Ingredients
For the crust:
- 1 ½ cups gingersnap cookie crumbs about 25 cookies
- ¼ cup granulated sugar
- ½ teaspoon pumpkin pie spice
- ½ cup unsalted butter melted
For the filling:
- 24 oz cream cheese softened to room temperature
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs room temperature
- 1 cup sour cream
- Pinch of salt
For the citrus glaze topping:
- ½ cup sour cream
- 2 tablespoons sugar
- 1 teaspoon lemon zest plus extra for garnish
- 1 tablespoon lemon juice
Instructions
- Prep the pan: Preheat oven to 325°F (160°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
- Make the crust: In a bowl, combine gingersnap crumbs, sugar, pumpkin pie spice, and melted butter. Press firmly into the bottom of the pan. Bake for 8 minutes, then set aside to cool slightly.
- Make the filling: In a large bowl, beat cream cheese until smooth. Add sugar and vanilla, mixing until combined. Beat in eggs one at a time until incorporated. Fold in sour cream and salt until smooth.
- Bake the cheesecake: Pour filling over the crust, smoothing the top. Bake 50–55 minutes, until edges are set and center still has a slight jiggle.
- Add the glaze: Whisk sour cream, sugar, lemon zest, and lemon juice together. Spread over warm cheesecake. Return to oven for 5 minutes.
- Cool gradually: Turn off oven, crack door, and cool inside for 1 hour.
- Chill completely: Cover and refrigerate for 3–4 hours, or overnight.
- Serve: Garnish with lemon zest and slice to serve.
Notes
- Use room-temperature cream cheese for the smoothest filling.
- Don’t overbake, the center should jiggle slightly when done.
- Swap lemon glaze for orange for a sweeter flavor.
- Make a day ahead for even better flavor.