Indulge in the Perfect Fall Dessert: A Delicious Pumpkin Walnut Cheesecake with Gingersnap Crust!
Get ready to impress your guests with the ultimate fall dessert, Pumpkin Walnut Cheesecake with Gingersnap Crust. This heavenly cheesecake combines the warm, fragrant flavors of pumpkin, cinnamon, and nutmeg with the irresistible crunch of walnuts, all nestled in a warm and spicy gingersnap crust. The creamy and smooth texture of the cheesecake makes it the perfect ending to a Thanksgiving dinner or a cozy gathering with friends. With just a few easy steps, you can create this unforgettable dessert that looks as good as it tastes!
Ingredients
For the crust:
- 2 cups of gingersnap cookie crumbs
- 1/2 cup of walnuts, finely chopped
- 1/4 cup of brown sugar
- 1/4 cup of unsalted butter, melted
For the filling:
- 24 oz of cream cheese, softened
- 3/4 cup of granulated sugar
- 1 tsp of vanilla extract
- 4 large eggs
- 1 cup of pumpkin puree
- 1 tsp of ground cinnamon
- 1/2 tsp of ground nutmeg
- 1/4 tsp of ground ginger
- 1/4 tsp of ground cloves
For the topping:
- 1 cup of heavy cream
- 2 tbsp of powdered sugar
- 1/2 tsp of vanilla extract
- 1/2 cup of walnuts, chopped and toasted
Instructions
- Preheat the oven to 350°F.
- To make the crust, combine the gingersnap cookie crumbs, walnuts, brown sugar, and melted butter. Mix until well combined.
- Press the crust mixture into the bottom of a 9-inch springform pan.
- Bake the crust for 10 minutes and set aside to cool.
- To make the filling, beat the cream cheese, granulated sugar, and vanilla extract until smooth.
- Add the eggs, one at a time, beating well after each addition.
- Stir in the pumpkin puree, ground cinnamon, ground nutmeg, ground ginger, and ground cloves.
- Pour the filling on top of the cooled crust and smooth out the surface with a spatula.
- Bake the cheesecake for an hour or until the center is almost set.
- Let the cheesecake cool in the pan for 10 minutes before removing the springform from the pan.
- Chill the cheesecake in the refrigerator for at least 2 hours or overnight.
- To make the topping, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- Spread the whipped cream on top of the chilled cheesecake.
- Sprinkle the top of the whipped cream with toasted chopped walnuts.
- Serve chilled and enjoy!
Number of Servings
- 10 Servings
Nutritional Information (per serving)
- Calories: 610
- Total Fat: 46g
- Saturated Fat: 23g
- Unsaturated Fat: 20g
- Trans Fat: 0.5g
- Cholesterol: 190mg
- Sodium: 390mg
- Total Carbohydrates: 41g
- Dietary Fiber: 2g
- Total Sugars: 28g
- Added Sugars: 26g
- Protein: 11g
Ask the Chef – Tips & Tricks
Use a Food Processor: Using a food processor to make the crust will make the process much easier and quicker. If you don’t have a food processor, crush the gingersnaps and walnuts in a plastic bag with a rolling pin until you have fine crumbs.
Pre-bake the Crust: Pre-baking the crust will help make it crispier and prevent it from becoming soggy when the filling is added.
Room Temperature Cream Cheese: Use softened cream cheese at room temperature for the filling, as this will ensure a smoother and creamier cheesecake.
Spices: Don’t skimp on the spices! The combination of cinnamon, nutmeg, ginger, and cloves is what gives this cheesecake its unique and delicious flavor.
Water Bath: Consider baking the cheesecake in a water bath to prevent cracking. To do this, wrap the bottom of the springform pan with aluminum foil and place it in a larger roasting pan. Fill the pan with enough hot water to come up a third of the way up the side of the springform pan before putting it in the oven.
Chill Overnight: For best results, chill the cheesecake in the refrigerator overnight. This will allow the flavors to meld together and give you a firmer, cleaner slice.
Toast Nuts: Toasting the walnuts will bring out more of their flavor. Simply spread them out on a baking sheet and toast them in a preheated oven at 350°F for 5-7 minutes.
Whip Cream: Be careful not to overwhip the cream! If you overwhip, the cream will turn into butter and be unusable.
