A smooth and creamy pumpkin cheesecake with an easy homemade gingersnap cookie crust. The perfect dessert for fall!
Keyword pumpkin cheesecake
Prep Time 1hour30minutes
Cook Time 1hour
Total Time 2hours30minutes
For the gingersnap crust:
1and 1/2 cups(200 grams) gingersnap cookie crumbs
1/4cup(50 grams) granulated sugar
3tablespoons(45 grams) unsalted buttermelted
For the pumpkin cheesecake:
24ouncesbrick-style cream cheesesoftened to room temperature
1cup(200 grams) granulated sugar
2teaspoonpure vanilla extract
1(15-ounce)can pumpkin puree
2teaspoonpumpkin pie spice
To make the gingersnap crust:
Preheat oven to 325°F. Adjust the oven rack to the lower-middle position.
Add the gingersnap cookies to a blender or food processor and process until you have fine crumbs. Scoop the crumbs into a mixing bowl, add the sugar and melted butter and mix until fully combined.
Scoop the mixture into a 9-inch springform pan, making sure to press it down firmly into one even layer. Bake at 325°F for 10 minutes, remove from the oven and set aside to cool. Keep oven temperature at 325°F while you make the filling.
To make the pumpkin cheesecake filling:
In a large mixing bowl using an electric mixer, beat the cream cheese until smooth. Scrape down the sides of the bowl and mix in the sugar and vanilla extract until well combined. Add the pumpkin puree, pumpkin pie spice, and ground cinnamon and mix until fully combined, making sure to scrape down the sides of the bowl as needed. Add the eggs one at a time and mix on low speed until each one is just combined.
Scoop the cheesecake filling on top of the pre-baked gingersnap crust and spread it around into one even layer.
Place the springform pan in an oven bag (you may cut the bag or tie it so it's not covering the top of the cheesecake) and place in a roasting pan. Pour enough boiling water into the roasting pan until you have about 1 to 1 and 1/2-inches of water surrounding the springform pan.
Carefully place the roasting pan in the oven with the cheesecake. Bake at 325°F for 55-65 minutes or until the center of the cheesecake is almost set. Turn off the oven, slightly crack the door, and allow the cheesecake to sit in the oven for 1 more hour.
Carefully remove the roasting pan with the cheesecake from the oven. Remove the cheesecake from the oven bag and place on a wire rack, slide a knife around the sides of the cheesecake to loosen it from the pan. Let the cheesecake cool completely at room temperature, about 2 hours, then cover tightly and refrigerate for at least 5-6 hours (or overnight) or until the cheesecake is thoroughly chilled.
Once chilled, release the cheesecake from the springform pan, slice into pieces, and enjoy!
Store leftover pumpkin cheesecake in an airtight container in the refrigerator for up to 3 days. Freezing instructions: Baked cheesecake will freeze well for up to 3 months in a freezer bag or container. Thaw overnight in the refrigerator.