This is the creamiest and dreamiest pumpkin cheesecake you’ll ever make! It has a gingersnap cookie crust and is perfectly spiced with cinnamon and cardamom.
I hope everyone is glad that the American election is now over, and I hope that most of you are happy with the results. Even though I’m Canadian, we heard all about it up here. Politics is such a touchy and sensitive topic, but I think it’s because most people are just so passionate about the world around them. This election was particularly interesting because there was such a great divide. We will never all agree on politics, so let’s talk about something we can all agree on, dessert.
This recipe starts with a spicy gingersnap cookie crust. Now, here’s a great way to get out some frustration, especially if the election didn’t go your way. Place those cookies in a ziplock bag and beat that thing with your rolling pin until you get fine cookie crumbs. Trust me, it will make you feel better about anything that’s not going right in your life.
To prepare the filling, you mix the cream cheese with the sugar. Add in the eggs, one at a time, then mix in the pumpkin and spice. Bake all that for about 50 minutes and you have the most fragrant and creamy cheesecake ever!
The taste of this cheesecake is rich and creamy with warm notes of cinnamon spice and exotic aromas of cardamom. It has just the right amount of pumpkin flavor and a little bite of ginger from the cookie crust. The texture is soft and velvety smooth, as each bite melts in your mouth. So, if you’re tired of pumpkin pie, try this pumpkin cheesecake for the holidays. You’ll be glad you did:)
- 1&1/4 cups (150g) gingersnap cookie crumbs
- 3 tbsp (45ml) melted butter
- 3-250g packages of cream cheese, softened
- 1 cup (200g) sugar
- 3 large eggs
- 1 cup (245g) canned pumpkin puree
- 1 tsp (5ml) pumpkin spice (or 1/2 tsp cinnamon, 1/4 tsp cloves, 1/4 tsp nutmeg)
- 1 tsp (5ml) cardamom spice
- Preheat oven to 325F and set aside a 9″ springform pan.
- Mix the cookie crumbs and butter together. Press onto the bottom of the springform pan.
- Using and electric mixer, blend the cream cheese and sugar until combined.
- Add in the eggs, one at a time, mixing well in between. Then add in the pumpkin and spices. Mix again until smooth. Gently pour over crust.
- Place pan on top of a baking sheet to prevent any drippings from burning onto the bottom of your oven. Bake for 50-60 minutes or until the center is almost set. You want 2-3 inches of the center to still be jiggly because it will firm up as it cools.
- Run a thin knife along the sides to loosen the edges from the pan. Leave the cheesecake in the pan to cool completely. Then chill in the fridge for a minimum of 2 hours or overnight.
Top with some sweetened whipped cream or caramel sauce if desired.