Pumpkin Cheesecake with Gingersnap Crust
Creamy lush pumpkin cheesecake with a crisp gingersnap crust.
Equipment
- 9 inch non-stick springform pan
- Food processor
- Electric or hand mixer
Ingredients
Gingersnap Crust
- 1 box gingersnap cookies
- 8 tablespoons unsalted butter melted
Pumpkin Cheesecake
- 4 packages cream cheese 32 ounces total
- 1 cup packed brown sugar
- ½ cup granulated sugar
- ¼ cup heavy cream
- 1 can pumpkin puree 15 ounces, NOT pumpkin pie filling
- 1 tablespoon vanilla extract
- ¼ cup all-purpose flour
- 1 ½ tablespoon cinnamon
- 1 teaspoon nutmeg
- 1 teaspoon ground ginger
- ½ teaspoon ground cloves
- 3 eggs large
Whipped Cream
- 1 cup heavy whipping cream
- 2 tablespoons confectioners sugar
- ½ teaspoon vanilla extract
Instructions
- Preheat the oven to 325F. Place a large sheet pan on the oven's bottom rack, filled over halfway with water. The steam from the hot water will help the cheesecake cook evenly and reduce surface cracks. Line the bottom of your cheesecake pan with parchment paper.
- Using a food processor, crush the gingersnap cookies into small crumbs. Add the melted butter. Press the mixture evenly into the bottom of the prepared cheesecake pan.
- In a large bowl, beat the cream cheese and sugars until smooth. Add the whipping cream, pumpkin, vanilla, flour, and spices and mix again.
- Beat the eggs in one at a time at low speed. Be careful not to overbeat the mixture.
- Pour the cheesecake batter into the prepared cheesecake pan over the crust. Place the pan on the rack directly over the pan of water and bake for 90 minutes.
- Remove the cheesecake from the oven. Place on the counter to cool. Once cooled for 5 minutes, run a knife around the cheesecake's edges to loosen it from the pan.
- Let the cheesecake cool for an hour on the counter, then let cool for at least 6 hours in the fridge.
- Right before you serve the cheesecake make the whipped cream. In a small bowl, beat the heavy cream, confectioners sugar, and vanilla on high speed, until stiff peaks form.
- Carefully remove the cheesecake from the pan and remove the parchment paper from the bottom. Place on a plate or cake stand. Top with whipped cream and pumpkin pie spice.