A smooth and creamy pumpkin cheesecake with a gingersnap cookie crust that you can make at home. This dessert is great for fall!
INGREDIENTS
FOR THE GINGERSNAP CRUST:– 1 and 1/2 cups (200 grams) gingersnap cookie crumb– 1/4 cup (50 grams) granulated sugar– 3 tablespoons (45 grams) unsalted butter meltedFOR THE PUMPKIN CHEESECAKE:– 24 ounces (680 grams) brick-style cream cheese softened to room temperature– 1 cup (200 grams) granulated sugar– 2 teaspoon pure vanilla extract– 1 (15-ounce) can pumpkin puree– 2 teaspoon pumpkin pie spice– 1/2 teaspoon ground cinnamon– 4 large eggs room temperature
INSTRUCTIONS
Put the oven rack in the lower-middle. Heat the oven to 325°F (163°C). Start a big pot of water boiling. Process gingersnap cookies into fine crumbs in a blender or food processor. Put the crumbs, sugar, and melted butter in a bowl and mix well.
1
Scoop and press the mixture into a 9-inch springform pan to create an even layer. Let cool after 10 minutes of baking. Keep the oven at 325°F while filling.
2
Mix cream cheese in a large bowl with an electric mixer until smooth. Scrape the bowl and mix sugar and vanilla extract well. Pumpkin puree, pumpkin pie spice, and ground cinnamon should be mixed until combined, scraping the bowl. Add each egg slowly and mix just until combined.
3
Spread cheesecake filling evenly on pre-baked gingersnap crust. Put the springform pan in a roasting pan with aluminium foil or an oven bag (cut or tie it to avoid covering the cheesecake). Fill the roasting pan 1–1.5 inches with boiling water to cover the springform pan.
4
Insert the cheesecake roasting pan carefully into the oven. Bake the cheesecake for 55–65 minutes at 325°F (163°C) until the centre is almost set. Leave the cheesecake in the oven for an hour after turning off the oven and slightly cracking the door.
5
Remove the cheesecake roasting pan carefully from the oven. Place the cheesecake on a wire rack and loosen it with a knife after removing it from the oven bag or foil. Cool the cheesecake at room temperature for 2 hours, then cover tightly and refrigerate for 5–6 hours or overnight.