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Pumpkin Cheesecake with Gingersnap Crust

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Warm, spiced, and luxuriously creamy, this Pumpkin Cheesecake with Gingersnap Crust is a cozy autumn dessert perfect for holiday gatherings.

Ingredients

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  • 1 and 1/2 cups gingersnap cookie crumbs
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cinnamon
  • 1/4 cup unsalted butter, melted
  • 1/4 cup granulated sugar
  • 32 ounces full-fat brick cream cheese, softened
  • 1 and 1/2 cups granulated sugar
  • 1/3 cup full-fat sour cream
  • 1 teaspoon pure vanilla extract
  • 3 large eggs
  • 1 cup pumpkin puree
  • 1 and 1/2 teaspoons ground cinnamon
  • 1 and 1/2 teaspoons pumpkin pie spice
  • Salted caramel and whipped cream for topping (optional)

Instructions

  1. Preheat your oven to 350°F (177°C). Prepare a 9-inch or 10-inch springform pan by lightly greasing the sides and setting it on a baking sheet.
  2. Combine gingersnap cookie crumbs, ground ginger, ground cinnamon, 1/4 cup granulated sugar, and melted butter in a medium bowl. Mix until combined and sandy in texture. Press the mixture firmly into the bottom and slightly up the sides of the pan. Pre-bake the crust for 10 minutes, then remove and cool slightly.
  3. Beat the cream cheese and 1 and 1/2 cups granulated sugar in a large bowl until smooth and creamy, about 2 minutes.
  4. Add 1/3 cup full-fat sour cream and 1 teaspoon pure vanilla extract, mixing until well combined.
  5. Add the 3 large eggs one at a time, mixing on medium speed until just blended after each addition. Avoid over-mixing.
  6. Scoop out 2 cups of the batter into a separate bowl, then add 1 cup pumpkin puree, 1 and 1/2 teaspoons ground cinnamon, and 1 and 1/2 teaspoons pumpkin pie spice to that bowl. Mix until combined.
  7. Alternate spoonfuls of the plain batter and pumpkin batter over the crust. Use a toothpick to gently swirl the two batters together.
  8. Prepare a water bath by boiling water and placing it in a roasting pan. Place the sealed springform pan inside. Bake for 55 to 70 minutes until the center is set but slightly wobbly.
  9. Turn off the oven and let the cheesecake sit inside for 1 hour to cool gradually. Remove from the water bath and cool completely at room temperature.
  10. Refrigerate for at least 4 hours or overnight before serving. Top with salted caramel and whipped cream if desired.

Notes

Use room temperature ingredients for smoother blending. Avoid over-mixing once eggs are added to keep the texture dense and creamy.

Nutrition

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