Ingredients

Scale

1 and 1/2 cups gingersnap cookie crumbs

1/4 teaspoon ground ginger

1/4 teaspoon ground cinnamon

1/4 cup unsalted butter (melted)

1/4 cup granulated sugar

32 ounces full-fat brick cream cheese softened to room temperature

1 and 1/2 cups granulated sugar

1/3 cup full-fat sour cream at room temperature

1 teaspoon pure vanilla extract

3 large eggs at room temperature

1 cup pumpkin puree

1 and 1/2 teaspoons ground cinnamon

1 and 1/2 teaspoons pumpkin pie spice

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Instructions

1-Preheat Oven: Set to 350°F (175°C)

2-Make Crust: Mix and press into pan

3-Prepare Filling: Beat and mix batters

4-Bake: 55-70 minutes in water bath

5-Cool and Chill: Cool in oven then refrigerate

Last Step:

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Notes

🧀 Use full-fat brick cream cheese and room temperature ingredients for smooth batter and to prevent cracking.
💧 Bake cheesecake in a water bath to maintain moisture and avoid cracks.
🎃 Use dry gingersnap cookies for crust and canned pumpkin puree for best texture and flavor.

Author: Brandi Oshea
Prep Time: 45 minutes
Chilling Time: 4 hours
Cook Time: 1 hour
Category: Dessert
Method: Baking
Cuisine: American
Diet: Standard

Nutrition

Serving Size: 1 slice