This Pumpkin Cheesecake with Gingersnap Crust is your ultimate autumn treat. The creamy pumpkin filling paired with a spicy gingersnap crust captures the essence of the season. Perfect for Thanksgiving or any cozy gathering, it's a dessert that impresses without stress.
The crust starts with gingersnap cookie crumbs, which bring a warm, spicy flavor and a crunchy texture. Mix them with unsalted butter to bind the crumbs together. The main filling ingredient is cream cheese, providing that classic cheesecake creaminess. Sweeten it up with granulated sugar and add depth with vanilla extract. The star of the show, canned pumpkin puree, infuses the cheesecake with its distinctive autumn flavor. Eggs help bind the filling, while ground cinnamon, nutmeg, and cloves add a warm spice blend. A pinch of salt balances the sweetness. Finally, heavy whipping cream and confectioners' sugar create a luscious topping.
This cheesecake pairs beautifully with a cup of chai tea or a glass of spiced apple cider. Add a sprinkle of cinnamon on top of the whipped cream for an extra aromatic touch. For a festive presentation, garnish with a few candied pecans or a drizzle of caramel sauce.
First, preheat your oven to 325°F (160°C). This ensures a steady temperature when your cheesecake goes in. Now, let's get started on the crust. In a mixing bowl, combine your gingersnap crumbs with the melted butter. Stir until the crumbs are moistened, then press the mixture firmly into the bottom of a 9-inch springform pan. This will form the base of your cheesecake.
Next, move on to the filling. In a large bowl, beat the cream cheese and granulated sugar until smooth and creamy. Add in the vanilla extract and pumpkin puree, mixing until well combined. One by one, crack in the eggs, making sure each one is thoroughly incorporated before adding the next. Sprinkle in the cinnamon, nutmeg, cloves, and salt, and give it a final mix to ensure everything is evenly distributed.
Pour the pumpkin filling over your prepared crust. Carefully place the pan in the oven and bake for 55 to 60 minutes. You’ll know it’s done when the center is set but still slightly jiggly. Remove it from the oven and let it cool in the pan on a wire rack for about 10 minutes. Run a knife around the edge to loosen the cake from the sides of the pan. This helps prevent cracking as it cools. Transfer the cheesecake to the fridge and let it chill for at least 4 hours, or overnight if possible.
Before serving, whip the heavy cream with the confectioners' sugar until soft peaks form. Dollop a generous spoonful of whipped cream on each slice just before serving, adding an extra touch of indulgence.
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