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Pumpkin Cheesecake with Gingersnap Crust

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by

byterecipes

Pumpkin Cheesecake with Gingersnap Crust combines the comforting flavors of fall with the creamy richness of cheesecake. This dessert is especially popular during the autumn months, often featuring prominently at Thanksgiving gatherings. The gingersnap crust adds a spicy, crunchy contrast to the smooth, spiced pumpkin filling, making it a delightful treat enjoyed by many.

Servings: Serves 10 people

Appliances/Utensils:

Ingredients:

  • Crust:
    • 2 cups gingersnap cookie crumbs
    • 1/4 cup granulated sugar
    • 1/2 cup unsalted butter, melted
  • Filling:
    • 24 oz cream cheese, softened
    • 1 cup canned pumpkin puree
    • 3/4 cup granulated sugar
    • 1/2 cup packed brown sugar
    • 2 teaspoons vanilla extract
    • 1 teaspoon ground cinnamon
    • 1/2 teaspoon ground ginger
    • 1/4 teaspoon ground nutmeg
    • 1/4 teaspoon ground cloves
    • 4 large eggs

Instructions:

  1. Preheat the oven to 325°F (160°C). Line a baking sheet with parchment paper.

  2. In a food processor, pulse gingersnap cookies until finely ground. Transfer crumbs to a mixing bowl.

  3. Add granulated sugar and melted butter to the crumbs. Mix well with a spatula until combined.

  4. Press the mixture evenly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then remove to cool.

  5. In a large mixing bowl, beat the cream cheese with an electric mixer until smooth.

  6. Add pumpkin puree, granulated sugar, brown sugar, and vanilla extract. Beat until combined.

  7. Mix in cinnamon, ginger, nutmeg, and cloves. Blend well.

  8. Add eggs one at a time, beating on low speed after each addition until just combined.

  9. Pour the filling over the crust in the springform pan. Smooth the top with a spatula.

  10. Place the cheesecake on the prepared baking sheet and bake for 50-60 minutes, or until the center is set and the edges are lightly browned.

  11. Allow the cheesecake to cool on a cooling rack for at least an hour. Refrigerate for at least 4 hours or overnight before serving.

Tips and Suggestions:

  • For a gluten-free version, use gluten-free gingersnap cookies.
  • Add a dollop of whipped cream and a sprinkle of cinnamon on top for extra flavor.
  • To prevent cracks, avoid over-mixing and ensure the cheesecake cools gradually.

Serving Suggestions:

Serve chilled with a drizzle of caramel sauce or a dollop of whipped cream.

Estimated Time:

  • Prep Time: 30 minutes
  • Cooking Time: 60 minutes
  • Total Time: 6 hours (including cooling and refrigeration time)