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–+ servings

Pumpkin Cheesecake with Gingersnap Crust

Marla Hingley
Ground up cookies make the perfect crust, then topped with spiced whipping cream - a combination that can't be beat!
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Prep Time 20 mins
Cook Time 2 hrs
Total Time 2 hrs 20 mins
Servings 8

Ingredients
  

Crust

  • 2 cups GF gingersnap or molasses cookies ground
  • 1/3 cup butter or margarine melted

Filling

  • 3 8 oz pkgs. GF cream cheese room temperature
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 2 Tbsp rice flour
  • 1 cup canned pumpkin purée
  • 1/4 tsp salt
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp allspice
  • 1/8 tsp ginger
  • 1/8 tsp cloves
  • 1 tsp vanilla
  • 3 eggs room temperature

Spiced Whipping Cream

  • 1 cup whipping cream
  • 1 tsp vanilla
  • 1/2 tsp cinnamon
  • 1/4 tsp cloves

Instructions
 

  • In the bottom of a springform pan*, cut a circle of parchment to fit the bottom.
  • Grind up cookies using a food processor or a mallet to the size of fine crumbs. Mix with melted butter and press evenly into bottom of pan. Bake at 350°F for 12 minutes.
  • For filling, beat cream cheese until smooth, then add sugar. Scrape down sides as needed. Add flour, mix well, then add in pumpkin, spices, and vanilla. Finally add in eggs, one at a time, mixing well after each addition until smooth.
  • Pour into crust, set pan on top of a baking sheet and bake at 325°F for 55 minutes (on middle shelf). Turn off oven, and let sit inside for another 45 minutes. Remove from oven and allow to cool to room temperature.
  • Cover and refrigerate overnight.
  • Whip cream then add in vanilla and spices.

Notes

*For a thicker cheesecake use a 8-9" springform pan, for a thinner one use a 10-12" pan.
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