Pumpkin Cheesecake with Gingersnap Crust
This Pumpkin Cheesecake with Gingersnap Crust is a creamy, spiced fall favorite with a crunchy, flavorful base. Perfect for cozy gatherings and holiday desserts!
Servings: 8 servings
Ingredients
For the Gingersnap Crust:
- 1.5 cups gingersnap cookie crumbs finely crushed
- 0.5 cup unsalted butter melted
For the Pumpkin Cheesecake Filling:
- 1 cup cream cheese softened
- 1 cup pumpkin puree pure pumpkin puree, not pumpkin pie filling
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground ginger
- 0.25 teaspoon ground nutmeg
- 0.25 teaspoon salt
Instructions
Prepare the Crust
- Preheat your oven to 350°F (175°C). Crush the gingersnap cookies into fine crumbs using a food processor or rolling pin.
- In a medium bowl, combine the gingersnap crumbs with the melted butter. Stir until the crumbs are evenly coated and resemble wet sand.
- Press the crumb mixture firmly into the bottom of a 9-inch springform pan, spreading evenly.
- Bake the crust for about 8 minutes until fragrant and set. Remove from the oven and let it cool slightly.
Make the Filling
- In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2 minutes.
- Add the granulated sugar and continue beating until fully combined.
- Mix in the pumpkin puree, vanilla extract, ground cinnamon, ground ginger, ground nutmeg, and salt until smooth and uniform.
- One at a time, add the eggs to the cream cheese mixture, beating on low speed after each addition just until incorporated. Avoid overmixing.
Bake the Cheesecake
- Pour the filling over the cooled gingersnap crust and spread evenly.
- Place the springform pan on a baking sheet and bake at 350°F (175°C) for 50-60 minutes, or until edges are set but center jiggles slightly.
Cool and Chill
- Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour to prevent cracks.
- Remove and allow it to come to room temperature before refrigerating for at least 4 hours, ideally overnight, to let flavors meld and texture firm up.
Equipment
- 9-inch springform pan
- Mixing bowls
- Electric mixer or stand mixer
- Food processor or rolling pin
- Spatula
- Measuring cups and spoons
Notes
- Use softened cream cheese to ensure a smooth, lump-free filling.
- Press the crust firmly and bake it briefly before filling to prevent sogginess.
- Cool the cheesecake gradually in the oven to avoid cracks on top.
- Store leftovers refrigerated up to 5 days or freeze for up to 2 months.
- Customize spices or crust type to suit your taste or dietary needs.
