Creamy Pumpkin Cheesecake with Gingersnap Crust is the perfect holiday dessert recipe that combines the rich flavors of pumpkin puree and pumpkin spice with the crunch of gingersnap cookies.
Whether you’re looking for fall dessert ideas or a festive cheesecake for Thanksgiving, this easy pumpkin cheesecake recipe will become a family favorite.
Dive into the deliciousness of creamy cheesecake recipes and enjoy a seasonal treat that’s sure to impress!
Creamy Pumpkin Cheesecake with Gingersnap Crust Ingredients
The ingredients for this creamy pumpkin cheesecake with gingersnap crust are carefully chosen to bring out the best flavors of the season. Here’s why each ingredient is essential:
Gingersnap Crust:
- Gingersnap Cookies: Provide a spicy, crunchy base that complements the creamy cheesecake.
- Unsalted Butter: Binds the crust together and adds a rich flavor.
- Salt: Enhances the flavors in the crust.
Pumpkin Cheesecake:
- Cream Cheese: The foundation of our creamy texture.
- Sugar: Sweetens the cheesecake.
- Pumpkin Puree: Adds authentic pumpkin flavor.
- Vanilla Extract: Enhances the overall flavor.
- All-Purpose Flour: Helps to stabilize the cheesecake.
- Cinnamon and Ground Allspice: Infuse the cheesecake with warm, spiced notes.
- Eggs and Egg Yolk: Provide structure and richness.
Whipped Cream Topping:
- Heavy Cream: For a luscious, fluffy topping.
- Vanilla Extract: Adds flavor to the whipped cream.
Tips and Notes
Creating the perfect creamy pumpkin cheesecake with gingersnap crust is easy with these helpful tips and notes:
- Room Temperature Ingredients: Make sure all your ingredients, especially the cream cheese and eggs, are at room temperature to ensure a smooth batter.
- Don’t Overmix: Overmixing can incorporate too much air, leading to cracks in your cheesecake. Mix just until combined.
- Water Bath: Consider baking your cheesecake in a water bath to prevent cracks and ensure even baking.
- Cooling: Allow the cheesecake to cool gradually in the oven with the door slightly open to prevent sudden temperature changes that can cause cracks.
- Chilling: Chill the cheesecake thoroughly before serving for the best texture and flavor.
How to Make Creamy Pumpkin Cheesecake with Gingersnap Crust
Gingersnap Crust:
- Preheat the oven to 350°F (180°C).
- Place the gingersnap cookies in a food processor and blend into fine crumbs.
- In a medium bowl, stir together the gingersnap crumbs, melted butter, and salt.
- Press the mixture firmly into the bottom and sides of a greased 8-inch (20cm) springform pan.
- Bake for 8-10 minutes or until fragrant. Set aside to cool.
Pumpkin Cheesecake Filling:
- Reduce the oven temperature to 260°F (130°C).
- In the bowl of a stand mixer, beat together the cream cheese and sugar on low speed until completely smooth.
- Add the pumpkin puree, vanilla extract, flour, cinnamon, and allspice. Beat on low speed until smooth.
- Add the eggs one at a time, mixing until just combined. Add the egg yolk and mix until incorporated.
- Pour the batter into the cooled crust. Tap the pan on the counter to release any air bubbles.
- Bake for 55 minutes, then turn off the oven, crack the door, and let the cheesecake rest for 15-20 minutes.
- Remove from the oven, run a thin knife around the edge, and leave in the pan for at least 1 hour.
- Carefully remove the springform pan wall and let the cheesecake come to room temperature before chilling in the fridge.
Whipped Cream:
- In a stand mixer or using a whisk, whip the heavy cream and vanilla extract to medium peaks.
- Transfer the whipped cream to a piping bag fitted with a star tip and pipe onto the chilled cheesecake. Alternatively, swirl the whipped cream on top.
- Sprinkle with cinnamon if desired.
Storage
- Refrigerator: Store the cheesecake in an airtight container in the fridge for up to 5 days.
- Freezer: To freeze, wrap the cheesecake tightly in plastic wrap and then in foil. Freeze for up to 3 months.
- Serving: Thaw frozen cheesecake in the refrigerator overnight before serving.
Enjoy your delicious, creamy pumpkin cheesecake with gingersnap crust! This seasonal dessert is perfect for any fall or holiday dinner.
Yield: 8 servings
Pumpkin Cheesecake with Gingersnap Crust Recipe
Prep Time:
30 minutes
Cook Time:
1 hour
Total Time:
1 hour 30 minutes
Indulge in this creamy pumpkin cheesecake with a crunchy gingersnap crust, beautifully topped with whipped cream swirls and a sprinkle of cinnamon. Perfect for fall dessert ideas, holiday dessert recipes, and an irresistible treat for your Thanksgiving table.
Ingredients
GINGERSNAP CRUST
- 335g crushed homemade or store bought gingersnap cookies
- 85g unsalted butter, melted
- ⅛ tsp kosher salt
Pumpkin Cheesecake
- 465g full fat cream cheese, at room temperature
- 100g granulated sugar
- 245g pumpkin puree
- 1 tsp vanilla extract or paste
- 2 tbsp all-purpose flour
- ½ tsp cinnamon
- ½ tsp ground allspice
- 2 large eggs, a room temperature
- 1 large egg yolk, at room temperature
Whipped Cream Topping
- 300g heavy cream, cold
- ½ tsp vanilla bean paste, optional
Instructions
Gingersnap Crust:
- Preheat the oven to 350°F (180°C).
- Place the gingersnap cookies in a food processor and blend into fine crumbs.
- In a medium bowl, stir together the gingersnap crumbs, melted butter, and salt.
- Press the mixture firmly into the bottom and sides of a greased 8-inch (20cm) springform pan.
- Bake for 8-10 minutes or until fragrant. Set aside to cool.
Pumpkin Cheesecake Filling:
- Reduce the oven temperature to 260°F (130°C).
- In the bowl of a stand mixer, beat together the cream cheese and sugar on low speed until completely smooth.
- Add the pumpkin puree, vanilla extract, flour, cinnamon, and allspice. Beat on low speed until smooth.
- Add the eggs one at a time, mixing until just combined. Add the egg yolk and mix until incorporated.
- Pour the batter into the cooled crust. Tap the pan on the counter to release any air bubbles.
- Bake for 55 minutes, then turn off the oven, crack the door, and let the cheesecake rest for 15-20 minutes.
- Remove from the oven, run a thin knife around the edge, and leave in the pan for at least 1 hour.
- Carefully remove the springform pan wall and let the cheesecake come to room temperature before chilling in the fridge.
Whipped Cream:
- In a stand mixer or using a whisk, whip the heavy cream and vanilla extract to medium peaks.
- Transfer the whipped cream to a piping bag fitted with a star tip and pipe onto the chilled cheesecake. Alternatively, swirl the whipped cream on top.
- Sprinkle with cinnamon if desired.
Notes
Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 684Total Fat 49gSaturated Fat 28gTrans Fat 0gUnsaturated Fat 17gCholesterol 217mgSodium 452mgCarbohydrates 53gFiber 2gSugar 25gProtein 10g
