Pumpkin Cheesecake with Gingersnap Crust
A creamy pumpkin-spiced cheesecake layered atop a crunchy gingersnap crust, perfect for fall gatherings and holiday celebrations.
Ingredients
For the Gingersnap Crust
- 2 cups gingersnap cookie crumbs Crushed cookies
- 0.5 cups unsalted butter, melted
- 0.25 cups granulated sugar
For the Cheesecake Filling
- 16 oz cream cheese, softened Use room temperature for best results
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1 cup granulated sugar
- 3 large eggs Use room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.25 teaspoon ground ginger
- 0.25 teaspoon salt
Instructions
Preparation
- Preheat your oven to 325°F (160°C). Ensure your oven is well-preheated before baking.
- Prepare the crust. In a large bowl, combine gingersnap cookie crumbs, melted butter, and sugar until it resembles wet sand. Press firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes and let cool.
Making the Filling
- In a mixing bowl, beat the cream cheese until smooth. Slowly add sugar, mixing until combined.
- Incorporate pumpkin puree, eggs, vanilla extract, spices, and salt. Blend until smooth.
- Pour the filling into the cooled crust, spreading it evenly.
Baking
- Bake the cheesecake for approximately 50 to 60 minutes. The edges should look set while the center may still jiggle slightly.
- Turn off the oven, crack the door, and let the cheesecake sit in the warm oven for an additional hour.
- Remove from the oven and allow to cool on the counter for about 30 minutes, then refrigerate for at least 4 hours, or overnight.
Serving
- Top with whipped cream, crushed gingersnaps, or cinnamon before serving.
Notes
Use room-temperature ingredients for a smoother filling. Avoid overmixing to prevent cracking. Consider using a water bath for a creamier texture.