Go Back
–+ servings
This Gingersnap Pumpkin Cheesecake is full of fall flavors, from the gingersnap cookie crust, to the spiced pumpkin cheesecake. It's the perfect pumpkin dessert! *PLUS! Tips on how to prevent cracks in your cheesecake!*

Gingersnap Pumpkin Cheesecake

Author Amber Brady
Prep Time 7 hours 15 minutes
Cook Time 1 hour 20 minutes
Total Time 8 hours 35 minutes
Yields 16 Servings

Ingredients

For the Crust

  • 2 cups (290 g) gingersnap crumbs, (about 40 store-bought cookies, finely crushed with a food processor)
  • 5 Tbsp granulated sugar
  • 6 Tbsp (85 g) unsalted butter, melted

For the Filling (all ingredients at ROOM TEMPERATURE)

  • 32 oz (904 g) block-style cream cheese, (four 8oz blocks) room temperature
  • 1 ¼ cups (250 g) granulated sugar
  • 3 Tbsp all-purpose flour
  • 1 cup (244 g) canned pumpkin puree, room temperature
  • 2 Tbsp *Homemade Pumpkin Pie Spice or store-bought
  • 1 Tbsp vanilla extract
  • ½ tsp salt
  • 4 large eggs, cracked open into a bowl, room temperature

Instructions

  • Preheat oven to 350 degrees Fahrenheit. Assemble a 9-inch nonstick springform pan, with the raised side of the bottom piece facing down. Double wrap the outside of the springform pan with foil.
  • MAKE CRUST: In a medium bowl, mix the cookie crumbs, sugar, and butter until moistened; press firmly into bottom of pan. BAKE 10 to 12 minutes until golden around edges. Set aside.
  • MAKE FILLING: With a stand mixer, beat the cream cheese and sugar on low speed until smooth, scraping the bowl well, occasionally. Add flour until just incorporated.
  • Add pumpkin puree, pumpkin pie spice, vanilla and salt; mix just until smooth. Scrape the bowl one last time.
  • Add eggs, one at a time, mixing until each is incorporated before adding the next. (DO NOT SCRAPE THE BOWL ANYMORE, or over-mix the filling.)
  • Pour the filling into the springform pan over the cooked crust, and gently smooth the top. Place the cheesecake on a rimmed baking sheet. Transfer to the oven. Pour warm water into the rimmed baking sheet surrounding the cheesecake, about 1-inch high.
  • REDUCE HEAT to 300 degrees Fahrenheit. Bake for 70 to 80 minutes; the top will be dull/matte and puffed up in the center. DO NOT OPEN THE OVEN, EVER! After the cheesecake is baked, turn the oven off; let the cheesecake stay in the closed oven for 2 to 3 hours more without opening the door.
  • Remove the cheesecake from the oven; cool completely at room temperature. Cover the cheesecake pan with plastic wrap; refrigerate until firm, at least 4 hours. Un-mold before serving. Use a HOT knife to slice pieces, rinsing and drying the knife between each pass. Top with a dollop of whipped cream and a dash of cinnamon. Enjoy!

Notes

*My recipe for Homemade Pumpkin Pie Spice