Deluxe Pumpkin Cheesecake with Gingersnap Crust

Indulge in the rich, autumnal flavors of this Deluxe Pumpkin Cheesecake with Gingersnap Crust—a showstopping dessert that perfectly balances creamy decadence with warm, spiced notes. This recipe starts with a crisp and fragrant gingersnap crust, providing the perfect base for a luscious pumpkin-infused cheesecake filling, subtly spiced with cinnamon, ginger, nutmeg, and cloves. The addition of sour cream ensures a tangy contrast, while a velvety cream cheese base guarantees a smooth, melt-in-your-mouth texture. Baked to perfection and topped with airy whipped cream and a sprinkle of cinnamon, this cheesecake not only tastes luxurious but also makes for an elegant centerpiece at any holiday gathering. Perfect for Thanksgiving or any fall celebration, this pumpkin cheesecake is as impressive as it is irresistible.

Nutriscore Rating: 43/100

Prep Time:30 mins

Cook Time:75 mins

Total Time:105 mins

Servings: 12

Ingredients

• 200 grams gingersnap cookies
• 6 tablespoons unsalted butter
• 24 ounces cream cheese
• 1 cup granulated sugar
• 1 cup brown sugar
• 1.5 cups pumpkin purée
• 0.5 cup sour cream
• 2 teaspoons vanilla extract
• 4 large eggs
• 2 tablespoons all-purpose flour
• 2 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• 0.5 teaspoon ground nutmeg
• 0.25 teaspoon ground cloves
• 1 cup whipped cream
• 0.25 teaspoon ground cinnamon (for garnish)

Directions

Step 1

Preheat your oven to 350°F (175°C) and lightly grease a 9-inch springform pan.

Step 2

In a food processor, pulse the gingersnap cookies until they form fine crumbs. You should have about 2 cups of crumbs.

Step 3

Melt the unsalted butter and stir it into the gingersnap crumbs until the mixture resembles wet sand.

Step 4

Press the crumb mixture evenly into the bottom of the prepared springform pan. Use the back of a measuring cup to pack the crust firmly.

Step 5

Bake the crust for 10 minutes, then remove it from the oven and let it cool while you prepare the filling.

Step 6

In a large mixing bowl, beat the cream cheese with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.

Step 7

Add the granulated sugar and brown sugar to the cream cheese and beat until fully combined.

Step 8

Blend in the pumpkin purée, sour cream, and vanilla extract, mixing until smooth.

Step 9

Add the eggs one at a time, beating on low speed after each addition until just incorporated. Avoid overmixing.

Step 10

Sprinkle in the flour, ground cinnamon, ground ginger, ground nutmeg, and ground cloves. Mix on low speed until the spices are evenly distributed.

Step 11

Pour the cheesecake filling over the cooled crust and smooth the top with a spatula.

Step 12

Place the springform pan on a baking sheet to catch any potential drips and bake at 350°F (175°C) for 60-75 minutes, or until the edges are set but the center has a slight wobble.

Step 13

Turn off the oven and crack the oven door open slightly. Allow the cheesecake to cool in the oven for 1 hour to prevent cracking.

Step 14

Remove the cheesecake from the oven and run a knife around the edge of the pan to loosen it. Let it cool completely at room temperature, then refrigerate for at least 4 hours or overnight.

Step 15

Before serving, top the cheesecake with whipped cream and a light dusting of ground cinnamon if desired.

Nutrition Facts

Serving size	(2050.5g)

Amount per serving	% Daily Value*
Calories	6019.3

Total Fat 382.7g	0%
Saturated Fat 214.8g	0%
Polyunsaturated Fat 13.4g
Cholesterol 1717.1mg	0%
Sodium 3692.4mg	0%
Total Carbohydrate 594.2g	0%
Dietary Fiber 18.8g	0%
Total Sugars 430.9g
Protein 89.1g	0%

Vitamin D 188IU	0%
Calcium 1403.4mg	0%
Iron 24.4mg	0%
Potassium 2916.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 55.8%

Protein: 5.8%

Carbs: 38.5%