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Pumpkin Swirl Gingersnap Cheesecake: The Indulgent Fall Treat

Pumpkin Swirl Gingersnap Cheesecake
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This Pumpkin Swirl Gingersnap Cheesecake combines the flavors of pumpkin and gingersnap cookies to create a deliciously rich dessert that’s perfect for fall gatherings.

Ingredients

Scale
  • 1 ½ cups gingersnap cookie crumbs
  • ½ cup unsalted butter, melted
  • 1 cup cream cheese, softened
  • 1 cup canned pumpkin puree
  • ¾ cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger

Instructions

  1. Preheat the oven to 350°F (175°C).
  2. In a bowl, combine the gingersnap cookie crumbs and melted butter.
  3. Press the mixture into the bottom of a springform pan.
  4. In a mixing bowl, beat the cream cheese until smooth.
  5. Add the pumpkin puree, sugar, eggs, vanilla, cinnamon, nutmeg, and ginger; mix until fully combined.
  6. Pour the pumpkin mixture over the crust.
  7. Bake for 50-60 minutes or until set. Cool to room temperature, then refrigerate for at least 4 hours.
  8. Serve chilled with whipped cream if desired.

Notes

  • For an extra flavor, consider adding chocolate chips.
  • Let the cheesecake sit overnight in the fridge for the best texture.

Nutrition

Keywords: Pumpkin Swirl Gingersnap Cheesecake

Find it online: https://www.cookbyvote.com/pumpkin-swirl-gingersnap-cheesecake-the-indulgent-fall-treat/