The holiday season is upon us, which means that families take time out of their hectic schedules to come together around the dinner table.

Many families find comfort in this tradition of sharing delicious food and recipes that have been in the family for generations.

Now is the time to put on your aprons and get those ovens baking with this scrumptious “Gingersnapped” Pumpkin Cheesecake recipe that transforms the traditional pumpkin pieinto a divine creation.Looking for a way to update Grandma’s famous pie recipe? Then look no further.

This unique pumpkin cheesecake recipe is decadent with the creaminess and tang of the cheesecake and the caramel-like gingersnap crunch of the crust; yet it still captures the flavors of home with the classic pairing of pumpkin and spices like cinnamon and nutmeg.

The “Gingersnapped” Pumpkin Cheesecake is best when prepared a few days in advance or the day before so that the flavors can all meld together. It is also recommended that you use fresh pumpkin puree which will give your cheesecake amazing flavor and a beautiful color.

Also be sure to put a lot of love into your baking, and your families will be sure to enjoy every last bite of this tantalizing pumpkin cheesecake, perhaps creating a new tradition that you can all enjoy in the coming years. Just remember to save a delicious piece for yourself!

Gingersnap crust

1 1/2 cups gingersnap cookie crumbs
3 tablespoons brown sugar
6 tablespoons unsalted butter, melted
Pinch of salt and ground ginger

Cheesecake layers

2 (8 ounce) packages cream cheese, softened
1/2 cup white sugar
1/2 teaspoon vanilla extract
2 eggs
3/4 cup pumpkin puree (canned or fresh)
1/2 teaspoon ground cinnamon
1 pinch ground nutmeg

Directions for the crust

Preheat oven to 325°F (165°C). Grease and flour a 9-inch springform pan or pie tin.
To make gingersnap crumbs, it is easiest to crush the cookies in a food processor. Then using a fork, combine gingersnap cookie crumbs, 3 tablespoons brown sugar, salt, ginger and melted butter.
Press mixture onto the bottom and two inches up the sides of the pan to form the crust. Keep the pan in the fridge while making the cheesecake layers.

Directions for the cheesecake layers

For the first layer, combine cream cheese, sugar and vanilla and beat until smooth. Use a kitchen aid mixer, which is the easiest method, or use a large bowl and a hand mixer. Gently blend in eggs one at a time. Remove 1 cup of batter and spread into bottom of crust; set aside.
For the second layer, add pumpkin, cinnamon, and nutmeg to the remaining batter and stir gently until well blended. Add additional pumpkin or spices to achieve the desired flavor. Then carefully spread the pumpkin mixture over the first layer in the crust.
Bake the cheesecake in a preheated oven for 35 to 40 minutes, or until center is almost set. To avoid cracking, use a water bath (a brownie-sized pan filled with water that is placed on the oven rack below the cheesecake). Allow the cheesecake to cool on the counter and then refrigerate for 3 hours or overnight.

Serve the “Gingersnapped” pumpkin cheesecake with a dollop of whipped cream and enjoy!

Recipe created by Margarete Dorr