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Pumpkin Cheesecake With a Gingersnap Crust That Delivers

Pumpkin Cheesecake With a Gingersnap Crust That Delivers

A creamy pumpkin cheesecake with a warmly spiced gingersnap crust, baked gently in a water bath for a smooth texture and beautiful finish. Makes 10–12 servings and is ideal for preparing a day ahead.
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Prep Time 35 minutes
Cook Time 1 minute
Total Time 6 minutes
Servings: 10 servings
Ingredients Method Notes

Ingredients
  

Gingersnap Crust
  • 2 cups Finely crushed gingersnap cookie crumbs
  • 5 tablespoons Unsalted butter, melted
  • 3 tablespoons Granulated sugar
  • 1 pinch Salt
Pumpkin Cheesecake Filling
  • 24 ounces Full-fat cream cheese, softened to room temperature
  • 1 15-ounce can Pure pumpkin purée, not pumpkin pie filling
  • 1 1/4 cups Granulated sugar
  • 3 eggs Large eggs, room temperature
  • 1 yolk Large egg yolk
  • 1 teaspoon Pure vanilla extract
  • 1 teaspoon Ground cinnamon
  • 1/2 teaspoon Ground ginger
  • 1/4 teaspoon Ground nutmeg
  • 1/4 teaspoon Ground cloves
  • 1/2 teaspoon Fine salt
  • 2 tablespoons All-purpose flour, optional

Method
 

Step-by-Step
  1. Heat the oven to 350°F. Grease a 9-inch springform pan, then wrap the outside bottom and sides with two layers of heavy-duty foil if you plan to use a water bath.
  2. Combine the gingersnap crumbs, melted butter, granulated sugar, and pinch of salt. Press the mixture firmly over the bottom of the pan and about 1 inch up the sides.
  3. Bake the crust for 8–10 minutes, then remove it from the oven and let it cool slightly. Reduce the oven temperature to 325°F.
  4. Beat the softened cream cheese and sugar on medium-low speed just until smooth. Keep the mixer speed controlled so you do not incorporate excessive air into the batter.
  5. Add the pumpkin purée, vanilla, cinnamon, ginger, nutmeg, cloves, salt, and optional flour. Mix until the ingredients are evenly combined, scraping down the bowl as needed.
  6. Add the eggs and egg yolk one at a time, mixing on low speed only until each is incorporated. Avoid prolonged beating after the eggs are added.
  7. Pour the filling over the slightly cooled crust. Set the springform pan inside a larger roasting pan, then add enough hot water to reach about halfway up the sides of the springform pan.
  8. Bake at 325°F for approximately 60–75 minutes. The edges should look set, while the center should still have a gentle wobble when the pan is carefully nudged.
  9. Turn off the oven, crack the door, and let the cheesecake cool inside for about 30–60 minutes. Remove it from the water bath, cool it completely, and refrigerate for at least 4 hours.
  10. Run a thin knife around the edge before releasing the springform ring. Slice the cheesecake cold and serve plain, with whipped cream, caramel sauce, or additional gingersnap crumbs.

Notes

Use room-temperature cream cheese, eggs, and pumpkin so the batter blends smoothly without prolonged mixing. A water bath and gradual cooling help prevent cracks. For extra protection against leaks, place the foil-wrapped springform pan inside a larger oven bag before setting it in the roasting pan. Chill overnight when possible for the best texture and flavor.