Pumpkin Cheesecake with Gingersnap Crust

5
Jessica S

By
@jmsqueglia

Who doesn't love pumpkin and cheesecake? The addition of Greek yogurt in this recipe adds creaminess yet cuts the richness, to make a perfectly balanced, not too sweet cheesecake. Enjoy!

Rating:
★★★★★ 1 vote
Serves:
12-16
Prep:
20 Min
Cook:
1 Hr 10 Min

Ingredients

Add to Grocery List

FILLING:

16 oz
cream cheese, room temperature
15 oz
can 100% pure pumpkin (recommend: libby's)
12 oz
plain greek yogurt (recommend: fage total 0%)
3/4 c
sugar
1/2 c
light brown sugar
3 large
eggs
1 large
egg white
1 tsp
vanilla extract
1 1/2 tsp
cinnamon, ground
1/4 tsp
cloves, ground

CRUST:

2 c
ground gingersnap cookies (recommend: trader joe's triple gingersnaps)
6 Tbsp
butter, melted
1/2 tsp
cinnamon, ground

How to Make Pumpkin Cheesecake with Gingersnap Crust

Step-by-Step

  • 1Preheat oven to 350 degrees. Cover/wrap tightly bottom & half way up sides of 9" springform pan with foil(to prevent leaks). In a bowl, mix together with fork gingersnap crumbs & cinnamon, then mix in melted butter until texture of wet sand. Dump mixture into springform pan. Press firmly into bottom. Bake crust 8-10 minutes. Let cool completely.*
  • 2Lower temperature of oven to 325 degrees.
  • 3In large mixing bowl, beat together cream cheese and both sugars until smooth. Add pumpkin, vanilla, cinnamon, and cloves. Mix well. Add eggs/egg white, one at a time, until fully incorporated. Add Greek yogurt and mix gently until just combined(making sure not to beat/whip in too much air, this will help prevent cracking and sinking during baking/cooling process). Pour batter onto crust.
  • 4Bake at 325 degrees for 65-70 minutes. When done, it should still be slightly jiggly in the center. Do not over bake, it will firm up in refrigerator. Remove from oven and let cool to room temperature. Cover and refrigerate overnight or at least 6 hours. Cheesecake should be separated from sides of pan after chilling, if not, run a knife gently around sides of pan before releasing springform ring. Bring to room temp and serve.
  • 5Tip: You may want to use the water bath method to bake cheesecake(find instructions online), however, I did not use a water bath and cake came out creamy with no cracks at all on top. Before adding batter to pan, you may want to spray the sides of pan very lightly with non-stick cooking spray(not really necessary, especially if you have a non-stick pan, but for added assurance on release).
  • 6*You may choose not to pre-bake the crust. If so, still wrap and fill springform as instructed, but put in refrigerator to firm up while you make the filling. Preheat oven to 325 degrees.

Printable Recipe Card

About Pumpkin Cheesecake with Gingersnap Crust

Course/Dish: Cakes
Hashtag: #Thanksgiving




Leave a Comment

18 Refreshing Lemon Recipes

18 Refreshing Lemon Recipes

Kitchen Crew @JustaPinch

When life gives you lemons, make these delicious lemon recipes!

Sponge Cake Recipes That'll Inspire You To Get Baking

Sponge Cake Recipes That'll Inspire You to Get Baking

Kitchen Crew @JustaPinch

While the concept of a sponge cake is simple (eggs, butter, sugar, and flour), the result is a very impressive dessert. The first sponge cake recipe appeared as early as...

Flavorful Blueberry Recipes To Brighten Your Day

Flavorful Blueberry Recipes to Brighten Your Day

Kitchen Crew

The markets are bursting with blueberries these days! That makes me very happy because not only are they yummy, they're super healthy. Packed with antioxidants, research shows blueberries can help...