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Creamy Baked Pumpkin Cheesecake with Gingersnap Crust

A rich slice of layered pumpkin cheesecake with a dark chocolate crust and crumb topping.
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This recipe yields a rich, creamy baked pumpkin cheesecake featuring a spiced gingersnap crust. It is ideal for fall gatherings and holidays.

Ingredients

Scale
  • 1 1/2 cups gingersnap cookie crumbs
  • 1/4 cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • 3 (8-ounce) packages cream cheese, softened
  • 1 1/2 cups granulated sugar
  • 1 (15-ounce) can pure pumpkin puree
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 3 large eggs

Instructions

  1. Preheat your oven to 350°F (175°C). Wrap the outside bottom of a 9-inch springform pan tightly with heavy-duty aluminum foil.
  2. Combine gingersnap crumbs and 1/4 cup sugar in a medium bowl. Pour in melted butter and mix until the crumbs are evenly moistened. Press the mixture firmly into the bottom of the prepared springform pan. Bake the crust for 8 minutes. Remove from the oven and let it cool slightly.
  3. In a large bowl, beat the softened cream cheese with an electric mixer until smooth. Gradually beat in the 1 1/2 cups sugar until fully combined.
  4. Add the pumpkin puree, vanilla extract, cinnamon, ginger, nutmeg, and salt. Mix on low speed until just blended. Scrape down the sides of the bowl.
  5. Beat in the eggs one at a time, mixing only until each egg is incorporated. Do not overmix.
  6. Pour the filling over the cooled crust. Place the springform pan inside a larger roasting pan. Carefully pour hot water into the roasting pan until the water reaches about halfway up the sides of the springform pan (this creates a water bath).
  7. Bake for 55 to 65 minutes, or until the edges are set but the center still jiggles slightly when gently nudged.
  8. Turn off the oven, crack the oven door open slightly, and let the cheesecake cool inside the oven for 1 hour.
  9. Remove the cheesecake from the water bath and foil. Cool completely on a wire rack, then chill in the refrigerator for at least 6 hours, or preferably overnight, before serving.

Notes

  • For the smoothest texture, bring the cream cheese and eggs to room temperature before starting.
  • To prevent cracks, do not overbeat the batter after adding the eggs.
  • If you do not have gingersnaps, you can substitute graham crackers for the crust.

Nutrition

Find it online: https://sundayflavor.com/pumpkin-cheesecake-creamy-baked-gingersnap-crust/