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Pumpkin Cheesecake

A luscious dessert that combines the flavors of pumpkin pie with the creamy texture of cheesecake, perfect for autumn celebrations.
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Servings: 12 servings
Course: Dessert, Holiday Treat
Cuisine: American, Seasonal
Calories: 350
Ingredients Method Notes

Ingredients
  

For the crust
  • 1.5 cups gingersnap cookie crumbs Crushed gingersnap cookies for the crust.
  • 0.25 cups granulated sugar For sweetness in the crust.
  • 0.5 cups unsalted butter, melted Helps bind the crust together.
For the filling
  • 32 ounces cream cheese, softened Four 8-ounce packages.
  • 1 cup canned pumpkin puree Pure pumpkin for flavor.
  • 1 cup granulated sugar For sweetness.
  • 1 teaspoon vanilla extract For additional flavor.
  • 1 teaspoon ground cinnamon Classic pumpkin spice.
  • 0.5 teaspoon ground nutmeg Spices for warmth.
  • 0.5 teaspoon ground ginger Adds a zesty flavor.
  • 4 large eggs Room temperature for better mixing.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a medium bowl, combine gingersnap cookie crumbs, sugar, and melted butter. Mix until well coated and press into the bottom of a 9-inch springform pan.
  3. In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add granulated sugar, mixing until combined. Stir in pumpkin puree, vanilla extract, and spices until evenly mixed.
  4. Add eggs one at a time, blending until smooth but do not overmix.
  5. Pour the filling over the prepared crust, spreading it evenly with a spatula.
Baking
  1. Bake the cheesecake for 60-70 minutes, until the edges are set and the center is slightly wobbly.
  2. Turn off the oven, crack the door, and let the cheesecake cool in the oven for about an hour.
Chilling
  1. Refrigerate for at least four hours or overnight for best results.

Notes

For the perfect cheesecake, use room temperature ingredients, avoid overmixing, and bake using a bain-marie method for extra creaminess if desired.