Fall is the perfect time to indulge in all things pumpkin, and what better way to do so than with a rich and creamy pumpkin cheesecake? This recipe takes the classic dessert to the next level with a spicy gingersnap crust that perfectly complements the smooth pumpkin filling. Plus, it’s easy to make and sure to impress your friends and family at any fall gathering.
- 2 cups gingersnap cookie crumbs
- 6 tablespoons unsalted butter, melted
- 1/4 cup granulated sugar
- 3 packages (8 oz each) cream cheese, softened
- 1 can (15 oz) pumpkin puree
- 1 cup packed brown sugar
- 1 tablespoon pumpkin pie spice
- 1 tablespoon vanilla extract
- 4 large eggs, room temperature
- Whipped cream and additional gingersnap cookies for garnish (optional)
- Preheat oven to 350°F.
- In a medium bowl, mix gingersnap crumbs, melted butter, and granulated sugar until well combined. Press mixture onto the bottom and up the sides of a 9-inch springform pan.
- In a large bowl, beat cream cheese with an electric mixer until smooth. Add pumpkin puree, brown sugar, pumpkin pie spice, and vanilla extract; beat until well combined. Add eggs one at a time, beating well after each addition.
- Pour mixture into prepared crust.
- Bake for 50-55 minutes, until edges are set and center is slightly jiggly. Turn off oven and let cheesecake cool in oven with door slightly ajar for 30 minutes.
- Remove cheesecake from oven and let cool to room temperature. Chill in refrigerator for at least 2 hours before serving.
- Optional: Top with whipped cream and crushed gingersnap cookies before serving.
- Calories: 520
- Total Fat: 36g
- Saturated Fat: 20g
- Cholesterol: 198mg
- Sodium: 376mg
- Total Carbohydrates: 44g
- Dietary Fiber: 2g
- Sugars: 32g
- Protein: 8g
Prep Time: 20 minutes
Cook Time: 50-55 minutes
Chill Time: 2 hours
Total Time: 3 hours 15 minutes
- 9-inch springform pan
- Electric mixer
- Baking sheet
This pumpkin cheesecake is delicious on its own or with a dollop of whipped cream and a sprinkle of crushed gingersnap cookies. It’s the perfect dessert for any fall gathering or Thanksgiving dinner.
- Swap out the gingersnap crust for a traditional graham cracker crust.
- Add a layer of caramel or chocolate sauce on top before serving.
- Top with toasted pecans for some extra crunch.
- Use gluten-free gingersnap cookies for a gluten-free version.
- Swap out the pumpkin puree for sweet potato puree for a slightly different flavor.
- Use maple syrup instead of brown sugar for a more natural sweetener.
Store leftover cheesecake in the refrigerator for up to 4 days.
- Make sure all ingredients are at room temperature before beginning for a smoother, creamier cheesecake.
- Do not overmix the batter or it may crack while baking.
- Let the cheesecake cool in the oven with the door slightly ajar to prevent cracking.
- Run a knife around the edges of the cheesecake before removing from the pan to prevent sticking.
This recipe can easily be doubled to make a larger cheesecake.
Frequently Asked Questions
Can I freeze this cheesecake?
Yes, you can freeze this cheesecake for up to 2 months. Wrap it tightly in plastic wrap and foil before freezing. Thaw in the refrigerator before serving.
Yes, you can use any type of cookie you like for the crust. Just make sure you have enough cookies to make 2 cups of crumbs.
Can I use low-fat cream cheese?
Yes, you can use low-fat cream cheese if you prefer. However, the cheesecake may not be as rich and creamy as the full-fat version.
This pumpkin cheesecake recipe is the perfect fall dessert. The spicy gingersnap crust adds a delicious twist to the classic flavor combination of pumpkin and cream cheese. It’s easy to make and sure to impress your guests at any fall gathering. So go ahead and give it a try – you won’t be disappointed!