Print

Classic Creamy Baked Pumpkin Cheesecake with Gingersnap Crust

A perfect slice of amazing pumpkin cheesecake with a dark chocolate crust, sitting on a white plate.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make a rich, creamy pumpkin cheesecake with a spiced gingersnap crust. This recipe delivers a smooth texture perfect for your fall or Thanksgiving dessert table.

Ingredients

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

Instructions

  1. Preheat your oven to 325 degrees Fahrenheit. Wrap the outside of a 9-inch springform pan tightly in heavy-duty aluminum foil.
  2. Prepare the crust: Mix the gingersnap crumbs, 1/4 cup sugar, and melted butter in a bowl until evenly moistened. Press the 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. Prepare the filling: In a large bowl, beat the softened cream cheese with an electric mixer until smooth. Gradually add the 1 1/2 cups sugar, beating until combined. Mix in the vanilla extract, pumpkin pie spice, cinnamon, ginger, and salt. Beat until the mixture is smooth.
  4. Add the pumpkin puree and mix until just combined. Beat in the eggs one at a time, mixing only until each egg is incorporated. Do not overmix the batter.
  5. Pour the cheesecake batter over the cooled crust in the springform pan.
  6. Bake using a water bath: Place the foil-wrapped springform pan inside a larger roasting pan. Carefully pour hot water into the roasting pan until the water reaches halfway up the side of the springform pan.
  7. Bake for 60 to 75 minutes, or until the edges are set but the center still jiggles slightly when gently nudged.
  8. Turn off the oven, crack the oven door open slightly, and let the cheesecake cool inside the oven for 1 hour. This slow cooling helps prevent cracks.
  9. Remove the cheesecake from the water bath and foil. Let it cool completely on a wire rack.
  10. Chill the cheesecake in the refrigerator for at least 6 hours, or preferably overnight, before serving. Remove the springform ring before slicing.

Notes

  • For the creamiest texture, bring the cream cheese and eggs to room temperature before you start mixing.
  • If you skip the water bath, watch the baking time closely and reduce the oven temperature to 300 degrees Fahrenheit.
  • You can substitute graham cracker crumbs for gingersnaps if you prefer a classic crust.

Nutrition

Find it online: https://miameal.com/pumpkin-cheesecake-recipe-creamy-gingersnap-crust/