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Cozy Pumpkin Cheesecake with Gingersnap Crust: Easy Fall Dessert

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A creamy, spiced pumpkin cheesecake with a crunchy gingersnap crust, perfect for fall gatherings. This forgiving recipe is easy enough for beginners but impressive enough for Thanksgiving.

Ingredients

Scale
  • 2 cups (about 200g) gingersnap cookies, crushed into fine crumbs
  • 5 tablespoons (70g) unsalted butter, melted
  • 2 tablespoons (25g) granulated sugar
  • Pinch of salt
  • 24 ounces (680g) cream cheese, softened to room temperature
  • 1 cup (200g) granulated sugar
  • 1 cup (240g) canned pumpkin puree (not pumpkin pie filling)
  • 3 large eggs, room temperature
  • 1/4 cup (60ml) sour cream, room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1 tablespoon cornstarch
  • 1 cup (240ml) heavy whipping cream (for topping)
  • 2 tablespoons powdered sugar (for topping)
  • 1/2 teaspoon vanilla extract (for topping)
  • Caramel sauce for drizzling (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Wrap the outside of a 9-inch springform pan with two layers of heavy-duty aluminum foil, bringing it up the sides.
  2. Make the crust: Pulse the gingersnap cookies in a food processor until you have fine crumbs. Mix the crumbs with melted butter, sugar, and salt until it looks like wet sand. Press this mixture firmly into the bottom of the prepared pan. Bake for 10 minutes, then let it cool.
  3. Start the filling: In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth—about 2 minutes. Scrape the bowl well. Add the sugar and beat for another minute until fluffy.
  4. Add pumpkin and flavor: Mix in the pumpkin puree, sour cream, and vanilla until just combined. Do not overmix.
  5. Add eggs one at a time: Crack each egg into a small bowl first, then add them one at a time, mixing on low speed after each until just incorporated.
  6. Add dry ingredients: Sprinkle the cinnamon, ginger, nutmeg, cloves, and cornstarch over the batter. Fold them in gently with a spatula.
  7. Pour and smooth: Pour the filling over the cooled crust. Use a spatula to smooth the top. Tap the pan gently on the counter a few times to release any air bubbles.
  8. Water bath: Place the foil-wrapped springform pan into a larger roasting pan. Carefully pour hot water into the roasting pan until it reaches about halfway up the sides of the springform pan.
  9. Bake: Bake at 350°F (175°C) for 50-60 minutes. The edges should be set, but the center should still jiggle slightly when you gently shake the pan.
  10. Cool gradually: Turn off the oven, crack the door open, and let the cheesecake sit inside for 1 hour. Then remove it from the water bath, take off the foil, and let it cool completely on a wire rack.
  11. Chill: Cover the pan with plastic wrap and refrigerate for at least 6 hours, but overnight is best.
  12. For the topping: Beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form. Serve each slice with a dollop of whipped cream and a drizzle of caramel sauce.

Notes

Room temperature ingredients are crucial for a smooth filling. Use a water bath to prevent cracking. For clean slices, run a knife under hot water and wipe clean between cuts. The cheesecake can be made up to 2 days in advance and stored covered in the fridge. For a gluten-free version, use gluten-free gingersnap cookies. For a dairy-free version, use dairy-free cream cheese and coconut cream.

Nutrition

Keywords: pumpkin cheesecake, gingersnap crust, fall dessert, Thanksgiving dessert, pumpkin dessert, cheesecake recipe

Find it online: https://tablemira.com/cozy-pumpkin-cheesecake-with-gingersnap-crust-easy-fall-dessert/