Pumpkin Cheesecake
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A delightful pumpkin cheesecake with a gingersnap crust, perfect for Thanksgiving.
00:50:00 total
Serves 8
medium
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🌶️
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Ingredients
- gingersnap cookies - 10½ ounces (crushed into fine dust)
- sugar - 2 tablespoons (for crust)
- salt - ¼ teaspoon
- butter - ½ cup (melted)
- cream cheese - 1½ pounds
- sugar - 1 cup (for filling)
- light brown sugar - ½ cup
- large eggs - 5
- vanilla - 1 tablespoon
- pumpkin pie spice - 1½ teaspoons
- pumpkin puree - 15 ounces
Instructions
- Prepare Crust: Blend gingersnap cookies into a fine dust. Mix with melted butter, 2 tablespoons sugar, and ¼ teaspoon salt. Press the mixture into a tray and bake at 375°F for 10 minutes.
- Make Filling: In a mixer, combine cream cheese, 1 cup sugar, and ½ cup light brown sugar. Mix on high speed. Add eggs one at a time, then vanilla and pumpkin pie spice. Reserve 1 cup of the batter for later. Mix in the pumpkin puree.
- Assemble Cheesecake: Pour the filling over the crust. Add the reserved batter on top and use a toothpick to create a marbled effect. Bake at 325°F for 40 minutes until the center is slightly jiggly.
- Cool and Serve: Let the cheesecake rest for 1 hour, then cool in the fridge for 2 hours. Serve with whipped cream.
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