Pumpkin Cheesecake

• 1 1/2 cups gingersnap cookie crumbs
• 1/4 cup unsalted butter, melted
• 3 8-ounce packages cream cheese, softened
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 1/2 cup pumpkin puree
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 2 large eggs
• 1/3 cup sour cream
• 1/2 teaspoon salt

Steps

1. 1 Preheat oven to 325°F.
2. 2 Mix gingersnap crumbs and melted butter; press into a 9-inch springform pan.
3. 3 Beat cream cheese and sugar until smooth in a large bowl.
4. 4 Add vanilla, pumpkin, cinnamon, ginger, and nutmeg; mix well.
5. 5 Add eggs one at a time, beating just until combined.
6. 6 Stir in sour cream and salt.
7. 7 Pour mixture over crust.
8. 8 Bake for 60 minutes or until center is almost set.
9. 9 Turn off oven; crack door open and let cheesecake cool in oven for 1 hour.
10. 10 Remove and cool completely before refrigerating at least 4 hours.

Nutrition

Tips

• For a crack-free top, consider using a water bath.
• Customize with whipped cream or caramel drizzle before serving.

Storage

Store in the refrigerator for up to 5 days. Let cheesecake come to room temperature before serving. Reheat gently in the oven if desired.

Serving Suggestions

• Serve with a dollop of whipped cream and a sprinkle of cinnamon.
• Pair with a hot cup of coffee or tea for a cozy treat.

FAQ