Pumpkin Cheesecake with Gingersnap Crust
This Pumpkin Cheesecake offers a unique combination of flavors. Its smooth texture and tasty gingersnap crust make it the perfect addition to your holiday table or buffet.
- Total Time: 6 hours 20 minutes – 6 hours 40 minutes
- Prep Time: 20 minutes
- Bake Time: 1 hour
- Chill Time: 3 hours
- Servings: 12
Ingredients
- 1 1/2 cups gingersnap cookie crumbs, finely ground (about 30 small cookies from a 16-ounce box)
- 3 Tablespoons butter, melted
- 1/4 cup granulated sugar
- Three 8-ounce packages regular or reduced-fat cream cheese, softened
- 1 3/4 cups canned pumpkin pie mix (half of a 29-ounce can)
- 1 1/2 teaspoons pumpkin pie spice
- 3 eggs, room temperature
- 2 Tablespoons cornstarch
Optional
- For a sweeter cheesecake, add an additional 1/4 cup granulated sugar
Directions
Step 1 Preheat oven to 350 degrees F, with the baking rack on lowest level.
Step 2 Mix cookie crumbs, melted butter and sugar together with a fork in medium bowl until crumbs hold together. Press crumb mixture firmly into the bottom and 1 to 2 inches up the sides of a 9-inch round tin plate or steel (not nonstick) springform pan. Bake 6 to 8 minutes until crust is set. Cool and set aside.
Step 3 Add softened cream cheese to a large bowl and beat on high speed with a hand mixer, scraping down sides and bottom of the bowl with rubber spatula until smooth and creamy, about 1 minute. There should be no lumps.
Step 4 Add additional sugar (if desired), pumpkin pie mix and pumpkin pie spice. Blend well with mixer on medium speed, scraping down sides of the bowl with rubber spatula. With mixer still on medium speed, add eggs, one at a time, incorporating each one. With the mixer on low, add cornstarch until just blended. Pour batter into prepared springform pan.
Step 5 Bake in the oven until edges are cooked and center jiggles slightly when the side of the pan is tapped, about 50 to 60 minutes. Do not overcook or the pumpkin cheesecake will crack (but it will still taste great).
Step 6 Cool completely on cooling rack, about 2 hours. Cover top of a springform pan with Saran Wrap and refrigerate for at least 3 hours or overnight. This Pumpkin Cheesecake will keep in the refrigerator for up to 3 days. If freezing, cover the top of the pan with Saran Wrap and freeze overnight. It will keep in the freezer for up to 1 week. Thaw overnight in the refrigerator. Keep chilled until serving.
Thick, rich, and delicious!
Chefs Notes: Be sure to use canned pumpkin pie mix (which already contains sugar) and not canned pure pumpkin. A 29-ounce can of pumpkin pie mix yields enough for two pumpkin cheesecakes. Traditional tin plate or steel springform pans are best for cheesecakes. Nonstick pans cause the cake to cook too fast and possibly burn.
nurselinda101 says
This just sounds so good. I can’t wait to make this and share it with my family. Thank you so much for sharing
nurselinda101 says
This sounds like such a great recipe. A nice little change from my Libby’s pumpkin pie. Thank you so much for sharing
nurselinda101 says
This sounds so good. A little different than what usually make. I can’t wait to give this a try. Thank you so much for sharing this
Paula Pennachio says
I’ve never even heard of this before and I love it I bet it’s amazing I have to make this with mom for the holidays
Rosie says
This looks scrumptious, and I think it would be a big hit!
Marcus says
Rosie I totally Agree!! lol
Barb says
Very easy to make! I was looking for the directions to make the drizzle topping shown in the picture. Is that a caramel sauce?
Paula and Marcus says
Here’s an easy caramel sauce that I would recommend.
1 cup Brown Sugar.
1/2 stick Butter (4 Tablespoons)
1/2 cup Half-and-half Or Cream (Cream will make the sauce thicker)
1 Tablespoon Vanilla
Pinch Of Salt
Mix the brown sugar, half-and-half, butter, and salt in a saucepan over medium-low heat. Cook while whisking gently for 5 to 7 minutes, until it gets thicker. Add the vanilla and cook another minute to thicken further. Turn off the heat, cool slightly before drizzling.
Debbie P says
This recipe looks and sounds amazing! And it is fairly simple. Thanks for the recipe. I will be making it very soon. Merry Christmas!
larescoe says
Yummy, I have never had pumpkin cheesecake before! This sounds like a delicious flavor combination, thanks for sharing! 🙂