Pumpkin Spice Cheesecake with Gingersnap Crust

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Pumpkin Spice Cheesecake with Gingersnap Crust is a decadent dessert that combines the rich creaminess of cheesecake with the warm, spiced flavors of pumpkin pie. The crisp gingersnap crust adds a delightful crunch and aromatic depth, making this dessert the perfect centerpiece for fall gatherings and holiday celebrations.

1. Ingredients for Pumpkin Spice Cheesecake

For the Gingersnap Crust:

  • Gingersnap Cookies – 2 cups, crushed (about 30 cookies)
  • Butter – 1/2 cup (1 stick), melted
  • Brown Sugar – 2 tablespoons

For the Pumpkin Spice Filling:

  • Cream Cheese – 24 oz (3 blocks), softened
  • Pumpkin Puree – 1 cup
  • Sugar – 3/4 cup
  • Brown Sugar – 1/4 cup
  • Eggs – 3 large
  • Sour Cream – 1/2 cup
  • Vanilla Extract – 2 teaspoons
  • Pumpkin Pie Spice – 2 teaspoons
  • Flour – 1 tablespoon

2. Step-by-Step Instructions

Step 1: Prepare the Gingersnap Crust

  1. Preheat your oven to 325°F (163°C).
  2. Crush the gingersnap cookies into fine crumbs using a food processor or rolling pin.
  3. Mix the crumbs with melted butter and brown sugar until well combined.
  4. Press the mixture into the bottom of a 9-inch springform pan, spreading evenly and pressing up slightly along the edges.
  5. Bake for 8–10 minutes, then set aside to cool.

Step 2: Make the Pumpkin Spice Cheesecake Filling

  1. In a large bowl, beat the softened cream cheese with a hand or stand mixer until smooth and creamy.
  2. Add the pumpkin puree, sugar, brown sugar, vanilla extract, and pumpkin pie spice. Mix until fully incorporated.
  3. Add the eggs one at a time, mixing gently after each addition to avoid overbeating.
  4. Stir in the sour cream and flour until the mixture is smooth.

Step 3: Assemble the Cheesecake

  1. Pour the pumpkin spice filling into the prepared crust, smoothing the top with a spatula.
  2. Place the springform pan on a baking sheet to catch any drips.

Step 4: Bake the Cheesecake

  1. Bake at 325°F (163°C) for 60–70 minutes, or until the edges are set and the center jiggles slightly when shaken.
  2. Turn off the oven and crack the door open. Let the cheesecake cool in the oven for 1 hour to prevent cracking.

Step 5: Chill and Serve

  1. Transfer the cheesecake to the refrigerator and chill for at least 4 hours or overnight.
  2. Carefully remove the springform pan and garnish as desired.

3. Tips for the Perfect Pumpkin Spice Cheesecake

3.1 Room Temperature Ingredients

  • Bring cream cheese, eggs, and sour cream to room temperature for smoother mixing.

3.2 Avoid Overmixing

  • Overmixing incorporates too much air, leading to cracks. Mix just until ingredients are combined.

3.3 Use a Water Bath (Optional)

  • Place the springform pan in a larger baking dish filled with 1 inch of hot water to prevent cracking and ensure even baking.

3.4 Cool Gradually

  • Allow the cheesecake to cool slowly in the oven, as rapid cooling can cause cracks.

4. Flavor Variations

4.1 Pecan Topping

  • Add a caramelized pecan topping for a nutty crunch.

4.2 Chocolate Swirl

  • Swirl melted dark chocolate into the pumpkin filling before baking.

4.3 Maple Drizzle

  • Drizzle with maple syrup or maple glaze before serving.

4.4 Bourbon-Infused

  • Add a tablespoon of bourbon to the filling for a boozy kick.

5. Serving Suggestions

This cheesecake pairs beautifully with:

  • Whipped Cream: A dollop adds lightness to each slice.
  • Caramel Sauce: Drizzle for extra sweetness and visual appeal.
  • Pumpkin Spice Latte: The ultimate fall dessert pairing.
  • Hot Apple Cider: Complements the spiced flavors of the cheesecake.

6. Storing and Freezing

Refrigeration:

  • Store the cheesecake in the refrigerator, covered, for up to 5 days.

Freezing:

  • Freeze individual slices or the whole cheesecake wrapped tightly in plastic wrap and aluminum foil for up to 2 months. Thaw in the fridge overnight before serving.

FAQs

1. Can I use a different crust?

Yes, graham crackers or digestive biscuits work as a substitute for gingersnaps.

2. How do I prevent cracks in my cheesecake?

Use a water bath, avoid overmixing the batter, and let the cheesecake cool gradually in the oven.

3. Can I make this cheesecake ahead of time?

Yes, it’s best made a day in advance to allow the flavors to meld and the texture to set.

4. Can I use canned pumpkin pie filling?

No, use pure pumpkin puree for the best flavor and consistency.

5. What’s the best way to slice the cheesecake?

Use a sharp knife dipped in warm water and wiped clean between cuts for neat slices.

6. Can I make a smaller cheesecake?

Yes, halve the recipe and bake in a 6-inch springform pan. Adjust baking time accordingly.

7. What if I don’t have a springform pan?

Use a deep pie dish, but the cheesecake will need to be sliced directly from the dish.

8. Can I skip the sour cream?

Sour cream adds tang and richness, but you can substitute it with plain Greek yogurt.

9. Can I use gluten-free cookies for the crust?

Yes, gluten-free gingersnaps or graham crackers are a great option for a GF crust.

10. How do I know when the cheesecake is done?

The edges should be set, and the center should jiggle slightly like gelatin.

Pumpkin Spice Cheesecake with Gingersnap Crust is a luscious dessert that’s as impressive as it is delicious. With its creamy texture, spiced flavors, and crisp crust, this cheesecake is a must-try for your next fall gathering or holiday celebration. Enjoy!

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