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Pumpkin Cheesecake with Gingersnap Crust

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A show-stopping dessert that combines creamy cheesecake, spiced pumpkin, and a crunchy, aromatic gingersnap crust.

Ingredients

Scale
  • 1 and 1/2 cups gingersnap cookie crumbs, finely crushed
  • 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, room temperature
  • 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 gingersnap cookie crumbs, ground ginger, cinnamon, granulated sugar, and melted butter in a medium bowl.
  3. Press the mixture into the bottom and sides of the springform pan and bake for 10 minutes.
  4. Beat the softened cream cheese with 1 and 1/2 cups granulated sugar until smooth.
  5. Add sour cream and vanilla, and mix until silky.
  6. Add the eggs one at a time, mixing on medium speed until blended.
  7. Reserve 2 cups of the batter, and mix in the pumpkin puree, ground cinnamon, and pumpkin pie spice into the reserved batter.
  8. Layer spoonfuls of plain batter and pumpkin batter over the cooled crust and swirl together.
  9. Prepare a water bath, place the pan in a larger roasting pan, and bake for 55 to 70 minutes.
  10. Turn off the oven and let the cheesecake sit inside for 1 hour.
  11. Chill the cheesecake in the refrigerator for at least 4 hours or overnight.
  12. Run a knife around the edge to loosen, unmold, and top with salted caramel and whipped cream if desired.

Notes

For best texture, use room temperature cream cheese and eggs. Avoid overmixing to prevent cracking.

Nutrition

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

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