Why You’ll Love This Recipe

I love how this pumpkin cheesecake perfectly balances creamy richness with the warm, spiced crunch of a gingersnap crust. The texture is silky, the flavor is deeply autumnal, and it’s a show-stopping dessert that feels festive without being overly complicated. I find it ideal for gatherings because it can be made ahead, chilled overnight, and served beautifully the next day. Every bite delivers cozy spice and smooth pumpkin bliss.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

→ Crust
71 g unsalted butter, melted
227 g gingersnap cookie crumbs
2 tablespoons granulated sugar
1/4 teaspoon salt

→ Filling
900 g cream cheese, at room temperature
500 g granulated sugar
57 g sour cream
425 g pumpkin puree (not pumpkin pie filling)
6 large eggs, at room temperature, lightly beaten
1 tablespoon vanilla extract
1 teaspoon salt
2 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground cloves

Directions

1. I start by positioning a rack in the centre of the oven and preheating it to 163°C. I grease a 25 cm springform pan with cooking spray.

2. In a bowl, I combine melted butter, gingersnap cookie crumbs, granulated sugar, and salt. I mix until uniformly moistened.

3. I press the crumb mixture firmly into the base and slightly up the sides of the prepared pan. Then I bake it for 10 minutes until golden and cool it on a rack. I wrap the outside of the pan with multiple layers of foil and sometimes use a slow cooker liner for extra protection. I place it in a large roasting pan.

4. I bring a medium pot of water to a boil for the water bath.

5. In a large mixing bowl, I beat the cream cheese until smooth. I blend in sugar, scraping down the sides. Then I add sour cream, pumpkin puree, eggs, vanilla, salt, cinnamon, ginger, and cloves. I beat just until combined.

6. I pour the filling over the cooled crust in the springform pan.

7. I place the roasting pan with the springform pan in the oven and carefully pour boiling water into the roasting pan until it reaches halfway up the side of the springform pan.

8. I bake for about 1 hour 45 minutes, or until the edges are set but the centre remains slightly loose.

9. I turn off the oven and open the door briefly to release heat, leaving the cheesecake inside for 1 additional hour. Then I remove it from the water bath and let it cool completely on a rack.

10. I run a knife around the cake edge, cover it, and refrigerate for at least 8 hours or overnight for the best texture.

11. Before serving, I bring the cheesecake to room temperature for 30 minutes, release and remove the springform ring, and slice. I sometimes top it with whipped cream and toasted chopped pecans.

Servings and Timing

This recipe makes 12 servings. Prep time is 30 minutes, cooking time is 105 minutes, and total time is 135 minutes (plus chilling time).

Variations

I like to switch up the crust by using graham crackers or chocolate cookies instead of gingersnaps for a different flavor twist. Sometimes I swirl in a little caramel or maple syrup into the batter for added depth. If I want a lighter version, I substitute some of the cream cheese with Greek yogurt. Adding a layer of sour cream topping also gives a tangy finish that complements the pumpkin beautifully.

Storage/Reheating

I store the cheesecake covered in the refrigerator for up to 3 days. For longer storage, I freeze individual slices wrapped tightly and thaw them overnight in the fridge before serving. I never reheat it, as it’s best enjoyed chilled or at room temperature.

FAQs

How do I prevent cracks in my cheesecake?

I make sure not to overmix the batter and always use a water bath to maintain gentle, even heat.

Can I use store-bought pumpkin pie filling?

No, I stick with pure pumpkin puree because pumpkin pie filling already contains sugar and spices that would throw off the flavor balance.

Do I have to use a water bath?

While it’s possible to bake without one, I prefer using a water bath to achieve that smooth, creamy texture and avoid cracks.

Can I make this cheesecake ahead of time?

Yes, I often make it a day before serving. It tastes even better after chilling overnight.

What’s the best way to slice cheesecake cleanly?

I use a hot knife, wiped clean and dry between each cut, for perfect slices.

Can I freeze the whole cheesecake?

Yes, I wrap it tightly in plastic wrap and foil before freezing. It keeps well for up to a month.

What can I substitute for gingersnaps?

I sometimes use graham crackers, digestive biscuits, or spiced cookies as alternatives.

How do I know when the cheesecake is done?

I look for edges that are set and a slightly jiggly centre. It will firm up as it cools.

Can I add a topping?

Absolutely. I love adding whipped cream, caramel drizzle, or chopped pecans.

Is this cheesecake suitable for vegetarians?

Yes, this recipe is vegetarian-friendly as it contains no gelatin or meat products.

Conclusion

I adore this pumpkin cheesecake with a gingersnap crust for its creamy texture, balanced spices, and beautiful presentation. It’s the kind of dessert that impresses at every autumn celebration yet feels comforting and homemade. Each bite delivers the cozy essence of fall, and I always find myself coming back for another slice.