Pumpkin Cheesecake with Gingersnap Crust


Need to bring a dessert to Thanksgiving this year? Wow your family with this delicious Pumpkin Cheesecake! It has a spicy gingersnap crust, sweet whipped cream topping, and it is super easy to make! Bake it the night before Thanksgiving so you have one less thing to worry about the day of!

Makes: 1 Cheesecake              

Total Time: 10 hours (includes overnight cooling time!)

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2 cups gingersnap crumbs
3 tbsp. granulated sugar
½ cup unsalted butter, melted (plus extra to grease pan)
4, 8oz packages of full-fat cream cheese, room temp
1 cup packed light brown sugar
½ cup granulated sugar
½ tsp. salt
1 tbsp. cornstarch (or 2 tbsp. AP flour)
2 tbsp. pumpkin pie spice
½ cup sour cream, room temp
2 cups pumpkin puree
1 tbsp. vanilla extract
3 large eggs, room temp
2 large egg yolks, room temp
Whipped Cream:
1 cup heavy whipping cream, chilled
2 tbsp. powdered sugar
1 tsp. vanilla
Cinnamon or pumpkin pie spice for sprinkling, optional

For the Crust:

Preheat the oven to 350℉ and center a rack to the middle of the oven.
Grease the sides and bottom of a 9” springform pan with butter. Fit piece of parchment paper to the bottom of the pan and lightly grease.
In a food processor crush cookies into fine crumbs. Transfer crumbs to a small mixing bowl and add the sugar and melted butter. Mix with a fork to combine.
Place mixture into the greased and lined springform pan. Flatten the crust along the bottom and sides of the pan with a measuring cup, and bake until slightly darkened (8-10 min.).
When crust is done, cover the outside of the pan with aluminum foil tight enough to ensure no water seeps in during the water bath. Set pan on cooling rack while making the filling.
For the Cheesecake Filling:
In the bowl of an electric mixer fitted with the paddle attachment, beat the cream cheese, both sugars, salt, cornstarch, and pumpkin spice on med-low speed until creamy (about 2 min.).
Add sour cream, pumpkin puree, and vanilla and continue beating on med-low until smooth, scraping the sides of the bowl as needed.
While beating, add the eggs and yolks, one at a time, until just combined. Scrape sides of bowl as needed.
Pour the cheesecake filing into the cooled crust and place into a large roasting pan. Fill the roasting pan with boiling water (only a few inches high, NOT to the top of the pan) and bake for 55-60 min. The cheesecake edges should be set and the center should slightly jiggle.
Turn off the oven, crack the door, and let the cheesecake cool for 1 hour (this helps prevents cracking).
Remove the cheesecake from the water bath and aluminum foil. Run a knife around the edge of the pan so it does not stick to the sides, remove the side of the pan, and let cool completely on a rack. Refrigerate until firm and chilled (8 hours or overnight).
For the Whipped Cream:
In a medium bowl with a hand mixer, or in a standing mixer with the whisk attachment, whip the cream until it reaches soft peaks.
Add the powdered sugar and vanilla and beat until the cream hold peaks.
Place the cheesecake onto a serving dish and pipe whipped cream around the top of the chilled cheesecake, or however you desire. Sprinkle the top with cinnamon or pumpkin pie spice if desired!


Recipe Source here.