Description
This Better-than-Pie Pumpkin Cheesecake features a spicy gingersnap cookie crust and a creamy, perfectly spiced pumpkin filling. Baked in a water bath for a smooth texture and served with whipped cream, freshly grated nutmeg, and salted caramel, this dessert is the ultimate fall treat that combines traditional pumpkin pie flavors with rich cheesecake decadence.
Ingredients
Gingersnap Crust
- 14 ounces crispy gingersnap cookies
- 1 tablespoon brown sugar
- ½ cup unsalted butter, melted
- Pinch of salt
Pumpkin Cheesecake Filling
- 32 ounces cream cheese (four 8-ounce bricks), at room temperature
- ¼ cup sour cream, at room temperature
- 2 ½ cups granulated sugar
- 1 (15-ounce) can pumpkin puree
- 6 large eggs, at room temperature, lightly beaten
- 1 heaping tablespoon pumpkin pie spice
- 1 tablespoon pure vanilla extract
For Serving (optional)
- Freshly whipped cream
- Freshly grated nutmeg
- Salted caramel sauce
Instructions
- Preheat the oven: Set the oven to 350 degrees F (175 degrees C). Lightly grease a 9-inch springform pan and wrap foil tightly around the base to prevent leaks during baking.
- Prepare the gingersnap crust: Crush the gingersnap cookies into fine crumbs using a food processor or by crushing in a sealed bag with a rolling pin. Combine the crumbs with brown sugar, melted butter, and a pinch of salt until moist. Press the mixture evenly into the bottom and halfway up the sides of the prepared springform pan, pressing firmly to form a solid crust.
- Bake the crust: Bake the crust for 12 to 15 minutes until golden and fragrant. Remove from the oven and let cool. Reduce the oven temperature to 325 degrees F (163 degrees C).
- Make the cheesecake filling: In a stand mixer fitted with the paddle attachment, beat cream cheese, sour cream, and granulated sugar on medium speed until smooth and creamy (about 90 seconds to 2 minutes). Add the pumpkin puree and mix until just combined. Reduce speed to low and gradually add the beaten eggs, vanilla extract, and pumpkin pie spice, mixing until evenly incorporated without overmixing.
- Assemble the cheesecake: Pour the pumpkin cheesecake filling over the cooled gingersnap crust, filling up to the top edge of the pan. Tap the pan gently on the counter several times to remove any air bubbles.
- Prepare the water bath: Bring a kettle of water to a boil. Place a roasting pan on the middle rack of the oven preheated to 325 F. Set the springform pan with cheesecake inside the roasting pan, then carefully pour the boiling water around it, filling the pan until water reaches about halfway up the sides of the springform pan but below the foil barrier.
- Bake the cheesecake: Bake for 1 hour and 45 minutes until the edges appear set but the center still slightly jiggles. Turn off the oven and leave the cheesecake inside for 1 additional hour to gently finish baking with residual heat.
- Cool and chill: Remove the cheesecake from the water bath and oven. Cover it and refrigerate for 8 to 12 hours to set completely.
- Serve: Run a knife around the edges of the pan before removing the springform. Slice into 8 to 12 pieces. Garnish with whipped cream, freshly grated nutmeg, and a drizzle of salted caramel sauce if desired. Enjoy this rich and flavorful pumpkin cheesecake!
Notes
- Use room temperature ingredients to ensure a smooth cheesecake batter without lumps.
- Wrapping foil tightly around the springform pan base prevents water from leaking in during the water bath bake.
- If you don’t have a food processor, crush the gingersnaps in a resealable plastic bag with a rolling pin.
- Allow the cheesecake to chill thoroughly for best texture and easy slicing.
- Leftover batter can be used for mini cheesecakes or discarded.
- To avoid cracks, avoid overmixing the filling and bake using the water bath method to provide gentle, even heat.
