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Perfect Pumpkin Cheesecake with Gingersnap Crust

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A rich and creamy pumpkin cheesecake with a spicy gingersnap crust, born from a happy accident. This dessert is perfect for fall gatherings and is sure to impress.

Ingredients

Scale
  • 2 cups (about 200g) gingersnap cookie crumbs
  • 1/4 cup (50g) granulated sugar
  • 1/2 cup (115g) unsalted butter, melted
  • Pinch of salt
  • 24 oz (680g) cream cheese, softened
  • 1 cup (200g) granulated sugar
  • 1/2 cup (110g) packed light brown sugar
  • 1 cup (245g) pumpkin puree
  • 3 large eggs, room temperature
  • 1/4 cup (60g) sour cream
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1 tablespoon all-purpose flour

Instructions

  1. Preheat oven to 350°F (175°C).
  2. Crush gingersnap cookies into fine crumbs using a food processor or a zip-top bag and rolling pin.
  3. In a medium bowl, combine gingersnap crumbs, 1/4 cup granulated sugar, and a pinch of salt. Pour in melted butter and stir until mixture resembles wet sand.
  4. Press the crust mixture into the bottom and about 1 inch up the sides of a 9-inch springform pan. Use the bottom of a measuring cup to press evenly.
  5. Bake the crust for 10 minutes. Set aside to cool. Keep the oven on.
  6. In a large bowl, beat softened cream cheese with an electric mixer on medium speed until smooth (about 2 minutes). Scrape down the sides.
  7. Add 1 cup granulated sugar and brown sugar, beat on medium for 2 minutes until light and fluffy. Scrape bowl.
  8. Add pumpkin puree, sour cream, and vanilla extract. Beat on low until just combined.
  9. Add eggs one at a time, beating on low after each addition. Scrape bowl after each egg.
  10. In a small bowl, whisk together cinnamon, ginger, nutmeg, cloves, and flour. Add to batter and beat on low until just incorporated.
  11. Wrap the outside of the springform pan tightly with two layers of heavy-duty aluminum foil, coming up at least 2 inches higher than the rim.
  12. Place the wrapped pan in a large roasting pan. Pour the filling into the cooled crust and smooth the top.
  13. Pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan.
  14. Bake at 350°F (175°C) for 55 to 65 minutes. The edges should be set, but the center should still jiggle slightly.
  15. Turn off the oven and crack the door open. Let the cheesecake sit in the cooling oven for 1 hour.
  16. Remove cheesecake from water bath and take off foil. Cool completely on a wire rack (about 2 hours).
  17. Cover with plastic wrap and refrigerate for at least 6 hours, preferably overnight.
  18. To serve, run a thin knife around the edge of the pan before releasing the springform latch. Slice with a sharp knife, wiping clean between cuts.

Notes

Room temperature ingredients are crucial for a smooth batter. Do not overmix to avoid cracks. The water bath is essential for even baking. Cool the cheesecake slowly to prevent cracking. For best results, refrigerate overnight.

Nutrition

Keywords: pumpkin cheesecake, gingersnap crust, fall dessert, Thanksgiving, cream cheese, pumpkin spice

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