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Pumpkin Spice Cheesecake with Gingersnap Crust
Created by: Howcan Team
Ingredients
- 2 cups gingersnap cookie crumbs
- 1/4 cup granulated sugar
- 1/2 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 2 cups gingersnap cookie crumbs, 1/4 cup granulated sugar, and 1/2 cup melted unsalted butter. Press the mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes, then remove from the oven and let it cool.
- In a large bowl, beat 3 (8-ounce) packages of softened cream cheese, 1 cup granulated sugar, and 1 teaspoon vanilla extract until smooth. Beat in 3 large eggs, one at a time, until well combined. Add 1 cup canned pumpkin puree, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, 1/4 teaspoon ground cloves, 1/4 teaspoon ground ginger, and 1/4 teaspoon salt. Mix until smooth. Fold in 1/2 cup sour cream.
- Pour the cream cheese mixture over the gingersnap crust in the springform pan. Smooth the top with a spatula.
- Bake in the preheated oven for 55-60 minutes, or until the edges are set and the center is slightly jiggly. Turn off the oven and let the cheesecake cool in the oven with the door ajar for 1 hour.
- Remove the cheesecake from the oven and run a knife around the edges to loosen. Allow it to cool completely at room temperature, then refrigerate for at least 4 hours or overnight before serving.
- Slice and serve the pumpkin spice cheesecake with gingersnap crust. Enjoy!
The history of Pumpkin Spice Cheesecake with a gingersnap crust can be traced back to the fusion of traditional pumpkin pie and creamy cheesecake, creating a delightful autumn dessert. This delectable treat gained popularity in the United States during the 20th century, with chefs and home bakers experimenting with different crust variations. The gingersnap crust adds a spicy and slightly sweet flavor that perfectly complements the creamy pumpkin spice filling. Today, this dessert is a staple on fall menus in restaurants across the country, especially in regions known for their love of seasonal flavors. For the best version of this dish, look for a recipe that balances the warm spices of pumpkin pie with the tangy richness of cheesecake, and don't skimp on the gingersnap crust for that extra kick of flavor.
90 min
12
380 calories
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