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Creamy Pumpkin Pie Cheesecake with Spiced Gingersnap Crust

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A cozy and indulgent fall dessert featuring a smooth pumpkin pie cheesecake filling atop a crunchy spiced gingersnap cookie crust. Perfect for holiday gatherings and easy to make with simple pantry staples.

Ingredients

Scale
  • 1 ¾ cups (175g) spiced gingersnap cookies, crushed
  • 6 tablespoons (85g) unsalted butter, melted
  • 2 tablespoons granulated sugar (optional)
  • 3 (8 oz/225g each) packages cream cheese, softened
  • 1 cup (240g) pumpkin puree (not pumpkin pie filling)
  • ¾ cup (150g) granulated sugar
  • ½ cup (120ml) sour cream
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ¼ teaspoon salt

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly grease the springform pan and wrap the bottom and sides tightly with aluminum foil to protect from water during the bath.
  2. Crush the spiced gingersnap cookies finely using a food processor or by placing them in a zip-top bag and rolling with a rolling pin until you have fine crumbs with a few small chunks for texture.
  3. In a medium bowl, combine the crushed cookies, melted butter, and sugar (if using). Stir until the mixture resembles wet sand.
  4. Transfer the crust mixture to the bottom of the prepared springform pan. Using the back of a spoon or the bottom of a glass, press evenly and firmly to form a compact crust layer.
  5. Bake crust for 8 minutes. Remove and let cool while you prepare the filling.
  6. In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy, about 2-3 minutes. Gradually add sugar and continue beating until fully incorporated.
  7. Mix in the pumpkin puree and sour cream, blending until smooth. Add vanilla extract and spices (cinnamon, ginger, nutmeg, cloves, and salt) and mix again to combine evenly.
  8. Beat in the eggs one at a time on low speed, just until incorporated. Avoid overmixing.
  9. Carefully spread the filling evenly over the cooled crust.
  10. Place the springform pan into a larger roasting pan or baking tray. Pour hot water into the tray until it reaches halfway up the sides of the springform pan.
  11. Bake at 350°F (175°C) for 55-65 minutes. The edges should be set but the center will still have a slight wobble when gently shaken.
  12. Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to cool gradually.
  13. Remove the cheesecake from the water bath, unwrap the foil, and refrigerate for at least 4 hours or overnight.
  14. Run a thin knife around the pan edges before releasing the springform. Slice with a sharp knife dipped in hot water and wiped dry for clean cuts.

Notes

Use room temperature ingredients for smooth filling. Do not overmix after adding eggs to prevent cracks. Baking in a water bath and slow cooling in the oven helps avoid cracking. Crust can be made with gluten-free gingersnap cookies for a gluten-free option. Vegan adaptations possible with substitutions. For best flavor, chill overnight before serving.

Nutrition

Keywords: pumpkin pie cheesecake, spiced gingersnap crust, fall dessert, holiday dessert, pumpkin cheesecake, easy cheesecake recipe, autumn dessert

Find it online: https://bitefuljoy.com/creamy-pumpkin-pie-cheesecake-recipe-easy-spiced-gingersnap-crust/