Creamy Baked Pumpkin Cheesecake with Gingersnap Crust
This award-winning pumpkin cheesecake features a rich, creamy filling spiced with cinnamon and nutmeg, baked in a crisp gingersnap cookie crust. Drizzled with maple syrup, it's a decadent and delightful fall dessert.
Instructions
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1
Preheat oven to 350°F. Combine the crushed gingersnaps and melted butter in a small bowl, then press the mixture into the bottom of a greased 13x9-inch baking dish.
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2
In a large bowl, beat the cream cheese and sugar until smooth. Beat in the pumpkin, cinnamon, and vanilla. Add the eggs and beat just until combined. Pour the filling over the prepared crust and sprinkle with nutmeg.
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3
Bake for 40-45 minutes, or until the center is almost set. Allow the cheesecake to cool on a wire rack for 10 minutes, then carefully run a knife around the edge to loosen. Cool for 1 hour longer.
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4
Refrigerate the cheesecake overnight. When ready to serve, cut into squares and drizzle with maple syrup. Top with sweetened whipped cream, if desired. Refrigerate any leftovers.
Nutrition Information
Per serving (based on 14 servings)
Nutrition information is automatically calculated and should be considered an estimate.
