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Pumpkin Cheesecake with Gingersnap Crust Recipe

★★★★★

4.7 from 97 reviews
  • Author: Gabriel
  • Total Time: 2 hours 15 minutes plus refrigeration time (at least 8 hours)
  • Yield: 12 servings (one 25 cm springform cheesecake) 1x
  • Diet: Vegetarian

Description

This Pumpkin Cheesecake Gingersnap Crust is a luscious autumn dessert combining a smooth, spiced pumpkin cream cheese filling with a crunchy, flavorful gingersnap cookie crust. Baked gently in a water bath to ensure creamy, crack-free texture and chilled overnight for perfect slicing, it’s an ideal treat for fall gatherings and holiday celebrations. Topped with whipped cream and toasted pecans, it balances warm spices and comforting creaminess for a showstopping pumpkin dessert.

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

  1. Prepare Oven and Pan: Position a rack in the centre of the oven and preheat to 163°C (325°F). Grease a 25 cm springform pan with cooking spray to ensure easy removal of the cheesecake.
  2. Form the Crust: In a bowl, combine the melted butter, gingersnap cookie crumbs, granulated sugar, and salt. Mix thoroughly until all crumbs are uniformly moistened.
  3. Shape and Bake Crust: Firmly press the crumb mixture into the bottom and slightly up the sides of the prepared pan for an even crust layer. Bake in the preheated oven for 10 minutes until golden and crispy. Remove and cool on a rack to prevent sogginess.
  4. Wrap Pan for Water Bath: Once the crust is fully cooled, wrap the outside of the springform pan tightly with multiple layers of aluminum foil to prevent water leakage during baking. Place the wrapped pan into a large roasting pan.
  5. Boil Water for Water Bath: Bring a medium pot of water to a rolling boil, ready to be poured into the roasting pan for a gentle water bath baking approach.
  6. Prepare Cheesecake Filling: Using a mixer, beat the room temperature cream cheese on medium speed until smooth and creamy. Gradually blend in granulated sugar, scraping down the sides to avoid lumps. Mix in the sour cream until fully incorporated. Add pumpkin puree, eggs, vanilla extract, salt, cinnamon, ginger, and ground cloves. Beat just until combined to avoid overmixing which can cause cracks.
  7. Fill the Pan: Pour the prepared cheesecake filling over the cooled gingersnap crust in the springform pan, smoothing the top with an offset spatula for an even surface.
  8. Assemble Water Bath and Bake: Place the roasting pan with the springform pan inside in the oven. Carefully pour the boiling water into the roasting pan until it reaches halfway up the sides of the springform pan to create a moist, even heat environment. Bake for approximately 1 hour 45 minutes until the edges are set and the center is just slightly loose to the touch.
  9. Cool Gradually: Turn off the oven and open the door slightly to release heat. Leave the cheesecake inside the oven for an additional hour to cool slowly, reducing the chance of cracks.
  10. Remove from Water Bath and Cool Completely: Carefully take the springform pan out of the water bath and let it cool completely on a wire rack at room temperature.
  11. Refrigerate: Run a knife around the edges of the cheesecake to loosen it from the pan sides. Cover the cheesecake and refrigerate for at least 8 hours or overnight to fully set and develop flavor.
  12. Serve: Remove the springform ring. Bring the cheesecake to room temperature for about 30 minutes before slicing to get clean edges. Optionally, top with freshly whipped cream and toasted chopped pecans for added texture and flavor before serving.

Notes

  • For clean pumpkin cheesecake slices, dip a knife in hot water and wipe dry between each cut.
  • Store covered in the refrigerator for up to 3 days or freeze individual slices wrapped tightly for up to 2 months.
  • Use pure pumpkin puree, not pumpkin pie filling, to control sweetness and spice level.
  • Baking in a water bath prevents the cheesecake from cracking and ensures even, gentle cooking.
  • The gingersnap crust adds warm spice and crunch, but graham crackers can be substituted if unavailable.
  • Room temperature cream cheese and eggs are essential for a smooth, lump-free filling.
  • Allow cheesecake to cool gradually by leaving it in the turned-off oven with the door slightly open to avoid cracks.
  • Top with whipped cream and toasted pecans for a classic autumn garnish.
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 45 minutes
  • Category: Desserts
  • Method: Baking
  • Cuisine: American

Keywords: pumpkin cheesecake, gingersnap crust, fall dessert, Thanksgiving dessert, creamy cheesecake, autumn spices, pumpkin puree

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Find it online: https://gabriellangdon.com/pumpkin-cheesecake-with-gingersnap-crust-recipe/