Pumpkin cheesecake in a gingersnap crust –Autumn is here, and what better way to celebrate the season than with a rich and creamy Pumpkin Cheesecake? This delightful dessert combines the flavors of pumpkin and spice with a crunchy gingersnap crust, making it a perfect treat for any gathering or family dinner. Let’s dive into this delicious recipe!
Pumpkin Cheesecake with Gingersnap Crust
This Pumpkin Cheesecake is not just a feast for the eyes; it’s also bursting with flavor. With the perfect blend of pumpkin, cream cheese, and warm spices, this dessert will surely impress your guests. The gingersnap crust adds a wonderful crunch and an extra layer of flavor. Ready to bake? Let’s get started!
Ingredients
For the Gingersnap Crust:
- 1 ½ cups gingersnap cookie crumbs
- ½ cup unsalted butter, melted
- ¼ cup granulated sugar
For the Pumpkin Cheesecake Filling:
- 2 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 cup canned pumpkin puree
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon salt
For the Whipped Cream Topping (optional):
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- ½ teaspoon vanilla extract
Instructions
- Preheat your oven to 325°F (163°C).
- In a medium bowl, combine the gingersnap cookie crumbs, melted butter, and granulated sugar until well mixed. Press this mixture into the bottom of a 9-inch springform pan to create the crust. Bake for 10 minutes, then let it cool.
- In a large mixing bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy. Add the pumpkin puree, eggs, vanilla extract, cinnamon, nutmeg, ginger, and salt. Mix until fully combined and smooth.
- Pour the pumpkin filling over the cooled gingersnap crust in the springform pan. Smooth the top with a spatula.
- Bake the cheesecake in the preheated oven for approximately 55-60 minutes, or until the center is set and only slightly jiggles.
- Turn off the oven and crack the door, allowing the cheesecake to cool slowly for about an hour. This will help prevent cracking.
- Once cooled, refrigerate for at least 4 hours or overnight for the best flavor and texture.
- If using, beat the heavy cream, powdered sugar, and vanilla extract together until stiff peaks form. Spread or pipe the whipped cream on top of the chilled cheesecake before serving.
This Pumpkin Cheesecake with Gingersnap Crust is sure to become a favorite during the fall season. Enjoy a slice with family and friends, and savor every bite of this deliciously creamy dessert!