Embrace the flavors of autumn with this luscious Pumpkin Cheesecake with Gingersnap Crust. This dessert marries a spiced gingersnap cookie base with a rich, creamy pumpkin filling, delivering a perfect balance of texture and taste that evokes cozy fall evenings and festive gatherings.
Whether you’re looking to impress guests at holiday dinners or simply indulge in a comforting treat, this cheesecake offers warmth and subtle spice in every bite, ideal for any occasion from Thanksgiving to casual family dinners.
- The gingersnap crust provides a perfectly spiced, crunchy base that complements the smooth pumpkin filling.
- The creamy cheesecake filling is infused with warm fall spices like cinnamon, ginger, and nutmeg for seasonal flavor.
- This dessert can be made ahead and chilled, making it convenient for entertaining or weeknight treats.
Ingredients
- Gingersnap Cookie Crumbs: Finely crushed gingersnap cookies create a flavorful, crunchy base that adds a spicy kick to the crust.
- Granulated Sugar: Adds balanced sweetness to both the crust and the cheesecake filling.
- Unsalted Butter: Melted butter binds the gingersnap crumbs, forming a firm and buttery crust foundation.
- Cream Cheese: Softened cream cheese provides the rich, smooth texture essential for classic cheesecake.
- Pumpkin Puree: Pure pumpkin puree adds moistness and natural sweetness with signature fall flavor and vibrant color.
- Large Eggs: Eggs help to set and stabilize the cheesecake filling, creating a creamy but firm consistency.
- Vanilla Extract: Enhances the overall flavor, adding warmth and depth to the filling.
- Ground Cinnamon: Offers a warm, sweet spice that pairs perfectly with pumpkin.
- Ground Ginger: Adds a subtle spicy heat, complementing the gingersnap crust.
- Ground Nutmeg: Imparts a nutty, aromatic undertone to the cheesecake filling.
- Ground Cloves: Provides a sweet, intense spice to round out the spice blend beautifully.
- Sour Cream (Optional): Adds extra creaminess and a slight tang to make the filling luxuriously smooth.
Instructions
- Preheat Oven and Prepare Crust
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Set your oven to 175°C (350°F) to ensure it’s fully heated when baking. Combine the gingersnap crumbs, sugar, and melted butter in a bowl, mixing until the crumbs are evenly moistened. This allows the crust to hold together firmly during baking. Press the mixture firmly into the bottom and slightly up the sides of a 9-inch springform pan to form an even, compact base. Bake the crust for 8–10 minutes to set it and develop its flavors, then allow it to cool while you prepare the filling.
- Make the Pumpkin Cheesecake Filling
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In a large bowl, beat the softened cream cheese and sugar together until completely smooth and free of lumps. This step is critical for the creamy texture of the cheesecake. Next, add in the pumpkin puree and blend until fully combined to incorporate moisture and flavor. Beat in the eggs one at a time, mixing gently to avoid incorporating too much air which can cause cracks. Stir in the vanilla and the spice blend—cinnamon, ginger, nutmeg, and cloves—to infuse the filling with warm autumn flavors. If using, fold in the sour cream at the end for extra richness.
- Assemble and Bake the Cheesecake
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Pour the prepared filling evenly over the cooled gingersnap crust, smoothing the top with a spatula. Bake at 175°C (350°F) for 50 to 60 minutes until the cheesecake’s edges are set but the center still slightly jiggles when gently shaken. Turning off the oven and cracking the door before leaving the cheesecake inside for an hour allows it to cool slowly, reducing the risk of cracks and promoting an even texture.
- Chill Thoroughly Before Serving
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Once the cheesecake has cooled to room temperature, transfer it to the refrigerator to chill for at least 4 hours or overnight. This chilling period helps the flavors meld beautifully and ensures the cheesecake is firm and sliceable.
- Release and Serve with Toppings
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Before serving, run a knife around the edge of the pan to loosen the cheesecake from the sides, then release the springform. Slice into generous pieces and serve plain or topped with whipped cream, a drizzle of caramel sauce, or toasted pecans to add texture and additional sweetness.
- Adjust spice levels according to preference—more cinnamon or ginger can enhance warmth and complexity.
- Graham cracker crumbs can substitute the gingersnap crumbs if unavailable, though this will change the flavor profile.
- Avoid overmixing after adding eggs to maintain a smooth, crack-free texture.
- The cheesecake keeps well refrigerated for up to 5 days and can be frozen for up to 1 month for longer storage.
Storage Tips
Store any leftover cheesecake tightly wrapped in the refrigerator for up to 5 days to maintain freshness. For longer storage, freeze slices individually wrapped to prevent freezer burn, and thaw thoroughly before serving.
Serving Suggestions
This pumpkin cheesecake pairs wonderfully with freshly whipped cream, a sprinkle of cinnamon, or a drizzle of caramel sauce. Toasted pecans add a delightful crunch and nutty contrast that enhances the spiced flavors.
- Use room temperature cream cheese for a smoother filling and to prevent lumps.
- Press the crust firmly and evenly to avoid cracking after baking.
- Chilling the cheesecake overnight enhances the flavor and texture significantly.
- If cracks appear, cover them with toppings like whipped cream or caramel to mask imperfections and add flavor.
FAQs
- Can I substitute canned pumpkin puree with fresh pumpkin?
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Yes, you can. Make sure to cook and puree the fresh pumpkin well to achieve the same smooth texture as canned pumpkin for the best consistency.
- How do I prevent the cheesecake from cracking?
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Avoid overmixing the batter, especially after adding eggs. Cooling the cheesecake gradually by leaving it in the turned-off oven with the door ajar also helps prevent cracks.
- Can I make this cheesecake ahead of time?
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Absolutely! This cheesecake tastes even better after resting overnight in the fridge, making it an ideal make-ahead dessert.
- What can I use if I don’t have a springform pan?
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A regular 9-inch cake pan can work, but greasing it well and using parchment paper will help with removal. The texture may differ slightly.
- Is it necessary to use sour cream in the filling?
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Sour cream is optional but recommended for a creamier texture and a slight tang that balances the sweetness.
- Can this cheesecake be frozen?
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Yes, wrap tightly and freeze for up to one month. Thaw in the refrigerator overnight before serving.
- How spicy will this cheesecake be?
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The spice blend provides warm, cozy notes but is not overly spicy. Adjust ground cinnamon and ginger to your taste for more or less heat.
Pumpkin Cheesecake Gingersnap Crust
Equipment
- 1 9-inch springform pan
- 1 mixing bowls
- 1 electric mixer
- 1 oven
Ingredients
- 2 cups gingersnap cookie crumbs
- ¼ cup granulated sugar
- ½ 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
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ cup sour cream optional
Instructions
- Preheat the oven to 350 °F (175 °C).
- In a bowl, combine gingersnap crumbs, granulated sugar, and melted butter until evenly moistened.
- Press the mixture firmly into the bottom and slightly up the sides of the 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 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 stir in vanilla extract and all the spices.
- Fold in sour cream if using, taking care not to overmix.
- Pour the filling over the cooled crust in the springform pan.
- Bake for 50 to 60 minutes, until the center is just set but still slightly jiggly.
- Turn off the oven, crack the door open, 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 before releasing the springform, then slice and serve as desired.
Notes
- Adjust spices like cinnamon and ginger to increase warmth and flavor.
- Use graham cracker crumbs as a crust substitute if needed.
- Avoid overmixing after adding eggs to maintain smooth texture.
- Store in refrigerator up to 5 days or freeze for up to 1 month.
