American Pumpkin Cheesecake with Gingersnap Crust

Ingredients

Instructions

1. 1 Preheat the oven to 350°F (175°C).
2. 2 In a medium bowl, combine the gingersnap crumbs, melted butter, and sugar for the crust. Mix until well combined.
3. 3 Press the crumb mixture into the bottom of a 9-inch springform pan. Use a flat-bottomed glass to pack it tightly and evenly. Bake for 8-10 minutes, then allow to cool.
4. 4 In a large mixing bowl, beat the cream cheese and sugar together until smooth and creamy.
5. 5 Add the pumpkin puree, eggs, sour cream, and vanilla extract to the cream cheese mixture. Mix until well incorporated.
6. 6 Add the cinnamon, ginger, nutmeg, and salt to the mixture. Stir until evenly combined.
7. 7 Pour the pumpkin cheesecake filling over the cooled crust and smooth the top with a spatula.
8. 8 Bake in the preheated oven for 50-60 minutes, or until the center is set and the edges are lightly browned.
9. 9 Turn off the oven and let the cheesecake cool inside with the door slightly ajar for about an hour.
10. 10 Remove from the oven and refrigerate for at least 4 hours or overnight before serving.