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Cozy Pumpkin Spice Cheesecake with Easy Gingersnap Crust

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A creamy, spiced pumpkin cheesecake with a crunchy gingersnap crust that’s perfect for fall gatherings. No water bath required, and it’s surprisingly easy to make.

Ingredients

Scale
  • 2 cups (about 200g) gingersnap cookie crumbs
  • 6 tablespoons (85g) unsalted butter, melted
  • 2 tablespoons (25g) granulated sugar
  • 1/4 teaspoon salt
  • 24 ounces (680g) cream cheese, softened
  • 1 cup (200g) packed light brown sugar
  • 1/2 cup (100g) granulated sugar
  • 1 can (15 ounces or 425g) pumpkin puree
  • 1/2 cup (120ml) sour cream, room temperature
  • 3 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 2 tablespoons (16g) all-purpose flour
  • Caramel sauce (optional, for topping)
  • Whipped cream (optional, for topping)
  • Additional crushed gingersnaps (optional, for topping)

Instructions

  1. Preheat oven to 350°F (175°C). In a food processor or zip-top bag, crush gingersnap cookies into fine crumbs. You need about 2 cups.
  2. In a medium bowl, combine cookie crumbs, melted butter, sugar, and salt. Stir until mixture resembles wet sand and holds together when squeezed.
  3. Press mixture firmly into bottom and about 1 inch up sides of a 9-inch springform pan. Use a measuring cup to pack it down. Bake for 10 minutes, then cool on a wire rack. Reduce oven temperature to 325°F (163°C).
  4. In a large bowl, beat softened cream cheese with an electric mixer on medium speed until smooth and fluffy, about 2-3 minutes. Scrape bowl.
  5. Add both sugars and beat on medium speed for 2 minutes until light and creamy. Scrape bowl again.
  6. Add pumpkin puree, sour cream, and vanilla extract. Beat on low speed until just combined.
  7. Add eggs one at a time, beating on low after each addition just until yolk disappears. Do not overmix.
  8. In a small bowl, whisk together pumpkin pie spice, cinnamon, ginger, nutmeg, cloves, and flour. Add to batter and beat on low until just combined. Fold a few times with a spatula.
  9. Wrap outside of springform pan with two layers of heavy-duty aluminum foil. Place in a large roasting pan.
  10. Pour filling into prepared crust and smooth top. Carefully pour hot water into roasting pan until it reaches halfway up sides of springform pan.
  11. Bake at 325°F (163°C) for 55-65 minutes. Edges should be set, center should jiggle slightly.
  12. Turn off oven, crack door open, and let cheesecake cool in oven for 1 hour.
  13. Remove from water bath, peel off foil, and cool completely on a wire rack (about 2 hours).
  14. Cover loosely with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
  15. To serve, run a thin knife around edge of pan before releasing springform clasp. Slice with a sharp knife, wiping clean between cuts. Drizzle with caramel sauce and add whipped cream if desired.

Notes

Room temperature ingredients are crucial for a smooth texture. Do not overmix the batter once eggs are added to prevent cracks. The water bath helps prevent cracking. For best results, chill overnight. If cheesecake cracks, cover with caramel sauce.

Nutrition

Keywords: pumpkin cheesecake, gingersnap crust, fall dessert, Thanksgiving dessert, pumpkin spice, cheesecake recipe

Find it online: https://prismtaste.com/cozy-pumpkin-spice-cheesecake-with-easy-gingersnap-crust/