Deluxe Pumpkin Cheesecake with Gingersnap Crust
Indulge in the rich, autumnal flavors of this Deluxe Pumpkin Cheesecake with Gingersnap Crust—a showstopping dessert that perfectly balances creamy decadence with warm, spiced notes. This recipe starts with a crisp and fragrant gingersnap crust, providing the perfect base for a luscious pumpkin-infused cheesecake filling, subtly spiced with cinnamon, ginger, nutmeg, and cloves. The addition of sour cream ensures a tangy contrast, while a velvety cream cheese base guarantees a smooth, melt-in-your-mouth texture. Baked to perfection and topped with airy whipped cream and a sprinkle of cinnamon, this cheesecake not only tastes luxurious but also makes for an elegant centerpiece at any holiday gathering. Perfect for Thanksgiving or any fall celebration, this pumpkin cheesecake is as impressive as it is irresistible.
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Recipe Information
Ingredients
- 200 grams gingersnap cookies
- 6 tablespoons unsalted butter
- 24 ounces cream cheese
- 1 cup granulated sugar
- 1 cup brown sugar
- 1.5 cups pumpkin purée
- 0.5 cup sour cream
- 2 teaspoons vanilla extract
- 4 large eggs
- 2 tablespoons all-purpose flour
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 0.5 teaspoon ground nutmeg
- 0.25 teaspoon ground cloves
- 1 cup whipped cream
- 0.25 teaspoon ground cinnamon (for garnish)
Instructions
Preheat your oven to 350°F (175°C) and lightly grease a 9-inch springform pan.
In a food processor, pulse the gingersnap cookies until they form fine crumbs. You should have about 2 cups of crumbs.
Melt the unsalted butter and stir it into the gingersnap crumbs until the mixture resembles wet sand.
Press the crumb mixture evenly into the bottom of the prepared springform pan. Use the back of a measuring cup to pack the crust firmly.
Bake the crust for 10 minutes, then remove it from the oven and let it cool while you prepare the filling.
In a large mixing bowl, beat the cream cheese with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.
Add the granulated sugar and brown sugar to the cream cheese and beat until fully combined.
Blend in the pumpkin purée, sour cream, and vanilla extract, mixing until smooth.
Add the eggs one at a time, beating on low speed after each addition until just incorporated. Avoid overmixing.
Sprinkle in the flour, ground cinnamon, ground ginger, ground nutmeg, and ground cloves. Mix on low speed until the spices are evenly distributed.
Pour the cheesecake filling over the cooled crust and smooth the top with a spatula.
Place the springform pan on a baking sheet to catch any potential drips and bake at 350°F (175°C) for 60-75 minutes, or until the edges are set but the center has a slight wobble.
Turn off the oven and crack the oven door open slightly. Allow the cheesecake to cool in the oven for 1 hour to prevent cracking.
Remove the cheesecake from the oven and run a knife around the edge of the pan to loosen it. Let it cool completely at room temperature, then refrigerate for at least 4 hours or overnight.
Before serving, top the cheesecake with whipped cream and a light dusting of ground cinnamon if desired.
Nutrition Facts
Calories |
6019 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 382.7 g | 491% | |
| Saturated Fat | 214.8 g | 1074% | |
| Polyunsaturated Fat | 13.4 g | ||
| Cholesterol | 1717 mg | 572% | |
| Sodium | 3692 mg | 161% | |
| Total Carbohydrate | 594.2 g | 216% | |
| Dietary Fiber | 18.8 g | 67% | |
| Total Sugars | 430.9 g | ||
| Protein | 89.1 g | 178% | |
| Vitamin D | 4.7 mcg | 24% | |
| Calcium | 1403 mg | 108% | |
| Iron | 24.4 mg | 136% | |
| Potassium | 2916 mg | 62% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
