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–+ servings
A slice of pumpkin cheesecake on a stack of white plates in front of a gray cake stand with a cheesecake on it

Pumpkin Cheesecake with Gingersnap Crust

Course: Dessert, Sweets
Cuisine: North American
Keyword: cheesecake, gingersnap, pumpkin
Prep Time: 25 minutes
Cook Time: 1 hour 15 minutes
Chilling time: 8 hours
Total Time: 9 hours 40 minutes
Servings: 10
Calories: 620kcal
Author: Marta Rivera
Begin the cheesecake a day ahead. The Gingersnap Crust can be replaced with a graham cracker crust.
Prep time includes an 8 hour chill in the refrigerator.
Print Recipe

Equipment

  • 9" springform pan

Ingredients

For the Gingersnap Crust

  • 2 cups gingersnap crumbs
  • 6 tablespoons (85 grams) unsalted butter melted

For the Pumpkin Cheesecake

  • 1/3 cup (40 grams) cornstarch
  • 1 teaspoon (3 grams) ground cinnamon
  • 3/4 teaspoon (2 grams) ground ginger
  • 3/4 teaspoon (3 grams) ground nutmeg
  • 1/2 teaspoon (1 gram) ground cloves
  • 1/4 teaspoon ground allspice
  • 1/2 teaspoon (3 grams) kosher salt
  • 4 8 ounce packages (904 grams) cream cheese at room temperature
  • 1 1/4 cups (251 grams) granulated sugar
  • 1 tablespoon lemon zest (from 1 medium lemon)
  • 2 teaspoons vanilla bean paste (or vanilla extract)
  • 4 large eggs at room temperature
  • 15 ounce can (428 grams) pumpkin puree
  • 1/4 cup (60 milliliters) heavy cream

Optional Toppings

    Maple Whipped Cream

    • 1 cup (240 milliliters) heavy cream
    • 1 tablespoon (16 grams) granulated sugar
    • 1 teaspoon maple extract or cinnamon, hazelnut, rum, or vanilla extract

    And/Or

    Instructions

    Make the Gingersnap Crust

    • Preheat your oven to 350°F (177°C).
      In a bowl, mix together the gingersnap cookie crumbs and melted butter.
      Squeeze a fistful of the crumbs together to check that the mixture is the proper consistency: If the crust holds together in a firm clump, it's ready. On the contrary, if your crumbs stay crumby- add a couple more teaspoons of melted butter; if it oozes butter add more graham crumbs to soak up the excess fat.
    • Use the bottom of a measuring cup to press the gingersnap crust mixture into a 9" springform pan.
    • Bake the crust for 10 minutes in a 350°F oven.
      Remove the baked crust from the oven to cool. Once it's cool, wrap the pan in two layers of heavy duty aluminum foil, then set aside.

    Prepare the Pumpkin Cheesecake batter

    • Bring a pot of water (approx 4 cups) to boil while you prepare the cheesecake batter.
    • Combine the ground cinnamon, ginger, nutmeg, cloves, allspice, salt, and cornstarch in a small bowl.
      Set this spice blend aside.
    • In a large mixing bowl, blend together the cream cheese, sugar, lemon zest, and vanilla bean paste on low speed, until smooth.
    • Add the eggs- one at a time- to the bowl, making sure to scrape down the bowl after each egg is incorporated.
    • After you've added all of the eggs, slowly mix in the pumpkin and the heavy cream until blended.
    • Finally, add the cornstarch-spice blend you mixed earlier.
      Blend just until the spices are incorporated. Be sure not to mix the batter too long after adding the cornstarch.

    Bake the Pumpkin Cheesecake

    • After the pumpkin cheesecake batter has been mixed, place the foil-wrapped cheesecake pan into a larger pan that has at least two inches of clearance on the sides of the cheesecake pan.
      Pour the cheesecake batter into the prepared cheesecake pan.
    • Carefully pour the boiling water into the larger (exterior) pan which the cheesecake pan is sitting in. Be careful to avoid splashing water into the cheesecake batter.
      Place the pans into your preheated oven and bake the cheesecake for 1 hour and 15 minutes.
    • Once the baking time has elapsed, turn the oven off, and prop open the oven door with a wooden spoon. Allow the cheesecake to cool slowly in the oven for another hour.
      After the final hour, remove the cheesecake from the oven, then from the water bath. Remove the protective foil and allow the pumpkin cheesecake to cool to the touch on the countertop.
      Transfer the pan to the fridge and allow it to chill for 8-24 hours.

    Prepare the Maple Whipped Cream Topping

    • Three hours before you plan to serve the pumpkin cheesecake, combine the heavy cream and maple (or your choice of) extract in a mixing bowl. 
      Starting with your electric hand mixer on medium speed, whip the cream just until the beaters begin to leave ribbons in the cream.
    • Start sprinkling in the sugar. After adding the sugar, increase the mixer's speed to high and whip for 2-3 more minutes, or until the cream is fluffy and stiff. 
      Use a spoon or a piping bag to pipe rosettes of cream on to the cheesecake to create a whipped cream border.
      For added flavor, top the pumpkin cheesecake with my Boozy Spiced Cranberry Sauce.
    • Store the pumpkin cheesecake in the refrigerator until ready to serve. Enjoy it within 72 hours after baking.

    Notes

    *You can use fresh pumpkin instead of canned. Just use the same amount. 
    A tip on storing: after cutting slices from a whole cheesecake, press a piece of plastic film or wax paper against the exposed cheesecake to keep it from developing a crust.
    To Freeze the Cheesecake: 
    • Allow the pumpkin cheesecake to cool completely.
    • Wrap in two layers of plastic wrap, then in one layer of heavy-duty aluminum foil.
    • Freeze the cheesecake for up to 2 months. Thaw under refrigeration before serving. 

    Nutrition

    Calories: 620kcal | Carbohydrates: 69g | Protein: 7g | Fat: 36g | Saturated Fat: 21g | Cholesterol: 195mg | Sodium: 277mg | Potassium: 281mg | Fiber: 3g | Sugar: 44g | Vitamin A: 9534IU | Vitamin C: 3mg | Calcium: 89mg | Iron: 3mg