They look so intimidating but really…they’re simple to make.
I like to follow the rule of four when making mine: four eggs and four packages of cream cheese. With that combo, you just cannot screw it up.
For this cheesecake, I had the holidays in mind, so I made a quick little gingersnap crust and then loaded the cheesecake batter full of pumpkin and spice.
This would be a show stopper on Thanksgiving day. Make it. Don’t be scared…just try! I promise, you will love it!
For this recipe, you will need a 9″ springform pan. You can find these pans everywhere from Target to Williams-Sonoma and a multitude of places in between. They make cheesecakes a snap!
2 cups of crushed gingersnap cookies
1 stick of butter, melted
4 (8 oz) packages of cream cheese, at room temperature
1 (15 oz) can of pumpkin
1 ¼ cups sugar
4 eggs, at room temp
2 tablespoons pumpkin pie spice
Preheat your oven to 350 degrees.
Lightly spray your springform pan with cooking spray and set aside.
In your food processor, pulse your crushed gingersnap cookies with your melted butter until combined. Press this mixture across the bottom of your pan. Set aside.
In your mixing bowl, beat with an electric mixer your cream cheese, pumpkin and sugar until smooth. Beat in your four eggs. Finally, beat in your pumpkin pie spice.
Pour your batter into your pan on top of your crust.
Bake one hour. After you remove the cake from the oven, allow to cool on your counter 20 minutes before covering and placing in the fridge at least 4 hours (up to 48). When you’re ready to serve, remove from fridge, pop the sides off of your springform pan, slice and serve.
So simple and so perfect for the holidays!