Pumpkin Cheesecake with Gluten Free Gingersnap Crust
Indulge in the seasonal decadence of Pumpkin Cheesecake with a Gluten-Free Gingersnap Crust—a perfect dessert for fall gatherings and holiday feasts. This recipe features a buttery, spiced crust made from crushed gluten-free gingersnap cookies, providing the perfect crispy base for the creamy pumpkin cheesecake filling. Blended with softened cream cheese, pumpkin puree, warm pumpkin pie spices, and a mix of granulated and brown sugar, each slice delivers a rich and velvety texture with a hint of earthy sweetness. Baked to perfection and chilled for a dreamy consistency, it's an ideal treat for gluten-free eaters and pumpkin lovers alike. Top it with a dollop of whipped cream or a sprinkle of extra cookie crumbs for a picture-perfect finish that’s guaranteed to delight any crowd.
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Recipe Information
Ingredients
- 2 cups Gluten-free gingersnap cookies, crushed
- 5 tablespoons Unsalted butter, melted
- 24 ounces Cream cheese, softened
- 1 cup Granulated sugar
- 1 cup Brown sugar, packed
- 1 cup Pumpkin puree
- 1 cup Heavy cream
- 4 Large eggs
- 2 teaspoons Vanilla extract
- 2 teaspoons Pumpkin pie spice
- 0.5 teaspoons Salt
Instructions
Preheat your oven to 325°F (165°C).
To prepare the crust, combine the crushed gluten-free gingersnap cookies and melted butter in a medium mixing bowl until the mixture resembles wet sand.
Press the crust mixture firmly and evenly into the bottom of a 9-inch springform pan. Bake the crust for 10 minutes and set it aside to cool.
In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy, about 2-3 minutes.
Add the granulated sugar, brown sugar, and pumpkin puree to the cream cheese, and mix until well combined.
Beat in the heavy cream, vanilla extract, and pumpkin pie spice. Mix until smooth.
Add the eggs, one at a time, mixing just until fully incorporated. Do not overmix after adding the eggs.
Pour the cheesecake filling over the cooled crust, smoothing the top with a spatula.
Place the springform pan on a baking sheet and bake in the preheated oven for 65-75 minutes, or until the edges are set and the center is slightly jiggly.
Turn off the oven, crack the oven door open slightly, and let the cheesecake cool inside the oven for 1 hour.
Remove the cheesecake from the oven and run a knife or offset spatula around the edges to loosen it from the sides of the pan. Let it cool to room temperature on a wire rack.
Refrigerate the cheesecake for at least 4 hours, or overnight, before removing it from the springform pan and serving.
Garnish with whipped cream or extra gingersnap cookie crumbs, if desired, before serving.
Nutrition Facts
Calories |
574 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.0 g | 47% | |
| Saturated Fat | 20.8 g | 104% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 158 mg | 53% | |
| Sodium | 391 mg | 17% | |
| Total Carbohydrate | 53.7 g | 20% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 43.1 g | ||
| Protein | 7.3 g | 15% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 100 mg | 8% | |
| Iron | 1.7 mg | 10% | |
| Potassium | 186 mg | 4% | |
*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.
