Pumpkin Cheesecake with Gingersnap Crust Recipe

Introduction

This pumpkin cheesecake with a gingersnap crust combines creamy, velvety filling and warm autumn spices for a comforting dessert. The spiced gingersnap base complements the smooth pumpkin layer perfectly, making it an ideal treat for fall gatherings or holiday celebrations.

Ingredients

• 71 g unsalted butter, melted
• 227 g gingersnap cookie crumbs
• 2 tablespoons granulated sugar
• 1/4 teaspoon salt (for crust)
• 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 (for filling)
• 2 1/2 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• 1/4 teaspoon ground cloves

Instructions

1. Step 1: Position a rack in the centre of the oven and preheat to 163°C. Grease a 25 cm springform pan with cooking spray.
2. Step 2: In a bowl, combine melted butter, gingersnap cookie crumbs, granulated sugar, and 1/4 teaspoon salt. Mix until uniformly moistened.
3. Step 3: Firmly press the crumb mixture into the base and slightly up the sides of the prepared pan. Bake for 10 minutes until golden. Cool on a rack.
4. Step 4: Wrap the outside of the pan with multiple layers of foil and optionally a slow cooker liner. Place in a large roasting pan.
5. Step 5: Bring a medium pot of water to a boil for the water bath.
6. Step 6: In a large mixing bowl, beat cream cheese until smooth. Blend in granulated sugar, scraping down the sides as needed.
7. Step 7: Incorporate sour cream, then add pumpkin puree, eggs, vanilla extract, 1 teaspoon salt, cinnamon, ginger, and cloves. Beat just until combined.
8. Step 8: Pour the filling over the cooled crust in the springform pan.
9. Step 9: Place the roasting pan with the springform pan in the oven. Carefully pour boiling water into the roasting pan until it reaches halfway up the side of the springform pan.
10. Step 10: Bake for approximately 1 hour 45 minutes, or until the edges are set but the centre remains slightly loose.
11. Step 11: Turn off the oven and open the door briefly to release heat. Leave cheesecake in the oven for 1 additional hour.
12. Step 12: Remove cheesecake from the water bath and let cool completely on a rack.
13. Step 13: Run a knife around the cake edge, cover, and refrigerate for at least 8 hours or overnight for optimal texture.
14. Step 14: Bring cheesecake to room temperature for 30 minutes before serving. Release and remove the springform ring. Slice and, if desired, top with whipped cream and toasted chopped pecans.

Tips & Variations

• Use room temperature cream cheese for the smoothest filling and fewer lumps.
• For a different crust, graham crackers with added cinnamon work well as a substitute for gingersnaps.
• Beat the filling just until combined after adding eggs to avoid a dense cheesecake.
• Bake in a water bath and cool gradually to prevent cracks on the cheesecake surface.
• Dip your knife in hot water and wipe between slicing for clean, professional-looking pieces.

Storage

Store the cheesecake covered tightly in the refrigerator for up to 3 days to keep it fresh and prevent it from absorbing odors. For longer storage, freeze individual slices wrapped in plastic and placed in a freezer bag for up to 2 months. Thaw frozen slices overnight in the refrigerator before serving. Reheat chilled cheesecake at room temperature for about 30 minutes for best texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

How do I prevent cracks in the cheesecake?

Bake the cheesecake in a water bath to ensure even, gentle heat, avoid overmixing the batter, and cool it slowly in the oven before chilling. These steps reduce cracking and keep the surface smooth.

Can I substitute the gingersnap crust?

Yes, graham crackers or vanilla wafers can be used instead; however, the gingersnap crust adds a distinctive spicy warmth that complements the pumpkin filling beautifully.

