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Pumpkin Cheesecake Gingersnap Crust: The Best Fall Delight

Pumpkin Cheesecake Gingersnap Crust
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The perfect combination of pumpkin and gingersnap for a delightful fall dessert.

Ingredients

Scale
  • 2 cups gingersnap cookies, crushed
  • 1/2 cup unsalted butter, melted
  • 1 cup cream cheese, softened
  • 1 cup pumpkin puree
  • 3/4 cup sugar
  • 1 teaspoon vanilla extract
  • 2 teaspoons pumpkin pie spice
  • 3 large eggs

Instructions

  1. Preheat the oven to 350°F (175°C).
  2. In a bowl, mix the crushed gingersnap cookies and melted butter until combined.
  3. Press the mixture into the bottom of a springform pan to form the crust.
  4. In another bowl, beat the cream cheese until smooth.
  5. Add pumpkin puree, sugar, vanilla extract, and pumpkin pie spice; mix until well combined.
  6. Add eggs one at a time, mixing well after each addition.
  7. Pour the pumpkin mixture over the crust in the springform pan.
  8. Bake for 50 minutes or until the cheesecake is set.
  9. Let cool and refrigerate for at least 4 hours before serving.

Notes

  • Serve with whipped cream for an extra treat.
  • Use fresh pumpkin puree for best flavor.

Nutrition

Keywords: Pumpkin Cheesecake Gingersnap Crust

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