Pumpkin Cheesecake with Gingersnap Crust
Submitted By: Sarah C.
Ingredients:
Crust:
30 Gingersnap Cookies
4 Tbs Unsalted Butter - melted
Pinch of Kosher Salt
Filling:
24oz Cream Cheese - room temperature
3 Large Eggs - room temperature
1 Cup Granulated Sugar - divided
1 Cup Pure Pumpkin Purée - canned is fine
2 tsp Pure Vanilla Extract
¼ tsp Fresh Ground Nutmeg
1 ½ tap Fresh Ground Cinnamon - divided
-OPTIONAL TOPPING-
1 Cup Fresh Whipped Cream
Preparation:
- Preheat oven to 350ºF
- Make the Crust: Place the cookies and a pinch of salt in the work bowl of a food processor and pulse until broken down into fine crumbs - Pulse in the butter a little at a time until fully incorporated and the texture is similar to wet sand
- Press down into a 9 inch pie pan and place in freezer while making the filling
- Make the Filling: Clean out the work bowl of the food processor and add the cream cheese, eggs, ¾ cup of the sugar, pumpkin purée, vanilla extract, ground nutmeg, and 1 tsp of the cinnamon - Process (scraping down the sides as necessary) until completely incorporated and smooth
- Pour into the crust and spread evenly
- Bake on the center rack of the oven for 1 hour
- Remove from oven and let sit for 20 minutes
- Cover with plastic wrap and refrigerate for a minimum 4 hours to completely set
- After the cheesecake has completely set, whisk together the remaining ¼ cup sugar and ½ tsp cinnamon in a small bowl until thoroughly combined
- Remove plastic wrap from cheesecake and dust top with cinnamon/sugar mixture
- Slice, garnish with whipped cream if desired, and serve chilled
