Creamy pumpkin cheesecake with warm spice notes, baked on a buttery gingersnap cookie crust and finished with a sour cream topping.
Bring all ingredients to room temperature before mixing to ensure a smooth, lump-free filling. Do not overmix the batter once eggs are added; fold them in gently to avoid incorporating excess air, which can cause cracks.
A water bath is essential for this recipe; it prevents the top from cracking and keeps the interior creamy. The cheesecake will continue to set as it cools; do not judge doneness by jiggle alone. The center should move slightly when gently shaken.
Ingredients
Scale
Measurement units
- 2 cups gingersnap cookies
- 5 tbsp unsalted butter
- 32 oz cream cheese
- 1 cup granulated sugar
- 1 ½ cups pumpkin puree
- 3 whole large eggs
- ½ cup sour cream
- 1 tsp vanilla extract
- 1 ½ tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- 0.125 tsp ground cloves
- ¼ tsp salt
Ingredients
Scale
Measurement units
- 2 cups gingersnap cookies
- 5 tbsp unsalted butter
- 32 oz cream cheese
- 1 cup granulated sugar
- 1 ½ cups pumpkin puree
- 3 whole large eggs
- ½ cup sour cream
- 1 tsp vanilla extract
- 1 ½ tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- 0.125 tsp ground cloves
- ¼ tsp salt
Instructions
Prepare the crust
Preheat the oven to 325°F.
Crush gingersnap cookies (2 cup) into fine crumbs using a food processor or rolling pin.
Mix the gingersnap crumbs with 5 tbsp melted butter until the mixture resembles wet sand.
Press the mixture firmly into the bottom of a 9-inch springform pan, creating an even layer.
Equipment: 9-inch springform pan, food processor, oven, water bath (roasting pan and hot water), measuring cups and spoons
Mix the filling
In a large bowl, beat 32 oz room-temperature cream cheese (32 oz) with an electric mixer on medium speed until smooth and creamy, about 2 minutes.
Gradually add granulated sugar (1 cup), beating until well combined and fluffy, about 2 minutes.
In a small bowl, whisk together 1.5 tsp cinnamon, 0.5 tsp ginger, 0.25 tsp nutmeg, 0.125 tsp cloves, and salt (¼ teaspoon).
Add pumpkin puree (1 ½ cup) and the spice mixture to cream cheese (32 oz) mixture, beating on low speed until just combined.
Add vanilla extract (1 teaspoon) and beat briefly to combine.
Add 3 room-temperature eggs one at a time, beating on low speed after each addition just until incorporated; do not overmix.
Gently fold in sour cream (½ cup) by hand using a spatula until no streaks remain.
Equipment: small bowl, electric mixer or whisk, measuring cups and spoons
Prepare the water bath and transfer batter
Pour the filling into the springform pan over the gingersnap crust, smoothing the top with a spatula.
Place the springform pan inside a larger roasting pan.
Pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan.
Equipment: 9-inch springform pan, water bath (roasting pan and hot water)
Bake the cheesecake
Bake in the preheated 325°F oven for 50–60 minutes, until the edges are set but the center still jiggles slightly when gently shaken.
Turn off the oven and crack the door open about 2 inches; let the cheesecake sit in the cooling oven for 1 hour.
Equipment: oven, 9-inch springform pan
Cool and chill
Remove the cheesecake from the oven and water bath, then run a thin knife around the inside edge of the pan to loosen it from the sides.
Allow the cheesecake to cool to room temperature on a wire rack, about 1 hour.
Refrigerate the cheesecake in the springform pan for at least 6 hours or overnight before serving.
Equipment: oven, 9-inch springform pan, water bath (roasting pan and hot water)
Serve
Run a warm knife around the edges of the pan and release the springform collar.
Slice with a warm, damp knife, wiping between cuts for clean edges.
Equipment: 9-inch springform pan, water bath (roasting pan and hot water)
Before you cook
Cook notes
- • Bring all ingredients to room temperature before mixing to ensure a smooth, lump-free filling.
- • Do not overmix the batter once eggs are added; fold them in gently to avoid incorporating excess air, which can cause cracks.
- • A water bath is essential for this recipe; it prevents the top from cracking and keeps the interior creamy.
- • The cheesecake will continue to set as it cools; do not judge doneness by jiggle alone. The center should move slightly when gently shaken.
- • Allow the cheesecake to cool completely at room temperature before refrigerating to prevent thermal shock.
- • Chill for at least 6 hours or overnight before serving for best flavor and texture.
- • Run a thin knife around the edges of the pan while the cheesecake is still warm to help prevent cracking as it cools.
Ratings
Loading ratings…
Your rating
Have you cooked this?
Comments
Loading comments…
Ready to cook? Or want to explore more recipes?