Go Back

Pumpkin Gingersnap Cheesecake

Pumpkin gingersnap cheesecake pairs a spiced pumpkin cream cheese filling with a buttery gingersnap crust. It bakes in a water bath for a smooth, creamy texture and chills until ready to slice.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour 20 minutes
cooling and chilling 8 hours 15 minutes
Total Time 10 hours 5 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 460
Ingredients Equipment Method Notes

Ingredients
  

For the crust
  • 2 cup gingersnap cookie crumbs finely crushed
  • 6 tbsp unsalted butter melted
  • 2 tbsp light brown sugar packed
For the filling
  • 3 package (8 oz) cream cheese full-fat, softened
  • 1 cup granulated sugar
  • 2 tbsp all-purpose flour
  • 1 tsp ground cinnamon
  • 0.5 tsp ground ginger
  • 0.25 tsp ground nutmeg
  • 0.25 tsp kosher salt
  • 1 cup pumpkin puree canned
  • 0.5 cup sour cream at room temperature
  • 3 eggs large, at room temperature
  • 2 tsp vanilla extract
For the water bath
  • 6 cup boiling water to 8 cups

Equipment

  • 1 9-inch springform pan
  • 1 12x16-inch roasting pan
  • 1 electric mixer

Method
 

Prepare the crust
  1. Heat the oven to 350°F.
  2. Grease the bottom and sides of a 9-inch springform pan.
  3. Stir the gingersnap crumbs, melted butter, and brown sugar in a medium bowl until evenly moistened.
  4. Press the crumb mixture firmly over the bottom and about 1 inch up the sides of the pan.
  5. Bake for 9 to 10 minutes, until fragrant and set.
  6. Cool for 15 minutes.
  7. Reduce the oven temperature to 325°F.
Prepare the filling
  1. Beat the cream cheese and granulated sugar in a large bowl with an electric mixer on medium-low speed until smooth, about 2 minutes.
  2. Beat in the flour, cinnamon, ginger, nutmeg, and salt.
  3. Beat in the pumpkin and sour cream until combined.
  4. Add the eggs one at a time on low speed, mixing just until each is incorporated.
  5. Mix in the vanilla.
  6. Pour the filling over the cooled crust.
Bake and chill
  1. Wrap the outside of the springform pan with three layers of heavy-duty foil.
  2. Set the springform pan in a 12x16-inch roasting pan.
  3. Pour boiling water into the roasting pan until it reaches about 1 inch up the sides of the springform pan, about 6 to 8 cups.
  4. Bake at 325°F for 65 to 75 minutes, until the edges are set and the center still jiggles slightly.
  5. Turn off the oven and crack the door.
  6. Leave the cheesecake in the water bath for 1 hour.
  7. Carefully remove the springform pan and discard the foil.
  8. Cool on a rack for 1 hour.
  9. Cover and refrigerate for at least 6 hours.
  10. Run a thin knife around the edge and release the springform ring before serving.

Notes

For the smoothest filling, mix the eggs on low speed just until incorporated. Store covered in the refrigerator for up to 4 days; it can be frozen. For a gluten-free variation, use gluten-free gingersnap crumbs and a gluten-free flour blend.