Pumpkin cheesecake with a gingersnap crust is one of my favourite desserts that can easily be made anytime of year but is saved for special occasions in fall like Thanksgiving.
- crisp purchased gingersnap cookies to make 1 1/2 cups gingersnap crumbs
- 4 tablespoons melted butter
- 3 packages cream cheese, room temperature
- 1 1/4 cup packed light brown sugar
- 1 15 ounce / 398 ml can pure pumpkin
- 4 large eggs
- 1/3 cup sour cream
- 2 1/2 tablespoons flour
- 2 1/2 teaspoons pumpkin pie spice
- 1/2 teaspoon salt
- 1 tablespoon vanilla extract
- Preheat oven to 500 F.
- Place a sheet of parchment paper on the base of a 9 inch springform pan and then add the sides of the pan and tighten, allowing excess parchment paper to be pinched between sides and bottom. This will make it easy to remove cheesecake from the base to a serving plate once the cheesecake has chilled. Spray the sides of the pan with cooking spray or grease well.
- Pulse gingersnap cookies in food processor to make fine crumbs. Add melted butter and process to combine.
- Press crumbs into the bottom of the springform pan.
- In a large mixer, beat cream cheese and brown sugar together on high speed until smooth and light.
- In another bowl, beat together pumpkin puree, eggs, sour cream, flour, pumpkin pie spice, salt and vanilla until smooth.
- Add pumpkin mixture to cream cheese mixture and mix on low speed until well combined.
- Pour filling into prepared pan.
- Bake for 10 minutes and then reduce heat to 300 F and continue to bake for another hour.
- Remove from oven and if necessary, immediately run a sharp knife around the edge to keep the cake from cracking in the center.
- Allow to cool to room temperature and then chill.
- Serve with whipped cream and caramel sauce.