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Pumpkin Cheesecake with Spiced Gingerbread Cookie Crust

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Servings 10 slices

Ingredients
  

CRUST:

  • 1¾ cups finely crushed gingerbread cookies or gingersnaps
  • 5 tbsp unsalted butter melted; pinch of salt

FILLING:

  • 3 8-oz blocks cream cheese softened
  • ¾ cup packed light brown sugar
  • 1 cup plain pumpkin purée
  • 3 large eggs
  • ½ cup sour cream
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • ½ tsp ground ginger
  • ¼ tsp nutmeg
  • pinch of cloves

OPTIONAL TOPPING:

  • 1 cup heavy whipping cream
  • 2 tbsp maple syrup

Instructions
 

  • Heat oven to 325°F. Grease a 9-inch springform pan. Mix cookie crumbs, butter, and salt; press firmly into bottom. Bake 8–10 minutes and cool slightly.
  • Beat cream cheese and brown sugar until smooth. Mix in pumpkin, sour cream, vanilla, and spices. Add eggs one at a time on low speed, just until incorporated.
  • Pour over crust. Bake 55–70 minutes until edges are set and center has a slight wobble.
  • Turn oven off, crack the door, and cool cheesecake gradually for 45–60 minutes. Refrigerate at least 6 hours, preferably overnight.
  • Whip cream with maple syrup until soft peaks form; add just before serving.

Notes

Chef Monica’s Kitchen Tip:
Use pure pumpkin purée, not pumpkin pie filling. The photographed example is labeled gingersnap crust; gingerbread cookies are the featured variation