Decadent Pumpkin Spice Gingersnap Cheesecake

Ingredients

Crust:
- 1 1/2 cups gingersnap cookie crumbs
- 1/4 cup butter, melted
- 1 tablespoon sugar

Filling:
- 16 oz cream cheese, softened
- 1 cup pumpkin puree
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 2 teaspoons pumpkin spice
- 3 large eggs
- 1/4 cup heavy cream
- 1/4 teaspoon salt

Topping:
- 1 cup chocolate chips
- 2 tablespoons heavy cream
- 1/3 cup maple syrup
- 1/3 cup orange juice
- 1/4 cup pumpkin seeds, toasted
- 1/4 cup honey butter, softened

Garnish (optional):
- Whipped cream

Instructions

1. Prepare the Crust:
- Preheat your oven to 350°F (175°C).
- In a bowl, combine 1 1/2 cups of gingersnap crumbs, 1/4 cup melted butter, and 1 tablespoon sugar. Mix until the crumbs are evenly moistened.
- Press the mixture into the bottom of a 9-inch springform pan to form an even layer. Set aside.

2. Make the Filling:
- In a large mixing bowl, beat 16 oz of softened cream cheese until smooth.
- Add 1 cup of pumpkin puree and 1/2 cup sugar. Blend until well combined.
- Incorporate 1 teaspoon vanilla extract, 2 teaspoons pumpkin spice, and 1/4 teaspoon salt into the mixture.
- Beat in the eggs, one at a time, ensuring each is fully blended before adding the next.
- Stir in 1/4 cup heavy cream until the filling is smooth and creamy.

3. Assemble & Bake:
- Pour the filling over the prepared crust in the springform pan.
- Smooth the top with a spatula and tap gently to remove any air bubbles.
- Bake in the preheated oven for 50-60 minutes, or until the center is set but still slightly jiggly.
- Turn off the oven, prop open the oven door slightly, and let the cheesecake cool inside for about 1 hour to prevent cracking.

4. Prepare the Topping:
- In a small saucepan over low heat, melt 1 cup of chocolate chips with 2 tablespoons heavy cream, stirring until smooth.
- Remove from heat and stir in 1/3 cup maple syrup and 1/3 cup orange juice until well combined.

5. Finish the Cheesecake:
- Spread the chocolate topping evenly over the cooled cheesecake.
- Sprinkle with toasted pumpkin seeds and dot the top with small spoonfuls of honey butter.
- Refrigerate the cheesecake for at least 4 hours, preferably overnight, to set.

6. Serve:
- Carefully remove the cheesecake from the springform pan.
- Slice and serve with a dollop of whipped cream, if desired.

Preparation & Cooking Times

- Preparation Time: PT30M
30 minutes

- Cooking Time: PT1H
1 hour

- Cooling & Setting Time: PT5H
5 hours

Total Time

- PT6H30M
6 hours and 30 minutes

Type of Dish

- Dessert

Recipe Yield

- Feeds 4 adults

Calories

- Total: 3,200 calories

Keywords

- Pumpkin Spice Cheesecake
- Gingersnap Crust
- Chocolate Topping
- Autumn Dessert
- Thanksgiving Treat
- Holiday Baking
- Creamy Cheesecake
- Maple Syrup Topping
- Oven-baked Dessert
- Gourmet Dessert

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