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Ultimate Creamy Baked Pumpkin Cheesecake with Gingersnap Crust

A close-up of a thick slice of bright orange pumpkin cheesecake on a light plate.
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Make a rich, creamy pumpkin cheesecake with a spiced gingersnap crust. This recipe guides you to a smooth texture perfect for fall gatherings.

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 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground cloves
  • 1 (15 ounce) can pumpkin puree (not pumpkin pie filling)
  • 3 large eggs

Instructions

  1. Preheat your oven to 325 degrees Fahrenheit. Wrap the outside of a 9-inch springform pan tightly with heavy-duty aluminum foil.
  2. Prepare the crust: In a medium bowl, combine the gingersnap crumbs and 1/4 cup sugar. Pour in the 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. Prepare the filling: In a large bowl, use an electric mixer to beat the softened cream cheese until it is completely smooth. Add 1 1/2 cups sugar, vanilla extract, cinnamon, ginger, and cloves. Beat until just combined and smooth.
  4. Beat in the pumpkin puree until fully incorporated. Scrape down the sides of the bowl.
  5. Add the eggs one at a time, mixing on low speed after each addition only until the yolk disappears. Do not overmix the batter once the eggs are added.
  6. Pour the filling over the cooled crust in the springform pan.
  7. Create a water bath: Place the foil-wrapped 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.
  8. Bake for 60 to 75 minutes. The edges should look set, but the center 2 inches should still have a slight jiggle when gently nudged.
  9. Turn off the oven, but leave the cheesecake inside with the oven door propped open slightly (use a wooden spoon) for 1 hour. This slow cooling helps prevent cracks.
  10. Remove the cheesecake from the water bath and remove the foil. Let it cool completely on a wire rack at room temperature.
  11. Once cool, cover the cheesecake loosely and refrigerate for at least 6 hours, or preferably overnight, before serving. Run a thin knife around the edge before releasing the springform sides.

Notes

  • For the creamiest texture, bring your cream cheese and eggs to room temperature before starting.
  • If you prefer a different base, substitute graham cracker crumbs for the gingersnaps in the crust mixture.
  • If you want to avoid the water bath, reduce the baking time slightly and cool the cheesecake slowly in the turned-off oven as directed.

Nutrition

Find it online: https://cookingbyjade.com/pumpkin-cheesecake-recipe-ultimate-creamy/