Indulge in the flavors of fall with this delectable pumpkin cheesecake. The spiced gingersnap crust complements the rich pumpkin filling, making it the perfect dessert for any autumn celebration.
Ingredients:
Gingersnap Crust
- 1 ¼ cups (191 g) gingersnap cookie crumbs
- ¼ cup (28 g) all-purpose flour
- ½ teaspoon ground ginger
- 2 Tablespoons (28 g) brown sugar
- ¼ cup (57 g) unsalted butter, melted
Pumpkin Cheesecake Filling
- 3 cups (680 g) cream cheese, room temperature
- 1 ¾ cups (350 g) granulated sugar
- 1 teaspoon cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- Optional: pinch of ground cloves
- ¼ cup (28 g) all-purpose flour
- 1 teaspoon pure vanilla extract
- 1 cup (227 g) pumpkin puree
- 5 large eggs, room temperature
- ½ cup (113 g) sour cream, room temperature
Instructions:
- Preparation: Set your oven to 350° F. Prepare a 10-inch round springform pan by lining its bottom with parchment paper. Lightly grease its bottom and sides. Keep it aside for now.
- Gingersnap Crust:
- Blend all the crust ingredients in a food processor until you get a consistent mix, which should take around a minute.
- Firmly press this mix onto the bottom and up the sides of your springform pan, ensuring the sides are a minimum of 1-inch high.
- Let it bake for 10-12 minutes, or until you catch a pleasant aroma. Once done, set aside and lower the oven’s heat to 300°F.
- Pumpkin Cheesecake Filling:
- Using a stand mixer, gently beat the cream cheese for about 2-3 minutes, ensuring a lump-free consistency.
- Incorporate the sugar, flour, and spices into the mix, continuing to blend for another 2-3 minutes. For an even mix, scrape the bowl’s sides and bottom halfway through.
- Mix in the vanilla and pumpkin puree until combined.
- Introduce the eggs one by one, ensuring thorough mixing after each addition.
- Fold in the sour cream just until it melds with the mixture.
- Pour this luscious filling over the previously prepared gingersnap crust. Let it bake for 55-60 minutes. You’ll know it’s done when the periphery is firm, but the central 2 inches wobble slightly when the pan is gently shaken.
- Turn off the oven but leave the cheesecake inside with the door slightly open. This gradual cooling for an hour helps prevent cracks.
- Once out of the oven, let the cheesecake come to room temperature. Once it reaches this point, cover it gently and refrigerate for at least 4 hours, though overnight is ideal.
- Serve it chilled, perhaps with a dollop of whipped cream, and let the flavors of fall dance on your palate!
