Pumpkin Cheesecake With Gingersnap Crust
A delightful Pumpkin Cheesecake with a crunchy gingersnap crust that perfectly balances sweetness and spice, making it a beloved dessert for fall gatherings.
Ingredients
For the Gingersnap Crust
- 2 cups gingersnap cookies, crushed You can use any crunchy ginger-flavored cookies if gingersnaps are unavailable.
- 1/2 cup unsalted butter, melted To bind the gingersnap crumbs.
For the Cheesecake Filling
- 16 oz cream cheese, softened Bring to room temperature for a smoother batter.
- 1 cup pumpkin puree Use canned for convenience.
- 1 cup sugar Brown sugar can be used for a deeper flavor.
- 3 large eggs Provide structure and creaminess.
- 1/2 cup sour cream Adds richness.
- 1 tsp cinnamon Classic fall spice.
- 1/2 tsp nutmeg For flavor.
- 1/2 tsp ginger Adds spice to the filling.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a food processor, pulse gingersnap cookies until they become fine crumbs. Mix with melted butter until well combined and resembles wet sand.
- Press the mixture evenly into the bottom of a springform pan.
- Bake for about 8 minutes until golden and fragrant. Allow it to cool while preparing the filling.
Making the Filling
- In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add sugar and mix until combined.
- Mix in the pumpkin puree, eggs, sour cream, and spices. Scrape down the sides of your bowl to ensure even mixing.
- Pour the filling over the cooled crust, spreading it evenly.
Baking
- Bake for 55-60 minutes until the center is set but slightly jiggly.
- Once baked, turn off the oven and let the cheesecake cool inside for about an hour. Refrigerate for at least four hours, preferably overnight.
Serving
- Release the cheesecake from the springform pan and slice into wedges. Serve with whipped cream or a sprinkle of cinnamon if desired.
Notes
For best results, allow cream cheese to come to room temperature before mixing. Consider using a water bath during baking to prevent cracks. Avoid overmixing the batter after adding eggs.