Pumpkin Cheesecake with Gingersnap Crust
Pumpkin Cheesecake with a Gingersnap Crust is fall in every bite! The creamy pumpkin filling pairs perfectly with the spicy, crunchy gingersnap base—it's like your favorite autumn flavors all wrapped up in one delicious dessert.
Ingredients
Gingersnap Cookie Crust
- 12 oz gingersnap cookies
- 2 tablespoon all purpose flour
- 2 tablespoon brown sugar
- ¼ cup butter, melted
Pumpkin Cheesecake
- 24 oz cream cheese, softened
- 1 ½ cups brown sugar, packed
- 4 large eggs, room temperature
- 15 oz pumpkin puree
- 2 teaspoon pumpkin pie spice
- 2 tablespoon all purpose flour
- 1 tablespoon vanilla extract
- ¼ cup sour cream
Instructions
- Preheat your oven to 350°F (175°C). Grease inside a 9 or 10-inch springform pan and cover the outside with aluminum foil to prevent leaks during the water bath.
- Pulse gingersnap cookies, flour, and sugar in a food processor. Pour in the melted butter and mix until the crumbs are evenly moistened.
- Press the mixture firmly into the bottom of the springform pan, creating an even layer. Bake the crust for 12 minutes, then set aside to cool.
- Reduce the oven temperature to 300°F.
- In a large bowl or stand mixer, beat the cream cheese and brown sugar together until smooth and creamy.
- Add the pumpkin puree, pumpkin pie spice, and flour. Mixing until well combined.
- Beat in the eggs one at a time, mixing on low speed after each addition to avoid overmixing.
- Stir in the vanilla extract and sour cream until just combined.
- Pour the cheesecake filling over the cooled gingersnap crust, smoothing the top with a spatula.
- Place the aluminum wrapped springform pan into a larger baking pan. Fill the larger pan with hot water until it reaches halfway up the sides of the springform pan, creating a water bath.
- Bake for 60-70 minutes, or until the center is almost set but still slightly jiggly.
- Turn off the oven and crack the door open slightly. Let the cheesecake cool in the oven for 1 hour.
- Remove the cheesecake from the water bath, then cool at least 1 hour on a wire rack. Refrigerate for at least 4 hours or, ideally, overnight.
- Run a knife around the edge of the cheesecake before removing the sides of the springform pan. Slice and enjoy!
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