Pumpkin Cheesecake with Gingersnap Crust - Easy Recipes Delight
This creamy pumpkin cheesecake with a spiced gingersnap crust is the perfect fall dessert for any occasion. Easy to make and full of flavor.
Servings: 12 slices
Ingredients
- 1 1/2 cups crushed gingersnap cookies
- 1/2 cup finely chopped pecans
- 1/3 cup butter, melted
- 2 (8-ounce) packages cream cheese, softened
- 3/4 cup white sugar, divided
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup canned pumpkin puree
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
- Whipped cream for garnish (optional)
Instructions
- Preheat oven to 350°F (175°C).
- In a medium bowl, combine gingersnap crumbs, pecans, and melted butter. Press into the bottom and up the sides of a 9-inch springform pan.
- In a large bowl, beat cream cheese, 1/2 cup sugar, and vanilla until smooth. Add eggs one at a time, mixing well after each addition.
- Set aside 1 cup of the cream cheese mixture. To the remaining batter, add 1/4 cup sugar, pumpkin puree, cinnamon, nutmeg, and allspice. Mix until well blended.
- Spread the pumpkin batter into the crust, then spoon the reserved plain batter over the top and swirl with a knife to create a marbled effect.
- Bake for 55 minutes or until the filling is set. Turn off oven, crack door, and let cheesecake cool for 1 hour inside.
- Refrigerate for at least 4 hours before serving. Top with whipped cream if desired.