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- 1 ½ cups gingersnap cookie crumbs - ⅓ cup granulated sugar - ⅓ cup unsalted butter, melted - 2 (8-ounce) packages cream cheese, softened - 1 cup pure pumpkin puree - ¾ cup granulated sugar - ¼ cup brown sugar, packed - 3 large eggs - 1 teaspoon vanilla extract - 1 teaspoon cinnamon - ½ teaspoon nutmeg - ½ teaspoon ground ginger - ¼ teaspoon salt - Whipped cream for serving - Optional: Ground cinnamon for garnish

Pumpkin Cheesecake with Gingersnap Crust

Discover the joy of baking with this Pumpkin Cheesecake Delight paired with a crunchy gingersnap crust. This dessert blends creamy cheesecake with the rich flavors of pumpkin and warm spices, creating a deliciously cozy treat perfect for any autumn gathering. Follow our step-by-step guide for tips on achieving the perfect texture and flavor, ensuring your cheesecake turns out beautifully every time. Indulge and impress your friends and family with this delightful recipe!
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Ingredients
  

For the Gingersnap Crust:

1 ½ cups gingersnap cookie crumbs

½ cup unsalted butter, melted

¼ cup granulated sugar

1 teaspoon ground cinnamon

For the Pumpkin Cheesecake Filling:

16 oz cream cheese, softened

1 cup pure pumpkin puree (not pie filling)

¾ cup granulated sugar

½ cup packed brown sugar

3 large eggs

1 teaspoon vanilla extract

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

½ teaspoon ground ginger

¼ teaspoon salt

¼ cup sour cream

For the Topping:

Whipped cream (for serving)

Additional ground cinnamon (optional)

Instructions
 

Preheat the Oven:

    Preheat your oven to 325°F (160°C).

      Make the Gingersnap Crust:

        In a medium bowl, combine the gingersnap cookie crumbs, melted butter, granulated sugar, and ground cinnamon. Mix until well combined and the crumbs are evenly coated. Press this mixture into the bottom of a 9-inch springform pan to create an even layer.

          Bake the Crust:

            Bake the crust in the preheated oven for about 10 minutes, then remove and let it cool while you prepare the filling.

              Prepare the Pumpkin Cheesecake Filling:

                In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy. Gradually add the granulated sugar and brown sugar, mixing until well combined.

                  Incorporate the Pumpkin:

                    Add the pure pumpkin puree, eggs, vanilla extract, ground cinnamon, nutmeg, ginger, and salt to the cream cheese mixture. Mix until everything is well incorporated and smooth.

                      Add the Sour Cream:

                        Gently fold in the sour cream until just combined. Be careful not to overmix.

                          Pour the Filling:

                            Pour the pumpkin cheesecake filling over the cooled gingersnap crust, smoothing the top with a spatula to ensure an even layer.

                              Bake the Cheesecake:

                                Bake in the oven for 50-60 minutes. The center should be just set but still slightly jiggly. Turn off the oven and crack the oven door, allowing the cheesecake to cool in the oven for another hour to prevent cracking.

                                  Chill:

                                    Once cooled, cover the cheesecake and refrigerate for at least 4 hours, preferably overnight, to allow it to set completely.

                                      Serve:

                                        Before serving, whip some cream if desired and top each slice of cheesecake with whipped cream and a sprinkle of ground cinnamon. Enjoy your delightful Pumpkin Cheesecake with Gingersnap Crust!

                                          Prep Time: 30 min | Total Time: 10 hours (including chilling time) | Servings: 10-12 slices