Ingredients

The following ingredients have 8 Servings
  • 150 g/ 5.3 oz/ 1 ½ cups crushed gingersnaps (See note)
  • 75 g/ 2.6 oz/ 1/3 cup unsalted butter
  • 200 ml/ 6.7 fl.oz/ scant 1 cup heavy cream
  • 450 g/ 1 lb/ 2 cups full-fat cream cheese
  • 225 g/ 8 oz/ 1 cup pumpkin puree (See note)
  • 100 g/ 3.5 oz/ 1 cup icing sugar
  • 1 teaspoon vanilla extract
  • [1 teaspoon cinnamon]
  • [¼ teaspoon ground ginger ]
  • [¼ teaspoon allspice]
  • [1/8 teaspoon nutmeg]
  • 1/8 teaspoon fine sea salt
  • sprinkles or more whipped cream to decorate (optional)

Instruction

  • The additional time refers to baking pumpkin and making homemade pumpkin puree. If you use canned pumpkin puree, skip this step.
  • Grease and line the bottom of a springform with a diameter of about 20 cm/ 8 inches with parchment paper.
  • Place the gingersnaps in a food processor and crush them finely.
  • Melt the butter. Mix the butter and the cookie crumbs until they hold together. Press them into the prepared springform. Place in the fridge.
  • Whip the heavy cream. Set aside.
  • Beat the cream cheese until fluffy and lighter in color. Add the icing sugar, vanilla extract, cinnamon, ground ginger, allspice, nutmeg, and salt. Beat until incorporated.
  • Carefully, fold in the whipped cream.
  • Pour the filling over the crust.
  • Refrigerate the pumpkin cheesecake overnight.
  • Decorate to your liking, either with sprinkles or whipped cream.