Pumpkin Cheesecake with Gingersnap Crust

This recipe makes a perfect Thanksgiving dessert with its ginger pecan base and gently spiced pumpkin filling.

Prep Time:30

Cook Time:40

Cooling Time:4

Total Time:5 10

Servings: slices

Preheat the oven to 350°F. Mix cookies, butter, and pecans in a bowl. Press into the cake pan and bake for 10 minutes.
Beat cream cheese, sugar, and vanilla in a bowl. Add one egg at a time and beat to combine. Divide the batter in half and set one half aside.
Add pumpkin puree, cinnamon, cloves, and nutmeg to half of the batter. Add regular batter on top of the crust. Add the pumpkin batter on top.
Bake for 35-40 minutes. Let cool and refrigerate for at least 4-6 hours.

Baking the gingersnap crust first is an important step to keep it from being soggy.
This dessert requires that you plan ahead. It not only needs to bake but also must chill in the fridge for the required time to set accordingly.
Let the cheesecake cool completely before refrigerating it or else it might go a little watery.
Feel free to adjust the spices. Another option is using pumpkin pie filling instead of pumpkin puree, but if you do that, you won’t need to add sugar or spices to the mixture.
This is best served chilled or at room temperature with some whipped cream on top as a garnish.
A springform pan is always great for cheesecake recipes since you can get it out more easily. If you’re using a regular pan just make sure you grease it well before adding the crust.