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Pumpkin Cheesecake With Gingersnap Crust
An easy, crunchy delicious gingersnap crust that compliments the pumpkin spice flavors perfectly. This will be the perfect dessert to have alongside a hot cup of coffee on a cool Autumn day.
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This Pumpkin Cheesecake with Gingersnap Crust is an easy to make fall dessert recipe that is perfect for special occasions and holidays.
With easy ingredients and simple to follow instructions this cheesecake recipe will become your new go-to favorite pumpkin dessert.
Pumpkin Cheesecake with Gingersnap Crust
A few years ago my whole world was changed. What happened? I discovered all things Pumpkin Spice!
It was life changing. I remember the first time I tried pumpkin spice cookies. I ate half a batch.
Now, three years later and I'm wondering if my tastes changed, or if I was just missing out on this favorite holiday flavor that everyone has been enjoying for pretty much forever without me.
Now I make everything with Pumpkin Spice!
From cheesecakes, to cookies, lattes, to ice cream. The possibilities are endless.
Ingredients for Pumpkin Cheesecake
Here's what you'll need to get started:
- gingersnap cookies finely crushed into crumbs
- sugar
- butter
- cream cheese
- canned pumpkin
- all-purpose flour
- pumpkin pie spice
- eggs
- heavy cream
- vanilla extract
How to Make a Pumpkin Cheesecake with Gingersnap Crust
FIRST STEP: Place 13 x 9-inch roasting pan filled halfway with water on bottom rack in oven. Preheat oven to 325°.
SECOND STEP: Combine cookie crumbs, ¼ cup sugar and ¼ cup butter in a small bowl.
THIRD STEP: Press crumb mixture onto bottom and halfway up sides in a large springform pan; set aside.
FOURTH STEP: Beat cream cheese and remaining 1-½ cups sugar and ½ cup butter in medium bowl, with electric mixer until mixture is creamy, about 3 minutes.
FIFTH STEP: Beat in pumpkin, flour, and pumpkin pie spice until smooth. Gradually beat in eggs, cream, and vanilla until smooth. Pour into prepared spring-form pan.
SIXTH STEP: Bake in center of oven 1 hour 30 minutes or until edges are golden and middle is almost set. Without opening the door, turn oven off and let cheesecake stand in oven 30 minutes. Cool completely on wire rack. Cover and refrigerate this Pumpkin Cheesecake with Gingersnap Crust overnight.
It's best if made one day ahead.
The most difficult part of making this Pumpkin Cheesecake with Gingersnap Crust recipe might be giving it a time-out in the refrigerator.
For the best flavor, let it set overnight.
Pumpkin Spice Cheesecake with Gingersnap Crust
An easy, crunchy delicious gingersnap crust that compliments the pumpkin spice flavors perfectly. This will be the perfect dessert to have alongside a hot cup of coffee on a cool Autumn day.
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours 15 minutes
Servings 12
Ingredients
- 32 whole gingersnap cookies finely crushed into crumbs
- 1 ¾ cups sugar divided
- ½ cup unsalted butter
- ¼ cup butter
- 24 ounces cream cheese softened
- 15 ounces canned pumpkin puree
- ¼ cup all-purpose flour
- 1 tbsp cornstarch
- 1 tbsp pumpkin pie spice
- 4 large eggs lightly beaten
- ½ cup heavy cream
- 1 tsp vanilla extract
Instructions
- Preheat oven to 325 degrees.
- Using 2 layers of heavy duty aluminum foil, wrap only the outside of a 10 inch springform pan. This will offer an extra layer of protection for the cheesecake in the water bath.
- Fill a 4 ½ to 5 quart roasting pan ½ way with water. A water bath is necessary to provide the moisture a cheesecakes to keep from cracking.
- Lightly spray the springform pan with nonstick spray.
- In a small bowl, combine the gingersnap cookie crumbs, ¼ cup sugar, and ¼ cup melted butter.
- Press the cookie crumb mixture into the bottom and half way up the sides of the springform pan. Set aside.
- In a medium sized mixing bowl or using a stand mixer combine the softened cream cheese, softened butter, and remaining sugar. Mix for 1 to 1 ½ minutes only. Too much air will also cause the cheesecake to crack.
- Blend in the canned pumpkin puree, heavy cream, flour, cornstarch, pumpkin pie spice, and vanilla. Mix just until well blended.
- Using a wooden spoon, not the mixer, carefully fold in the slightly beaten eggs just until there is no yellow visible. Again, creating too much air in the batter will cause cracking.
- Carefully pour the batter into the prepared springform pan. Then carefully place the springform pan into the water bath/roasting pan.
- Place the roasting pan/cheesecake onto the center baking rack.
- Bake cheesecake for 1 hour.
