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Gingersnap Pumpkin Cheesecake
Created by: Howcan Team
Ingredients
- 1 1/2 cups gingersnap cookie crumbs
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter, melted
- 3 (8-ounce) packages cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup canned pumpkin puree
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 1/2 cup sour cream
Instructions
- Preheat the oven to 350°F (175°C).
- In a medium bowl, mix together the gingersnap cookie crumbs, 1/4 cup sugar, and melted butter. Press into the bottom of a 9-inch springform pan.
- In a large bowl, beat the cream cheese, 1 cup sugar, and vanilla extract until smooth. Beat in the eggs one at a time, mixing well after each addition.
- Divide the cream cheese mixture in half. Stir the pumpkin puree, cinnamon, nutmeg, cloves, ginger, and salt into one half of the mixture. Pour over the gingersnap crust.
- Add the sour cream to the remaining cream cheese mixture and mix well. Carefully spoon over the pumpkin layer.
- Bake in the preheated oven for 60 minutes, or until the center is almost set. Allow to cool, then refrigerate for at least 4 hours before serving.
Gingersnap Pumpkin Cheesecake is a delectable dessert that combines the warm flavors of pumpkin and the spicy crunch of gingersnap cookies. This indulgent treat has a rich history, with its origins rooted in the United States. Renowned chefs and home cooks alike have put their own spin on this classic dessert, incorporating local ingredients and innovative techniques. The best versions of this dish can be found in upscale restaurants and bakeries across the country, where skilled pastry chefs expertly blend the creamy pumpkin filling with the zesty gingersnap crust. To achieve the perfect Gingersnap Pumpkin Cheesecake, it's crucial to balance the sweetness of the filling with the bold flavors of the gingersnap crust, creating a harmonious marriage of tastes and textures. Whether enjoyed during the fall season or as a year-round indulgence, this dessert is a must-try for any cheesecake enthusiast.
90 min
12
380 calories
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