Delicate and creamy, this pumpkin cheesecake with gingersnap crust is the perfect ending to your holiday dinner. Each bite is filled with sweet fall aromas and the texture is mousse-like! It's a truly decadent (but simple to make) fall dessert!
Prep Time 30 minutesminutes
Cook Time 1 hourhour10 minutesminutes
Cool Time 2 hourshours
Total Time 3 hourshours40 minutesminutes
Servings 16
Ingredients
For the crust
2 ½cups(350g)gingersnap cookie crumbs
¼cup(52g)light brown sugar
4tablespoonsunsalted butter, melted
For the filling
15ounces(425g)pumpkin puree
24ounces(678g)full fat brick-style cream cheese, softened to room temperature
Position the oven rack to the lower third position (just below center). Preheat the oven to 350°F. Wrap the outer bottom of a 9-inch springform pan tightly with a large sheet of aluminum foil. Or use a cheesecake wrap (linked in the products below).
Combine the gingersnap crumbs, brown sugar, and melted butter in a bowl. Stir to combine.
Press the crumb mixture into the bottom and about 2-inches up the sides of the prepared pan. Bake for 10 minutes. Set aside while you make the filling
Make the filling
Reduce the oven temperature to 300°F.
Take 4 connected sheets of paper towels and fold them in half. Lay the folded paper towels across a baking sheet. Spread the pumpkin puree in an even layer over the paper towels and set aside.
In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl and handle electric mixer, beat the cream cheese until smooth and creamy, about 1 minute. Stoping to scrape down the sides as needed.
Add the sugar, cinnamon, salt, ginger, cloves, and nutmeg, Beat eat until well combined.
Add the vanilla and heavy cream, beat on low speed until smooth.
Lift one of the shorter sides of the paper towel slightly and gently scrape the pumpkin puree loose. Lift the edge of the paper towel a little higher and give it a gentle shake. The puree should begin to roll down the paper towel and form a log. Scrape loose as needed. Transfer the puree to a large mixing bowl. Beat on low speed to combine.
With the mixer on low speed, gradually pour in the eggs. Continue to mix just until combined. Avoid over mixing.
Pour the batter over the crust in the prepared pan. Place the pan inside a roasting pan. Fill the roasting pan with enough hot water to reach halfway up the sides of the cheesecake pan.
Bake for 1 hour, OR until the edges are set and the center is slightly jiggly. Turn the oven off, leave the cheesecake in the water bath in the oven for another hour.
Remove the cheesecake from the water bath and place it on a wire rack. Run a small knife around the outer edge of the cheesecake to loosen it from the pan and leave it to cool completely. Cover and refrigerate for at least 4 hours, preferably overnight.
Remove the sides of the pan and top the cheesecake with whipped cream before serving.
Notes
Gingersnaps: You can use graham cracker crumbs instead.
Cream cheese: Make sure to allow the cream cheese to come to room temperature before using it.
Don't skip step 7! Removing excess moisture from the pumpkin puree is necessary in order to achieve the right texture.
Oven temps can vary which means your cheesecake may need more time to bake. You'll know it is done cooking when the outer edges of the cheesecake feel firm to the touch while the center looks wet and jiggles when shaken. If the cheesecake doesn't look this way after an hour of cooking, let it cook until it does. Then you can turn the oven off and let the cheesecake rest for another hour in the oven.Make ahead tip
The baked and chilled cheesecake will keep for up to 4 days covered tightly and stored in the refrigerator.
The cheesecake will keep for up to 2 months covered tightly and stored in the freezer. Thaw in the refrigerator overnight.