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Pumpkin Chai Spiced Cheesecake with Gingersnap Crust Awaits!

pumpkin chai spiced cheesecake with gingersnap crust
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A deliciously spiced pumpkin cheesecake with a crunchy gingersnap crust, perfect for fall celebrations.

  • Author: Ghalina
  • Prep Time: 20 minutes
  • Cook Time: 60 minutes
  • Total Time: 4 hours 20 minutes
  • Yield: 8 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Scale
  • 1 ½ cups gingersnap cookie crumbs
  • ½ cup unsalted butter, melted
  • 2 cups cream cheese, softened
  • 1 cup pumpkin puree
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ¼ teaspoon salt

Instructions

  1. Preheat the oven to 325°F (160°C).
  2. In a bowl, mix gingersnap crumbs and melted butter until combined.
  3. Press the mixture into the bottom of a springform pan to form the crust.
  4. In a large mixing bowl, beat the cream cheese until smooth.
  5. Add pumpkin puree, sugar, eggs, and vanilla extract, mixing until well combined.
  6. Stir in the spices and salt until evenly distributed.
  7. Pour the cheesecake filling over the crust in the springform pan.
  8. Bake for 50-60 minutes or until the center is set but slightly jiggly.
  9. Turn off the oven and let the cheesecake cool in the oven with the door ajar for 1 hour.
  10. Refrigerate for at least 4 hours or overnight before serving.

Notes

  • For a richer flavor, use full-fat cream cheese.
  • Garnish with whipped cream and a sprinkle of cinnamon before serving.
  • Store leftovers in the refrigerator for up to 5 days.

Nutrition

Find it online: https://recipeshungry.com/pumpkin-chai-spiced-cheesecake-gingersnap-crust/