Pumpkin Cheesecake in a Gingersnap Crust

Pumpkin Cheesecake in a Gingersnap Crust
  • PREP TIME
    30 mins
  • COOK TIME
    1 hrs 30 mins
  • TOTAL TIME
    10 hrs
  • SERVING
    8 People
  • VIEWS
    971

Embrace the autumnal spirit with this luxuriously smooth pumpkin cheesecake, nestled in a fragrant gingersnap crust. A delightful twist on a classic dessert, perfect for holidays or any special occasion.

Ingridients

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Nutrition

  • Carbohydrate
    62 g
  • Cholesterol
    229 mg
  • Fiber
    4 g
  • Protein
    13 g
  • Saturated Fat
    29 g
  • Sodium
    366 mg
  • Sugar
    48 g
  • Fat
    57 g
  • Unsaturated Fat
    0 g

DIRECTIONS

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Image Step 01
01 Step

Recipe View 5 mins Preheat oven to 325°F (165°C). Grease and flour a 9-inch springform pan. (5 minutes)

Image Step 02
02 Step

Recipe View 10 mins In a medium bowl, combine gingersnap crumbs, ground hazelnuts, 3 tablespoons of brown sugar, and melted butter. Press the mixture firmly onto the bottom and about 2 inches up the sides of the prepared springform pan to form the crust. (10 minutes)

Image Step 03
03 Step

Recipe View 5 mins In a large bowl, using an electric mixer, beat the softened cream cheese and 1 cup of brown sugar until light and fluffy. (5 minutes)

Image Step 04
04 Step

Recipe View 3 mins Stir in the pumpkin puree until well combined. Mix in the heavy cream, maple syrup, vanilla extract, cinnamon, and allspice. (3 minutes)

Image Step 05
05 Step

Recipe View 3 mins Beat in the eggs, one at a time, mixing until just smooth after each addition. Be careful not to overmix. (3 minutes)

Image Step 06
06 Step

Recipe View 2 mins Pour the batter evenly into the prepared gingersnap crust. (2 minutes)

Image Step 07
07 Step

Recipe View 1 hrs 30 mins Bake in the preheated oven for 90 minutes, or until the center of the cheesecake is just set and slightly jiggly. (90 minutes)

Image Step 08
08 Step

Recipe View 1 hrs Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour to prevent cracking. (60 minutes)

Image Step 09
09 Step

Recipe View 1 hrs Remove from the oven and let cool completely at room temperature. (60 minutes)

Image Step 10
10 Step

Recipe View 6 hrs Cover and refrigerate overnight, or for at least 6 hours, to allow the cheesecake to fully set. (360 minutes)

Image Step 11
11 Step

Recipe View 5 mins Before serving, gently run a thin knife around the edge of the cheesecake to loosen it from the pan. Release the springform pan sides and carefully transfer the cheesecake to a serving plate.

For an even smoother texture, ensure your cream cheese is at room temperature before beating.
To prevent the crust from burning, you can cover the edges with foil during the last 30 minutes of baking.
Garnish with whipped cream, a sprinkle of cinnamon, or a drizzle of maple syrup before serving.

Linda Damore

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.6/ 5 ( 323 Ratings)
Total Reviews: (4)
  • Dawson Zieme

    I was a little nervous about the baking time, but it turned out perfectly! Letting it cool in the oven is key.

  • Sabryna Thiel

    I added a pinch of nutmeg to the filling for an extra layer of flavor. Highly recommend!

  • Nicholaus Spinka

    This cheesecake was a huge hit at Thanksgiving! The gingersnap crust is the perfect complement to the pumpkin filling.

  • Dasia Rolfson

    Easy to follow recipe and absolutely delicious! I will definitely be making this again.

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