Pumpkin Cheesecake Gingersnap Crust
A rich and creamy pumpkin cheesecake featuring a spiced gingersnap crust, perfect for cozy fall gatherings or holiday celebrations with warm autumn flavors.
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.