American Pumpkin Cheesecake with Gingersnap Crust

Ingredients

• 2 cups gingersnap cookies, finely crushed
• 1 cup unsalted butter, melted
• 2 tablespoons sugar

• 3 packages cream cheese, softened
• 1 cup sugar
• 1 can pumpkin puree
• 3 large eggs
• 1 cup sour cream
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1 teaspoon ground nutmeg
• 1 teaspoon salt

Method

1. 01
   Preheat the oven to 350°F (175°C).
2. 02
   In a medium bowl, combine the gingersnap crumbs, melted butter, and sugar for the crust. Mix until well combined.
3. 03
   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. 04
   In a large mixing bowl, beat the cream cheese and sugar together until smooth and creamy.
5. 05
   Add the pumpkin puree, eggs, sour cream, and vanilla extract to the cream cheese mixture. Mix until well incorporated.
6. 06
   Add the cinnamon, ginger, nutmeg, and salt to the mixture. Stir until evenly combined.
7. 07
   Pour the pumpkin cheesecake filling over the cooled crust and smooth the top with a spatula.
8. 08
   Bake in the preheated oven for 50-60 minutes, or until the center is set and the edges are lightly browned.
9. 09
   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.