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Perfect Pumpkin Pie Cheesecake Recipe with Easy Gingersnap Crust

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A cozy and forgiving pumpkin pie cheesecake with a warmly spiced gingersnap crust, perfect for fall gatherings and last-minute celebrations.

Ingredients

Scale
  • 1 1/2 cups gingersnap cookies, finely crushed (about 200g)
  • 6 tablespoons unsalted butter, melted (85g)
  • 2 tablespoons granulated sugar (optional)
  • 16 ounces (450g) cream cheese, softened
  • 1 cup canned pumpkin puree
  • 2 large eggs, room temperature
  • 3/4 cup granulated sugar (150g)
  • 1/2 cup sour cream (120ml)
  • 1 teaspoon vanilla extract
  • 1 1/2 teaspoons pumpkin pie spice
  • 1/4 teaspoon kosher salt

Instructions

  1. Preheat oven to 350°F (175°C). Lightly grease a 9-inch springform pan and wrap the outside with aluminum foil if using a water bath.
  2. Pulse gingersnap cookies in a food processor until fine crumbs form (about 1-2 cups). Alternatively, crush in a zip-top bag with a rolling pin until fine but not powdery.
  3. In a bowl, mix crushed gingersnaps with melted butter and sugar until the mixture holds together when pressed.
  4. Press the crust evenly into the bottom and about 1 inch up the sides of the pan. Compact tightly using the bottom of a glass or measuring cup.
  5. Bake crust for 8-10 minutes until fragrant and slightly firm. Remove and cool while preparing filling.
  6. In a large bowl, beat softened cream cheese with an electric mixer until smooth and creamy (2-3 minutes). Add sugar and beat for another minute.
  7. Mix in pumpkin puree, sour cream, vanilla extract, pumpkin pie spice, and salt. Beat until just combined, scraping down bowl sides.
  8. Add eggs one at a time, mixing gently after each addition to avoid overbeating.
  9. Pour filling over cooled gingersnap crust and spread evenly with a spatula.
  10. Place pan on a baking sheet and bake for 50-60 minutes until edges are set but center jiggles slightly when shaken.
  11. Turn off oven, crack door open, and let cheesecake cool inside for 1 hour to prevent cracking.
  12. Chill cheesecake in refrigerator for at least 4 hours, preferably overnight.
  13. Run a knife around pan edges before releasing springform. Slice with a sharp knife dipped in hot water for clean cuts.

Notes

Use a water bath by wrapping the springform pan in foil and placing it in a hot water bath during baking to prevent cracks. Let cream cheese, eggs, and sour cream come to room temperature before mixing. Avoid overmixing to prevent cracks. If cracks appear, cover with whipped cream or cinnamon before serving. For gluten-free crust, substitute gingersnaps with almond flour and crushed pecans. For dairy-free, use coconut-based cream cheese and sour cream alternatives.

Nutrition

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

Find it online: https://cookluma.com/perfect-pumpkin-pie-cheesecake-recipe-with-easy-gingersnap-crust/