Print

Pumpkin Cheesecake with Gingersnap Crust

Print Recipe

A cozy, crowd-pleasing pumpkin cheesecake with a spiced gingersnap crust, ideal for holiday gatherings.

Ingredients

Scale
  • 1 and 1/2 cups gingersnap cookie crumbs
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cinnamon
  • 1/4 cup unsalted butter, melted
  • 1/4 cup granulated sugar
  • 32 ounces full-fat brick cream cheese, softened
  • 1 and 1/2 cups granulated sugar
  • 1/3 cup full-fat sour cream
  • 1 teaspoon pure vanilla extract
  • 3 large eggs
  • 1 cup pumpkin puree
  • 1 and 1/2 teaspoons ground cinnamon
  • 1 and 1/2 teaspoons pumpkin pie spice
  • Salted caramel and whipped cream for topping (optional)

Instructions

  1. Preheat your oven to 350°F (177°C) and prepare a springform pan.
  2. Combine the gingersnap crumbs, ground ginger, ground cinnamon, granulated sugar, and melted butter.
  3. Press the mixture into the bottom of the pan and prebake for 10 minutes.
  4. Beat the softened cream cheese and granulated sugar until smooth.
  5. Add sour cream and vanilla extract to the cream cheese mixture.
  6. Incorporate the eggs one at a time, mixing just until blended.
  7. Mix a portion of the batter with pumpkin puree, ground cinnamon, and pumpkin pie spice.
  8. Layer spoonfuls of plain and pumpkin batter in the crust and swirl gently.
  9. Prepare a water bath and bake for 55 to 70 minutes.
  10. Cool inside the oven for 1 hour, then refrigerate for at least 4 hours.
  11. Serve with optional toppings.

Notes

Bring cream cheese and eggs to room temperature for a smooth filling. Refrigerate leftovers for up to 4 days.

Nutrition

Keywords: pumpkin cheesecake, gingersnap crust, holiday dessert, fall flavors, creamy cheesecake

Find it online: https://saveurmagique.com/pumpkin-cheesecake-with-gingersnap-crust/