Dessertscookfastrecipes
Pumpkin Cheesecake with Gingersnap Crust
This Pumpkin Cheesecake combines the creamy tang of cheesecake with the warm, familiar spices of pumpkin pie, all sitting on a wonderfully crunchy gingersnap crust. It's a comforting, make-ahead dessert perfect for Fall gatherings, designed to be straightforward with a silky texture and crack-free top.
👥 16 Servings⏱️ Prep & Cook: 14h 30m⏳ Prep: 45 min🔥 Cook: 1h 45m👤 John Miller📖 cookfastrecipes
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- oven
- food processor
- bowl
- measuring cup
- knife
📝 Preparation Steps
1
First things first, preheat your oven to 350 degrees F. Take a nine inch springform pan and lightly grease it. Then, wrap the outside base of the pan with a large sheet of heavy duty aluminum foil. This is a key step to prevent any water from seeping in during the water bath.
2
Now for the crust. Place the gingersnap cookies into a food processor and pulse until they become very fine crumbs. If you do not have a food processor, a resealable bag and a rolling pin work just as well. You should have about two and a half cups of crumbs.
3
Transfer these crumbs to a large bowl. Add the brown sugar, melted butter, and a small pinch of salt. Mix it all together until the mixture is evenly moist. It should feel like wet sand.
brown sugar1 tablespoon
4
Pour the crumb mixture into your prepared springform pan. Press it firmly into an even layer on the bottom and about halfway up the sides of the pan. Using the flat bottom of a measuring cup helps create a nice, compact crust. Bake it for 12 to ⏱️ 15 minutes, until it is golden and smells amazing. Set it aside to cool and reduce the oven temperature to 325 degrees F.
5
While the crust cools, you can start on the delicious filling. In the bowl of a stand mixer fitted with the paddle attachment, combine the room temperature cream cheese, sour cream, and granulated sugar. Beat on medium speed for about two minutes, just until the mixture is smooth and creamy. Be careful not to overmix.
cream cheese (four 8 ounce bricks), at room temperature32 ounces
6
Add the pumpkin puree to the cream cheese mixture and mix just until it is combined. Scrape down the sides of the bowl as needed. Reduce the mixer speed to low and slowly pour in the lightly beaten eggs, vanilla extract, and pumpkin pie spice. Mix only until everything is just incorporated. Overmixing can add too much air, which can cause cracks.
cream cheese (four 8 ounce bricks), at room temperature32 ounces
7
Carefully pour the creamy pumpkin filling over your cooled gingersnap crust. The filling might go right up to the top of the pan, which is totally fine. Gently tap the pan on the counter a few times to release any trapped air bubbles. This simple action helps ensure a smooth surface on your finished cheesecake.
8
The water bath is what gives this Pumpkin Pie Cheesecake Recipe its silky texture. Bring a kettle of water to a boil. Place a large roasting pan on the middle rack of your 325 degree oven. Carefully set your foil wrapped springform pan in the center of the roasting pan. Then, pour the boiling water into the roasting pan until it comes about halfway up the sides of the cheesecake pan.
9
Bake the cheesecake for about one hour and ⏱️ 45 minutes. The edges should look set, but the center will still have a slight wobble. That is exactly what you want. Turn off the oven, but leave the cheesecake inside with the door closed for one hour. This gentle cool down period is another trick to prevent cracks.
10
After an hour, carefully remove the cheesecake from the oven and the water bath. Let it cool a bit more on the counter before covering it and moving it to the refrigerator. It needs to chill for at least 8 to ⏱️ 12 hours, or overnight, to set completely. This patience is worth it!
11
When you are ready to serve, run a thin knife around the edge of the pan before releasing the springform ring. Slice your beautiful Pumpkin Cheesecake and top it with fresh whipped cream, a dusting of nutmeg, or a drizzle of salted caramel. This is truly the Best Pumpkin Cheesecake Recipe you will make.
Nutrition Facts
calories
450 calories
fat Content
32g fat
serving Size
1 slice
fiber Content
1g fiber
sugar Content
35g sugar
sodium Content
300mg sodium
protein Content
9g protein
carbohydrate Content
45g carbs
saturated Fat Content
18g saturated fat
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback0 Reviews
Loading reviews...