Pumpkin cheesecake –Indulge in the rich and creamy delight of a Perfect Pumpkin Cheesecake with a Gingersnap Crust. This heavenly dessert brings together the warm flavors of autumn and the smooth, velvety texture of cheesecake, making it a perfect addition to any festive gathering. Below, you will find the essential details to create this decadent treat.
Perfect Pumpkin Cheesecake with Gingersnap Crust
A classic twist on the traditional pumpkin pie, this cheesecake features a crunchy gingersnap crust that harmonizes beautifully with the silky pumpkin filling.
Ingredients
To create this delightful cheesecake, you will need the following ingredients:
- 1 ½ cups gingersnap cookie crumbs
- ½ cup unsalted butter, melted
- 2 cups cream cheese, softened
- 1 cup pumpkin puree
- ¾ cup granulated sugar
- ¾ cup brown sugar, packed
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ¼ teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine the gingersnap cookie crumbs with the melted butter. Stir until the mixture resembles wet sand.
- Press the gingersnap mixture firmly into the bottom of a 9-inch springform pan to form the crust. Bake the crust for 10 minutes, then remove from oven and allow it to cool while preparing the filling.
- In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Gradually add in the granulated sugar and brown sugar, mixing until well combined.
- Add the pumpkin puree, eggs, vanilla extract, cinnamon, nutmeg, ginger, and salt to the cream cheese mixture. Beat until everything is fully combined and the batter is smooth.
- Pour the cheesecake filling over the prepared gingersnap crust, spreading it evenly.
- Bake the cheesecake in the preheated oven for 60 minutes or until the center is set, yet slightly jiggly.
- Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to cool gradually. This helps to prevent cracking.
- After the cheesecake has cooled, refrigerate for at least 4 hours, preferably overnight, before serving.
- Once chilled, remove the cheesecake from the springform pan, slice, and enjoy!
This Perfect Pumpkin Cheesecake with Gingersnap Crust is sure to impress your guests and become a favorite at any holiday celebration. Add a dollop of whipped cream on top for an extra special touch!