Pumpkin Cheesecake with Gingersnap Crust Recipe

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★★★★★

4.8 from 77 reviews

• Author: Zoe
• Total Time: 2 hours 15 minutes plus 8 hours chilling
• Yield: 12 servings (one 25 cm/10 inch cheesecake) 1x
• Diet: Vegetarian

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Description

This Pumpkin Cheesecake with Gingersnap Crust combines a velvety, spiced pumpkin cream cheese filling with a crisp, flavorful gingersnap base. Enhanced with warming autumn spices like cinnamon, ginger, and cloves, the cheesecake is gently baked in a water bath to ensure a smooth, crack-free texture. Perfect for fall celebrations, it’s served chilled and topped with optional whipped cream and toasted Pecans for a delightful finish.

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Ingredients

Scale 1x2x3x

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

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Instructions

1. Prepare Oven and Pan: Position a rack in the center of the oven and preheat to 163°C (325°F). Grease a 25 cm (10 inch) springform pan with cooking spray to ensure easy removal later.
2. Make the Crust Mixture: In a bowl, thoroughly combine melted unsalted butter, gingersnap cookie crumbs, granulated sugar, and salt until the crumbs are evenly moistened and resemble wet sand.
3. Form and Bake the Crust: Press the crumb mixture firmly and evenly into the bottom and slightly up the sides of the prepared pan. Use the bottom of a measuring cup to create an even thickness. Bake for 10 minutes until the crust turns golden brown. Cool completely on a wire rack to prevent sogginess. Wrap the outside of the springform pan with multiple layers of foil to prevent water seepage during the water bath step.
4. Prepare the Water Bath: Bring a medium pot of water to a boil. Set aside for later use.
5. Make the Cheesecake Filling: In a large mixing bowl, beat the cream cheese on medium speed with a hand or stand mixer until smooth and creamy (about 2 minutes). Gradually add sugar and beat until the mixture is light and smooth, scraping down the bowl as needed. Blend in the sour cream. Add pumpkin puree, eggs, vanilla extract, salt, ground cinnamon, ground ginger, and ground cloves. Mix just until all ingredients are fully combined, taking care to avoid overmixing.
6. Fill the Crust: Pour the prepared pumpkin filling over the cooled gingersnap crust in the springform pan. Smooth the top gently with an offset spatula.
7. Bake in Water Bath: Place the foil-wrapped springform pan in a large roasting pan. Carefully pour the boiling water into the roasting pan until it reaches halfway up the side of the springform pan. Bake in the preheated oven for approximately 1 hour and 45 minutes. The cheesecake edges should be set while the center remains slightly loose and jiggles gently.
8. Cool Gradually: Turn off the oven, crack the door open slightly, and leave the cheesecake inside for an additional 1 hour. This slow cooling process helps prevent cracks.
9. Remove from Water Bath and Chill: Carefully remove the springform pan from the roasting pan and the foil. Allow the cheesecake to cool completely on a wire rack. Run a knife around the edges of the cake, cover it with plastic wrap, and refrigerate for at least 8 hours or overnight for optimal texture and firmness.
10. Serve: Bring the cheesecake to room temperature for about 30 minutes before serving. Release and remove the springform ring. Slice cleanly using a knife dipped in hot water and wiped between slices. Optionally, top with freshly whipped cream and toasted chopped pecans for added flavor and texture.

Notes

• For clean, bakery-style slices, dip a sharp knife in hot water and wipe it dry before each cut.
• Store leftover cheesecake tightly wrapped in plastic in the refrigerator for up to 3 days.
• For longer storage, slice and freeze individual portions, wrapped tightly in plastic and placed in freezer bags for up to 2 months. Thaw overnight in the refrigerator before serving.
• Substitute gingersnap cookies with graham crackers and a pinch of extra cinnamon if needed.
• Use pure pumpkin puree, not pumpkin pie filling, to control sweetness and spice levels.
• Bake the cheesecake gently in a water bath to prevent cracking and ensure even cooking.
• Allowing the cheesecake to cool gradually in the oven after baking helps to prevent cracks on the surface.

• Prep Time: 30 minutes
• Cook Time: 1 hour 45 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Keywords: pumpkin cheesecake, gingersnap crust, autumn dessert, fall baking, spiced cheesecake, holiday dessert, creamy pumpkin pie, Thanksgiving dessert