Pumpkin Cheesecake with a Kick of Ginger!

Do you love pumpkin pie but are looking for a little variation on your dessert table this holiday season? Why not take that pumpkin pie and turn it into a pumpkin cheesecake. But don’t settle for just your average pumpkin cheesecake – kick it up a notch by making a crust of crushed gingersnaps! This cheesecake will stay good in your refrigerator, so you could make this one the day before the holiday feast if you want.


1 1/2 cups gingersnap cookie crumbs, finely ground (this is around 30 small sized cookies)
3 Tablespoons butter, melted
1/4 cup granulated sugar
Three 8-ounce packages regular cream cheese, softened
1 3/4 cups canned pumpkin pie mix (half of a 29-ounce can)
1 1/2 teaspoons pumpkin pie spice
3 eggs, room temperature
2 Tablespoons cornstarch


1. Preheat oven to 350 degrees F, with baking rack on lowest level.

2. Mix cookie crumbs, melted butter and sugar together with a fork in medium bowl until crumbs hold together. (just like you would if you were making a graham cracker crust) Press crumb mixture firmly into the bottom and 1 to 2 inches up the sides of a 9-inch round tinplate or steel (not nonstick) springform pan. Bake 6 to 8 minutes until crust is set. Cool and set aside.

3. Add softened cream cheese to large bowl and beat on high speed with hand mixer, scraping down sides and bottom of bowl with rubber spatula until smooth and creamy, about 1 minute. There should be no lumps.

4. Add additional sugar (if desired), pumpkin pie mix and pumpkin pie spice. Blend well with mixer on medium speed, scraping down sides of bowl with rubber spatula. With mixer still on medium speed, add eggs, one at a time, incorporating each one. With mixer on low, add cornstarch until just blended. Pour batter into prepared springform pan.

5. Bake in oven until edges are cooked and center jiggles slightly when side of pan is tapped, about 50 to 60 minutes. Do not overcook or cheesecake will crack (but will still be edible!).

6. Cool completely on cooling rack, about 2 hours. Cover top of springform pan with plastic wrap and refrigerate for at least 3 hours or overnight. Cheesecake will keep in refrigerator for up to 3 days. If freezing, cover top of pan with plastic wrap and freeze overnight. It will keep in freezer for up to 1 week. Thaw overnight in refrigerator. Keep chilled until serving.

This recipe is from the Clean Home Journal. For more info on this recipe, including nutritional info click here.

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