Pumpkin Cheesecake with Gingersnap Crust

As the leaves turn vibrant shades of orange and gold, the arrival of autumn ushers in a wave of seasonal flavors that beckon to be savored. One of the stars of this harvest season is undoubtedly pumpkin, a versatile ingredient that lends itself to a myriad of delightful desserts. Among these, the Autumn Bliss Pumpkin Cheesecake with Gingersnap Crunch stands out, combining the warm, comforting essence of pumpkin with the spicy sweetness of gingersnap cookies. This treat not only embodies the spirit of fall but also serves as a perfect centerpiece for gatherings, family dinners, and festive celebrations.

Experience the essence of fall with the Autumn Bliss Pumpkin Cheesecake with Gingersnap Crunch. This delightful dessert combines a rich, creamy pumpkin filling with a spiced gingersnap crust, creating the perfect blend of flavors. Ideal for holiday gatherings or cozy family dinners, each bite offers a comforting taste of the season. Impress your loved ones with this show-stopping centerpiece that celebrates autumn's finest ingredients. Enjoy every delicious slice!

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Ingredients

For the Gingersnap Crust:

1 ½ cups gingersnap cookie crumbs

½ cup unsalted butter, melted

2 tablespoons granulated sugar

1 teaspoon ground cinnamon

For the Pumpkin Cheesecake Filling:

2 (8 oz) packages cream cheese, softened

1 cup pure pumpkin puree (not pumpkin pie filling)

1 cup granulated sugar

½ cup brown sugar, packed

3 large eggs

1 teaspoon vanilla extract

2 teaspoons pumpkin pie spice

1 teaspoon ground ginger

¼ teaspoon salt

½ cup sour cream

For the Topping (optional):

Whipped cream

Cinnamon for sprinkle

Crushed gingersnap cookies

Instructions

Preheat the Oven: Start by preheating your oven to 325°F (163°C).

Make the Gingersnap Crust:

- In a medium bowl, combine the gingersnap cookie crumbs, melted butter, granulated sugar, and ground cinnamon. Mix until the crumbs are well coated with the butter.

- Press the crumb mixture firmly into the bottom of a 9-inch springform pan, making sure it is even and compact.

Prepare the Pumpkin Cheesecake Filling:

- In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.

- Gradually add in the granulated sugar and brown sugar and mix until well combined, scraping down the sides of the bowl as needed.

- Mix in the pure pumpkin puree, followed by the eggs one at a time, beating well after each addition.

- Add the vanilla extract, pumpkin pie spice, ground ginger, and salt, mixing until all ingredients are fully integrated.

- Finally, fold in the sour cream until the filling is creamy and smooth.

Fill the Crust:

- Pour the pumpkin cheesecake filling over the gingersnap crust in the springform pan, using a spatula to spread it evenly.

Bake the Cheesecake:

- Place the cheesecake pan in the preheated oven and bake for about 50-60 minutes, or until the center is set but still slightly jiggly. The edges should appear firm, and the center will set as it cools.

Cool the Cheesecake:

- Once baked, turn off the oven and crack open the oven door, allowing the cheesecake to cool slowly for about 1 hour. This helps prevent cracking.

- Afterward, remove it from the oven, cover with plastic wrap, and refrigerate for at least 4 hours or overnight for the best flavor and texture.

Serve:

- When ready to serve, carefully remove the sides of the springform pan. Slice the cheesecake and top with whipped cream, a sprinkle of cinnamon, and crushed gingersnap cookies for added crunch.

Enjoy this creamy, spiced, and uniquely flavorful autumn dessert that’s sure to impress!

Prep Time: 20 minutes | Total Time: 6 hours (including cooling) | Servings: 10-12