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3 Simple Steps for Awesome pumpkin cheesecake

pumpkin cheesecake
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You will make a creamy, baked pumpkin cheesecake with a spiced gingersnap crust. This recipe delivers rich pumpkin flavor perfect for any fall gathering or cozy evening.

Ingredients

Scale
  • 1 1/2 cups gingersnap cookie crumbs
  • 1/4 cup granulated sugar (for crust)
  • 6 tablespoons unsalted butter, melted
  • 3 (8 ounce) packages cream cheese, softened
  • 1 1/2 cups granulated sugar (for filling)
  • 1 teaspoon vanilla extract
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 3 large eggs

Instructions

  1. Preheat your oven to 350 degrees F (175 degrees C). Wrap the outside of a 9-inch springform pan with heavy-duty aluminum foil.
  2. Combine gingersnap crumbs, 1/4 cup sugar, and melted butter in a bowl. Press this mixture firmly into the bottom of the prepared springform pan. Bake the crust for 8 minutes. Remove and let it cool slightly.
  3. In a large bowl, beat the softened cream cheese with an electric mixer until completely smooth. Scrape down the sides.
  4. Gradually beat in the 1 1/2 cups sugar until fully combined and creamy.
  5. Mix in the vanilla extract, pumpkin pie spice, cinnamon, ginger, and salt. Beat until just blended.
  6. Beat in the pumpkin puree until smooth.
  7. Add the eggs one at a time, beating only until each egg is incorporated. Do not overmix the batter once the eggs are added.
  8. Pour the cheesecake filling over the cooled crust.
  9. Place the foil-wrapped pan into 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 water bath prevents cracking).
  10. Bake for 55 to 65 minutes. The edges should look set, but the center should still have a slight jiggle.
  11. Turn off the oven, prop the door open slightly, and let the cheesecake cool inside the oven for 1 hour.
  12. Remove the cheesecake from the water bath and foil. Cool completely on a wire rack, then refrigerate for at least 6 hours, or preferably overnight, before serving.

Notes

  • Use good quality, room temperature cream cheese for the smoothest texture.
  • The water bath is key to achieving a creamy, crack-free top.
  • For an extra layer of flavor, you can add a dash of nutmeg to the crust mixture.
  • If you want a swirl, reserve about 1/4 cup of the batter, mix it with 2 tablespoons of melted chocolate, and gently swirl into the top layer before baking.

Nutrition

Find it online: https://savoryskies.com/creamy-baked-pumpkin-cheesecake-gingersnap-crust/