GINGERSNAP CRUST PUMPKIN CHEESECAKE

This Gingersnap Crust Pumpkin Cheesecake Every bite is packed with so much incredible cheesecake, pumpkin, and spice flavor, you’ll be coming back for seconds!

Welcome, today I’ll be showing you “How to make Gingersnap Crust Pumpkin Cheesecake recipe?”

But before that tell me, “who likes pumpkin? and who likes cheesecake?”

I’ve got the recipe for you, which has a big pumpkin flavor, with a creamy filling that will not crack.

My pumpkin cheesecake with a ginger snap cookie crust, whipped cream is the best cheesecake I’ve ever had!

It’s unbelievably velvety and silky smooth, super fluffy and light and not overwhelming.

It’s so easy to enjoy and not too filling, either! Every bite is packed with so much incredible cheesecake, pumpkin, and spice flavor, you’ll be coming back for seconds!

This Gingersnap Crust Pumpkin Cheesecake will be ready in a snap.

Gingersnap Crust Pumpkin Cheesecake

You’ll also love my other Thanksgiving recipes:

Let’s have a look at our ingredients of Gingersnap Crust Pumpkin Cheesecake:

  • Gingersnap cookies: I love the flavor of these cookies and in this cheesecake, they just go perfect. But you can also use Graham cracker and Biscoff biscuits. Do check my another Biscoff Biscuit Cheesecake.
  • Brown sugar: Brown sugar adds an extra sweet and caramel taste to the cheesecake.
  • Creamcheese: no cheesecake can be complete without cream cheese. But make to check it’s at room temperature before you use it.
  • Spices: Use your favorite spices as I used all mine. They just make this cheesecake more delicious.

Products I have used are mentioned below(Amazon Affiliate Program):

  • Food processor: Perfect for chopping and grinding, dishwasher safe, and easy to clean.
  • Springform pan: Perfect for making desserts like cheesecake, mousse, quiche, coffee cake, and any similar recipe.
  • Stand mixer: Perfect for daily kitchen use where you can do all your mixing, whisking, and kneading.

How to make Gingersnap Crust Pumpkin Cheesecake?

For the crust:

1. Into the bowl of your food processor or a large plastic bag if you’re gonna smash that by hand, add 13 Graham crackers or 200 grams. (You could use ginger snaps Biscoff anything you’d like that’s kind of a crisp cookie).

One-quarter cup of brown sugar packed firmly, half a teaspoon of cinnamon. And just for good luck, a pinch of salt. Cover with the lid on and whisk it up.

Once you have a nice crumbly mixture you’re gonna drizzle in four tablespoons
or about 60 grams of regular melted butter
. (If you’re using salted butter, don’t add in that little blessing of salt earlier.)

2. Now this delicious concoction is ready to go into our springform pan. You could basically use any size springform pan for this. Dump the mixture out into your springform pan.

And if you’re using a food processor you’re gonna have like a little pool of butter on the bottom. So just fluff that into the rest over here. Now use anything with a flat bottom and just press it down.

And the We’re gonna bake this at 350F for about 10 minutes or until it’s a little bit more golden and really fragrant. You’ll smell wonderful things coming out of the oven. And that means it is ready to come out.

When the crust is golden brown, it’s totally done, set it aside to cool. In the meantime let’s make the filling. It’s so quick and easy.

For the filling:

3. We’re gonna start off with four packages(2 pounds) of room temperature cream cheese. Three-quarters of a cup of sour cream as well. And we’re gonna give this a little bit of time with the whisk attachment to really cream together and get nice and smooth.

Plop it down, lock it ff and mix on medium. You can tamp it down if you need to as well.

One thing that you don’t want with any kind of cheesecake, including a pumpkin cheesecake is little bits of cream cheese or sour cream that are not mixed in. It’s gonna give you not that perfect silky mouthfeel and it could lead to cracks too.

4. Add 200 grams or one cup of granulated sugar and three quarters of a cup or 150 grams of packed dark brown sugar. This will give you a really nice kind of caramel taste.

Right now you can add in about half a teaspoon of salt and then give it a mix. You want a good homogenous mixture. Let the sugars start dissolving too.
You wanna rough the sugar up a bit.

So scrape the bowl down, continue mixing on low. We don’t want to whip too much air in here, but we do want it nice and smooth.

5. Now we’re going to add in five-room temperature eggs, slowly one at a time while mixing and yes, scrape the bowl down halfway through. And just take your time, there’s no rush.

Now we can add in the pumpkin puree, one cup of pumpkin puree in you go. (Try not to use Pumpkin Pie Filling)

6. Now it’s time to add your spices, add one and a half teaspoons of the pumpkin spice mixture, half a teaspoon of ground cinnamon, a quarter teaspoon of ginger powder, a quarter teaspoon of my favorite allspice, one-quarter teaspoon of cardamom. And finally, I’m going to add about a quarter teaspoon of freshly ground nutmeg. (Add all your favorite spices which you like).

Now we’re going to mix this again until it is nice and smooth.

While that’s going, we can add in two teaspoons or 10 ML of a nice vanilla extract and let this run for a couple of minutes on low. And then you’ll get a perfectly smooth, velvety, and silky mixture.

7. Alright, we’re ready to pour this into our prepared springform pan. Let’s put in our mixture. We’re going to bake this in a water bath because this will make sure not to have a crack and have a beautiful, smooth cheesecake.

Transfer this cheesecake into the oven at 300F for 1 hour 20 minutes.
Then turn the oven off and left it there for a full hour door closed.

