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Gingersnap Crust Pumpkin Cheesecake

This Gingersnap Crust Pumpkin Cheesecake Every bite is packed with so much incredible cheesecake, pumpkin, and spice flavor, you'll be coming back for seconds!
Course Dessert
Cuisine American
Keyword butter, cheesecake, creamcheese, pumpkin, thanksgiving, vanilla extract
Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Cooling time 12 hours
Total Time 13 hours 25 minutes
Servings 8
Calories 584kcal

Ingredients

For cheesecake crust

  • 200 g Gingersnap cookies
  • 4 tbsp butter unsalted
  • ¼ cup sugar
  • ½ tsp cinnamon

For cheesecake

  • 2 pounds cream cheese at room temperature
  • ½ tsp salt
  • 200 cup sugar
  • ¾ cup brown sugar
  • 2 tsp vanilla extract
  • 5 eggs large
  • 1 cup pumpkin puree
  • ¾ cup sour cream
  • ½ tsp cinnamon ground
  • ¼ tsp nutmeg freshly ground
  • ¼ tsp ginger powder
  • ¼ tsp allspice optional
  • ¼ tsp cardamom

Instructions

For cheesecake crust

  • Preheat oven at 350F. Now in a food processor jar add gingersnap cookies and pulse until grainy powder form. Add sugar and cinnamon and pulse again to mix completely. At last, add melted butter and pulse once again so that everything is incorporated well.
  • Transfer mixture to the pan and press to the bottom of the pan using your hand or glass. Bake for about 10-15 minutes or until it turns nice and golden color. Take out and set aside to cool at room temperature and reduce the oven temperature to 300F.
  • Wrap the bottom of the tin pan with the foil when the cheesecake crust is cooled.

For the cheesecake filling

  • Add cream cheese to the stand mixer bowl and whisk at medium speed until smooth and creamy. Add sugar and salt to the bowl and mix until a homogenous mixture and then scrape the bowl.
  • Add eggs one by one to mix nicely until incorporated. Scrape the bowl and mix again for few seconds until smooth.
  • Now once eggs are mixed add pumpkin puree, sour cream spices, vanilla, and mix well. Scrape the bowl last time and whisk again to make sure there are no lumps remaining.
  • Pour the batter into the 10-inch springform pan and place your pan into a roasting pan, and then fill the roasting pan with boiling hot water and transfer it to the oven.
  • Bake for 60 minutes or until cake is all set and the center is kind of wobbly. Turn off the oven and open the door slightly and let the cake rest for another 1hour in there.
  • Remove cheesecake from the oven and set it into a fridge for 3-4 hrs or cover it with a towel or paper towel to chill overnight.
  • Now our cheesecake is chilled and all set to cut, a chilled cheesecake is always easy to slice. Now slide your knife around the edges of the pan to release the cake and it out on a cake stand.
  • You can enjoy your cheesecake with a dollop of whipped cream or just simply enjoy it as it is.

Notes

  • It is recommended to bring all ingredients to room temperature before making the cake.
  • The use of a water bath during baking is optional but highly recommended as it helps keep the cheesecake moist and prevents cracking.
  • Do not overbake the cheesecake! At the end of baking, it will be somewhat jiggly in the middle, that is totally what you are looking for!
  • It is very important to not take the cheesecake out of the oven immediately after baking, instead of open the oven door slightly and let it cool inside slowly for about an hour before taking it out of the oven. That helps prevent cracking due to drastic temperature changes.
  • You can chill the Gingersnap Crust Pumpkin Cheesecake in the refrigerator for at least 3 hours for the best results.