## Introduction
Fall is the season of cozy sweaters, the crunching of leaves, and the tantalizing aroma of pumpkin spice wafting through the air. The perfect season to light up your homes and hearts with the warm and inviting flavors of our Pumpkin Cheesecake with Gingersnap Crust.
## Why Make This Recipe
This Pumpkin Cheesecake with Gingersnap Crust is an excellent way to bring in the distinct flavors of fall. It is not just a cheesecake, but a festival of feasts with the creamy pumpkin infused filling sitting on top of a crunchy gingersnap crust. Savor the sweetness of the pumpkin combined with the punch of the gingersnap cookies, making it the ideal dessert for a fall feast or Thanksgiving dinner.
## How to Make Pumpkin Cheesecake with Gingersnap Crust
Celebrating autumn was never so delicious with this easy to make Pumpkin cheesecake with a gingersnap crust. Here’s how it’s done.
## Ingredients
### For the Gingersnap Crust:
1 1/2 cups gingersnap cookie crumbs
1/4 cup unsalted butter, melted
2 tablespoons granulated sugar
### For the Pumpkin Cheesecake Filling:
3 (8 oz) packages cream cheese, softened
1 cup granulated sugar
1 cup canned pumpkin puree
3 large eggs
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon salt
## Directions
1. Preheat your oven to 325°F (160°C).
2. Start with the crust by combining gingersnap crumbs, melted butter, and sugar. Stir until evenly mixed.
3. Press this mixture into a 9-inch springform pan and bake for 10 minutes. Let it cool.
4. For the filling, beat cream cheese and sugar together until smooth, and then blend in the pumpkin puree.
5. Add eggs one by one, mixing well after each addition.
6. Mix in vanilla, cinnamon, nutmeg, ginger, and salt.
7. Pour this mix over the crust, smoothen with a spatula, and bake for 55-65 minutes.
8. Let it cool in the oven for an hour, chilling it for at least 3 hours before serving.
## How to Serve Pumpkin Cheesecake with Gingersnap Crust
This delicious cheesecake can be served plain or topped with whipped cream or a dusting of cinnamon sugar. A cup of hot coffee or mulled cider would be a perfect partner for this delightful dessert.
## How to Store Pumpkin Cheesecake with Gingersnap Crust
For freshness, store the cheesecake in the refrigerator, wrapped in plastic wrap or an airtight container. It can be refrigerated for up to 3-4 days, or you could freeze it for up to two months.
## Tips to Make Pumpkin Cheesecake with Gingersnap Crust
– Make sure the cream cheese is at room temperature before using.
– Use canned pumpkin puree rather than fresh, as the moisture content is just right for the recipe.
– Allow the cheesecake to cool down naturally to prevent cracks in the filling.
## FAQs
1. **Can I make this cheesecake ahead of time?**
Yes, you can make the cheesecake 2-3 days ahead of time and store it in the fridge.
2. **Can I use fresh pumpkin instead of canned pumpkin puree for cheesecake filling?**
You can, but the moisture content of fresh pumpkin can vary, which might affect the consistency of the cheesecake.
3. **Can I use a simple graham cracker crust?**
Yes, you can replace the gingersnap crust with a traditional graham cracker crust if you choose.