Creamy Pumpkin Cheesecake with Gingersnap Crust (Print Version)

Make a creamy pumpkin cheesecake with a spiced gingersnap crust. This rich dessert is perfect for fall gatherings, easy to make, and so comforting.

# Recipe Info:

Prep Time: 30 Minutes minutes
Cook Time: 70 Minutes minutes
Total Time: 100 minutes
Servings: 10-12 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Vegetarian

# Ingredients:

→ Gingersnap Crust Essentials

01 - 1 ½ cups (about 200g) gingersnap cookie crumbs
02 - ¼ cup (56g) light brown sugar
03 - 6 tbsp (85g) unsalted butter, melted

→ Creamy Pumpkin Filling

04 - 24 oz (3 blocks) full-fat cream cheese, softened
05 - 1 cup (200g) granulated sugar
06 - ½ cup (100g) light brown sugar, packed
07 - 15 oz (425g) can 100% pumpkin puree (not pie filling)
08 - ½ cup (120g) sour cream, full-fat
09 - 1 tsp vanilla extract
10 - 3 large eggs, at room temperature

→ Spiced Flavor Boosters

11 - 1 tsp ground cinnamon
12 - ½ tsp ground ginger
13 - ¼ tsp ground nutmeg
14 - ⅛ tsp ground cloves

→ Finishing Touches (Optional)

15 - Freshly whipped cream
16 - Candied pecans or a sprinkle of cinnamon

# Instructions:

01 - First things first, let's get that crust ready. Preheat your oven to 350°F (175°C). Grab your 9-inch springform pan and give it a little spray or butter. Now, crush those gingersnaps into fine crumbs. You can use a food processor, or if you're like me and enjoy a little kitchen therapy, put them in a Ziploc bag and bash away with a rolling pin! Mix the crumbs with melted butter and brown sugar. Press this mixture firmly into the bottom of your prepared pan. I always use the bottom of a glass to get it really compact. Bake for 10 minutes, then let it cool while you work on the filling. This is where I always forget to let it cool completely, so learn from my impatience!
02 - Alright, for the star of the show: the pumpkin cheesecake filling! Reduce your oven temp to 325°F (160°C). In a large bowl, or your stand mixer, beat the softened cream cheese and both sugars together until it’s super smooth and creamy. Seriously, no lumps allowed here. Scrape down the sides of the bowl often – I once thought I had mixed it enough, only to find a hidden pocket of unmixed cream cheese later. That was a sad surprise, to be real. This step is all about getting that luxurious base texture.
03 - Now for the good stuff! Add the pumpkin puree, sour cream, and vanilla extract to your cream cheese mixture. Beat until just combined; don't overmix, we don't want too much air in there, or your pumpkin cheesecake might puff up too much and then fall. Then, stir in all those glorious spices – cinnamon, nutmeg, ginger, and cloves. Oh, the smell at this point is just heavenly! It fills my kitchen with all the fall vibes. Taste a tiny bit if you dare – it’s pretty amazing already.
04 - Gently beat in the eggs, one at a time, mixing just until each is incorporated. Overbeating eggs is a common culprit for cracks, so be gentle, hon! Pour the finished pumpkin cheesecake batter over your cooled gingersnap crust. Now, for the water bath trick: wrap the bottom of your springform pan tightly with heavy-duty aluminum foil to prevent leaks. Place the pan in a larger roasting pan, then fill the roasting pan with hot water about halfway up the sides of the springform pan. Bake for 60-70 minutes, or until the edges are set but the center still jiggles slightly. I didn't expect that little jiggle to be right, but it is!
05 - Once baked, carefully remove the springform pan from the water bath and take off the foil. Let the pumpkin cheesecake cool on a wire rack for about an hour. It's so hard to wait, I know! Then, here's the crucial part: transfer it to the fridge and chill for at least 4-6 hours, or even better, overnight. This chilling time is essential for the cheesecake to fully set and for those flavors to really meld together. I've rushed this step before, and the slices were just too soft – patience is a virtue here, trust me.
06 - When you're ready to serve, run a thin knife around the edge of the pan before releasing the springform sides. This helps get those clean, beautiful slices. Top your glorious pumpkin cheesecake with a dollop of fresh whipped cream and maybe some candied pecans if you're feeling fancy. Honestly, the sight of it always makes me smile. It smells like autumn, tastes like pure comfort, and honestly, after all that, it just feels like a victory!

# Notes:

01 - Always use room temperature cream cheese and eggs for a lump-free batter and to prevent overmixing.
02 - Don't skip the water bath; it's a game-changer for preventing cracks and ensuring a silky-smooth texture.
03 - Chill the cheesecake for at least 4-6 hours, preferably overnight; this is crucial for setting and flavor development.
04 - For an extra touch, swirl a bit of homemade caramel sauce into the batter before baking for a marbled effect.

# Equipment Needed:

01 - 9-inch springform pan
02 - stand mixer or hand mixer
03 - large roasting pan for water bath
04 - aluminum foil
05 - mixing bowls
06 - whisk/spatula

# Nutrition (Per Serving):

Calories: 450-500
Total Fat: 30-35g
Total Carbohydrate: 40-45g
Protein: 8-10g

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