Super easy and freezer friendly, this Pumpkin Cheesecake with Gingersnap Crust is a must have for all your fall and winter holiday parties.
Prep Time15 minutesmins
Cook Time1 hourhr5 minutesmins
8 hourshrs
Total Time1 hourhr20 minutesmins
Course: Baking, Dessert
Cuisine: American
Keyword: cheesecake, Pumpkin Cheesecake
Servings: 12
Calories: 439kcal
Author: Kellie
Cost: $10
Equipment
1 springform pan
Ingredients
FOR THE CRUST:
2cupsgingersnap cookie crumbs approximately 12 ounces whole cookies
1/4cupgranulated sugar
5tablespoonsbutter melted
1/8teaspoonkosher salt
FOR THE FILLING:
4 8-ounceblocks cream cheese room temperature
1 1/4cupsgranulated sugar
1teaspoonvanilla extract
15ouncesPumpkin Puree
1tablespoonPumpkin Pie Spice
4large eggs
1/8teaspoonkosher salt
For the Cinnamon Whipped Cream:
1cupheavy cream
1cupconfectioners' sugar
1teaspoonvanilla
1/2teaspoonground cinnamon
Instructions
Preheat oven to 350 degrees.
In a large bowl, mix together the cookie crumbs, sugar, butter and salt until clumps begin to form.
Press the crumb mixture into a springform pan firmly and evenly across the bottom and halfway up the sides.
Transfer the crust to the oven and bake until set, approximately 10 minutes.
Transfer pan to a wire rack and cool completely. Wrap the bottom and sides of the pan with foil.
Reduce the oven to 325 degrees.
Add the cream cheese to a large bowl and beat with an electric mixer until fluffy, approximately 2-3 minutes.
Beat in the sugar, vanilla, pumpkin puree and pumpkin pie spice scraping down the sides of the bowl, as needed.
Add the eggs to the cream cheese mixture one at a time, beating well after each addition.
Pour the filling into the crust and set in a deep baking pan.
Transfer the baking pan to the oven and fill with water. Bake for 60-65 minutes or until set but still wobbly in the center.
Remove the cheesecake from the oven and cool on a wire rack. Transfer to the refrigerator and chill for 8 hours or overnight.
For the Cinnamon Whipped Cream:
Add the cream, sugar, vanilla and cinnamon to a bowl.
Beat the ingredients with a hand mixer fitted with the whisk attachment until stiff peaks form.
Using a piping bag, decorate the top of the cake with the whipped cream or spread the cream over the top of the cake with a spoon.
Notes
To freezer: Place the baked and cooled cheesecake on a baking sheet and freeze until firm. Wrap the frozen cheesecake tightly in plastic wrap and then wrap again in aluminum foil. Place the wrapped cheesecake in a large freezer bag and store in the freezer for up to 6 months. To thaw: Remove the cheesecake from the freezer and unwrap. Place the cheesecake on a platter and thaw at room temperature for 1 hour.