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Pumpkin Gingersnap Cheesecake

This pumpkin cheesecake features a gingersnap cookie crust that adds a spicy crunch, paired with a smooth, creamy pumpkin filling seasoned with warm spices like cinnamon and nutmeg. The final dessert has a rich, velvety texture with a slightly firm crust, beautifully layered and inviting in appearance.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 8
Course: Main Course
Cuisine: American
Calories: 440
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups gingersnap cookies crushed into fine crumbs
  • 1/4 cup unsalted butter melted
  • 3 cups pumpkin puree
  • 24 oz cream cheese softened
  • 1 cup granulated sugar
  • 1/4 cup all-purpose flour
  • 4 large eggs beaten
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • salt pinch

Equipment

  • Food processor
  • Springform pan
  • Mixing bowls
  • Electric mixer
  • Spatula

Method
 

  1. Place gingersnap cookies in a food processor and blend until finely ground. Pour in melted butter and pulse until the mixture resembles wet sand. Press this mixture evenly into the bottom of a springform pan to form the crust.
  2. Bake the crust in a preheated oven at 350°F (175°C) for 8-10 minutes until set and fragrant. Remove from oven and let it cool slightly while preparing the filling.
  3. In a large mixing bowl, beat softened cream cheese with an electric mixer until smooth and creamy, about 2-3 minutes. Add granulated sugar and beat until combined and fluffy.
  4. Mix in pumpkin puree, followed by eggs one at a time, beating well after each addition to ensure a smooth, silky batter. Incorporate cinnamon, nutmeg, and a pinch of salt, blending until fragrant and evenly distributed.
  5. Pour the pumpkin filling over the cooled crust, smoothing the top with a spatula. Tap the pan lightly on the counter to remove air bubbles.
  6. Bake the cheesecake in a preheated oven at 350°F (175°C) for about 50-60 minutes, or until the edges are set but the center remains slightly jiggly. Remember that residual heat will continue to cook it as it cools.
  7. Turn off the oven and leave the cheesecake inside with the door ajar for about 1 hour to prevent cracking. Then, refrigerate for at least 4 hours or overnight until fully chilled and set.
  8. Once chilled, carefully remove the sides of the springform pan. Slice the cheesecake with a sharp knife and serve chilled, optionally garnished with whipped cream or extra spices.

Notes

For best flavor, prepare the cheesecake a day ahead to allow the spices to meld and the flavors to develop fully.