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Quick Pumpkin Cheesecake with Gingersnap Crust – Easy 30-Minute Dessert

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A quick and easy pumpkin cheesecake with a gingersnap crust that comes together in about 30 minutes of active time. Perfect for weeknights, it’s silky, dense, and full of warm pumpkin spice flavor.

Ingredients

Scale
  • 1 ½ cups (180g) gingersnap cookie crumbs
  • ¼ cup (50g) granulated sugar
  • 5 tablespoons (70g) unsalted butter, melted
  • 16 ounces (450g) full-fat cream cheese, softened
  • ¾ cup (150g) granulated sugar
  • 1 cup (240g) canned pumpkin puree
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon pumpkin pie spice
  • ¼ teaspoon salt

Instructions

  1. Preheat your oven to 350°F (175°C). Position the rack in the middle of the oven.
  2. Make the gingersnap crust: Crush gingersnaps into fine crumbs. In a medium bowl, mix crumbs with sugar. Pour in melted butter and stir until every crumb is moistened.
  3. Press the crust into a 9-inch pie plate or springform pan. Use fingers or a flat measuring cup to press firmly into the bottom and up the sides (about 1 inch up). Refrigerate while making filling.
  4. In a large bowl, beat softened cream cheese with an electric mixer on medium speed until smooth and fluffy, about 2 minutes. Scrape down sides and bottom.
  5. Beat in sugar until combined, about 1 minute. Scrape bowl again.
  6. Add pumpkin puree and vanilla extract. Beat on low speed until just combined.
  7. Add eggs one at a time, beating on low just until yolk disappears after each addition.
  8. Sprinkle in pumpkin pie spice and salt. Beat on low for about 10 seconds until evenly distributed. Scrape bowl and stir by hand.
  9. Pour filling into crust. Smooth top with a spatula. Gently tap pan on counter to release air bubbles.
  10. Bake for 35-40 minutes. Edges should be set and slightly puffed, center should jiggle slightly when shaken.
  11. Cool completely at room temperature on a wire rack, about 1 hour.
  12. Cover with plastic wrap and refrigerate for at least 2 hours, preferably overnight.

Notes

Room temperature ingredients are crucial. Don’t overmix the batter. Use the jiggle test for doneness. Let cool slowly to avoid condensation. Can be made gluten-free or dairy-free with substitutions.

Nutrition

Keywords: pumpkin cheesecake, quick dessert, gingersnap crust, fall dessert, easy cheesecake

Find it online: https://cookluma.com/quick-pumpkin-cheesecake-with-gingersnap-crust-easy-30-minute-dessert/