Description
Indulge in the rich and creamy delight of this Pumpkin Cheesecake with a Gingersnap Crust. The perfect dessert for fall gatherings or Thanksgiving celebrations.
Ingredients
Crust
- 71 g unsalted butter, melted
- 227 g gingersnap cookie crumbs
- 2 tablespoons granulated sugar
- 1/4 teaspoon salt
Filling
- 900 g cream cheese, at room temperature
- 500 g granulated sugar
- 57 g sour cream
- 425 g pumpkin puree (not pumpkin pie filling)
- 6 large eggs, at room temperature, lightly beaten
- 1 tablespoon vanilla extract
- 1 teaspoon salt
- 2 1/2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon ground cloves
Instructions
- Prepare the Crust: Combine melted butter, gingersnap cookie crumbs, granulated sugar, and salt. Press into the pan and bake.
- Make the Filling: Beat cream cheese, sugar, sour cream, pumpkin puree, eggs, vanilla, salt, and spices. Pour over the crust.
- Bake: Create a water bath for the cheesecake and bake until set.
- Cool and Chill: Cool the cheesecake, then refrigerate for at least 8 hours or overnight.
- Serve: Bring to room temperature, slice, and enjoy!
Notes
- Use a hot, dry knife for clean slices.
- Store leftovers in the refrigerator for up to 3 days, or freeze for longer storage.
- Prep Time: 30 min
- Cook Time: 105 min
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 415 kcal
- Sugar: 29g
- Sodium: 390mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 148mg
