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Creamy Baked Pumpkin Cheesecake with Gingersnap Crust

A close-up, sunlit slice of rich orange pumpkin cheesecake on a white plate with a dark chocolate crust.
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A rich, creamy baked pumpkin cheesecake featuring warm spices and a crisp gingersnap crust, perfect for fall holidays.

Ingredients

Scale
  • 1 1/2 cups gingersnap cookie crumbs
  • 1/4 cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • 3 (8 ounce) packages cream cheese, softened
  • 1 1/2 cups granulated sugar
  • 1 (15 ounce) can pure pumpkin puree
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 3 large eggs

Instructions

  1. Preheat your oven to 350 degrees F (175 degrees C). Wrap the outside of a 9-inch springform pan tightly with heavy-duty aluminum foil.
  2. Combine the gingersnap crumbs and 1/4 cup sugar in a medium bowl. Pour in the melted butter and mix until the crumbs are evenly moistened. Press the mixture firmly into the bottom of the prepared springform pan.
  3. Bake the crust for 8 minutes. Remove from the oven and let it cool slightly. Reduce the oven temperature to 325 degrees F (160 degrees C).
  4. In a large bowl, beat the softened cream cheese and 1 1/2 cups sugar with an electric mixer until smooth. Do not overmix.
  5. Beat in the pumpkin puree, vanilla extract, cinnamon, ginger, nutmeg, and salt until just combined.
  6. Add the eggs one at a time, beating only until each egg is incorporated. Scrape down the sides of the bowl as needed.
  7. Pour the filling over the cooled crust. Place the springform pan in a large roasting pan. Carefully pour hot water into the roasting pan until the water reaches halfway up the sides of the springform pan (this creates a water bath).
  8. Bake for 60 to 75 minutes, or until the edges are set but the center still jiggles slightly when gently nudged.
  9. Turn off the oven, prop the door open slightly, and let the cheesecake cool in the oven for 1 hour.
  10. Remove the cheesecake from the water bath and foil. Cool completely on a wire rack. Once cool, cover and refrigerate for at least 6 hours, or preferably overnight, before serving.

Notes

  • To prevent cracking, do not overbeat the batter once the eggs are added.
  • The water bath insulates the cheesecake, promoting even cooking and a creamy texture.
  • For easy slicing, run a thin knife under hot water and wipe it dry between each cut.

Nutrition

Find it online: https://delishdreams.com/pumpkin-cheesecake-recipe/