Introduction:
This Pumpkin Cheesecake with Gingersnap Crust is the perfect fall dessert that combines creamy cheesecake with warm spices and a crunchy crust. It’s a delicious treat that will impress your family and friends at any gathering.
Preparation time: 30 minutes | Cooking Time: 1 hour | Total Time: 1 hour 30 minutes | Serves: 8
Ingredients:
- 1 1/2 cups gingersnap crumbs
- 1/4 cup melted butter
- 3 (8 oz) packages cream cheese, softened
- 1 cup sugar
- 1 teaspoon vanilla extract
- 3 eggs
- 1 cup canned pumpkin
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon cloves
Instructions:
- Preheat oven to 325°F and lightly grease a 9-inch springform pan.
- In a bowl, mix gingersnap crumbs and melted butter until combined. Press mixture into the bottom of the prepared pan.
- In a large bowl, beat cream cheese, sugar, and vanilla until smooth. Add eggs one at a time, mixing well after each addition.
- Stir in pumpkin, cinnamon, nutmeg, and cloves until well combined. Pour mixture over crust in the pan.
- Bake for 50-60 minutes or until the center is almost set. Let cool, then refrigerate for at least 4 hours before serving.
Nutrition Information:
Calories: 450 || Carbohydrates: 35g || Protein: 8g || Fat: 30g
What I Love About This Recipe?
- The combination of the creamy cheesecake with the warm spices of pumpkin and gingersnap crust is a delightful treat for the taste buds.
- It’s the perfect dessert for fall gatherings and holiday parties, impressing both family and friends.
- The recipe is easy to follow and can be made ahead of time, making it convenient for special occasions.
- The pumpkin adds a seasonal twist to the classic cheesecake, making it a festive and comforting dessert option.
- The crunchy gingersnap crust adds a delicious contrast in texture to the creamy cheesecake filling, creating a harmonious balance of flavors.
What To Avoid While Making this Recipe?
- Avoid overbaking the cheesecake, as it can result in a dry and crumbly texture. Be sure to check for doneness by gently shaking the pan to see if the center is set.
- Avoid overmixing the batter after adding the eggs, as this can incorporate too much air and cause the cheesecake to crack during baking.
- Be cautious when removing the cheesecake from the oven and transferring it to the refrigerator, as sudden temperature changes can cause the cheesecake to crack. Let it cool gradually.
- Make sure to use room temperature cream cheese for a smooth and creamy cheesecake filling. Cold cream cheese can result in a lumpy texture.
- Give the cheesecake enough time to chill in the refrigerator before serving to allow the flavors to meld together and for the texture to set properly.