Pumpkin Cheesecake
A smooth and creamy pumpkin cheesecake with an easy homemade gingersnap cookie crust. The perfect dessert for fall!
Ingredients
For the gingersnap crust:
- 1 and 1/2 cups (200 grams) gingersnap cookie crumbs
- 1/4 cup (50 grams) granulated sugar
- 3 tablespoons (45 grams) unsalted butter melted
For the pumpkin cheesecake:
- 24 ounces (680 grams) brick-style cream cheese softened to room temperature
- 1 cup (200 grams) granulated sugar
- 2 teaspoon pure vanilla extract
- 1 (15-ounce) can pumpkin puree
- 2 teaspoon pumpkin pie spice
- 1/2 teaspoon ground cinnamon
- 4 large eggs room temperature
Instructions
To make the gingersnap crust:
- Adjust the oven rack to the lower-middle position. Preheat the oven to 325°F (163°C). Set a large pot of water on the stove to boil.
- Add the gingersnap cookies to a blender or food processor and process until you have fine crumbs. Scoop the crumbs into a mixing bowl, add the sugar and melted butter and mix until fully combined.
- Scoop the mixture into a 9-inch springform pan, making sure to press it down firmly into one even layer. Bake for 10 minutes, remove from the oven and set aside to cool. Keep the oven temperature at 325°F while you make the filling.
To make the pumpkin cheesecake filling:
- In a large mixing bowl using an electric mixer, beat the cream cheese until smooth. Scrape down the sides of the bowl and mix in the sugar and vanilla extract until well combined. Add the pumpkin puree, pumpkin pie spice, and ground cinnamon and mix until fully combined, making sure to stop and scrape down the sides of the bowl as needed. Add the eggs one at a time and mix on low speed until each one is just combined.
- Scoop the cheesecake filling on top of the pre-baked gingersnap crust and spread it around into one even layer.
- Place the springform pan in an oven bag (you may cut the bag or tie it so it's not covering the top of the cheesecake) or wrap it well with aluminum foil and place in a roasting pan. Pour enough boiling water into the roasting pan until you have about 1 to 1 and 1/2-inches of water surrounding the springform pan.
- Carefully place the roasting pan in the oven with the cheesecake. Bake at 325°F (163°C) for 55 to 65 minutes or until the center of the cheesecake is almost set. Turn off the oven, slightly crack the door, and allow the cheesecake to sit in the oven for one hour.
- Carefully remove the roasting pan with the cheesecake from the oven. Remove the cheesecake from the oven bag or foil and place it on a wire rack, slide a knife around the sides of the cheesecake to loosen it from the pan. Let the cheesecake cool completely at room temperature, about 2 hours, then cover tightly and refrigerate for at least 5 to 6 hours (or overnight) or until the cheesecake is thoroughly chilled.
- Once chilled, release the cheesecake from the springform pan, slice into pieces, and enjoy!
Video
Notes
Storing Instructions: Store cheesecake in an airtight container in the refrigerator for up to 3 days.
Freezing Instructions: Let it cool completely, wrap it tightly with plastic wrap, and store it in a large freezer bag in the freezer for 2 to 3 months. Thaw overnight in the refrigerator.
Room Temperature Ingredients: Make sure all of your ingredients are at room temperature before getting started. This will ensure a much smoother cheesecake filling!
Cream Cheese: Make sure to use bricks or blocks of cream cheese and not cream cheese spread in a tub.
Pumpkin Puree: Be sure to use pumpkin puree and not pumpkin pie filling.
Pumpkin Pie Spice: If you don’t have any on hand, you can use my pumpkin pie spice substitute.
Eggs: If you forget to set your eggs out ahead of time, place them in a bowl of warm water for 5 to 10 minutes.