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Pumpkin Spice Cheesecake with Gingersnap Crust: A Show-Stopping Dessert for Fall

The Perfect Blend of Pumpkin Pie and Cheesecake

Imagine a dessert that combines the warmth of pumpkin pie with the creamy richness of cheesecake. This Pumpkin Spice Cheesecake with Gingersnap Crust is the perfect treat for fall entertaining, and it’s sure to impress your guests.

A Delicious and Impressive Potluck Dish

Not only is this cheesecake a stunning centerpiece for any gathering, but it’s also easy to transport and can be made ahead of time. Simply refrigerate it for up to 3 days, and you’ll be ready to go.

Special Equipment Needed

Before you begin, make sure you have a 9-inch springform pan on hand. This will ensure that your cheesecake cooks evenly and releases easily from the pan.

Preparing the Crust

Step 1: Prepare the Gingersnap Crumbs

Process 9 ounces of gingersnap cookies in a food processor until they’re finely ground. Alternatively, place the cookies in a resealable plastic bag and crush them with a rolling pin.

Step 2: Mix with Melted Butter

Add 3 tablespoons of melted butter to the gingersnap crumbs and mix until they’re evenly combined.

Step 3: Press into the Pan

Press the crumb mixture into the prepared springform pan, making sure to cover the bottom and three-quarters of the way up the sides.

Baking the Crust

Bake the crust at 325°F for 15-20 minutes, or until it’s fragrant and slightly darkened in color. Let it cool for at least 20 minutes before proceeding.

Preparing the Filling

Step 1: Mix the Pumpkin Purée

Spread 1 cup of pumpkin purée onto a large plate and cover it with a quadruple layer of paper towels. Press the towels gently to remove excess moisture. Transfer the pumpkin to a small bowl and add 1 teaspoon of ground cinnamon, 1/4 teaspoon of fine salt, 1/4 teaspoon of freshly grated nutmeg, and 1/8 teaspoon of ground cloves. Mix well.

Step 2: Prepare the Cream Cheese Mixture

Beat 4 packages of cream cheese in a stand mixer until smooth. Add 1 1/4 cups of granulated sugar, 1 tablespoon of all-purpose flour, and 1 teaspoon of vanilla extract. Mix until well combined.

Step 3: Add the Eggs and Cream

Add 2 large egg yolks and 2 large eggs to the cream cheese mixture, mixing well after each addition. Finally, add 1/4 cup of cold heavy cream and mix until just combined.

Assembling the Cheesecake

Step 1: Divide the Batter

Divide the cream cheese mixture into two portions, reserving 3 cups for later.

Step 2: Add the Pumpkin Mixture

Add the spiced pumpkin mixture to the remaining batter and mix until well combined.

Step 3: Create the Marbled Pattern

Dollop the reserved plain batter and pumpkin batter into the cooled crust, creating a marbled pattern with a knife. Gently rap the bottom of the pan to even out the top.

Baking and Cooling the Cheesecake

Bake the cheesecake at 325°F for 55-65 minutes, or until the edges are lightly browned and the center is barely set. Let it cool in the oven for 1 hour, then remove it from the oven and let it cool completely on a wire rack.

Serving

Once the cheesecake has chilled for at least 4 hours or up to 3 days, unlock and remove the outer ring of the pan. Slice and serve to your delighted guests!