Pumpkin Cheesecake with Gingersnap Crust

Get ready to indulge in the perfect fall dessert with this Pumpkin Cheesecake with Gingersnap Crust! The creamy pumpkin filling, paired with the spiced gingersnap crust, creates a delicious combination that will have your taste buds dancing.

Ingredients:

• 1 1/2 cups crushed gingersnap cookies
• 1/4 cup melted butter
• 3 (8 oz) packages cream cheese, softened
• 1 cup sugar
• 1 cup canned pumpkin
• 3 eggs
• 1 tsp vanilla extract
• 1 tsp pumpkin pie spice

Instructions:

• Preheat oven to 350°F. In a bowl, mix together crushed gingersnap cookies and melted butter. Press into the bottom of a 9-inch springform pan.
• In a large bowl, beat cream cheese and sugar until smooth. Add in pumpkin, eggs, vanilla extract, and pumpkin pie spice. Mix until well combined.
• Pour the mixture over the gingersnap crust. Bake for 45-50 minutes or until the center is almost set.
• Let cool, then refrigerate for at least 4 hours before serving. Enjoy the creamy and flavorful Pumpkin Cheesecake with Gingersnap Crust!

Popular questions:

• Can I use homemade gingersnap cookies instead of store-bought?

Yes, you can definitely use homemade gingersnap cookies. Just make sure they are finely crushed for the crust.

• Can I substitute the pumpkin pie spice with individual spices?

If you don’t have pumpkin pie spice, you can use a combination of cinnamon, nutmeg, and cloves as a substitute.

• Can I use fresh pumpkin instead of canned?

Yes, you can use fresh pumpkin puree instead of canned. Just make sure it has a similar consistency.

• Can I make this cheesecake ahead of time?

Yes, you can make this cheesecake a day in advance and refrigerate until ready to serve.

• Can I freeze leftovers?

Yes, you can freeze any leftovers by wrapping individual slices tightly in plastic wrap and aluminum foil.

Helpful tips:

• For a more intense ginger flavor, substitute some of the gingersnap cookies with crystallized ginger in the crust.
• Add a dollop of whipped cream and a sprinkle of pumpkin pie spice on top of each slice for a decorative touch.
• If you prefer a thicker crust, double the gingersnap cookie and butter mixture.

Expert Secrets:

• To prevent cracks on the surface of the cheesecake, bake it in a water bath by placing the springform pan in a larger baking dish filled with hot water.
• Avoid overmixing the cheesecake batter, as it can incorporate too much air and lead to a dense texture.
• Allow the cheesecake to cool gradually by turning off the oven and cracking the door open slightly once it’s done baking.