Pumpkin Cheesecake with Gingersnap Crust
This pumpkin cheesecake with gingersnap crust has a rich and creamy pumpkin spiced filling sits atop a buttery gingersnap crust and it's so good you'll ditch the pie this Thanksgiving!
Ingredients
For the crust:
- 24 gingersnaps
- 1 Tablespoon granulated sugar , more to taste
- 4 Tablespoons butter , melted
For the filling:
- 16 ounces cream cheese
- 1 ½ cups light brown sugar , packed
- 2 cups pumpkin puree
- ¼ cup sour cream
- 3 large eggs
- 2 teaspoons vanilla extract
- 2 Tablespoons all-purpose flour
- 2 teaspoons pumpkin pie spice
For topping:
- 1 cup whipped cream , more if needed
- caramel sauce , optional
Instructions
- Make crust. Preheat the oven to 350°F. Using a food processor (or a plastic bag and a rolling pin), crush 24 gingersnaps until fine. Mix the gingersnaps, 4 Tablespoons melted butter, and 1 Tablespoon sugar.
- Bake crust. Press into 9-inch springform pan. Bake 8 minutes, then remove from oven and let cool slightly.
- Cream cheese. While the crust is cooling, beat together 16 ounces cream cheese and 1 1/2 cups brown sugar until well blended.
- Pumpkin cheesecake filling. Add 2 cups pumpkin puree, 1/4 cup sour cream, 3 eggs, 2 teaspoons vanilla, 2 Tablespoons flour, and 2 teaspoons pumpkin spice. Mix until combined. Spoon the filling on top of the crust.
- Bake. Bake 60 minutes, or until the top of the cheesecake has puffed up. Turn off the oven and open the door slightly. Keep cooking the cheesecake an additional 15 to 20 minutes, so it does not fall when removed from the heat.
- Cool. Remove from oven and allow to cool completely. Then refrigerate for 3 to 4 hours (preferably overnight).
- Serve. When ready to serve, top with whipped cream and drizzle with caramel sauce.
Notes
Crust: If you do not have gingersnaps, you can also use a graham cracker crust.
Mini pumpkin cheesecake: Instead of using a 9-inch spring form pan, you can use a muffin tin to make mini pumpkin cheesecakes. Make the crust and filling as directed, then divide them evenly into each muffin cup.
Remember to bake the crust first, then add the filling and bake until the tops have puffed up. The mini version won't need to bake as long as the 9-inch cheesecake, only around 20 to 25 minutes.
Storage: Tightly cover the cheesecake with plastic wrap and store in the refrigerator for up to 5 days. To freeze, wrap tightly in plastic. It can be frozen for 2 months. When ready to eat, defrost in the refrigerator overnight or let sit on the counter until soft.
Nutrition
Calories: 518kcal, Carbohydrates: 61g, Protein: 7g, Fat: 28g, Saturated Fat: 16g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 8g, Trans Fat: 1g, Cholesterol: 132mg, Sodium: 340mg, Potassium: 342mg, Fiber: 2g, Sugar: 45g, Vitamin A: 9472IU, Vitamin C: 2mg, Calcium: 135mg, Iron: 3mg
Nutrition provided is an estimate. It will vary based on specific ingredients used.
