Pumpkin Cheesecake with Gingersnap Crust

⏱️ Prep Time: 20 minutes • 🍳 Cook Time: 1 hour • Cool Time: 5 hours

This cheesecake is a rich and decadent dessert that is sure to satisfy your sweet tooth. A pumpkin puree cheesecake filling is baked in a gingersnap crust, creating a delightful contrast of flavors and textures.

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Pumpkin Cheesecake with Gingersnap Crust is a luscious and flavorful treat that embodies the essence of fall. The creamy pumpkin puree cheesecake filling, paired with the spiced gingersnap crust, creates a delightful contrast that will leave your taste buds wanting more. This dessert is perfect for holiday gatherings or any occasion where you want to impress with a show-stopping sweet indulgence.

Ingredients

🍽️ Servings: 12 • 🔥 Calories/Serving: 380

Gingersnap Crust:

2 cups gingersnap cookie crumbs
1/2 cup unsalted butter, melted
2 tablespoons brown sugar

Pumpkin Cheesecake Filling:

24 oz cream cheese, softened
1 cup granulated sugar
1 cup pumpkin puree
3 large eggs
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon salt

Steps

Step 1

Preheat your oven to 325°F (163°C).

Step 2

In a bowl, combine gingersnap cookie crumbs, melted butter, and brown sugar. Mix until the crumbs are evenly coated.

Step 3

Press the mixture into the bottom of a 9-inch springform pan, forming an even crust. Place the crust in the refrigerator to set while preparing the filling.

Step 4

In a large bowl, beat the softened cream cheese until smooth.

Step 5

Add granulated sugar and beat until well combined.

Step 6

Mix in pumpkin puree, eggs, vanilla extract, ground cinnamon, ground nutmeg, ground cloves, and salt. Beat until the filling is smooth and well incorporated.

Step 7

Pour the pumpkin cheesecake filling over the prepared gingersnap crust, spreading it evenly. Tap the pan on the counter to release any air bubbles.

Step 8

Bake in the preheated oven for approximately 1 hour or until the edges are set, and the center is slightly jiggly.

Step 9

Allow the cheesecake to cool in the pan for about 1 hour.

Step 10

Refrigerate the cheesecake for at least 4 hours or overnight to allow it to set.

Step 11

Once chilled, carefully remove the cheesecake from the springform pan. Slice and serve chilled. Optionally, garnish with whipped cream or a sprinkle of cinnamon.