Print

Perfect Pumpkin Pie Cheesecake Recipe with Gingersnap Crust and Spiced Whipped Cream

pumpkin pie cheesecake - featured image
Print Recipe

A cozy and nostalgic pumpkin pie cheesecake featuring a crunchy gingersnap crust and topped with spiced whipped cream. Perfect for fall gatherings and easy to prepare with simple ingredients.

Ingredients

Scale
  • 2 cups (200g) gingersnap cookies, crushed
  • 6 tbsp (85g) unsalted butter, melted
  • 2 tbsp (25g) granulated sugar (optional)
  • 16 oz (450g) cream cheese, softened
  • 3/4 cup (150g) granulated sugar
  • 1 cup (240g) pure pumpkin puree
  • 3 large eggs, room temperature
  • 1/2 cup (120ml) heavy cream or sour cream
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/8 tsp ground cloves
  • 1/4 tsp salt
  • 1 cup (240ml) heavy whipping cream, chilled
  • 2 tbsp (15g) powdered sugar
  • 1/4 tsp ground cinnamon (for whipped cream)
  • 1/8 tsp ground nutmeg (for whipped cream)
  • 1/2 tsp vanilla extract (optional, for whipped cream)

Instructions

  1. Prepare the Gingersnap Crust (10 minutes): Preheat oven to 350°F (175°C). Crush gingersnap cookies finely using a food processor or by pounding in a zip-top bag with a rolling pin. Mix crumbs with melted butter and sugar until combined. Press firmly into bottom and slightly up sides of a 9-inch springform pan. Bake for 8 minutes, then cool slightly.
  2. Make the Pumpkin Cheesecake Filling (15 minutes): Beat softened cream cheese until smooth (2-3 minutes). Gradually add sugar and beat until combined. Add pumpkin puree, eggs one at a time, heavy cream, and vanilla extract, mixing well after each addition. Stir in cinnamon, ginger, nutmeg, cloves, and salt. Blend until smooth but do not overmix.
  3. Assemble and Bake (55-65 minutes): Pour filling over cooled crust and spread evenly. Bake at 350°F (175°C) for 55-65 minutes until edges are set but center jiggles slightly. Tent with foil if crust edges brown too fast.
  4. Cool and Chill (4 hours minimum): Turn off oven, crack door open, and cool cheesecake inside for 1 hour. Transfer to refrigerator and chill at least 4 hours or overnight.
  5. Prepare the Spiced Whipped Cream (5 minutes): Whip chilled heavy cream with powdered sugar, cinnamon, nutmeg, and vanilla extract until soft peaks form. Avoid overwhipping.
  6. Serve: Release cheesecake from springform pan. Slice with a hot, clean knife. Top with spiced whipped cream and sprinkle a pinch of cinnamon.

Notes

Use room temperature ingredients for smooth mixing. Avoid overmixing after adding eggs to prevent cracks. Cool cheesecake slowly in the oven before refrigerating to avoid cracking. Tent crust edges with foil if browning too fast. For gluten-free, substitute gingersnap crumbs with almond flour. For dairy-free, use dairy-free cream cheese and coconut cream. Spiced whipped cream is optional but recommended for flavor.

Nutrition

Keywords: pumpkin pie cheesecake, gingersnap crust, spiced whipped cream, fall dessert, Thanksgiving dessert, easy cheesecake recipe

Find it online: https://coracooks.com/perfect-pumpkin-pie-cheesecake-recipe-with-gingersnap-crust-and-spiced-whipped-cream-easy-step-by-step-guide/