Pumpkin Cheesecake with Gingersnap Crust

Ingredients:

For the Crust:

• 2 cups crushed gingersnap cookies
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted

For the Cheesecake Filling:

• 3 (8-ounce) packages cream cheese, softened
• 1 cup granulated sugar
• 1 cup canned pumpkin puree
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/4 teaspoon ground cloves

For the Topping:

• Whipped cream
• A sprinkle of ground cinnamon or caramel drizzle (optional)

Instructions:

1. Prepare the Crust:

   • Preheat oven to 350°F (175°C).
   • Combine gingersnap crumbs, sugar, and melted butter in a bowl.
   • Press the mixture into the bottom of a 9-inch springform pan.
   • Bake for 8–10 minutes, then let it cool.

2. Make the Filling:

   • In a large bowl, beat cream cheese and sugar until smooth.
   • Mix in the pumpkin puree, eggs (one at a time), vanilla, and spices until fully combined.
   • Pour the filling over the cooled crust.

3. Bake the Cheesecake:

   • Place the springform pan on a baking sheet.
   • Bake at 350°F (175°C) for 55–65 minutes, or until the center is set but slightly wobbly.
   • Turn off the oven and let the cheesecake cool inside with the door slightly ajar for 1 hour to prevent cracking.

4. Chill and Serve:

   • Refrigerate the cheesecake for at least 4 hours or overnight.
   • Before serving, top with whipped cream and sprinkle with cinnamon or drizzle with caramel if desired.

This creamy, spiced cheesecake is a perfect Thanksgiving dessert that feels festive and indulgent. Let me know if you’d like other dessert ideas!