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Creamy Baked Pumpkin Cheesecake with Gingersnap Crust

A close-up of a thick slice of amazing pumpkin cheesecake with a dark crust, bathed in sunlight.
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This recipe gives you a rich, creamy pumpkin cheesecake with warm spices, set on a crunchy gingersnap crust. It is a perfect, impressive dessert for fall gatherings or Thanksgiving.

Ingredients

Scale
  • 1 1/2 cups gingersnap cookie crumbs
  • 1/4 cup granulated sugar (for crust)
  • 6 tablespoons unsalted butter, melted
  • 3 (8 ounce) packages cream cheese, softened
  • 1 1/2 cups granulated sugar (for filling)
  • 1 (15 ounce) can pumpkin puree
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 3 large eggs

Instructions

  1. Preheat your oven to 325 degrees F. Wrap the outside of a 9-inch springform pan tightly with heavy-duty aluminum foil.
  2. Combine the gingersnap crumbs and 1/4 cup sugar in a bowl. Pour in the melted butter and mix until the crumbs are evenly moistened. Press this mixture firmly into the bottom of the prepared springform pan. Bake the crust for 10 minutes. Remove from the oven and let it cool slightly.
  3. In a large bowl, use an electric mixer to beat the softened cream cheese until it is smooth. Add the 1 1/2 cups sugar and beat until just combined.
  4. Add the pumpkin puree, vanilla extract, cinnamon, ginger, nutmeg, and salt to the cream cheese mixture. Mix on low speed until everything is blended well. Do not overmix.
  5. Beat in the eggs one at a time, mixing only until each egg is incorporated. Scrape down the sides of the bowl as needed.
  6. Pour the filling over the cooled crust in the springform pan.
  7. Place the foil-wrapped springform pan into a larger roasting pan. Carefully pour hot water into the roasting pan until the water reaches about halfway up the sides of the springform pan. This water bath helps create a creamy texture and prevents cracking.
  8. Bake for 60 to 75 minutes. The edges should look set, but the center 2 inches should still jiggle slightly when gently nudged.
  9. Turn off the oven, but leave the cheesecake inside with the oven door propped open slightly for 1 hour. This slow cooling prevents sudden temperature changes.
  10. Remove the cheesecake from the water bath and foil. Let it cool completely on a wire rack. Once cool, cover and refrigerate for at least 6 hours, or preferably overnight, before serving.

Notes

  • For the smoothest texture, make sure your cream cheese is fully softened to room temperature before mixing.
  • If you do not have gingersnaps, you can substitute graham crackers for the crust, adjusting the sugar slightly if needed.
  • This dessert is excellent when made one day ahead of when you plan to serve it.

Nutrition

Find it online: https://delicerecipe.com/pumpkin-cheesecake-recipe/