I honestly make whatever I want, when I want. I truly don’t pay any mind to the seasons. And when it comes to pumpkin, I eat it all year round. Pumpkin cheesecake would be a great FALL-TIME dessert, but for me, its an ALL-TIME dessert (it rhymes! I’m so clever).
For the Crust:
- 4 cups of finely crushed gingersnaps (Trader Joe’s has amazing gingersnap cookies)
- 1 stick of butter, melted
For the Filling:
- 2 packages of cream cheese, softened
- 3/4 cup firmly packed light brown sugar
- 2 teaspoons of vanilla extract
- 1 teaspoon of ground ginger
- 1 teaspoon of cinnamon
- 1/2 teaspoon of nutmeg
- 1/2 teaspoon of cloves
- 1/2 of all-spice
- 1/4 teaspoon of salt
- 3/4 cup of pumpkin puree
- 2 large eggs
Preheat the oven to 325 degrees. To make the crust, combine the gingersnap crumbs with the melted butter and toss together until the mixture holds together when pressed. Spread evenly and press into the bottom of a springboard pan. Bake for 10 minutes.
Make the filling: With an electric mixer, beat cream cheese and sugar on low speed until smooth. Add pumpkin puree, spices, vanilla, and salt; mix just until smooth. Add eggs one at a time, mixing until each is incorporated before adding the next. Pour filling into springform, and gently smooth top. Bake for 90 minutes or until center of the cheesecake is set.
Side note: Since I used some of the filling for the tartlets I made, I baked for less the time. The tartlets below were captured on my trusty iPhone. There were truly delightful because there was a more crust than the actual cheesecake. And to me, the crust is the BEST part!