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Perfect Pumpkin Cheesecake Recipe with Gingersnap Crust

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A creamy, rich pumpkin cheesecake paired with a spiced, crunchy gingersnap crust—perfect for holiday gatherings or cozy fall treats.

Ingredients

Scale
  • 2 cups gingersnap cookies, crushed
  • 6 tablespoons unsalted butter, melted
  • 2 tablespoons granulated sugar
  • 16 ounces cream cheese, softened
  • 1 cup granulated sugar
  • 1 cup canned pumpkin puree
  • 3 large eggs, 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
  • 1/4 cup heavy cream

Instructions

  1. Preheat your oven to 325°F (163°C). Crush the gingersnap cookies into fine crumbs using a food processor. Combine crumbs with melted butter and sugar until evenly coated. Press the mixture into the bottom of a 9-inch springform pan. Bake for 8 minutes, then set aside to cool.
  2. In a large mixing bowl, beat the cream cheese and sugar together until smooth. Add the pumpkin puree, vanilla extract, and spices, and mix until fully combined.
  3. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Finally, mix in the heavy cream until the filling is silky and smooth.
  4. Pour the pumpkin cheesecake filling over the cooled crust, spreading evenly. Place the springform pan on a baking sheet and add about 1 inch of water to the sheet to create a water bath. Bake for 60-70 minutes, or until the edges are set and the center has a slight jiggle.
  5. Remove the cheesecake from the oven and let it cool in the pan for 30 minutes. Then refrigerate for at least 4 hours, or overnight, to set completely.
  6. Carefully remove the springform pan ring, and slice the cheesecake with a warm knife for clean cuts. Enjoy!

Notes

[‘Make sure the cream cheese and eggs are at room temperature to avoid lumps in the filling.’, ‘Be gentle when mixing the eggs into the batter to prevent air bubbles that can crack the cheesecake.’, ‘Don’t skip the water bath—it helps the cheesecake bake evenly and prevents cracks.’, ‘Allow the cheesecake to cool slowly before refrigerating to prevent the top from sinking.’, ‘Dip your knife in warm water before slicing for perfectly clean cuts.’]

Nutrition

Keywords: Pumpkin Cheesecake, Gingersnap Crust, Fall Dessert, Thanksgiving Recipe, Autumn Baking

Find it online: https://chrisfeasts.com/perfect-pumpkin-cheesecake-recipe-with-gingersnap-crust/