Go Back

Pumpkin Cheesecake with Gingersnap Crust

A creamy pumpkin cheesecake with a crisp gingersnap crust and whipped cream topping.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 8 servings
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 2 and 1 half cups crushed gingersnap cookies
  • 1 half cup unsalted butter melted
  • 2 tablespoons granulated sugar
  • 24 ounces cream cheese softened
  • 1 cup granulated sugar
  • 15 ounces pumpkin puree
  • 3 large eggs large eggs
  • 1 quarter cup heavy whipping cream
  • 2 tablespoons all purpose flour
  • 1 tablespoon pumpkin pie spice
  • 1 teaspoon vanilla extract
  • 1 cup whipped cream
  • 1 half teaspoon ground cinnamon

Equipment

  • 9-inch springform pan
  • Electric mixer

Method
 

  1. Bake the gingersnap crust at 325°F for 10 minutes and cool it slightly.
  2. Mix the cream cheese, sugar, pumpkin, cream, flour, spice, and vanilla, then add the eggs one at a time.
  3. Pour the filling over the crust and bake at 325°F for 50 to 60 minutes, until the edges are set and the center gently wobbles.
  4. Cool the cheesecake gradually, refrigerate it for at least 4 hours, and top with whipped cream and cinnamon before serving.

Notes

  • Use plain pumpkin puree, not pumpkin pie filling.
  • Keep the finished cheesecake refrigerated and use leftovers within 3 to 4 days.
  • For cleaner slices, chill the cheesecake overnight and wipe the knife between cuts.