This rich and creamy cheesecake combines the classic fall flavors of pumpkin and spice with an irresistible gingersnap crunch. Perfect for special occasions, holidays and entertaining.
When I married my husband back in 2005, I had no idea I was marrying a closet baker. As it turns out, my IT Specialist by day is not only an amazing bread baker but he can knock out the best sugar cookies, hermit bars and cheesecakes I’ve ever tasted.
Since I’m afraid to bake with yeast and tend to get the shakes using white flour or more than a couple tablespoons of butter in one recipe, it works out well for our relationship.
During my recent 33rd birthday, I requested a pumpkin version of his famous cheesecakes. (I promise to share his award-winning Dark Chocolate Bailey’s Irish Cream Cheesecake with Oreo Crust soon!!) Instead of creating a crust with Oreos he used gingersnap cookies and walnuts. (Hey! Omega-3’s!)
To boost up the pumpkin flavor we all love he used plenty of warm spices including cinnamon, nutmeg and ground cloves.
If you are celebrating a special occasion, attending a holiday gathering or hosting a party this season, you must put this Pumpkin Cheesecake with Gingersnap Crust on your menu. The crunchy, molasses-packed gingersnaps are the perfect complement to the creamy, pumpkin-spiced cheesecake filling.
Pumpkin Cheesecake with Gingersnap Crust
- Pre-heat oven to 350 degrees. Pulse gingersnap cookies, walnuts, butter and salt in a food processor until finely crushed into a coarse sand.
- Press crust mixture into the bottom of a 9-inch springform pan until it comes 1 inch up the sides. Bake crust for 10 minutes then set aside to cool.
- In a stand mixer, beat together softened cream cheese and sugar on medium until smooth - about 2 minutes. Slowly add in eggs one at a time followed by the vanilla, pumpkin and spices. Blend until creamy and fully incorporated.
- Pour mixture into the prepared crust and bake 50-60 minutes or until filling sets. Let cake cook completely before removing pan rim. Chill before serving.