Pumpkin Cheesecake in a Gingersnap Crust

Ingredients and Weight:

For the Crust: * Gingersnap cookies, 150g * Melted unsalted butter, 60g

For the Cheesecake Filling: * Cream cheese, softened, 900g * Granulated sugar, 200g * Vanilla extract, 2 teaspoons * Large eggs, 3 * Pumpkin puree, 400g * Pumpkin pie spice, 2 teaspoons * Ground cinnamon, 1 teaspoon

Preparation Time:

• Preparation: 45 minutes
• Cooking: 1 hour 15 minutes
• Total: 2 hours

Difficulty Level:

• 2

Preparation Method Steps:

For the Crust: 1. Preheat oven to 350°F (175°C). 2. In a food processor, pulse the gingersnaps until they resemble fine crumbs. 3. Add the melted butter and pulse until well combined. 4. Press the mixture into the bottom of a 9-inch springform pan.

For the Cheesecake Filling: 1. In a large bowl, beat the cream cheese and sugar until smooth and fluffy. 2. Beat in the vanilla extract. 3. Add the eggs one at a time, beating well after each addition. 4. Stir in the pumpkin puree, pumpkin pie spice, and ground cinnamon.

To Assemble: 1. Pour the cheesecake filling over the crust. 2. Bake for 1 hour 15 minutes, or until the center is set but still slightly wobbly. 3. Let the cheesecake cool completely in the pan. 4. Refrigerate for at least 4 hours before serving.

Nutritional Information:

• Calories: 350 per slice
• Fat: 20g
• Carbohydrates: 30g
• Protein: 10g

Dish Characteristics:

• Creamy and velvety cheesecake filling
• Rich and flavorful gingersnap crust
• Warm and comforting pumpkin spice flavor
• Perfect for Thanksgiving or autumn gatherings

User Comments:

• "This cheesecake is absolutely divine! The gingersnap crust adds a unique and delicious twist."
• "The pumpkin flavor is not overpowering, it's just the right amount to create a fall-inspired treat."
• "I love the creamy texture of the filling, it melts in your mouth like a dream."

Special Precautions and Tips:

• Make sure the cream cheese is softened to room temperature before mixing to ensure a smooth batter.
• Do not overmix the cheesecake batter, as this can result in a grainy texture.
• Allow the cheesecake to cool completely before refrigerating to prevent cracking.
• To garnish, top with whipped cream, pumpkin pie spice, or cinnamon sugar.