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Pumpkin Cheesecake Gingersnap Crust

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A luscious pumpkin cheesecake baked over a buttery gingersnap crust, infused with cinnamon, ginger, and cloves for the ultimate fall dessert. Silky smooth and perfectly spiced, it’s ideal for holiday gatherings or any cozy occasion.

Ingredients

Crust:

71 g unsalted butter, melted

227 g gingersnap cookie crumbs

2 tbsp granulated sugar

1/4 tsp 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 tbsp vanilla extract

1 tsp salt

2 1/2 tsp ground cinnamon

1 tsp ground ginger

1/4 tsp ground cloves

Optional toppings: whipped cream, toasted chopped pecans

Instructions

  1. Preheat oven to 163°C (325°F) and grease a 25 cm springform pan with cooking spray.
  2. In a bowl, combine melted butter, gingersnap crumbs, sugar, and salt. Mix until evenly moistened.
  3. Press mixture into the base and slightly up the sides of the pan. Bake 10 minutes, then cool on a rack.
  4. Wrap the outside of the pan in foil and place it inside a large roasting pan for a water bath.
  5. Bring a pot of water to a boil.
  6. In a large bowl, beat cream cheese until smooth. Add sugar and blend well, scraping the sides as needed.
  7. Add sour cream, pumpkin puree, eggs, vanilla, salt, cinnamon, ginger, and cloves. Mix until combined without overbeating.
  8. Pour filling over cooled crust and place the pan in the roasting pan. Carefully pour boiling water into the roasting pan halfway up the sides of the springform pan.
  9. Bake for about 1 hour 45 minutes, until edges are set but the center is slightly jiggly.
  10. Turn off oven, crack the door open, and let cheesecake rest inside for 1 hour.
  11. Remove from water bath, cool completely on a rack, then refrigerate for at least 8 hours or overnight.
  12. Before serving, bring to room temperature for 30 minutes, remove the springform ring, and slice. Top with whipped cream and toasted pecans if desired.

Notes

Use pure pumpkin puree, not pumpkin pie filling.

Do not overmix to avoid cracks.

Always bake in a water bath for smooth texture.

Make ahead—tastes even better after chilling overnight.

Freeze slices for up to 1 month; thaw overnight in the fridge.

Nutrition

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