Delicious Pumpkin Cheesecake with a Spicy Gingersnap Crust

This pumpkin cheesecake combines the creamy richness of cheesecake with the spicy kick of gingersnap crust, creating a perfect dessert for the fall season. The blend of pumpkin, cream cheese, and warm spices will delight your taste buds and impress your guests.

Ingredients

• 1 1/2 cups gingersnap cookie crumbs
• 1/4 cup melted butter
• 16 oz cream cheese, softened
• 1 cup canned pumpkin puree
• 3/4 cup sugar
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4 tsp cloves
• 3 eggs
• 1 tsp vanilla extract

Directions

1. Preheat oven to 350°F and grease a 9-inch springform pan.
2. In a bowl, combine gingersnap crumbs and melted butter. Press into the bottom of the prepared pan to form the crust.
3. In a large mixing bowl, beat cream cheese until smooth. Add pumpkin, sugar, spices, eggs, and vanilla, and mix until well combined.
4. Pour the cheesecake batter over the crust and smooth the top.
5. Bake for 45-50 minutes, or until the center is set.
6. Allow the cheesecake to cool to room temperature, then refrigerate for at least 4 hours before serving.
7. Slice and enjoy the creamy pumpkin cheesecake with a spicy gingersnap crust!

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