Description
Make this creamy Baked Pumpkin Cheesecake with a spiced gingersnap crust. It is a decadent dessert perfect for your fall celebrations and holiday gatherings. You will love the rich texture and warm spice flavors.
Ingredients
Scale
- 1 1/2 cups gingersnap cookie crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
- 2 (8 ounce) packages cream cheese, softened
- 1 1/2 cups pumpkin puree (not pumpkin pie filling)
- 1 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 3 large eggs
- 1/2 cup sour cream
Instructions
- Preheat your oven to 350°F (175°C). Wrap the outside bottom of a 9-inch springform pan with heavy-duty aluminum foil.
- Combine the gingersnap crumbs and 1/4 cup sugar in a medium bowl. Pour in the melted butter and mix until the crumbs are evenly moistened.
- Press the crumb mixture firmly onto the bottom and about 1 inch up the sides of the prepared springform pan. Bake the crust for 8 minutes. Remove from the oven and let it cool slightly.
- In a large bowl, beat the softened cream cheese with an electric mixer until smooth. Gradually beat in the 1 cup of sugar.
- Add the pumpkin puree, cinnamon, ginger, nutmeg, and salt. Mix until just combined. Do not overmix.
- Beat in the eggs one at a time, mixing well after each addition. Stir in the sour cream gently.
- Pour the cheesecake 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 halfway up the sides of the springform pan (this creates a water bath).
- Bake for 55 to 65 minutes, or until the edges are set but the center still jiggles slightly when gently shaken.
- Turn off the oven, prop the oven door open slightly, and let the cheesecake cool in the oven for 1 hour.
- Remove the cheesecake from the water bath and let it cool completely on a wire rack.
- Refrigerate the cheesecake for at least 6 hours, or preferably overnight, before serving. Run a thin knife around the edge before releasing the springform side.
Notes
- Using a water bath (bain-marie) helps prevent cracks and ensures a creamy texture.
- Make sure your cream cheese and eggs are at room temperature before starting.
- You can substitute graham cracker crumbs for gingersnaps if you prefer a milder crust.
- Chill time is crucial for the best texture and slicing.
- Prep Time: 25 minutes
- Cook Time: 65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 32g
- Sodium: 350mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 115mg