Pumpkin Cheesecake With Gingersnap Crust Recipe

Name: Pumpkin Cheesecake With Gingersnap Crust
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Crust; 4 tablespoons melted butter; 2 cups gingersnap crumbs (I like to use Trader Joe's triple gingersnaps); Filling; 12 ounces cream cheese; 3/4 cup sugar; 3/4 cup firmly packed brown sugar; 5 eggs, at room temperature; 15 ounces pumpkin puree (1 can); 3/4 cup heavy cream; 2 teaspoons cinnamon; 1 teaspoon allspice; Topping; 2 cups heavy cream; 2 teaspoons sugar; 2 teaspoons vanilla

Servings: persons

Crust
4 tablespoons melted butter
2 cups gingersnap crumbs (I like to use Trader Joe's triple gingersnaps)
Filling
12 ounces cream cheese
3/4 cup sugar
3/4 cup firmly packed brown sugar
5 eggs, at room temperature
15 ounces pumpkin puree (1 can)
3/4 cup heavy cream
2 teaspoons cinnamon
1 teaspoon allspice
Topping
2 cups heavy cream
2 teaspoons sugar
2 teaspoons vanilla

1
Preheat oven to 325.
2
Begin by crumbling cookies in a food processor. Then combine with melted butter. Press the mixture into the bottom of a 9-inch springform pan. Place the pan on a cookie sheet to catch drips and bake for 10-12 minute Remove from the oven and cool on a wire rack.
3
Beat the cream cheese in an electric mixer on low until the cream cheese is very smooth.
4
Gradually add the sugars.
5
Add the eggs, one at a time.
6
Add the pumpkin puree and mix until just combined. Make sure to scape down the mixing bowl a couple of time during the process to ensure there are no lumps stuck to the bowl and the batter is very smooth.
7
Stir in heavy cream, cinnamon, and allspice.
8
Pour the batter into the prepared pan and set the pan back on the baking sheet. Bake until the edges are set and the center moves only slightly when the pan is shaken. Baking time may vary a little, start checking it after 1 hour. When it's done baking, turn off the oven and prop the door open with a wooden spoon and allow the cake to cool there for another hour.
9
Chill for at least 12 hours, can be made up to 2 days in advance.
10
Make the topping by whipping the heavy cream, sugar, and vanilla until you have stiff peaks. Apply topping shortly before serving and enjoy!

1555

kcal

Calories

113

Fat

114

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: Crust, 4 tablespoons melted butter, 2 cups gingersnap crumbs (I like to use Trader Joe's triple gingersnaps), Filling, and more.

Yes, Pumpkin Cheesecake With Gingersnap Crust falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pumpkin Cheesecake With Gingersnap Crust

How did you like this recipe?

Frequently Asked Questions