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Creamy Baked Pumpkin Cheesecake with Gingersnap Crust

Two thick slices of rich, orange pumpkin cheesecake with a dark chocolate crust displayed in front of the whole pumpkin cheesecake.
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A recipe for a rich, creamy baked pumpkin cheesecake featuring a spiced gingersnap cookie crust. This dessert is suitable for fall gatherings and holidays.

Ingredients

Scale
  • 1 1/2 cups gingersnap cookie crumbs
  • 1/4 cup granulated sugar (for crust)
  • 6 tablespoons unsalted butter, melted
  • 3 (8 ounce) packages cream cheese, softened
  • 1 1/2 cups granulated sugar (for filling)
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 2 large eggs
  • 1 (15 ounce) can pumpkin puree (not pumpkin pie filling)
  • 1/2 cup sour cream

Instructions

  1. Preheat your oven to 350 degrees Fahrenheit. Wrap the outside bottom of a 9-inch springform pan tightly with heavy-duty aluminum foil.
  2. Prepare the crust: Mix the gingersnap crumbs, 1/4 cup sugar, and melted butter until combined. Press the mixture firmly into the bottom of the prepared springform pan. Bake for 10 minutes. Remove from oven and let cool slightly. Reduce oven temperature to 325 degrees Fahrenheit.
  3. Prepare the filling: In a large bowl, beat the softened cream cheese with an electric mixer until smooth. Gradually beat in the 1 1/2 cups sugar, vanilla extract, cinnamon, ginger, nutmeg, and salt until fully blended.
  4. Beat in the eggs one at a time, mixing just until combined after each addition. Do not overmix.
  5. Beat in the pumpkin puree and sour cream until the filling is smooth and uniform in color.
  6. Pour the filling over the cooled crust in the springform pan.
  7. Place the foil-wrapped springform pan into a larger roasting pan. Carefully pour hot water into the roasting pan until the water reaches about halfway up the sides of the springform pan (this creates a water bath).
  8. Bake at 325 degrees Fahrenheit for 60 to 75 minutes, or until the edges are set but the center still jiggles slightly when gently nudged.
  9. Turn off the oven, crack the oven door open slightly, and allow the cheesecake to cool inside the oven for 1 hour.
  10. Remove the cheesecake from the water bath and foil. Cool completely on a wire rack. Once cool, cover and refrigerate for at least 6 hours, preferably overnight, before serving.

Notes

  • For the smoothest texture, let your cream cheese soften completely at room temperature before starting.
  • Use pure pumpkin puree, not pumpkin pie filling, for accurate flavor and texture.
  • If you do not have gingersnaps, you can substitute graham crackers for the crust.

Nutrition

Find it online: https://afripaket.com/creamy-baked-pumpkin-cheesecake-recipe/