Delicious Pumpkin Cheesecake Recipe

Indulge in the rich and creamy flavors of a homemade pumpkin cheesecake with a gingersnap crust. This heavenly dessert combines the smoothness of cheesecake with the warmth of pumpkin spices. It's perfect for fall gatherings or holiday celebrations, and it's sure to impress your family and friends. Follow this step-by-step recipe to create a delectable dessert that will have everyone asking for seconds.

Ingredients

• For the crust:
• - 2 cups crushed gingersnap cookies
• - 1/4 cup granulated sugar
• - 1/2 cup melted butter
• - 1/2 teaspoon ground cinnamon
• For the filling:
• - 3 (8 oz) packages cream cheese, softened
• - 1 cup granulated sugar
• - 1 cup canned pumpkin puree
• - 3 large eggs
• - 1 teaspoon vanilla extract
• - 1 teaspoon ground cinnamon
• - 1/2 teaspoon ground nutmeg
• - 1/4 teaspoon ground cloves
• For the topping:
• - 1 cup sour cream
• - 2 tablespoons granulated sugar
• - 1/2 teaspoon vanilla extract

Directions

1. Preheat the oven to 325°F (165°C).
2. In a medium bowl, combine the crushed gingersnap cookies, granulated sugar, melted butter, and ground cinnamon. Press the mixture into the bottom of a 9-inch springform pan, making sure to evenly distribute it.
3. In a large mixing bowl, beat the cream cheese and granulated sugar until smooth and creamy. Add the pumpkin puree, eggs, vanilla extract, ground cinnamon, ground nutmeg, and ground cloves. Mix well until all the ingredients are fully combined.
4. Pour the filling mixture over the crust in the springform pan, spreading it out evenly.
5. Bake the cheesecake in the preheated oven for 55-60 minutes or until the center is set and the edges are slightly golden.
6. While the cheesecake is baking, prepare the topping by mixing together the sour cream, granulated sugar, and vanilla extract in a small bowl.
7. Remove the cheesecake from the oven and carefully spread the sour cream topping over the surface.
8. Return the cheesecake to the oven and bake for an additional 5 minutes.
9. Remove the cheesecake from the oven and allow it to cool completely in the pan on a wire rack.
10. Once cooled, refrigerate the cheesecake for at least 4 hours or overnight before serving.
11. Before serving, remove the sides of the springform pan and transfer the cheesecake to a serving plate.
12. Slice and serve the pumpkin cheesecake chilled, garnished with additional gingersnap cookie crumbs if desired.

Interesting Facts