Pumpkin Cheesecake with Gingersnap (Print Format)
Rich pumpkin filling on a gingersnap crust, topped with whipped cream and caramel drizzle.
# Ingredients:
→ Gingersnap Crust
01 -
2 cups finely ground gingersnap crumbs (about 10 ounces)
02 -
6 tablespoons unsalted butter, melted
→ Pumpkin Cheesecake Filling
03 -
1 cup granulated sugar
04 -
3 (8 oz) packages full-fat cream cheese, softened
05 -
1 teaspoon vanilla extract
06 -
1 cup canned pumpkin puree
07 -
3 large eggs, at room temperature
08 -
1 ½ teaspoons ground cinnamon
09 -
¼ teaspoon ground cloves
10 -
½ teaspoon ground ginger
11 -
¼ teaspoon ground nutmeg
→ Toppings (optional)
12 -
Whipped cream
13 -
Caramel sauce
# Steps:
01 -
Preheat the oven to 350°F. In a food processor, finely ground the gingersnap cookies into crumbs. Combine 2 cups of crumbs with melted butter, then press the mixture firmly into the bottom and halfway up the sides of an 8-inch springform pan. Wrap the outside bottom of the pan with two layers of aluminum foil to prevent leaks.
02 -
Bake the pressed crust for 5 minutes. Remove from the oven and set aside to cool slightly while preparing the filling.
03 -
In a large bowl, beat the softened cream cheese until smooth using an electric mixer. Add sugar and vanilla extract, mixing until fully combined. Incorporate pumpkin puree, then add eggs one at a time, blending after each addition. Stir in cinnamon, cloves, ginger, and nutmeg, mixing gently to combine without overmixing.
04 -
Pour the filling over the prepared crust in the springform pan. Place the springform pan inside a larger oven-safe pan. Pour about 1 inch of very hot water around the edges of the larger pan to create a water bath, which helps the cheesecake bake evenly and prevents cracking.
05 -
Bake at 350°F for 50-60 minutes, or until the sides are set and the center remains slightly jiggly. Remove the springform pan from the water bath, discard the foil, and allow the cheesecake to cool completely on a wire rack.
06 -
Refrigerate the cooled cheesecake for several hours or overnight. Before serving, optionally top with whipped cream and caramel sauce. Remove the springform pan sides by running a dull knife around the inner edge to loosen.
# Tips:
01 -
Using a water bath is recommended for a smooth, crack-free surface and evenly baked texture, but it is optional. If omitted, place the springform pan on a baking sheet to catch any drips.
02 -
The cheesecake can be made several days in advance and freezes well for up to 3 months when wrapped properly.