Creamy smooth with the perfect amount of spice that livens up and brings out that pumpkin pie-type-taste combined with decadent cheesecake we all love!
Author: Portlandia Pie Lady
Equipment
10-inch springform pan
Ingredients
2packages(8 oz. each) cream cheese, room temperature
1-1/4 cupspure cane sugar
1teaspooncinnamon
1/2teaspoonginger
1/4teaspoonnutmeg
2teaspoonslemon juice
1teaspoonvanilla
4largeeggs
1can(15 ounce ) pumpkin
Gingersnap Cookie Crust
1-1/2cupsgingersnaps cookies, crushed fine, about 30 to 32 cookies (you may also substitute half graham cracker crumbs and half gingersnaps)
1/4cupsugar
6tablespoonsbutter, melted
Instructions
Gingersnap Cookie Crust
Heat oven 350 F.
In a large bowl stir the gingersnap crumbs and sugar together.
Add the melted butter and mix well.
Press the crumbs into the bottom and slightly up the side of the springform pan.
Bake for 5 minutes. Remove and let cool on counter top.
Pumpkin Cheesecake Filling
In a large bowl, with an electric mixer (I like KitchenAid) beat the cream cheese, sugar and spices until creamy and smooth (about 3 to 4 minutes).
Add lemon juice, vanilla, and eggs and beat until thoroughly combined.
Add pumpkin, beat just until well-combined.
Pour into pre-baked gingersnap crust. Bake @ 350 for 35 to 40 minutes.
At 35 minutes, check if cheesecake is done by gently shaking the cheesecake while still in the oven. If a small spot in the center jiggles (not a rolling wave), it's done. Remove from oven and let cool at room temperature (as the cheesecake cools the center will firm up).