehydrated foods!! Seriously fantastic!! I will have to try this recipe!!!

      Reply
    4. Jessie says

      November 27, 2016 at 12:21 am

      I've never used cloves, but Cheesecake is my favorite! Looks delicious!

      Reply
    5. Victoria D. says

      November 27, 2016 at 12:46 am

      This looks so good! My mouth is watering!

      Reply
    6. Kristin says

      November 27, 2016 at 6:25 am

      Being the huge pumpkin fan I am, these sound amazing. I've never heard of Honeyville, so I'll have to look into them.

      Reply
    7. Jennifer babich says

      November 27, 2016 at 6:56 am

      Delicious!! Thanks for including the easy to follow recipe

      Reply
    8. Christina V says

      November 27, 2016 at 6:56 am

      Cake looks fantastic. I've never used Honeyville products- they look expensive! I may try with ordinary butter, sour cream, etc.

      Reply
    9. Janet W. says

      November 27, 2016 at 7:02 am

      This looks absolutely amazing! WOW that crust! I'm going to have to make this!!

      Reply
    10. mami2jcn says

      November 27, 2016 at 9:14 am

      This looks divine! We're all big cheesecake fans here.

      Reply
    11. Dana Rodriguez says

      November 27, 2016 at 10:22 am

      I have never heard of this brand before. That looks delicious!

      Reply
    12. Darcy Koch says

      November 27, 2016 at 12:35 pm

      I admit I'm not much of a baker. However, I might attempt this recipe just for the cookies. I like recipes with molasses and brown sugar as ingredients.

      Reply
    13. Linda Manns Linneman says

      November 27, 2016 at 2:43 pm

      This cheesecake sounds yummy and looks beautiful. I have never used Honeyville products before. I will have to try them out when I make this recipe. Thank you so much for sharing

      Reply
    14. kayla sheehan says

      November 27, 2016 at 2:43 pm

      oh my gosh.. this looks and sounds amazing.

      Reply
    15. Amanda Wilson says

      November 27, 2016 at 2:54 pm

      Oh my this looks so good i love pumpkin thanks

      Reply
    16. Brianna Edwards says

      November 27, 2016 at 3:20 pm

      Love the idea of the longer shelf life of the cooking powders! And of course I love cheesecake so this sounds and looks AMAZING!

      Reply
    17. Deb C says

      November 27, 2016 at 3:34 pm

      Maple with pumpkin! This sounds delicious!

      Reply
    18. Kimberley Pettyjohn says

      November 27, 2016 at 4:52 pm

      I have never heard of this but boy, if it doesn't sound & look so yummy!

      Reply
    19. Geri Sandoval says

      November 27, 2016 at 8:21 pm

      Cheesecake looks great...never tried powdered products, except powdered milk. Need to go check out Honeyville Farms.

      Reply
    20. Sherry Fram says

      November 27, 2016 at 8:25 pm

      Looks delicious! Ne heard of the Honeyville products. Will have to check them out.

      Reply
    21. Michelle Elizondo says

      November 27, 2016 at 9:30 pm

      how divine

      Reply
    22. Sarh S says

      November 28, 2016 at 12:43 am

      Both of these tasty treats look so delicious!! I know my boys would love the cheesecake and I'd enjoy those soft cookies!

      Reply
    23. Sarita m says

      November 28, 2016 at 3:57 am

      I have never heard of this project and I have never even thought of using powdered foods to make a cheesecake, but this seriously looks delicious!

      Reply
    24. Jennifer Bellotti says

      November 28, 2016 at 9:10 am

      This looks so good!

      Reply
    25. Courtney W says

      November 28, 2016 at 9:40 am

      I'm not huge fan of pumpkin, but I think my hubby and daughter would love this!

      Reply
    26. Kristy Hurt says

      November 29, 2016 at 12:53 am

      That looks and sounds so delicious. I've never baked with Honeyville products before, but I've heard good things about them.

      Reply
    27. Jennifer Lincoln says

      November 29, 2016 at 2:35 am

      I'm someone who doesn't bake a lot but the Maple pumpkin cheese cake with ginger snap crust looks so good and not to hard to make. I'll give it a try.

      Reply
    28. Deana Mooney says

      November 29, 2016 at 10:22 am

      Only thing I can say is yummy!

      Reply
    29. Heather Eavers says

      November 29, 2016 at 1:47 pm

      This looks so good! I love gingersnaps.

      Reply
    30. Dandi D says

      November 29, 2016 at 9:50 pm

      I just love cheesecake, so this looks like something I need to try for the holidays!

      Reply
    31. Kami J says

      December 01, 2016 at 1:03 pm

      That cheesecake looks so yummy but, I'm the only one who like gingersnaps. I will be trying the cookies tho!

      Reply
    32. Claiborne Snyder says

      December 01, 2016 at 1:05 pm

      Love the idea of the gingersnap crust!

      Reply
    33. Sherry Martindale says

      December 01, 2016 at 3:51 pm

      I love pumpkin and fingernails!!! This sounds awesome ?

      Reply
    34. Sherry Martindale says

      December 01, 2016 at 3:53 pm

      Curse you autocorrect!!!!!! I meant I love pumpkin and gingersnaps LOL ?????This sounds awesome ?

      Reply
    35. Megan Hall says

      December 01, 2016 at 7:26 pm

      This looks pretty yummy!!! 🙂

      Reply
    36. Robin Wright says

      December 02, 2016 at 12:25 pm

      I'm drooling already. When I'm off my Keto or on a cheat day, I'm so making this. Better yet, I may end up making it with keto ingredients!

      Reply
    37. Ashley Chassereau Parks says

      December 03, 2016 at 7:31 pm

      I may or may not have drooled a little when I read "gingersnap crust." That sounds amazing!! I haven't made a cheesecake in forever!

      Reply
    38. Trisha pool says

      December 04, 2016 at 12:32 am

      This looks delicious. Never heard of something so creative before!!

      Reply
    39. Ashley Smith says

      December 04, 2016 at 11:59 am

      Thanks for sharing this delicious recipe! This would go great with a cup of coffee!

      Reply
    40. DENISE LOW says

      December 04, 2016 at 6:47 pm

      WOW this looks totally delicious. Thank you for sharing the wonderful recipe.

      Reply
    41. Deborah D says

      December 07, 2016 at 12:51 pm

      I do not like ginger snaps but I do love pumpkin so I will try this .

      Reply
    42. Nicole Heppner says

      December 08, 2016 at 9:49 am

      This recipe is genius!

      Reply
    43. Sue E says

      December 10, 2016 at 9:06 pm

      Honeyville has a membership program where you earn points on all your purchases!
      I haven't heard of all these powdered dairy products before! I've heard of powdered milk. I used to drink it when I was young. This recipe sounds heavenly!!

      Reply
    44. Tamra Gibson says

      February 21, 2017 at 10:18 pm

      Oh how I love Pumpkin and Cheesecake. Something told me not to look at this since I need All the ingredients but, u had me at the name. I'm hoping to make this weekend

      Reply
    45. Rosie says

      May 31, 2017 at 12:31 pm

      This cheesecake looks amazing! I've never heard of these dairy powders before, I've only used buttermilk powder. I'd love to try this!

      Reply

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