For the decoration:

Just remove the cheesecake and transfer it to a little cake stand. Now run a knife around the edge, slide it, and center it. Now it’s ready to decorate.

You can enjoy this delicious cake as is, but we’re going to top it off with a little bit of whipped cream.

Transmit the whipped cream into a piping bag, fitted with a star tip. So just give them a little bit of a squiggle as you pipe, really simple. Finish your Gingersnap Crust Pumpkin Cheesecake off with just a little sprinkle of cinnamon on top of the whipped cream for contrast.

Tips for Gingersnap Crust Pumpkin Cheesecake:

  • It is recommended to bring all ingredients to room temperature before making the cake.
  • The use of a water bath during baking is optional but highly recommended as it helps keep the cheesecake moist and prevents cracking.
  • Do not overbake the cheesecake! At the end of baking, it will be somewhat jiggly in the middle, that is totally what you are looking for!
  • It is very important to not take the cheesecake out of the oven immediately after baking, instead of open the oven door slightly and let it cool inside slowly for about an hour before taking it out of the oven. That helps prevent cracking due to drastic temperature changes.
  • You can chill the Gingersnap Crust Pumpkin Cheesecake in the refrigerator for at least 3 hours for the best results.

FREQUENTLY ASKED QUESTIONS

How long will this cheesecake last?

Your cheesecake can last up to 5 days, but if you wrap it properly and store it well it can last up to 3 months.

Is it necessary to freeze this cheesecake?

Yes, I would highly recommend to freeze this cheesecake, as it contains a high amount of dairy products. I would not recommend to leave it out for more than 2 hours.

What can I use instead of Gingersnaps?

You can use Biscoff biscuits, Graham crackers and pretty much any biscuit which will give the nice crisp base. But use the same quantity as mentioned.

How to stop cheesecake from being soggy?

Always use extra wide foil and and wrap the base of the pan.

If you liked this cheesecake recipe, then try these out:

If you tried this Gingersnap Crust Pumpkin Cheesecake recipe, then don’t forget to rate and comment your views, I would love to hear from you!

Gingersnap Crust Pumpkin Cheesecake

This Gingersnap Crust Pumpkin Cheesecake Every bite is packed with so much incredible cheesecake, pumpkin, and spice flavor, you'll be coming back for seconds!
Course Dessert
Cuisine American
Keyword butter, cheesecake, creamcheese, pumpkin, thanksgiving, vanilla extract
Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Cooling time 12 hours
Total Time 13 hours 25 minutes
Servings 8
Calories 584kcal

Ingredients

For cheesecake crust

  • 200 g Gingersnap cookies
  • 4 tbsp butter unsalted
  • ¼ cup sugar
  • ½ tsp cinnamon

For cheesecake

  • 2 pounds cream cheese at room temperature
  • ½ tsp salt
  • 200 cup sugar
  • ¾ cup brown sugar
  • 2 tsp vanilla extract
  • 5 eggs large
  • 1 cup pumpkin puree
  • ¾ cup sour cream
  • ½ tsp cinnamon ground
  • ¼ tsp nutmeg freshly ground
  • ¼ tsp ginger powder
  • ¼ tsp allspice optional
  • ¼ tsp cardamom

Instructions

For cheesecake crust

  • Preheat oven at 350F. Now in a food processor jar add gingersnap cookies and pulse until grainy powder form. Add sugar and cinnamon and pulse again to mix completely. At last, add melted butter and pulse once again so that everything is incorporated well.
  • Transfer mixture to the pan and press to the bottom of the pan using your hand or glass. Bake for about 10-15 minutes or until it turns nice and golden color. Take out and set aside to cool at room temperature and reduce the oven temperature to 300F.
  • Wrap the bottom of the tin pan with the foil when the cheesecake crust is cooled.

For the cheesecake filling

  • Add cream cheese to the stand mixer bowl and whisk at medium speed until smooth and creamy. Add sugar and salt to the bowl and mix until a homogenous mixture and then scrape the bowl.
  • Add eggs one by one to mix nicely until incorporated. Scrape the bowl and mix again for few seconds until smooth.
  • Now once eggs are mixed add pumpkin puree, sour cream spices, vanilla, and mix well. Scrape the bowl last time and whisk again to make sure there are no lumps remaining.
  • Pour the batter into the 10-inch springform pan and place your pan into a roasting pan, and then fill the roasting pan with boiling hot water and transfer it to the oven.
  • Bake for 60 minutes or until cake is all set and the center is kind of wobbly. Turn off the oven and open the door slightly and let the cake rest for another 1hour in there.
  • Remove cheesecake from the oven and set it into a fridge for 3-4 hrs or cover it with a towel or paper towel to chill overnight.
  • Now our cheesecake is chilled and all set to cut, a chilled cheesecake is always easy to slice. Now slide your knife around the edges of the pan to release the cake and it out on a cake stand.
  • You can enjoy your cheesecake with a dollop of whipped cream or just simply enjoy it as it is.

Notes

  • It is recommended to bring all ingredients to room temperature before making the cake.
  • The use of a water bath during baking is optional but highly recommended as it helps keep the cheesecake moist and prevents cracking.
  • Do not overbake the cheesecake! At the end of baking, it will be somewhat jiggly in the middle, that is totally what you are looking for!
  • It is very important to not take the cheesecake out of the oven immediately after baking, instead of open the oven door slightly and let it cool inside slowly for about an hour before taking it out of the oven. That helps prevent cracking due to drastic temperature changes.
  • You can chill the Gingersnap Crust Pumpkin Cheesecake in the refrigerator for at least 3 hours for the best results.
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