Pumpkin Cheesecake with Gingersnap Crust Recipe
This Pumpkin Cheesecake with Gingersnap Crust is a luscious autumn dessert featuring a spicy, crunchy gingersnap cookie base topped with a smooth, creamy pumpkin-flavored cheesecake filling. Baked in a water bath for a silky texture, this dessert combines warm spices and seasonal pumpkin for the perfect cozy treat.
- Prep Time: 30 minutes
- Cook Time: 1 hour 45 minutes
- Total Time: 11 hours 15 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Crust
- 71 g unsalted butter, melted
- 227 g gingersnap cookie crumbs
- 2 tablespoons granulated sugar
- 1/4 teaspoon salt
Filling
- 900 g cream cheese, at room temperature
- 500 g granulated sugar
- 57 g sour cream
- 425 g pumpkin puree (not pumpkin pie filling)
- 6 large eggs, at room temperature, lightly beaten
- 1 tablespoon vanilla extract
- 1 teaspoon salt
- 2 1/2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon ground cloves
Instructions
- Prepare Oven and Pan: Position a rack in the center of the oven and preheat it to 163°C. Grease a 25 cm springform pan thoroughly with cooking spray to prevent sticking.
- Make the Crust: In a bowl, combine the melted butter, gingersnap cookie crumbs, sugar, and salt. Mix well until the mixture is uniformly moistened and clumps together.
- Form and Bake Crust: Firmly press the crumb mixture into the base and slightly up the sides of the prepared pan to create an even crust layer. Bake this crust for 10 minutes until golden and crisp. Remove and cool on a wire rack.
- Prepare Water Bath Setup: Wrap the outside of the springform pan with multiple layers of aluminum foil to prevent water from leaking in during baking. Optionally line a slow cooker liner inside a large roasting pan for easy cleanup. Bring a medium pot of water to a boil to use for the water bath later.
- Make the Filling: In a large mixing bowl, beat the cream cheese until smooth and creamy using an electric mixer. Gradually add sugar while scraping down the bowl sides. Blend in sour cream thoroughly. Then add pumpkin puree, beaten eggs, vanilla extract, salt, cinnamon, ginger, and cloves. Beat just until all ingredients are fully combined and smooth, being careful not to overmix.
- Assemble Cheesecake: Pour the prepared pumpkin filling evenly over the cooled gingersnap crust in the springform pan.
- Bake in Water Bath: Place the foil-wrapped springform pan into the roasting pan. Carefully pour boiling water into the roasting pan until it reaches halfway up the sides of the springform pan. Bake in the preheated oven for about 1 hour and 45 minutes, or until the edges are set but the center remains slightly loose.
- Cool in Oven: After baking time, turn off the oven and slightly open the door to release some heat. Leave the cheesecake inside the oven for an additional hour to gradually cool and set further.
- Remove and Chill: Carefully remove the springform pan from the water bath, unwrap the foil, and allow the cheesecake to cool completely on a wire rack. Once cooled, run a knife around the edges, cover it, and refrigerate for at least 8 hours or overnight for optimal texture and flavor development.
- Serve: Before serving, bring the cheesecake to room temperature for about 30 minutes. Remove the springform ring, slice, and optionally garnish with whipped cream and toasted chopped pecans for extra flavor and presentation.
Notes
- For clean slices, use a hot knife wiped dry between each cut to maintain smooth edges.
- Store the cheesecake covered in the refrigerator for up to 3 days to maintain freshness.
- For longer storage, freeze individual slices and thaw overnight in the refrigerator before serving.
- Be sure to wrap the pan well with foil to prevent water from seeping into the crust during the water bath bake.
- Use pumpkin puree, not pumpkin pie filling, for best texture and flavor control.
Keywords: pumpkin cheesecake, gingersnap crust, fall dessert, creamy cheesecake, pumpkin dessert, holiday recipes
