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Pumpkin Cheesecake with Gingersnap Crust

A creamy pumpkin cheesecake resting on a buttery gingersnap crust, perfect for autumn gatherings.
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Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 40 minutes
Servings: 12 servings
Course: Cake, Dessert
Cuisine: American, Holiday
Calories: 350
Ingredients Method Notes

Ingredients
  

For the crust
  • 14 oz crispy gingersnap cookies Crushed into fine crumbs
  • 1 Tbsp brown sugar Adds sweetness to the crust
  • ½ C unsalted butter Melted
For the filling
  • 32 oz cream cheese Four 8-ounce bricks, softened
  • 1 C pumpkin puree Can use homemade or canned
  • 1 C sugar Regular granulated sugar
  • 1 tsp vanilla extract For flavor
  • 1 tsp ground cinnamon Adds warmth to the filling
  • ½ tsp ground nutmeg For spice
  • ½ tsp ground ginger Enhances pumpkin flavor
  • 4 large eggs At room temperature

Method
 

Preparation
  1. Preheat the Oven to 325°F (163°C).
  2. In a food processor, pulse the gingersnap cookies until fine crumbs form.
  3. Mix in the brown sugar and melted butter until well combined.
  4. Press the mixture firmly into the bottom of a 9-inch springform pan and bake for about 10 minutes. Allow it to cool.
Filling
  1. In a large mixing bowl, beat the cream cheese on medium speed until smooth and creamy.
  2. Add the pumpkin puree, sugar, vanilla, cinnamon, nutmeg, and ginger. Beat until thoroughly combined.
  3. Add the eggs one at a time, mixing gently after each addition until just blended.
Baking
  1. Pour the filling over the cooled crust. Bake for approximately 60 minutes, or until the center is set but slightly jiggly.
  2. Turn off the oven and crack the door. Let the cheesecake cool gradually for about an hour, then refrigerate for at least 4 hours or overnight.
Serving
  1. Once chilled, carefully remove the cheesecake from the springform pan and serve with whipped cream or a sprinkle of cinnamon.

Notes

For a flat surface, avoid overmixing when adding eggs. Consider a water bath during baking for a smoother texture. Store in an airtight container in the fridge for up to a week or freeze for 2-3 months.