Gingersnap Crust Pumpkin Cheesecake
Servings 12 servings
Ingredients
For the Gingersnap Crust
- 1 ½ cups gingersnap cookie crumbs
- 2 tablespoon light brown sugar packed
- 5 tablespoon unsalted butter melted
- 1 pinch salt
For the Pumpkin Cheesecake Filling
- 24 oz cream cheese room temperature
- 1 ¼ cups granulated sugar
- ¼ cup all-purpose flour
- 1 cup pure pumpkin puree not pumpkin pie filling
- ½ cup sour cream room temperature
- 4 large eggs room temperature
- 1 tablespoon ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 1 teaspoon vanilla extract
- ½ teaspoon salt
For Serving (optional)
- whipped cream
- salted caramel sauce
- chopped pecans
Instructions
Make the Crust
- Preheat the oven to 350 degrees F. Stir the gingersnap crumbs, brown sugar, a pinch of salt, and melted butter until it resembles wet sand.
- Press firmly into the bottom and slightly up the sides of a 9-inch springform pan. Bake 10 minutes, then reduce the oven to 300 degrees F.
Make the Filling
- Beat the room-temperature cream cheese and granulated sugar until smooth, then mix in the flour, cinnamon, ginger, nutmeg, and cloves.
- Add the eggs one at a time, then blend in the pumpkin, sour cream, and vanilla just until combined. Do not overmix.
Bake and Cool
- Pour the filling over the crust and bake at 300 degrees F for 55 to 65 minutes, until the edges are set and the center 2 inches still jiggles.
- Turn off the oven, prop the door open, and let the cheesecake sit inside for 1 hour. Cool to room temperature, then chill at least 4 hours or overnight before slicing.
Notes
- Room temperature everything: Cold cream cheese, eggs, and sour cream cause lumps.
- Cool slowly: The oven-off hour is the real crack insurance. Do not rush it.
- Chill overnight: A fully chilled cheesecake slices clean and tastes better.