Classic Pumpkin Cheesecake with Gingersnap Crust
A rich, creamy pumpkin cheesecake baked atop a spicy gingersnap crust, blending autumnal flavors with a luscious texture perfect for fall desserts. This medium-difficulty recipe yields a moist, flavorful cheesecake with a hint of ginger and cinnamon, ideal for Thanksgiving or any cozy gathering.
Ingredients
Check ingredients as you go.
- Crust
- Filling
- Spices
Let’s make it
Preparation
Preheat the oven to 325°F (163°C). Lightly grease a 9-inch (23 cm) springform pan with butter or nonstick spray.
Crust
In a medium bowl, combine the crumbled gingersnap cookies with melted butter until moistened. Press the mixture firmly and evenly onto the bottom of the prepared pan to form the crust.
Filling
In a large mixing bowl, beat softened cream cheese with granulated sugar using an electric mixer until smooth and creamy, about 2-3 minutes.
Filling
Add pumpkin puree, sour cream, vanilla extract, ground cinnamon, ground ginger, ground nutmeg, and salt. Mix until well incorporated.
Filling
Beat in the eggs one at a time, mixing slowly and just until combined after each addition to prevent overmixing.
Assembly
Pour the pumpkin cheesecake filling over the prepared gingersnap crust in the springform pan. Smooth the top with a spatula.
Baking
Place the springform pan on a baking sheet and bake in the preheated oven for 45-50 minutes, or until the edges are set and the center still slightly jiggles when gently shaken.
Cooling
Turn off the oven and leave the cheesecake inside with the oven door slightly open for 1 hour to cool gradually and prevent cracking.
Chilling
Remove the cheesecake from the oven and cool completely at room temperature, then refrigerate for at least 4 hours or overnight before removing the springform pan and serving.
Serving
Slice and serve chilled. Optionally, garnish with whipped cream or a dusting of cinnamon before serving.
Tips & notes
To avoid cracks on the cheesecake surface, do not overmix the batter and allow the cheesecake to cool slowly in the oven. Use room temperature ingredients for a smoother filling. For a festive touch, top with whipped cream and a sprinkle of cinnamon before serving.
Saving it for later
Refrigerate leftover cheesecake in an airtight container for up to 4 days. It is best to store without any toppings to prevent sogginess. Cheesecake can be frozen wrapped tightly in plastic wrap and aluminum foil for up to 2 months; thaw overnight in the refrigerator before serving.
Reheating
This cheesecake is best served chilled. If preferred warm, reheat slices gently in a microwave at medium power for 15-20 seconds, checking to avoid overheating or melting the texture.