- After baking, turn the oven off and do not open or remove the cheesecake from the oven. Allow the cheesecake to remain in the oven and finish baking for another 30 minutes.
- Remove the cheesecake from the oven. Discard the water from the roasting pan.
- Allow the cheesecake to rest for 5 to 10 minutes. Using a sharp knife, run the blade carefully along the edge of the springform pan to help ensure the sides of the cheesecake do not stick to walls of the springform pan. Do not loosen the sides of the pan.
- Let the cheesecake rest in the springform pan for a further 1 hour. This helps encourage the cheesecake to relax while cooling without cracking.
- Place the cheesecake in the refrigerator to chill completely before serving.
Video
Nutrition
Serving: 1piece | Calories: 539kcal | Carbohydrates: 37g | Protein: 8g | Fat: 41g | Saturated Fat: 24g | Cholesterol: 213mg | Sodium: 244mg | Potassium: 146mg | Fiber: 1g | Sugar: 32g | Vitamin A: 1543IU | Vitamin C: 1mg | Calcium: 92mg | Iron: 1mg
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Comments
Kathryn Tooker says
The written directions are different than the printed recipe in baking time and what comes after. Which is correct? I have mine in the oven now! Also, do you remove the Cheesecake from the springform pan before refrigerating?
Shauna says
Hi Kathryn, I'm so sorry the directions are not matching up. We re-did the original recipe and it's not syncing on our website for some reason. Here's how to do it:
INGREDIENTS
32 gingersnap cookies finely crushed into crumbs
1 3/4 cup sugar divided
1/2 cup butter softened
1.4 cup butter melted
3 8-oz packaged cream cheese softened
1 15-oz can pumpkin puree
1/4 cup all-purpose flour
1 tbsp cornstarch
1 tbsp pumpkin pie spice
4 large eggs slightly beaten
1/2 cup heavy cream
1 tsp vanilla extract
INSTRUCTIONS
Preheat oven to 325 degrees.
Using 2 layers of heavy duty aluminum foil, wrap only the outside of a 10 inch springform pan. This will offer an extra layer of protection for the cheesecake in the water bath.
Fill a 4 1/2 to 5 quart roasting pan 1/2 way with water. A water bath is necessary to provide the moisture a cheesecakes to keep from cracking.
Lightly spray the springform pan with nonstick spray.
In a small bowl, combine the gingersnap cookie crumbs, 1/4 cup sugar, and 1/4 cup melted butter.
Press the cookie crumb mixture into the bottom and half way up the sides of the springform pan. Set aside.
In a medium sized mixing bowl or using a stand mixer combine the softened cream cheese, softened butter, and remaining sugar. Mix for 1 to 1 1/2 minutes only. Too much air will also cause the cheesecake to crack.
Blend in the canned pumpkin puree, heavy cream, flour, cornstarch, pumpkin pie spice, and vanilla. Mix just until well blended.
Using a wooden spoon, not the mixer, carefully fold in the slightly beaten eggs just until there is no yellow visible. Again, creating too much air in the batter will cause cracking.
Carefully pour the batter into the prepared springform pan. Then carefully place the springform pan into the water bath/roasting pan.
Place the roasting pan/cheesecake onto the center baking rack.
Bake cheesecake for 1 hour.
After baking, turn the oven off and do not open or remove the cheesecake from the oven. Allow the cheesecake to remain in the oven and finish baking for another 30 minutes.
Remove the cheesecake from the oven. Discard the water from the roasting pan.
Allow the cheesecake to rest for 5 to 10 minutes. Using a sharp knife, run the blade carefully along the edge of the springform pan to help ensure the sides of the cheesecake do not stick to walls of the springform pan. Do not loosen the sides of the pan.
Let the cheesecake rest in the springform pan for a further 1 hour. This helps encourage the cheesecake to relax while cooling without cracking.
Place the cheesecake in the refrigerator to chill completely before serving.
Kathryn Tooker says
Do I remove the cheesecake from the springform pan before refrigerating?
Shauna says
Hi Kathryn, yes take it out of the springform pan before placing in the refrigerator. Just make sure it has cooled completely before doing so.
Heather harford says
It doesn’t say how much pumpkin to use in the recipe? And it’s not on the ingredient list.
Shauna says
Hi Heather, I updated the recipe to reflect 15 ounces canned pumpkin puree.
Monica says
Print recipe and posted recipe are different. Which is correct?
Shauna says
Hi Monica,
The print recipe and posted recipe should be the same. We re-made the recipe and took new pictures and just yesterday I updated the recipe with the new amounts. The print version should be correct. Not sure why it would be showing different amounts since the post has been updated.
Denise says
You may want to recheck the recipe. Step 1 is repeated on step 2, and it looks like a step is missing for the crust.
Shauna says
Hi Denise! Holy cow thanks for bringing that to my attention. It's all fixed now!