Pumpkin Cheesecake with Gingersnap Crust
End your Thanksgiving feast on a high note with this delectable pumpkin cheesecake. Featuring a spiced gingersnap crust and a creamy, velvety pumpkin filling, it is perfectly finished with a dollop of whipped cream. This dessert balances flavors and textures to delight your taste buds.
Prep time: 30 minutesCook time: 1 hourServes: 12
Ingredients
1 and 1/2 cups gingersnap cookie crumbs
1/4 cup unsalted butter, melted
3 packages (8 oz each) cream cheese, softened
1 cup granulated sugar
1 teaspoon vanilla extract
1 cup canned pumpkin puree
3 large eggs
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon salt
1 cup heavy whipping cream
2 tablespoons confectioners' sugar
Instructions
1. Preheat your oven to 325°F (160°C).
2. Combine gingersnap crumbs and melted butter in a bowl, then press the mixture into the bottom of a 9-inch springform pan to form the crust.
3. In a large bowl, beat the cream cheese and sugar until smooth, then add vanilla and pumpkin puree, mixing well.
4. Add eggs one at a time, blending well after each addition. Mix in cinnamon, nutmeg, cloves, and salt until combined.
5. Pour the filling over the crust in the springform pan.
6. Bake for 55-60 minutes or until the center is set. Cool in the pan on a wire rack for 10 minutes, then run a knife around the edge to loosen.
7. Refrigerate for at least 4 hours or overnight.
8. Before serving, whip the heavy cream and confectioners' sugar together until soft peaks form, then top each slice with a dollop.
Storage
Store leftover cheesecake in the refrigerator, covered with plastic wrap or in an airtight container, for up to 5 days.
Reheating
To reheat, allow the cheesecake to come to room temperature before serving; no actual reheating is necessary.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
