Description
A delightful cheesecake combining the warmth of spiced pumpkin and the snap of gingersnap cookies, perfect for fall gatherings.
Ingredients
Scale
- 1 package gingersnap cookies
- 1/4 cup unsalted butter, melted
- 1/4 cup granulated sugar
- 8 oz cream cheese, softened
- 1 cup pumpkin puree
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 1 tsp pumpkin pie spice
- 1 cup heavy cream
Instructions
- Crush the gingersnap cookies in a food processor until fine crumbs form (20-30 seconds).
- Mix cookie crumbs with melted butter and granulated sugar until combined.
- Press the mixture into the bottom of a springform pan to form the crust.
- Beat the cream cheese and powdered sugar in a bowl until smooth (2-3 minutes).
- Add pumpkin puree, vanilla extract, and pumpkin pie spice; blend until combined.
- In another bowl, whip heavy cream until stiff peaks form (3-5 minutes).
- Fold the whipped cream into the pumpkin mixture gently.
- Pour the cheesecake filling over the gingersnap crust and smooth the top.
- Chill in the refrigerator for at least 4 hours or overnight to set.
- Slice and enjoy with a dollop of whipped cream and a sprinkle of nutmeg.
Notes
For added flavor, consider adding a pinch of cinnamon to the gingersnap crumbs. Store leftovers in the fridge for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 23g
- Sodium: 250mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg