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Creamy Pumpkin Pie Cheesecake with Gingersnap Crust

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A creamy pumpkin cheesecake with a spicy gingersnap crust that combines the best of pumpkin pie and cheesecake in one dessert. No water bath needed, make-ahead friendly, and perfect for fall gatherings.

Ingredients

Scale
  • 2 cups (240g) gingersnap cookie crumbs (about 30 cookies)
  • 6 tablespoons (85g) unsalted butter, melted
  • 2 tablespoons (25g) granulated sugar
  • Pinch of salt
  • 24 ounces (680g) cream cheese, softened to room temperature
  • 1 cup (200g) granulated sugar
  • 1 cup (245g) pumpkin puree (not pumpkin pie filling)
  • 3 large eggs, room temperature
  • 1/4 cup (60ml) sour cream, room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon ground cinnamon
  • 1 cup (240ml) heavy whipping cream
  • 2 tablespoons (15g) powdered sugar
  • 1/2 teaspoon vanilla extract
  • Crushed gingersnaps or candied pecans for garnish

Instructions

  1. Preheat oven to 325°F (163°C). Line bottom of 9-inch springform pan with parchment paper and spray sides with non-stick spray.
  2. Crush gingersnaps into fine crumbs. Combine crumbs, melted butter, sugar, and salt. Press firmly into bottom of pan. Bake 10 minutes, then cool.
  3. In large bowl, beat softened cream cheese on medium speed until smooth, about 2 minutes. Add sugar and beat 2 minutes until light and fluffy.
  4. Add pumpkin puree, sour cream, and vanilla. Beat on low until just combined.
  5. Add eggs one at a time, beating on low after each addition just until yolk disappears.
  6. Fold in pumpkin pie spice and cinnamon with spatula.
  7. Pour filling over cooled crust. Tap pan on counter to release air bubbles.
  8. Place pan on baking sheet. Bake 55-65 minutes until edges are set but center jiggles.
  9. Turn off oven, crack door open, and let cheesecake sit in warm oven 1 hour.
  10. Remove from oven and cool completely on wire rack, about 1 hour.
  11. Cover with plastic wrap and refrigerate at least 6 hours, preferably overnight.
  12. Before serving, whip heavy cream, powdered sugar, and vanilla until soft peaks form. Spread or pipe over cheesecake. Garnish with crushed gingersnaps or candied pecans.

Notes

Cream cheese must be at room temperature. Blot pumpkin puree with paper towel if watery. Do not overmix after adding eggs. Cheesecake is done when edges are set but center jiggles. Chill overnight for best results. Freezes well for up to 3 months without topping.

Nutrition

Keywords: pumpkin cheesecake, gingersnap crust, fall dessert, Thanksgiving dessert, pumpkin pie cheesecake, no water bath cheesecake

Find it online: https://lindabake.com/creamy-pumpkin-pie-cheesecake-with-gingersnap-crust/