Pumpkin Cheesecake with Ginger Snap Crust
Pumpkin Cheesecake with Ginger Snap Crust
Ingredients
For the Ginger Snap Crust
- 1 1/2 cups ginger snap cookies, crushed
- 1/4 cup unsalted butter, melted
- 1 tablespoon granulated sugar, optional
For the Pumpkin Cheesecake Filling
- 16 ounces cream cheese, softened
- 1 cup pumpkin puree, not pie filling
- 3/4 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 2 large eggs
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- 1/4 teaspoon salt
For the Topping
- 1 cup heavy cream, cold
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon, for dusting
- 1/4 cup caramel sauce, for drizzling, optional
Instructions
- 1
Preheat your oven to 325°F. Lightly grease a 6 or 7-inch springform pan. Wrap the bottom and sides of the springform pan tightly with several layers of heavy-duty aluminum foil to prevent water from seeping in during the water bath.
⏱️ 5 min•🌡️ 325
- 2
Prepare the crust: In a medium bowl, combine the crushed ginger snap cookies, melted butter, and optional granulated sugar. Mix until well combined and the crumbs are moistened. Press the mixture firmly into the bottom and slightly up the sides of the prepared springform pan. Bake for 8-10 minutes until lightly golden. Remove from oven and let cool slightly.
⏱️ 15 min•🌡️ 325
- 3
Prepare the water bath: Place the foil-wrapped springform pan inside a larger roasting pan. Set aside.
⏱️ 2 min
- 4
Prepare the filling: In a large bowl, using an electric mixer on medium speed, beat the softened cream cheese until smooth and creamy, about 2-3 minutes. Add the granulated sugar and light brown sugar, beating until well combined and fluffy.
⏱️ 5 min
- 5
Scrape down the sides of the bowl. Add the pumpkin puree, heavy cream, vanilla extract, ground cinnamon, ground nutmeg, ground ginger, ground cloves, and salt. Beat on low speed until just combined, then increase to medium and beat until smooth and light orange in color.
⏱️ 5 min
- 6
Add the eggs one at a time, beating on low speed after each addition just until incorporated. Do not overmix once the eggs are added, as this can cause cracks in the cheesecake.
⏱️ 3 min
- 7
Pour the pumpkin cheesecake filling over the pre-baked ginger snap crust in the springform pan. Carefully pour hot water into the roasting pan, around the springform pan, until it reaches about halfway up the sides of the springform pan.
⏱️ 5 min
- 8
Carefully transfer the roasting pan with the cheesecake to the preheated oven. Bake for 60-75 minutes, or until the edges are set but the center still has a slight jiggle when gently shaken. The internal temperature should reach 150°F.
⏱️ 75 min•🌡️ 325
- 9
Turn off the oven and prop the oven door open slightly. Let the cheesecake cool in the water bath inside the oven for 1 hour. This slow cooling helps prevent cracks. Remove the cheesecake from the water bath, remove the foil, and let it cool completely on a wire rack at room temperature. Once cooled, refrigerate for at least 4 hours, or preferably overnight, before serving.
⏱️ 60 min
- 10
Prepare the whipped cream topping: In a cold bowl with cold beaters, beat the cold heavy cream, powdered sugar, and vanilla extract on high speed until stiff peaks form.
⏱️ 5 min
- 11
To serve, carefully remove the cheesecake from the springform pan. Pipe or spread whipped cream decoratively around the top edge of the cheesecake. Dust the entire top surface with ground cinnamon. Drizzle individual slices with caramel sauce, if desired.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Pumpkin Cheesecake with Ginger Snap Crust
Ingredients
For the Ginger Snap Crust
- 1 1/2 cups ginger snap cookies, crushed
- 1/4 cup unsalted butter, melted
- 1 tablespoon granulated sugar, optional
For the Pumpkin Cheesecake Filling
- 16 ounces cream cheese, softened
- 1 cup pumpkin puree, not pie filling
- 3/4 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 2 large eggs
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- 1/4 teaspoon salt
For the Topping
- 1 cup heavy cream, cold
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon, for dusting
- 1/4 cup caramel sauce, for drizzling, optional
Instructions
- 1
Preheat your oven to 325°F. Lightly grease a 6 or 7-inch springform pan. Wrap the bottom and sides of the springform pan tightly with several layers of heavy-duty aluminum foil to prevent water from seeping in during the water bath.
⏱️ 5 min•🌡️ 325 - 2
Prepare the crust: In a medium bowl, combine the crushed ginger snap cookies, melted butter, and optional granulated sugar. Mix until well combined and the crumbs are moistened. Press the mixture firmly into the bottom and slightly up the sides of the prepared springform pan. Bake for 8-10 minutes until lightly golden. Remove from oven and let cool slightly.
⏱️ 15 min•🌡️ 325 - 3
Prepare the water bath: Place the foil-wrapped springform pan inside a larger roasting pan. Set aside.
⏱️ 2 min - 4
Prepare the filling: In a large bowl, using an electric mixer on medium speed, beat the softened cream cheese until smooth and creamy, about 2-3 minutes. Add the granulated sugar and light brown sugar, beating until well combined and fluffy.
⏱️ 5 min - 5
Scrape down the sides of the bowl. Add the pumpkin puree, heavy cream, vanilla extract, ground cinnamon, ground nutmeg, ground ginger, ground cloves, and salt. Beat on low speed until just combined, then increase to medium and beat until smooth and light orange in color.
⏱️ 5 min - 6
Add the eggs one at a time, beating on low speed after each addition just until incorporated. Do not overmix once the eggs are added, as this can cause cracks in the cheesecake.
⏱️ 3 min - 7
Pour the pumpkin cheesecake filling over the pre-baked ginger snap crust in the springform pan. Carefully pour hot water into the roasting pan, around the springform pan, until it reaches about halfway up the sides of the springform pan.
⏱️ 5 min - 8
Carefully transfer the roasting pan with the cheesecake to the preheated oven. Bake for 60-75 minutes, or until the edges are set but the center still has a slight jiggle when gently shaken. The internal temperature should reach 150°F.
⏱️ 75 min•🌡️ 325 - 9
Turn off the oven and prop the oven door open slightly. Let the cheesecake cool in the water bath inside the oven for 1 hour. This slow cooling helps prevent cracks. Remove the cheesecake from the water bath, remove the foil, and let it cool completely on a wire rack at room temperature. Once cooled, refrigerate for at least 4 hours, or preferably overnight, before serving.
⏱️ 60 min - 10
Prepare the whipped cream topping: In a cold bowl with cold beaters, beat the cold heavy cream, powdered sugar, and vanilla extract on high speed until stiff peaks form.
⏱️ 5 min - 11
To serve, carefully remove the cheesecake from the springform pan. Pipe or spread whipped cream decoratively around the top edge of the cheesecake. Dust the entire top surface with ground cinnamon. Drizzle individual slices with caramel sauce, if desired.
⏱️ 5 min