Pumpkin Cheesecake with Gingersnap Crust

• 1 1/2 cups gingersnap cookies, crushed
• 6 tablespoons unsalted butter, melted
• 2 cups pumpkin puree
• 4 8-ounce packages cream cheese, softened
• 1 cup granulated sugar
• 1/2 cup packed brown sugar
• 2 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon ground cloves
• 1/2 teaspoon salt
• 2 teaspoons vanilla extract
• 4 large eggs

Steps

1. 1 Preheat oven to 350°F. Mix crushed gingersnaps with melted butter and press into the bottom of a 9-inch springform pan.
2. 2 In a large bowl, beat cream cheese until smooth. Add sugars, spices, salt, and vanilla; mix well.
3. 3 Add eggs one at a time, mixing just until combined. Stir in pumpkin puree.
4. 4 Pour mixture over crust. Bake for 50-60 minutes, or until center is almost set.
5. 5 Let cool to room temperature, then chill for at least 4 hours before serving.

Equipment

• 9-inch springform pan
• mixer

Variations

• Add a layer of caramel or chocolate sauce between crust and filling.
• Top with toasted pecans for added crunch.

Substitutions

• Use graham crackers if gingersnaps are unavailable.
• Substitute Greek yogurt for half of the cream cheese for a lighter option.

Pairings

• Serve alongside apple pie for a classic fall dessert combo.
• Pair with a glass of tawny port.

Nutrition

Tips

• Ensure oven is preheated for even baking.
• Avoid overmixing the batter to prevent air bubbles.

Storage

Refrigerate up to 5 days. Let sit at room temperature 15 minutes before serving.

Freezing: Freezes well wrapped tightly in plastic wrap for up to 3 months. Thaw in the refrigerator overnight.

Serving Suggestions

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

FAQ