Description
A delightful blend of creamy cheesecake and spicy gingerbread, perfect for holidays and cozy evenings.
Ingredients
Scale
- 1 ½ cups gingerbread cookies, crushed (about 12–15 cookies)
- ½ cup unsalted butter, melted
- 16 oz cream cheese, softened
- 1 cup pumpkin puree
- 1 cup brown sugar, packed
- 3 large eggs
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar (for whipped cream)
- Additional ground cinnamon (for garnish)
Instructions
- Preheat your oven to 350°F (175°C). Combine crushed gingerbread cookies and melted butter in a mixing bowl. Press into the bottom of a 9-inch springform pan and bake for 10 minutes. Let cool.
- In a large mixing bowl, beat softened cream cheese until smooth. Gradually add brown sugar, then mix in pumpkin puree, eggs, ground ginger, ground cinnamon, ground nutmeg, and vanilla extract until smooth.
- Pour the pumpkin filling over the cooled gingerbread crust and smooth the top.
- Bake in the preheated oven for 50-60 minutes, until edges are set and center has a slight jiggle. Turn off the oven and crack the door, allowing to cool for 1 hour.
- Cover with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
- Whip heavy cream and powdered sugar until soft peaks form.
- Remove sides of the springform pan, slice the cheesecake, and serve topped with whipped cream and a sprinkle of cinnamon.
Notes
- For gluten-free, use gluten-free gingerbread cookies.
- For dairy-free, substitute with vegan cream cheese and coconut oil.
- Store leftovers in an airtight container in the refrigerator for up to five days.
- Freeze wrapped tightly for up to three months.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 250mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 80mg
Keywords: Pumpkin, Gingerbread, Cheesecake, Dessert, Holiday