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Pumpkin Pie Cheesecake with Gingersnap Crust

Creamy cheesecake filling, reminiscent of pumpkin pie, in a flavorful gingersnap crust and topped off with cinnamon cream cheese frosting dollops, a few gingersnap cookies and caramel drizzle for a delicious garnish. This Pumpkin Pie Cheesecake makes a great fall or thanksgiving dessert.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 55 minutes
Course Dessert
Cuisine American

Ingredients
  

  • 8 oz of gingersnap cookies or approximately (32 2-inch cookies)
  • 2 8oz packages cream cheese, softened
  • 3 large eggs
  • 3/4 cup granulated sugar
  • 3 tbsp all-purpose flour
  • 1/2 tsp salt
  • 1 1/2 cups pumpkin puree
  • 1/2 tsp pumpkin pie spice
  • 1/2 tsp allspice
  • Optional: extra gingersnap cookies and caramel ice cream topping for garnish
  • 4 cups powdered sugar
  • 1 tsp cinnamon
  • 8 oz cream cheese softened
  • 1/2 cup unsalted butter softened
  • 1 tsp vanilla

Disclaimer:

Nutritional Information is provided as a courtesy only and should be viewed as an estimate. Ingredients can vary with brands and size and Inspiration Apron makes no guarantees to the accuracy of this information.

Instructions
 

  • Preheat oven to 350℉ / 176℃ and line the bottom of a 9-inch springform pan with parchment paper, (allow some of paper to hangover.)
  • In a food processor, pulse together ginger snaps and melted butter until crumbs are formed.
  • Using a rubber spatula, press gingersnap crumbs evenly into the bottom of prepared springform pan.
  • Place the springform pan on a baking sheet and bake for 12 minutes, then place on cooling rack to cool completely.
  • Clean food processor while crust in cooling and cooling.
  • In a clean processor, pulse together cream cheese, eggs and sugar.
  • Then, add in all other ingredients to food processor and pulse until well combined and smooth.
  • Pour mixture on top of cooled crust and place on baking sheet.
  • Bake at 350℉ / 176℃ for 30-34 minutes or until set at edges but slightly jiggly in the center.
  • Remove from oven and place onto a wire rack to cool completely in pan.
  • After completely cooled, then refrigerate until chilled, at least two hours.
  • Slice and serve with a dollop of whipped cream, if desired or for the Cinnamon Cream Cheese Frosting, see next instructions.
  • Sift together powdered sugar and cinnamon, then set aside.
  • In large bowl, cream together the cream cheese and butter until light and fluffy, about 2 minutes.
  • Add vanilla extract and mix to incorporate.
  • Add sugar and cinnamon mixture and mix on low for 30 seconds, then mix on medium high for approximately 1 minute or until smooth.
  • Store refrigerated, in an air tight container or plastic wrap. Will keep for up to 5 days.
  • Drizzle store bought caramel ice cream topping on top, in a crisscrossing pattern. Then use a Wilton 1M frosting tip and bag to pipe out swirl dollops on top outer edge of cheesecake.
  • Use a Wilton 1M tip to pipe out big swirl dollops around outer top of cheesecake.
Keyword pie, recipe, pumpkin, cheesecake, pumpkin pie, pumpkin cheesecake, recipe, easy, fall, thanksgiving
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