NoAdsCooking
Pumpkin Cheesecake with Gingersnap Crust

Pumpkin Cheesecake with Gingersnap Crust

Updated October 28, 2026

A creamy spiced pumpkin cheesecake on a crisp gingersnap crust, baked gently in a water bath so it stays smooth and crack-free.

Before you start: set the cream cheese, eggs and sour cream out for about an hour to reach room temperature; wrap the outside of a 9-inch springform pan in two layers of heavy foil. A small crack is only cosmetic; cover it with whipped cream.

Make ahead: the cheesecake keeps 4 days covered in the fridge, or freeze it whole up to 1 month and thaw overnight in the fridge. Blot the pumpkin puree with paper towels if it looks watery.

Cook time
9 hrs 53 min
Rating
…

Ingredients

Scale
Measurement units
  • 2 cups gingersnap cookie crumbs (about 9 oz cookies)
  • 5 tbsp unsalted butter (melted)
  • 32 oz full-fat cream cheese (room temperature; four 8 oz blocks)
  • 1 cup granulated sugar
  • 1 ½ cups pumpkin puree (not pie filling)
  • 1 ½ tsp ground cinnamon
  • ½ tsp ground ginger
  • ¼ tsp ground nutmeg
  • ⅛ tsp ground cloves
  • ¼ tsp fine salt
  • 1 tsp vanilla extract
  • 3 large eggs (room temperature)
  • ½ cup sour cream (room temperature)

Instructions

Make and prebake the crust
Heat the oven to 325°F.
Stir gingersnap crumbs (2 cups) with melted butter (5 tbsp) until it looks like wet sand, then press firmly into the bottom of the foil-wrapped springform.
Bake until fragrant and set, then let cool while you make the filling, about 10 minutes.
Equipment: 9-inch springform pan, food processor
Mix the filling
Beat cream cheese (32 oz) on low speed until completely smooth, scraping the bowl, about 2 minutes.
Add sugar (1 cup) and beat on low until smooth, about 2 minutes.
Beat in pumpkin (1 ½ cups), cinnamon (1 ½ tsp), ginger (½ tsp), nutmeg (¼ tsp), cloves (⅛ tsp), salt (¼ tsp) and vanilla (1 tsp) on low.
Add eggs one at a time, mixing on low just until each disappears. Fold in sour cream (½ cup) with a spatula.
Equipment: stand mixer or hand mixer
Set up the water bath
Pour the filling over the crust and smooth the top.
Set the springform in the roasting pan, put it on the oven rack and carefully pour boiling water into the roasting pan until it comes halfway up the springform.
Equipment: 9-inch springform pan, roasting pan
Bake
Bake until the outer edge is set and puffed slightly but a 3-inch circle in the center still wobbles like jelly when you nudge the pan, about 50 minutes.
Equipment: roasting pan
Cool in the oven
Turn off the oven, prop the door open a couple of inches and leave the cheesecake inside to cool gradually, about 1 hour.
Cool on the counter
Lift the springform out of the water bath, peel off the foil and run a thin knife around the inside edge. Let it cool on a rack for about 1 hour.
Equipment: 9-inch springform pan
Chill
Cover loosely and refrigerate until fully set, at least 6 hours or overnight.
Slice and serve
Unclip the springform ring. Dip a long knife in hot water, wipe it dry and slice, wiping the blade between cuts.
Equipment: 9-inch springform pan

Tomorrow's Meal

Pumpkin Cheesecake Stuffed French Toast

A slice of leftover cheesecake sandwiched between thick bread, dipped in cinnamon custard and griddled until crisp and melty.

You'll need to pick up:

4 thick slices brioche2 eggs1/3 cup milk1/2 tsp cinnamon1 tbsp butter

Quick overview:

  1. 1.Spread a thin slice of leftover cheesecake between two slices of brioche to make 2 sandwiches
  2. 2.Whisk the eggs, milk and cinnamon and dip each sandwich quickly on both sides
  3. 3.Cook in the butter in a skillet over medium-low heat, covered, 3 to 4 minutes per side until golden and the egg is set to 160°F
  4. 4.Cut in half and serve with maple syrup

Ratings

Loading ratings…

Your rating

Have you cooked this?

Comments

Loading comments…

Ready to cook? Or want to explore more recipes?