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Best Pumpkin Spice Cheesecake with Gingersnap Crust (Easy Recipe)

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This pumpkin spice cheesecake with a gingersnap crust is rich, creamy, and perfectly spiced. It’s an easy, forgiving dessert that looks impressive and tastes even better after a day in the fridge.

Ingredients

Scale
  • 2 cups crushed gingersnap cookies (about 8 ounces)
  • 6 tablespoons unsalted butter, melted
  • 2 tablespoons granulated sugar
  • Pinch of salt (if using unsalted butter)
  • 24 ounces cream cheese, softened to room temperature
  • 1 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 3 large eggs, room temperature
  • 1/4 cup sour cream, room temperature
  • 2 teaspoons vanilla extract
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • 1 cup heavy cream (for optional topping)
  • 2 tablespoons powdered sugar (for optional topping)
  • 1/2 teaspoon vanilla extract (for optional topping)
  • Crushed gingersnaps and fresh sage leaves for garnish (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Cut a circle of parchment paper for the bottom of your springform pan and lightly grease the sides with butter or non-stick spray.
  2. Make the crust: Pulse the gingersnap cookies in a food processor until you have fine crumbs (about 2 cups). Transfer to a bowl, add sugar and salt, then pour in melted butter. Stir until every crumb is moistened (like wet sand).
  3. Press the crust into the prepared pan using the bottom of a flat measuring cup or glass. Go up the sides about an inch if desired. Bake for 10 minutes at 350°F, then set aside to cool. Reduce oven temperature to 325°F (163°C).
  4. Beat the softened cream cheese with an electric mixer on medium speed until completely smooth, about 2 minutes. Scrape the bowl and beaters.
  5. Add both sugars and beat on medium until combined, about 1 minute. Scrape the bowl again.
  6. Mix in the pumpkin puree and sour cream on low speed until just combined. Do not overmix.
  7. Add eggs one at a time, beating on low after each just until the yolk disappears. Scrape the bowl after the second egg.
  8. Add pumpkin pie spice, cinnamon, and vanilla. Mix on low for about 15 seconds. Give one last scrape and stir by hand with a spatula.
  9. Pour the filling over the cooled crust. Gently tap the pan on the counter a few times to release air bubbles. Smooth the top with a spatula.
  10. Bake on the middle rack at 325°F for 55 to 65 minutes. The edges should look set and slightly puffed, but the center should still jiggle when gently shaken.
  11. Turn off the oven, crack the door open, and leave the cheesecake inside for 1 hour. Then transfer to a wire rack to cool completely to room temperature, about 2 hours.
  12. Cover the pan with plastic wrap and refrigerate for at least 6 hours, but overnight is best.
  13. For optional whipped cream: Beat heavy cream, powdered sugar, and vanilla in a cold bowl until soft peaks form.
  14. To serve: Run a thin knife around the edge of the pan before releasing the springform latch. Slice with a sharp knife dipped in hot water and wiped clean between cuts. Top with whipped cream, crushed gingersnaps, and a sage leaf if desired.

Notes

Room temperature ingredients are essential for a smooth texture. Do not overmix the filling to prevent cracks. Use the jiggle test to check doneness—the center should wobble. Cool gradually in the oven to prevent cracking. For best flavor, chill overnight. Slice with a hot knife for clean cuts.

Nutrition

Keywords: pumpkin cheesecake, gingersnap crust, pumpkin spice, fall dessert, Thanksgiving dessert, easy cheesecake, no water bath

Find it online: https://spoonmira.com/best-pumpkin-spice-cheesecake-with-gingersnap-crust-easy-recipe/