Ingredients:
For the Crust:
- 2 cups crushed gingersnap cookies
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Cheesecake Filling:
- 3 (8-ounce) packages cream cheese, softened
- 1 cup granulated sugar
- 1 cup canned pumpkin puree
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ground cloves
For the Topping:
- Whipped cream
- A sprinkle of ground cinnamon or caramel drizzle (optional)
Instructions:
-
Prepare the Crust:
- Preheat oven to 350°F (175°C).
- Combine gingersnap crumbs, sugar, and melted butter in a bowl.
- Press the mixture into the bottom of a 9-inch springform pan.
- Bake for 8–10 minutes, then let it cool.
-
Make the Filling:
- In a large bowl, beat cream cheese and sugar until smooth.
- Mix in the pumpkin puree, eggs (one at a time), vanilla, and spices until fully combined.
- Pour the filling over the cooled crust.
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Bake the Cheesecake:
- Place the springform pan on a baking sheet.
- Bake at 350°F (175°C) for 55–65 minutes, or until the center is set but slightly wobbly.
- Turn off the oven and let the cheesecake cool inside with the door slightly ajar for 1 hour to prevent cracking.
-
Chill and Serve:
- Refrigerate the cheesecake for at least 4 hours or overnight.
- Before serving, top with whipped cream and sprinkle with cinnamon or drizzle with caramel if desired.
This creamy, spiced cheesecake is a perfect Thanksgiving dessert that feels festive and indulgent. Let me know if you’d like other dessert ideas!