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Pumpkin Cheesecake with Gingersnap Crust

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Warm, spiced, and luxuriously creamy, this Pumpkin Cheesecake with Gingersnap Crust is a show-stopping dessert perfect for fall gatherings.

  • Author: daniel-kim
  • Prep Time: 25 minutes
  • Cook Time: 80 minutes
  • Total Time: 435 minutes
  • Yield: 12 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Scale
  • 1 and 1/2 cups gingersnap cookie crumbs
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cinnamon
  • 1/4 cup unsalted butter, melted
  • 1/4 cup granulated sugar
  • 32 ounces full-fat brick cream cheese, softened
  • 1 and 1/2 cups granulated sugar
  • 1/3 cup full-fat sour cream
  • 1 teaspoon pure vanilla extract
  • 3 large eggs
  • 1 cup pumpkin puree
  • 1 and 1/2 teaspoons ground cinnamon
  • 1 and 1/2 teaspoons pumpkin pie spice
  • Salted caramel and whipped cream for topping, optional

Instructions

  1. Preheat your oven to 350°F (177°C). Prepare a 9-inch or 10-inch springform pan by lightly greasing the sides and setting it on a baking sheet.
  2. Combine the gingersnap cookie crumbs, 1/4 teaspoon ground ginger, 1/4 teaspoon ground cinnamon, 1/4 cup granulated sugar, and the melted butter in a medium bowl. Mix until combined.
  3. Press the crumb mixture into the bottom of the springform pan. Pre-bake the crust for 10 minutes, then set aside to cool slightly.
  4. Beat the cream cheese and 1 and 1/2 cups granulated sugar until smooth and creamy, about 2 minutes.
  5. Add the sour cream and vanilla extract, mixing until well combined.
  6. Incorporate the eggs one at a time, mixing until just blended after each addition.
  7. Scoop out 2 cups of the batter into a separate bowl and mix in the pumpkin puree, ground cinnamon, and pumpkin pie spice.
  8. Alternate spoonfuls of the plain batter and pumpkin batter over the pre-baked crust, swirling gently with a toothpick for a marbled effect.
  9. Prepare a water bath by boiling water and placing it in a roasting pan. Place the springform pan inside.
  10. Bake the cheesecake for 55 to 70 minutes until the center is set but still slightly wobbly. Turn off the oven and let the cheesecake sit for 1 hour.
  11. Refrigerate the cheesecake for at least 4 hours or overnight before serving. Top with salted caramel and whipped cream if desired.

Notes

Use room temperature cream cheese and eggs for a smoother batter. Store in the fridge for up to 4 days.

Nutrition

Find it online: https://daytasty.com/pumpkin-cheesecake-with-gingersnap-crust/