Print

Creamy Pumpkin Spice Cheesecake with Gingersnap Crust

pumpkin spice cheesecake - featured image
Print Recipe

This creamy pumpkin spice cheesecake with gingersnap crust is the perfect fall dessert. With a silky pumpkin filling and a spicy, crunchy crust, it’s a crowd-pleaser that’s surprisingly easy to make.

Ingredients

Scale
  • 2 cups gingersnap cookie crumbs (about 24 cookies, crushed fine)
  • 5 tablespoons unsalted butter, melted
  • 2 tablespoons brown sugar, packed
  • ¼ teaspoon salt
  • 24 ounces (680g) cream cheese, softened
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) brown sugar, packed
  • 3 large eggs, room temperature
  • 1 cup (245g) pumpkin puree
  • 1 tablespoon pumpkin pie spice
  • 1 teaspoon vanilla extract
  • 2 tablespoons all-purpose flour
  • ¼ cup (60ml) heavy cream

Instructions

  1. Preheat your oven to 350°F (175°C). Crush gingersnap cookies into fine crumbs using a food processor or a zip-top bag and rolling pin.
  2. In a medium bowl, combine cookie crumbs with melted butter, brown sugar, and salt. Stir until the mixture looks like wet sand and holds together when pressed.
  3. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then set aside to cool.
  4. Reduce oven temperature to 325°F (163°C). In a large mixing bowl, beat softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2 minutes.
  5. Add both sugars and beat for another 2 minutes until light and fluffy. Scrape down the sides and bottom of the bowl.
  6. Add eggs one at a time, beating on low speed after each addition just until combined. Add pumpkin puree, pumpkin pie spice, and vanilla extract, mixing on low until just combined.
  7. Sprinkle flour over the mixture and mix gently. Pour in heavy cream and give it one last gentle mix until smooth.
  8. Pour the filling over the cooled crust. Spread evenly and smooth the top. Tap the pan gently on the counter to release air bubbles.
  9. Place the springform pan on a baking sheet. Bake at 325°F (163°C) for 55-65 minutes. The edges should be set, but the center should still jiggle like firm Jell-O.
  10. Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour.
  11. Remove from the oven and let cool completely on a wire rack, about another hour. Cover loosely with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
  12. When ready to serve, run a thin knife around the edges before releasing the springform pan. Slice with a warm knife for clean slices.

Notes

Make sure cream cheese is truly softened—leave it on the counter for at least an hour. Room temperature ingredients blend together smoothly. Don’t overmix the batter to prevent cracks. The jiggle test is key: if the center wobbles like firm gelatin, it’s done. For best results, chill overnight.

Nutrition

Keywords: pumpkin cheesecake, gingersnap crust, fall dessert, Thanksgiving dessert, creamy cheesecake, pumpkin spice

Find it online: https://siennaspoon.com/creamy-pumpkin-spice-cheesecake-with-gingersnap-crust/