Pumpkin Cheesecake with a Gingersnap Crust

LOVE this pumpkin cheese cake recipe!I am a fan of individual desserts. I like they way they look. When you serve one to a guest it feels kind of like you made it just for them. Pretty special, no? I baked a whole (little) cheesecake just for you. That's what you can expect when you come over to my house.

Unless I've had an insanely busy day. Then you can expect pizza delivery. Either way, we'll have fun. That I promise. 🙂Best pumpkin cheesecake recipe!Anyway, back to these lil pumpkin cheesecakes. These are creamy and rich and awesome, just as cheesecake should be. But they are also super flavorful, some might even say spicy. Like a super thick and creamy pumpkin pie with a gingersnap crust. Mmmm.Ginger snap crusts recipePumpkin Cheesecake, makes one standard cheesecake or 8 minis (depending on your pans). Adapted from this recipe

20 gingersnap cookies
4 tablespoons melted butter
four 8 oz packages of softened cream cheese
1 cup sugar
1/4 cup brown sugar
3 tablespoons flour
1 cup pumpkin puree
1 tablespoon cinnamon
1 1/2 teaspoons nutmeg
1 teaspoon ginger
1 teaspoon cloves
1 tablespoon vanilla extract
1/2 teaspoon sea salt
4 eggs

First make the crusts by grinding up the gingersnap cookies (this is super easy in a food processor). Stir together with the melted butter. Press into your pan(s). Bake at 350°F for 8-10 minutes.Pumpkin cheesecake!Cream together the cream cheese, sugar and brown sugar until smooth. Stir in the flour and pumpkin puree. Stir in all the spices, vanilla extract and the salt. Now stir in the eggs, one at a time until it is all just combined. You don't need to overmix this, but watch out for any lumps. Scraping down the sides of the bowl as you can can cut back on those pesky lumps.

Pour batter over the prepared crusts. Reduce the oven temperature to 300°F and bake for 45 minutes. Allow to cool and refrigerate until chilled through (about 3 hours).My favorite pumpkin cheesecake recipeServe cold with a little fresh whipped cream on top. Enjoy! xo. Emma

NOTE ON PANS: The type of pan I used (that you see pictured above) is Zenker Ring Mold Creations. I've never used this brand before (this was a wedding gift from a family friend). But I really liked it. As I mentioned above you can also bake one standard size cheesecake with this exact recipe. (You do not need to adjust the baking time.) So don't feel like you need this exact pan in order to make this. 

Credits // Author and Photos: Emma Chapman

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