Pumpkin Pie Cheesecake
with Gingersnap Crust
JUMP TO RECIPE
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Thanksgiving pie idea
What better way to welcome in the month of November than with a pie…or cheesecake…wait, IS a cheesecake a pie? Well folks, I did some research and it fits the definition of a pie, not a cake. Regardless of it’s place in the food dictionary, this pumpkin pie cheesecake with gingersnap crust and cinnamon cream cheese frosting is sure to be a pleasure for your taste buds. Creamy cheesecake filling, reminiscent of pumpkin pie, in a flavorful gingersnap crust and topped off with cinnamon cream cheese frosting dollops and a few gingersnap cookies and caramel drizzle for a delicious garnish. Would make a great addition to your thanksgiving dessert table or an anytime fall sweet treat!
This delicious recipe for pumpkin pie cheesecake with gingersnap cookie crust is the perfect showstopping, holiday-worthy dessert. Not only is it beautiful and delicious, it’s also easy to make and sure to impress your friends and family. So put away your store-bought pies and get ready to wow your guests with this stunning and tempting Thanksgiving treat.
Let’s begin!
Ingredients:
For Cheesecake:
8oz of gingersnap cookies (or approximately (32) 2-inch cookies)
(2) 8oz packages cream cheese, softened
3 large eggs
3/4 cup granulated sugar
3 tbsp all-purpose flour
1/2 tsp salt
1 1/2 cups pumpkin puree
1/2 tsp pumpkin pie spice
1/2 tsp allspice
Optional: extra gingersnap cookies and caramel ice cream topping (for garnish)
For Frosting:
4 cups powdered sugar
1 tsp cinnamon
8oz cream cheese, softened
1/2 cup unsalted butter, softened
1 tsp vanilla
How to make a pumpkin pie cheesecake
Instructions:
Preheat oven to 350℉ / 176℃ and line the bottom of a 9-inch springform pan with parchment paper, (allow some of paper to hangover.)
In a food processor, pulse together ginger snaps and melted butter until crumbs are formed.
Using a rubber spatula, press gingersnap crumbs evenly into the bottom of prepared springform pan.
Place the springform pan on a baking sheet and bake for 12 minutes, then place on cooling rack to cool completely.
Clean food processor while crust in cooling and cooling.
In a clean processor, pulse together cream cheese, eggs and sugar.
Then, add in all other ingredients to food processor and pulse until well combined and smooth.
Pour mixture on top of cooled crust and place on baking sheet.
Bake at 350℉ / 176℃ for 30-34 minutes or until set at edges but slightly jiggly in the center.
Remove from oven and place onto a wire rack to cool completely in pan.
After completely cooled, then refrigerate until chilled, at least two hours.
Slice and serve with a dollop of whipped cream, if desired.
Or, if you’d like to top with gingersnaps and some of my cinnamon cream cheese frosting, head to the next step!
How to make cinnamon cream cheese frosting:
Sift together powdered sugar and cinnamon, then set aside.
In large bowl, cream together the cream cheese and butter until light and fluffy, about 2 minutes.
Add vanilla extract and mix to incorporate.
Add sugar and cinnamon mixture and mix on low for 30 seconds, then mix on medium high for approximately 1 minute or until smooth.
Store refrigerated, in an air tight container or plastic wrap. Will keep for up to 5 days.
Before serving, drizzle store bought caramel ice cream topping on top, in a crisscrossing pattern.
Then use a Wilton 1M frosting tip and bag to pipe out swirl dollops on top outer edge of cheesecake.
Enjoy!
💜Julie
Pumpkin Pie Cheesecake with Gingersnap Crust
Ingredients
Instructions
- Preheat oven to 350℉ / 176℃ and line the bottom of a 9-inch springform pan with parchment paper, (allow some of paper to hangover.)
- In a food processor, pulse together ginger snaps and melted butter until crumbs are formed.
- Using a rubber spatula, press gingersnap crumbs evenly into the bottom of prepared springform pan.
- Place the springform pan on a baking sheet and bake for 12 minutes, then place on cooling rack to cool completely.
- Clean food processor while crust in cooling and cooling.
- In a clean processor, pulse together cream cheese, eggs and sugar.
- Then, add in all other ingredients to food processor and pulse until well combined and smooth.
- Pour mixture on top of cooled crust and place on baking sheet.
- Bake at 350℉ / 176℃ for 30-34 minutes or until set at edges but slightly jiggly in the center.
- Remove from oven and place onto a wire rack to cool completely in pan.
- After completely cooled, then refrigerate until chilled, at least two hours.
- Slice and serve with a dollop of whipped cream, if desired or for the Cinnamon Cream Cheese Frosting, see next instructions.
- Sift together powdered sugar and cinnamon, then set aside.
- In large bowl, cream together the cream cheese and butter until light and fluffy, about 2 minutes.
- Add vanilla extract and mix to incorporate.
- Add sugar and cinnamon mixture and mix on low for 30 seconds, then mix on medium high for approximately 1 minute or until smooth.
- Store refrigerated, in an air tight container or plastic wrap. Will keep for up to 5 days.
- Drizzle store bought caramel ice cream topping on top, in a crisscrossing pattern. Then use a Wilton 1M frosting tip and bag to pipe out swirl dollops on top outer edge of cheesecake.
- Use a Wilton 1M tip to pipe out big swirl dollops around outer top of cheesecake.
