This pumpkin cheesecake with a gingersnap crust is the perfect dessert to welcome the fall season. Rich, creamy, and spiced just right, it’s a showstopper that’s surprisingly easy to make.
Why This Recipe Works
- The gingersnap crust adds a spicy, crunchy contrast to the creamy cheesecake.
- Using pure pumpkin puree ensures a smooth, flavorful filling.
- A water bath baking method prevents cracks for a flawless finish.
- The combination of spices perfectly complements the pumpkin flavor.
- It’s make-ahead friendly, tasting even better the next day.
Ingredients
- 2 cups gingersnap crumbs (about 40 cookies)
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 3 (8-ounce) packages cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 (15-ounce) can pure pumpkin puree
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
Equipment Needed
- 9-inch springform pan
- Food processor
- Mixing bowls
- Electric mixer
- Aluminum foil
- Roasting pan (for water bath)
Instructions
Prepare the Crust
Preheat your oven to 350°F. In a food processor, pulse the gingersnap cookies into fine crumbs. Mix with sugar and melted butter until combined. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then let cool.
Make the Filling
Beat the cream cheese until smooth. Add sugar and vanilla, beating until fluffy. Add eggs one at a time, mixing well after each. Stir in pumpkin puree and spices until just combined. Pour over the cooled crust.
Bake the Cheesecake
Wrap the springform pan in aluminum foil to prevent water seepage. Place in a roasting pan and fill with hot water halfway up the sides of the springform pan. Bake at 350°F for 55-60 minutes until the center is almost set.
Cool and Chill
Turn off the oven and crack the door open. Let the cheesecake cool in the oven for 1 hour. Remove, cool completely, then refrigerate for at least 4 hours, preferably overnight.
Serve
Run a knife around the edge of the pan before releasing the springform. Slice and serve chilled, optionally with whipped cream.
Tips and Tricks
For a smoother crust, process the gingersnaps until they’re very fine. Ensure all ingredients are at room temperature to avoid lumps in the filling. To prevent cracks, avoid overmixing the batter after adding the eggs. For an extra smooth texture, strain the pumpkin puree before adding it to the filling. Letting the cheesecake chill overnight enhances the flavors and texture.
Recipe Variations
- Swap gingersnaps for graham crackers or vanilla wafers for a different crust flavor.
- Add a layer of caramel or chocolate ganache on top before serving.
- Incorporate a swirl of sour cream topping for added tanginess.
- Use pumpkin pie spice instead of individual spices for convenience.
- Make mini cheesecakes using a muffin tin for individual servings.
Frequently Asked Questions
Can I use fresh pumpkin instead of canned?
Yes, but ensure it’s pureed and drained well to match the consistency of canned puree. Roasting your pumpkin can enhance the flavor, but it’s more time-consuming.
How do I know when the cheesecake is done baking?
The edges should be set, but the center should still jiggle slightly when gently shaken. It will firm up as it cools.
Can I freeze this cheesecake?
Absolutely! Wrap it tightly and freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
Summary
This pumpkin cheesecake with a gingersnap crust is a decadent, spiced dessert perfect for fall. With a creamy filling and crunchy crust, it’s a crowd-pleaser that’s as beautiful as it is delicious.
