Description
This luscious Pumpkin Cheesecake features a spiced pumpkin filling atop a crunchy gingersnap cookie crust, baked in a water bath for a smooth, creamy texture. Perfect for fall gatherings and holiday desserts, it’s decorated with Cool Whip and extra gingersnap cookies for a festive finish.
Ingredients
Scale
For the Crust
- 1 box (12 ounces) gingersnap cookies
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the Cheesecake
- 4 packages (8 ounces each) cream cheese, softened
- 1 cup packed light brown sugar
- ½ cup granulated sugar
- ¼ cup heavy whipping cream
- 1 can (15 ounces) pumpkin puree
- 1 tablespoon vanilla extract
- ¼ cup all-purpose flour
- 1 tablespoon cinnamon
- 1 teaspoon nutmeg
- 1 teaspoon ground ginger
- ½ teaspoon ground cloves
- 4 large eggs
- 1 container (8 ounces) Cool Whip
Instructions
- Preheat and Prepare Water Bath: Preheat your oven to 325°F. Place a large sheet pan on the lowest oven rack and fill it halfway with hot water to create a steam bath.
- Line and Prepare Pan: Line the bottom of a 12-cup 9-inch springform pan (with 3-inch sides) with parchment paper for easy removal.
- Make the Crust: Crush 35-40 gingersnap cookies to make 2 cups of crumbs. Mix crumbs with sugar and melted butter, then press the mixture evenly into the bottom of the prepared pan.
- Mix Cream Cheese and Sugars: Beat the softened cream cheese along with the brown sugar and granulated sugar until creamy and smooth.
- Add Wet Ingredients and Spices: Add heavy whipping cream, pumpkin puree, vanilla extract, flour, and spices (cinnamon, nutmeg, ginger, and cloves) to the cream cheese mixture. Mix until combined.
- Add Eggs: In a separate bowl, whisk the eggs, then gently fold them into the cheesecake batter without overbeating to prevent cracks while baking.
- Pour and Bake: Pour the batter over the crust in the springform pan. Place the pan on the oven rack directly above the water bath. Bake for 90 minutes.
- Cool Cheesecake Gradually: Turn off the oven and crack the oven door open slightly. After 5-7 minutes, remove the cheesecake and place it on a wire rack. Run a knife around the edges to loosen it from the pan sides. Keep the pan sides on.
- Chill the Cheesecake: Let the cheesecake cool on the counter for 1 hour, then refrigerate for at least 6 hours or until fully chilled.
- Decorate and Serve: Remove the cheesecake from the springform pan and peel off the parchment paper. Use a piping bag with a 1M tip to pipe Cool Whip around the top edges and decorate with extra gingersnap cookies and a dusting of pumpkin pie spice.
Notes
- Use a 12-cup 9-inch springform pan with 3-inch sides to avoid overflow; smaller pans may cause messes.
- If your 9-inch pan does not hold 12 cups, switch to a 10-inch springform pan and reduce baking time to 80 minutes.
- Line the pan bottom with parchment paper for easy cheesecake removal after chilling.
- Bake the cheesecake in a water bath to achieve a smooth, creamy texture.
- Letting the cheesecake cool gradually in the oven helps prevent cracking by slowing temperature changes.
- Loosen the edges after baking to prevent sticking; as it cools, the cheesecake shrinks and might otherwise cause cracks.
- Prepare this cheesecake 1-2 days in advance for the best flavor melding and texture.
Nutrition
- Serving Size: 1 slice
- Calories: 480 kcal
- Sugar: 28 g
- Sodium: 300 mg
- Fat: 35 g
- Saturated Fat: 18 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.5 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 130 mg
