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Creamy Pumpkin Spice Cheesecake with Gingersnap Crust

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A rich and creamy pumpkin spice cheesecake with a crunchy gingersnap crust. This easy, no-fuss dessert is perfect for fall gatherings and tastes even better after a day in the fridge.

Ingredients

Scale
  • 2 cups finely crushed gingersnap cookies (about 200g)
  • 6 tablespoons unsalted butter, melted
  • 2 tablespoons granulated sugar
  • Pinch of salt
  • 24 ounces cream cheese, softened (three 8-ounce blocks)
  • 1 cup granulated sugar
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 1/2 cup sour cream
  • 1 teaspoon vanilla extract
  • 2 teaspoons pumpkin pie spice
  • 1/2 teaspoon ground cinnamon
  • 3 large eggs, at room temperature

Instructions

  1. Preheat your oven to 350°F (175°C). Position the rack in the center of the oven. Lightly grease a 9-inch springform pan with butter or non-stick spray.
  2. Make the crust: Place the gingersnap cookies in a food processor and pulse until you have fine crumbs (about 2 cups). Transfer to a medium bowl, add the melted butter, sugar, and salt, and stir until the mixture looks like wet sand. Press this mixture firmly into the bottom of the prepared springform pan. Use the bottom of a measuring cup to pack it down. Bake for 8-10 minutes, until fragrant and slightly darker. Set aside to cool. Lower the oven temperature to 325°F (163°C).
  3. Beat the cream cheese: In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2 minutes. Scrape down the sides and bottom of the bowl with a rubber spatula.
  4. Add the sugar: Gradually add the granulated sugar and beat until well combined, about 1 minute. Scrape down the bowl again.
  5. Mix in the pumpkin and sour cream: Add the pumpkin puree, sour cream, and vanilla extract. Beat on low speed until just combined. Do not overmix.
  6. Add the spices: Sprinkle in the pumpkin pie spice and cinnamon. Beat on low until evenly distributed.
  7. Add the eggs one at a time: Crack each egg into a small bowl first, then add to the batter. Beat on low speed after each addition just until the yolk disappears.
  8. Pour the filling over the crust: Use a rubber spatula to scrape every last bit of filling into the pan. Gently smooth the top with the spatula.
  9. Bake the cheesecake: Place the springform pan on a baking sheet and bake at 325°F for 50-60 minutes. The cheesecake is done when the edges are set and slightly puffed, but the center still jiggles slightly when you gently shake the pan.
  10. Cool slowly: Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour. Then remove it from the oven and let it cool completely at room temperature, about 1-2 hours.
  11. Chill overnight: Cover the pan with plastic wrap and refrigerate for at least 6 hours, but preferably overnight.
  12. Serve and enjoy: Run a thin knife around the edge of the pan before releasing the springform clasp. Slice with a sharp knife, wiping the blade clean between cuts for neat slices.

Notes

Room temperature ingredients are crucial for a smooth filling. Do not overmix the batter to prevent cracks. The jiggle test is key: the center should wobble like Jell-O when done. Cool gradually in the oven to avoid cracking. For best results, chill overnight. If the top cracks, cover with whipped cream or caramel sauce.

Nutrition

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

Find it online: https://sofiaspice.com/creamy-pumpkin-spice-cheesecake-with-gingersnap-crust-the-best-easy-dessert/