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Perfect Pumpkin Cheesecake Recipe with Easy Spiced Gingersnap Crust

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A cozy and flavorful pumpkin cheesecake featuring a crunchy spiced gingersnap crust and a creamy pumpkin filling, perfect for fall gatherings and holiday desserts.

Ingredients

Scale
  • 1 1/2 cups (150g) spiced gingersnap cookies, crushed
  • 1/4 cup (50g) granulated sugar
  • 6 tablespoons (85g) unsalted butter, melted
  • 3 (8-ounce) packages (680g total) cream cheese, softened
  • 1 cup (200g) granulated sugar
  • 1/4 cup (60ml) pure maple syrup
  • 1 cup (240g) canned pumpkin puree
  • 3 large eggs, room temperature
  • 1/4 cup (60ml) sour cream or Greek yogurt
  • 2 tablespoons (30ml) molasses
  • 1 teaspoon vanilla extract
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon salt

Instructions

  1. Preheat oven to 350°F (175°C). Crush gingersnap cookies finely using a food processor or sealed bag.
  2. In a bowl, combine crushed gingersnap cookies, sugar, and melted butter. Mix until crumbs are evenly coated and hold together when pressed.
  3. Press the crumb mixture firmly and evenly into the bottom of a 9-inch springform pan. Bake for 8-10 minutes until fragrant and set. Remove and let cool.
  4. In a large mixing bowl, beat softened cream cheese on medium speed until smooth and fluffy (2-3 minutes). Scrape down sides.
  5. Gradually add granulated sugar and maple syrup, beating until creamy and combined.
  6. Beat in pumpkin puree, then add eggs one at a time, mixing well after each addition.
  7. Stir in sour cream (or yogurt), molasses, and vanilla extract until just combined.
  8. Sift together cinnamon, ginger, nutmeg, cloves, and salt. Gently fold into the filling until evenly distributed.
  9. Pour the filling over the cooled crust and smooth the top with a spatula.
  10. Bake at 350°F (175°C) for 50-60 minutes until edges are set and center jiggles slightly.
  11. Turn off oven and leave cheesecake inside with door slightly ajar for 1 hour to cool slowly.
  12. Remove from oven and cool completely on a wire rack, then refrigerate for at least 4 hours or overnight.
  13. Carefully release springform pan sides. Slice with a warm, clean knife and serve chilled or at room temperature.

Notes

Use room temperature ingredients to avoid lumps. Don’t overbeat after adding eggs to prevent cracks. Warm molasses before mixing for easier incorporation. Slow cooling in the oven with door ajar helps prevent cracks. Press crust firmly and evenly for best results. A water bath can be used to keep the cheesecake moist and crack-free but is optional.

Nutrition

Keywords: pumpkin cheesecake, gingersnap crust, fall dessert, autumn recipe, easy cheesecake, holiday dessert, spiced pumpkin

Find it online: https://blairrecipes.com/perfect-pumpkin-cheesecake-recipe-with-easy-spiced-gingersnap-crust/