If you’re looking for a holiday dessert that isn’t pumpkin pie, look no further. This cheesecake, full of pumpkin, pumpkin spice, delicious cheesecake flavor, and the zing of gingersnaps, is a great dessert to serve to your Thanksgiving guests. It’s the perfect celebration dessert, in that it’s make-ahead-friendly!
The cheesecake is fantastic drizzled with caramel sauce and sprinkled with extra gingersnap crumbs. To gild the lily, top with sweetened whipped cream.
What you need:
- 1 ½ c. gingersnap cookie crumbs (from about 2 c. cookies)
- 4 T. melted butter
- 3 8 ounce packages of cream cheese, softened
- ½ c. granulated sugar
- ½ c. light brown sugar, packed
- 2 T. cornstarch
- ¼ t. salt
- 4 large eggs
- 1 c. heavy whipping cream
- 1 T. pure vanilla extract
- 16 oz. pumpkin puree
- 1 t. cinnamon
- ½ t. ginger
- ¼ t. allspice
- ¼ t. nutmeg
- ¼ t. cloves
- food processor with metal cutting blade
- 9″ springform pan
- aluminum foil
- stand mixer with paddle attachment
- rubber spatula
- measuring cups and spoons
Time: 30 minutes prep + 75 minutes baking. Requires several hours to cool.
Multiplying the recipe: Each cheesecake should be mixed and baked separately.
Pumpkin Cheesecake with Gingersnap Crust:
For the crust: Preheat the oven to 325F. Wrap the bottom of a 9” springform pan with aluminum foil. Pulse the gingersnap cookies in a food processor until fine crumbs form. Add the melted butter and pulse briefly to evenly distribute. Press the crumb mixture into the bottom of the springform pan. Bake for 10-15 minutes. Cool.
For the filling: Preheat the oven to 325F. Beat the cream cheese until smooth. Add the sugars, cornstarch, and salt; blend. One at a time, add the eggs and beat until each has been completely incorporated. Scrape down the sides of the bowl with a rubber spatula. Add the whipping cream and vanilla and beat until combined. Add the pumpkin and spices; blend.
To bake: Pour the filling into the crust and place in the oven. Bake for 60-75 minutes, until the filling is mostly set, but the middle jiggles slightly. Turn off the oven and leave the cheesecake inside for one hours with the door ajar. Run a blade around the edge of the pan to loosen the cheesecake. Cool completely. Chill overnight (6 hours minimum) before serving.