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Creamy Baked Pumpkin Cheesecake with Gingersnap Crust

A decadent slice of pumpkin cheesecake featuring a rich orange filling and a thick, dark chocolate crust.
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Create a rich, creamy pumpkin cheesecake featuring a spiced gingersnap crust. This recipe provides clear steps for a smooth texture, perfect for Thanksgiving or cozy fall evenings.

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 (not pumpkin pie filling)
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 4 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 to prepare for a water bath.
  2. Make the crust: Combine gingersnap crumbs and 1/4 cup sugar in a bowl. Pour in melted butter and mix until the crumbs are evenly moistened. Press the mixture firmly into the bottom of the prepared springform pan. Bake the crust for 8 minutes. Remove from the oven and let it cool slightly.
  3. Prepare the water bath: Place the foil-wrapped springform pan inside a larger roasting pan. Boil water to use for the bath later.
  4. Make the filling: In a large bowl, use an electric mixer to beat the softened cream cheese and 1 1/2 cups sugar until smooth and creamy. Scrape down the sides of the bowl as needed.
  5. Beat in the pumpkin puree, vanilla extract, cinnamon, ginger, nutmeg, and cloves until just combined. Do not overmix.
  6. Add the eggs one at a time, mixing on low speed after each addition until the yolk disappears into the batter. Mix only until incorporated.
  7. Pour the filling over the cooled gingersnap crust.
  8. Carefully pour the boiling water into the roasting pan until the water reaches about halfway up the sides of the springform pan. This steam bath helps prevent cracks.
  9. Bake for 60 to 75 minutes. The edges should look set, but the center 2 inches should still jiggle slightly when the pan is gently nudged.
  10. Turn off the oven, crack the oven door open slightly, and let the cheesecake cool inside the oven for 1 hour. This slow cooling prevents cracking.
  11. Remove the cheesecake from the water bath and roasting pan. Let it cool completely on a wire rack.
  12. Once cool, cover the pan loosely with plastic wrap and refrigerate for at least 6 hours, or preferably overnight, before serving. Remove the springform ring before slicing.

Notes

  • For the creamiest texture, bring your cream cheese and eggs to room temperature before you start mixing.
  • If you do not have gingersnaps, you can substitute with graham crackers for the crust.
  • To serve, top with a dollop of lightly sweetened whipped cream or a drizzle of caramel sauce.

Nutrition

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