Pumpkin cheesecake with gingersnap crust
A creamy pumpkin swirled cheesecake with a spiced gingersnap crust. Thanksgiving will thank you for this dessert!
- 1½ cups gingersnap cookies pulsed down to a fine cookie mixture
- ¼ tsp ground ginger
- ¼ tsp ground cinnamon
- ¼ cup light brown sugar
- ¼ cup unsalted butter melted
- pinch of salt
Pumpkin cheesecake filling
- 32 oz cream cheese softened to room temperature
- 1½ cups granulated sugar
- ¼ cup full fat sour cream room temperature
- 2 tsp vanilla extract
- 3 large eggs room temperature
- 1 cup pumpkin puree
- 1 tsp ground cinnamon
- 2 tsp pumpkin pie spice
Preheat the oven to 350°. Adjust the oven rack to the lower position. Grease the 9 inch springform pan with shortening. Set aside.
Using a food processor, pulse the gingersnap cookies down to a fine cookie mixture/crumbs. Pour the crumbs into a mixing bowl and stir in the melted butter, ginger, ground cinnamon, light brown sugar, and pinch of salt.
Press firmly into the bottom of the 9 inch springform pan. Use the bottom side of a measuring cup to pack down the crust. Prebake for 10 minutes. Remove from the oven and set aside.
Pumpkin cheesecake filling
Using a handheld mixer, beat the cream cheese and sugar together on medium in a large mixing bowl until it is smooth and creamy (approx 2 minutes).
Add in the vanilla extract and sour cream and beat until fully incorporated. Add in the eggs, ones at a time, beating after each addition until just blended. Stop mixing after the final egg is incorported into the batter. Overmixing can cause the cheesecake to crack as it cools.
Scoop out approximately 2 cups of batter into a separate medium mixing bowl. Stir in the pumpkin, pumpkin pie spice and cinnamon until combined. Begin adding spoonfuls of each batter (plain and pumpkin) on top of the prebaked crust. Once all the batter has been added, use a knife to create the swirl if desired.
Place the 9 inch springform pan within a 10 inch cake pan. Place both pans inside a roasting pan. Fill the roasting pan up with warm tap water until it reaches about ¾ of the way up on the 10 inch cake pan.
Put pan in the oven and bake the cheesecake for 60-70 minutes or until the center is almost set. When it's done, the center of the cheesecake will slightly jiggle if you shake the pan. Turn the oven off and crack the oven door slightly. Let it cool in the oven for 1 hour. Remove the cheesecake from the oven to cool completely at room temperature. Refrigerate for 4 hours or overnight.
Be sure to use a knife to loosen the cheesecake from the sides of the springform pan. Then, remove the rim and add your desired toppings (whipped cream, caramel sauce, or nuts). Serve and enjoy!
Cover the leftover cheesecake and store in the refrigerator for up to 5 days.
Serving: 12peopleCalories: 503kcalCarbohydrates: 46gProtein: 7gFat: 33gSaturated Fat: 18gCholesterol: 142mgSodium: 338mgPotassium: 225mgFiber: 1gSugar: 36gVitamin A: 4408IUVitamin C: 1mgCalcium: 112mgIron: 2mg