Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Pumpkin Cheesecake with Gingersnap Crust Recipe

★★★★★

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

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.

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 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

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

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