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Pumpkin Cheesecake with Gingersnap Crust

This pumpkin cheesecake features a smooth, creamy filling infused with warm spices and layered over a crunchy gingersnap crust. The dessert has a velvety texture with a spicy, crispy base, and is topped with additional spice and whipped cream for an elegant finish.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 8
Course: Main Course
Cuisine: American
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups gingersnap cookies for crust
  • 6 tablespoons unsalted butter melted
  • 24 oz cream cheese softened
  • 1 cup granulated sugar
  • 1 cup canned pumpkin pure pumpkin puree
  • 3 large eggs
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1 cup sour cream
  • 1 teaspoon vanilla extract

Equipment

  • Springform pan
  • Mixing bowls
  • Electric mixer
  • Rubber spatula
  • Food processor or blender
  • Measuring cups and spoons
  • Baking sheet

Method
 

  1. Place gingersnap cookies in a food processor and pulse until finely ground. Mix in melted butter until the crumbs are evenly coated, then press this mixture firmly into the bottom of a springform pan to create an even crust. Bake at 350°F (175°C) for 10 minutes to set the crust, then set aside to cool slightly.
  2. In a large mixing bowl, beat softened cream cheese and sugar with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes. Scrape down the sides as needed.
  3. Add canned pumpkin, eggs, cinnamon, nutmeg, ginger, cloves, and salt to the cream cheese mixture. Mix on low speed until well combined and smooth, avoiding overmixing to keep it airy.
  4. Gently fold in sour cream and vanilla extract with a spatula, just until incorporated. The batter will be thick and velvety.
  5. Pour the filling over the cooled crust, spreading evenly with a spatula. Tap the pan lightly on the counter to release any air bubbles and smooth the top.
  6. Bake the cheesecake at 350°F (175°C) for about 50-60 minutes, or until the edges are set but the center slightly jiggles when gently shaken. It will firm up as it cools.
  7. Remove from oven and let the cheesecake cool in the pan for at least 1 hour. Then, refrigerate for at least 4 hours or overnight to allow it to set completely.
  8. Once chilled, run a knife around the edge of the pan before carefully removing the springform ring. Slice the cheesecake with a clean, sharp knife and serve topped with whipped cream and a sprinkle of cinnamon if desired.

Notes

Ensure the cheesecake is fully cooled before removing the springform ring to prevent cracks. For extra flavor, garnish with toasted pecans or a caramel drizzle.