Pumpkin Cheesecake with Gingersnap Crust

Pumpkin Cheesecake with a Gingersnap Crust is fall in every bite! The creamy pumpkin filling pairs perfectly with the spicy, crunchy gingersnap base—it's like your favorite autumn flavors all wrapped up in one delicious dessert.

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Preheat your oven to 350°F (175°C). Grease inside a 9 or 10-inch springform pan and cover the outside with aluminum. Pulse gingersnap cookies, flour, and sugar in a food processor. Pour in the melted butter and mix foil. Bake the crust for 12 minutes

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Beat cream cheese and brown sugar until smooth and creamy. Add pumpkin puree, pumpkin pie spice, and flour. Beat in eggs one at a time. Stir in the vanilla extract and sour cream.

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Pour the cheesecake filling over cooled gingersnap crust. Bake for 60-70 minutes in a water bath. Cool 1 hour with oven door slightly ajar. Run a knife around the edge, remove from springform pan. Slice and enjoy!

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