Pumpkin Cheesecake with Gingersnap Crust

Ingredients: For the Crust: 2 cups crushed gingersnap cookies 1/4 cup granulated sugar 1/2 cup unsalted butter, melted For the Cheesecake Filling: 3 (8-ounce) packages cream cheese, softened 1 cup granulated sugar 1 cup canned pumpkin puree 3 large eggs 1 teaspoon vanilla extract 1 teaspoon cinnamon 1/2 teaspoon nutmeg 1/4 teaspoon ground cloves For the Topping: Whipped cream A sprinkle of ground cinnamon or caramel drizzle (optional) Instructions: Prepare the Crust: Preheat oven to 350°F (175°C). Combine gingersnap crumbs, sugar, and melted butter in a bowl. Press the mixture into the bottom of a 9-inch springform pan. Bake for 8–10 minutes, then let it cool. Make the Filling: In a large bowl, beat cream cheese and sugar until smooth. Mix in the pumpkin puree, eggs (one at a time), vanilla, and spices until fully combined. Pour the filling over the cooled crust. Bake the Cheesecake: Place the springform pan on a baking sheet. Bake at 350°F (175°C) for 55–65 minutes, or until the center is set but slightly wobbly. Turn off the oven and let the cheesecake cool inside with the door slightly ajar for 1 hour to prevent cracking. Chill and Serve: Refrigerate the cheesecake for at least 4 hours or overnight. Before serving, top with whipped cream and sprinkle with cinnamon or drizzle with caramel if desired. This creamy, spiced cheesecake is a perfect Thanksgiving dessert that feels festive and indulgent. Let me know if you’d like other dessert ideas!