Prepare to transform your kitchen into a fall flavor paradise with this mind-blowing Pumpkin Cheesecake that will make your taste buds dance! Imagine a creamy, velvety cheesecake nestled on a crunchy, spicy gingersnap crust that captures the essence of autumn in every single bite. This isn't just a dessert; it's a culinary experience that will have your friends and family begging for the recipe. Whether you're hosting a holiday gathering or simply craving a decadent treat, this pumpkin cheesecake is about to become your new seasonal obsession.
Prep Time: 30 mins
Cook Time: 60 mins
Total Time: 90 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 ½ cups gingersnap cookie crumbs
- ½ cup unsalted butter, melted
- 2 cups cream cheese, softened
- 1 cup pumpkin puree
- 1 cup sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ¼ teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C). Prepare a 9-inch springform pan by lightly greasing the sides and bottom.
- In a medium bowl, combine gingersnap cookie crumbs with melted butter. Mix thoroughly until the crumbs are completely moistened and resemble wet sand.
- Press the gingersnap mixture firmly into the bottom and slightly up the sides of the prepared springform pan. Use the back of a spoon or a flat-bottomed measuring cup to create an even, compact crust.
- In a large mixing bowl, beat the softened cream cheese until smooth and creamy, using an electric mixer on medium speed. Scrape down the sides of the bowl as needed.
- Gradually add sugar to the cream cheese, beating until fully incorporated and the mixture is light and fluffy.
- Add pumpkin puree to the cream cheese mixture and mix until well combined.
- Add eggs one at a time, mixing thoroughly after each addition. Be careful not to overmix.
- Stir in vanilla extract, ground cinnamon, nutmeg, ginger, and salt. Mix until all spices are evenly distributed.
- Pour the cheesecake mixture over the prepared gingersnap crust, spreading it evenly with a spatula.
- Place the springform pan on a baking sheet to catch any potential drips. Bake in the preheated oven for 55-60 minutes, or until the center is almost set but still slightly jiggly.
- Remove from the oven and let the cheesecake cool at room temperature for about 1 hour. The center will continue to set as it cools.
- Once cooled, refrigerate the cheesecake for at least 4 hours or overnight to allow it to set completely.
- Before serving, run a knife around the edges of the pan to loosen the cheesecake. Remove the springform pan sides.
- Slice and serve chilled. Optional: Garnish with whipped cream, caramel sauce, or additional crushed gingersnap cookies.
Tips
- Ensure all ingredients are at room temperature before mixing to create a smooth, lump-free cheesecake.
- Don't overmix the batter after adding eggs to prevent a dense, tough texture.
- Use a water bath or place a pan of water on the bottom rack to create humidity and prevent cracking.
- Allow the cheesecake to cool slowly to minimize surface cracks.
- For clean slices, use a knife dipped in hot water and wiped dry between each cut.
- Refrigerate for at least 4 hours, preferably overnight, to achieve the best texture and flavor.
- For an extra-special presentation, garnish with fresh whipped cream, a drizzle of caramel, or a sprinkle of crushed gingersnap cookies.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 35g
Protein: 8g
Fat: 32g
Saturated Fat: 18g
Cholesterol: 130mg
