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–+ servings
Ultra close-up macro of velvety slice of creamy spiced pumpkin cheesecake with dark gingersnap crust and whipped cream swirl

Creamy Spiced Pumpkin Cheesecake: Gingersnap Crust

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Prep Time 25 minutes
Cook Time 1 hour
Total Time 1 hour 25 minutes
Servings: 12 slices
Calories: 420
Ingredients Method Nutrition

Ingredients
  

  • 2 cups (200g) gingersnap cookie crumbs finely crushed
  • 5 tbsp (70g) unsalted butter melted
  • 2 tbsp granulated sugar for crust
  • 24 oz (680g) brick cream cheese full fat, softened to room temperature
  • 1 can (15 oz / 425g) 100% pure pumpkin purée not pumpkin pie mix
  • 3/4 cup (150g) granulated sugar for filling
  • 1/2 cup (100g) light brown sugar packed
  • 1/2 cup (120g) sour cream full fat, room temperature
  • 3 large large eggs room temperature
  • 1 large large egg yolk room temperature
  • 2 tbsp (16g) all-purpose flour stabilizes custard
  • 2 tsp pure vanilla extract
  • 1.5 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1/2 tsp ground nutmeg freshly grated
  • 1/4 tsp ground cloves
  • 1/4 tsp fine sea salt
  • 1 cup (240ml) heavy whipping cream whipped with 2 tbsp powdered sugar, for serving

Method
 

  1. Preheat oven to 325°F (165°C). In a bowl, toss crushed gingersnap crumbs, melted butter, 2 tablespoons sugar, and 1/4 tsp cinnamon until moist. Press firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then cool completely.
  2. In a large bowl, beat softened cream cheese, granulated sugar, and light brown sugar on medium-low speed for 2 minutes until silky smooth, scraping down the bowl.
  3. Add pumpkin purée, sour cream, vanilla extract, cinnamon, ginger, nutmeg, cloves, sea salt, and all-purpose flour. Beat on low speed just until seamlessly combined.
  4. Add the eggs and egg yolk one at a time, mixing on the lowest speed just until incorporated. Do not overmix.
  5. Wrap outside of the springform pan securely in heavy-duty foil. Pour batter over the crust and place into a large roasting pan. Pour boiling water halfway up the sides of the pan.
  6. Bake at 325°F (165°C) for 55 to 60 minutes until edges are set and center has a gentle gelatin-like wobble.
  7. Turn oven off, prop door open with a wooden spoon, and let cheesecake cool inside for 1 hour. Remove, cool to room temp, and refrigerate for at least 6 hours (preferably overnight). Slice and top with whipped cream!

Nutrition

Serving: 1gCalories: 420kcalCarbohydrates: 38gProtein: 7gFat: 27gSaturated Fat: 16gCholesterol: 125mgSodium: 320mgPotassium: 210mgFiber: 1.8gSugar: 28gVitamin A: 5200IUVitamin C: 1.8mgCalcium: 110mgIron: 1.6mg

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