Pumpkin Cheesecake Gingersnap Crust
A creamy pumpkin cheesecake with a spiced gingersnap crust, perfect for cozy fall desserts or holiday celebrations with warm spices and rich flavor.
Equipment
- 1 9-inch springform pan for crust and baking cheesecake
- 1 mixing bowl
- 1 oven preheated to 350 °F
Ingredients
- 2 cups gingersnap cookie crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter melted
- 3 8-oz packages 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 ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 cup sour cream optional
Instructions
- Preheat oven to 350 °F (175 °C).
- Combine gingersnap crumbs, sugar, and melted butter in a bowl until evenly moistened.
- Press the crust mixture firmly into the bottom and slightly up the sides of a 9-inch springform pan.
- Bake the crust for 8 to 10 minutes, then allow it to cool while preparing the filling.
- In a large bowl, beat the softened cream cheese and sugar until smooth and creamy.
- Add pumpkin puree and mix until fully combined.
- Beat in eggs one at a time, then add the vanilla extract and spices, mixing well after each addition.
- Fold in sour cream if using for extra creaminess.
- Pour the filling over the cooled crust in the pan.
- Bake for 50 to 60 minutes, until the center is just set and still slightly jiggly.
- Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour to prevent cracking.
- Refrigerate the cheesecake for at least 4 hours or overnight before serving.
- Run a knife around the pan edge and release the springform before slicing and serving.
Notes
- Adjust cinnamon and ginger to preferred warmth.
- Substitute graham cracker crumbs for crust if necessary.
- Do not overmix after adding eggs for smooth texture.
- Store in fridge up to 5 days or freeze up to 1 month.