Pumpkin Cheesecake

A baked pumpkin cheesecake with a gingersnap crust, served chilled and optionally topped with caramel sauce and whipped cream. Preparation/total time includes an estimate based on the recipe steps; the creator did not specify every timing field.

By @tastesbetterfromscratch

Original recipe source

Pumpkin Cheesecake

Cook time: 65 minutes

Servings: 12

Ingredients

  • 2 cups gingersnap crumbs finely ground
  • 6 Tablespoons unsalted butter melted
  • 3 whole cream cheese 8 oz packages, full fat, at room temperature
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 cup pumpkin puree canned or homemade
  • 3 whole eggs large, at room temperature
  • 1.5 teaspoons ground cinnamon
  • 0.25 teaspoon ground cloves
  • 0.5 teaspoon ground ginger
  • 0.25 teaspoon ground nutmeg

Instructions

  1. Preheat the oven to 350°F. Oven reaches 350°F.
  2. Make the crust by crushing the gingersnaps into fine crumbs, then mix the crumbs with the melted butter. Press the mixture firmly into the bottom and about halfway up the sides of an 8-inch springform pan. Crust is evenly pressed into the pan.
  3. Wrap the outside bottom of the springform pan with two layers of aluminum foil, or place it inside a cheesecake wrap. Pan is prepared for a water bath.
  4. Bake the crust for 5 minutes, then remove it from the oven and set it aside while you make the filling. Crust is partially baked.
  5. Beat the cream cheese until smooth. Add the sugar and vanilla and mix until smooth, scraping the bowl as needed. Add the pumpkin, eggs, cinnamon, cloves, ginger, and nutmeg and mix until smooth without overmixing. Pour the filling into the prepared crust. Filling is smooth and in the crust.
  6. Place the cheesecake in a larger oven-safe pan and add about 1 inch of very hot water around it. Water bath is set.
  7. Bake for 50 to 60 minutes, until the sides are set and the center is just barely jiggly. Sides are set and center still slightly jiggly.
  8. Remove the cheesecake from the water bath, remove the foil, and cool completely on a wire rack. Then refrigerate for several hours. Cheesecake is fully chilled.
  9. After chilling, remove the springform sides. If needed, run a dull butter knife around the inner edge before releasing the pan. Cheesecake is unmolded.
  10. Serve as desired. Ready to serve.
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