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Pumpkin Cheesecake

Pumpkin cheesecake with a gingersnap crust and ultra-smooth spiced filling baked in a water bath. Chilled until sliceable with a slight wobble finish and a cinnamon-kissed topping.
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Prep Time 30 minutes
Cook Time 1 hour 10 minutes
chilling 6 hours
Total Time 7 hours 40 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Gingersnap crust
  • 2 cup gingersnap crumbs
  • 0.3333 cup sugar
  • 6 tbsp butter melted
Pumpkin cheesecake
  • 24 oz cream cheese softened
  • 0.75 cup granulated sugar
  • 0.25 cup brown sugar packed
  • 3 eggs
  • 1 cup pumpkin puree
  • 0.5 cup sour cream
  • 2 tsp pumpkin pie spice
  • 1.5 tsp cinnamon
  • 1 tsp vanilla extract
  • 1 whipped cream for serving
  • 1 cinnamon for dusting

Equipment

  • 1 springform pan
  • 1 9-inch springform pan
  • 1 water bath setup

Method
 

Bake gingersnap crust
  1. Preheat the oven to 325F, then press gingersnap crumbs into a 9-inch springform pan to form an even crust layer.
  2. Bake the crust for 10 minutes, until it looks set and lightly fragrant.
Mix the cheesecake filling
  1. Beat the softened cream cheese with the granulated sugar and packed brown sugar until completely smooth.
  2. Add the eggs one at a time, mixing just until each egg is fully incorporated after every addition.
  3. Mix in the pumpkin puree, sour cream, pumpkin pie spice, cinnamon, and vanilla extract until the batter is uniform and glossy.
Bake in a water bath
  1. Pour the filling over the baked crust and ensure the top is level.
  2. Place the springform in a water bath so the pan sits in hot water that comes about halfway up the sides.
  3. Bake for 60-65 minutes until the edges are set but the center has a slight wobble when gently shaken.
  4. Turn the oven off and crack the oven door, then rest the cheesecake in the oven for 1 hour to reduce cracking.
Cool and chill
  1. Cool the cheesecake completely at room temperature.
  2. Refrigerate for 6 hours or overnight, until fully chilled and sliceable.
Serve
  1. Serve each slice with whipped cream and a dusting of cinnamon.

Notes

Pro tip: keep mixing on low once you add the eggs to avoid extra air, which helps the center stay creamy instead of puffing. Refrigerate covered for 4-5 days; freeze slices in an airtight container for up to 2 months. For a lighter option, use low-fat cream cheese and low-fat sour cream (texture may be slightly softer but still sliceable).