Pumpkin Cheesecake with Gingersnap Crust
Submitted by Lacy209
Velvety pumpkin cheesecake spiced with cinnamon and allspice sits atop a buttery gingersnap crust. Topped with tangy sour cream for a show-stopping holiday dessert.
YIELD
12 servingsPREP
20 minCOOK
1 hrsREADY
2 hrsThe gingersnap crust is what elevates this from good to unforgettable.
Those spicy cookies, crushed and mixed with butter and brown sugar, bring a warm gingery punch that plays beautifully against the smooth, spiced pumpkin filling. Cream cheese gets blended with pumpkin puree, sweetened condensed milk, and warming spices until silky, then bakes low and slow for that perfect creamy texture.
The final touch? A sweet-tangy sour cream topping that adds richness and keeps the surface from cracking. This is the cheesecake that steals the show at Thanksgiving dinner.
Pro Tips
- Crush gingersnaps in a food processor or sealed bag with a rolling pin for fine, even crumbs
- Use full-fat cream cheese at room temperature for the smoothest filling without lumps
- The temperature change (350°F then down to 225°F) ensures even baking without curdling
- Don’t skip the sour cream topping; it’s not just decoration but adds crucial flavor contrast
- Cool completely before refrigerating to avoid condensation on the surface
Ingredients
Directions
Combine crumbs, 3 tablespoons brown sugar, and butter.
Press on bottom of a 9-inch springform pan.
Set aside. Beat cream cheese and flour at medium speed with an electric mixer until creamy.
Add pumpkin and next 5 ingredients.
Pour into prepared crust. Bake at 350℉ (180℃). for 30 minutes.
Reduce oven temperature to 225 degrees, and bake 1 hour.
Cool on a wire rack 5 minutes.
Combine sour cream and remaining 1 tablespoon brown sugar; spread over cheesecake.
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