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Creamy Pumpkin Spice Cheesecake with Gingersnap Crust

creamy pumpkin spice cheesecake with gingersnap crust - featured image
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A rich, silky pumpkin cheesecake with a spicy gingersnap crust that is easy to make and perfect for holidays. This forgiving recipe yields a crowd-pleasing dessert with a smooth texture and warm spices.

Ingredients

Scale
  • 2 cups gingersnap cookie crumbs (about 40–50 cookies, crushed fine)
  • 1/3 cup unsalted butter, melted
  • 2 tablespoons granulated sugar
  • A pinch of salt
  • 24 oz (680g) full-fat cream cheese, softened to room temperature
  • 1 cup (240g) granulated sugar
  • 1 can (15 oz / 425g) pure pumpkin puree
  • 3 large eggs, room temperature
  • 1 cup (240g) sour cream, full fat
  • 1 teaspoon pure vanilla extract
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt

Instructions

  1. Preheat oven to 325°F (165°C). Grease the bottom of a 9-inch springform pan.
  2. Pulse gingersnap cookies in a food processor until fine crumbs form. Mix with melted butter, sugar, and salt until resembling wet sand.
  3. Press the crust mixture firmly into the bottom of the pan using the bottom of a measuring cup. Set aside.
  4. In a large bowl, beat softened cream cheese and sugar on medium-low speed for 3-4 minutes until completely smooth. Scrape down sides.
  5. Add pumpkin puree and mix on low speed just until combined.
  6. Add sour cream, vanilla extract, cinnamon, nutmeg, ginger, cloves, and salt. Mix gently until evenly distributed.
  7. Add eggs one at a time, beating on low speed just until the yellow disappears. Do not overmix.
  8. Pour batter over the prepared crust and smooth the top.
  9. Bake for 55-65 minutes until edges are set but the center still has a slight jiggle.
  10. Turn off the oven, crack the door open slightly, and let the cheesecake sit in the oven for one hour to cool gradually.
  11. Remove from oven and let cool completely on a wire rack.
  12. Cover with plastic wrap and refrigerate for at least 4 hours, preferably overnight, before slicing.

Notes

Ensure all dairy ingredients are at room temperature to prevent lumps. Do not overmix after adding eggs to avoid air bubbles which cause cracking. Use 100% pure pumpkin puree, not pumpkin pie filling. For clean slices, dip a sharp knife in hot water and dry it before each cut.

Nutrition

Keywords: pumpkin cheesecake, gingersnap crust, holiday dessert, Thanksgiving recipe, easy cheesecake, pumpkin spice, fall baking

Find it online: https://lirafood.com/creamy-pumpkin-spice-cheesecake-with-gingersnap-crust-5-step-easy-recipe/