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Ultra Creamy Baked Pumpkin Cheesecake with Gingersnap Crust

A close-up of a thick slice of vibrant orange pumpkin cheesecake resting on a brown plate, featuring a dark chocolate crust.
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This recipe delivers an ultra creamy pumpkin cheesecake perfect for fall gatherings. It combines rich pumpkin spice flavor with a buttery gingersnap crust for a satisfying holiday dessert.

Ingredients

Scale
  • 1 1/2 cups gingersnap cookie crumbs
  • 1/4 cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • 3 (8 ounce) packages cream cheese, softened
  • 1 1/2 cups granulated sugar
  • 1 (15 ounce) can pumpkin puree
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 4 large eggs

Instructions

  1. Preheat your oven to 325 degrees F. Wrap the outside of a 9-inch springform pan tightly with heavy-duty aluminum foil.
  2. Prepare the crust: Mix the gingersnap crumbs and 1/4 cup sugar in a medium bowl. Pour in the melted butter and stir until the crumbs are evenly moistened. Press the mixture firmly and evenly into the bottom of the prepared springform pan. Bake the crust for 10 minutes. Remove from the oven and let it cool slightly.
  3. Prepare the filling: In a large bowl, use an electric mixer to beat the softened cream cheese and 1 1/2 cups sugar until the mixture is smooth and lump-free. This step is key for a velvety texture.
  4. Beat in the pumpkin puree, vanilla extract, cinnamon, nutmeg, cloves, and salt until just combined. Do not overmix.
  5. Add the eggs one at a time, beating on low speed after each addition only until the yolk disappears into the batter. Scrape down the sides of the bowl as needed.
  6. Pour the creamy pumpkin cheesecake filling over the cooled crust.
  7. Place the foil-wrapped springform pan into a large roasting pan. Carefully pour hot water into the roasting pan until the water reaches halfway up the sides of the springform pan. This water bath helps prevent cracking.
  8. Bake for 60 to 75 minutes, or until the edges are set but the center still has a slight jiggle when gently nudged.
  9. Turn off the oven, crack the door open slightly, and let the cheesecake cool inside the oven for 1 hour. This slow cooling process helps achieve a smooth, crack-free surface.
  10. Remove the cheesecake from the water bath and foil. Let it cool completely on a wire rack. Once cool, cover and chill in the refrigerator for at least 6 hours, or preferably overnight, before serving.

Notes

  • For the best, ultra creamy result, make sure your cream cheese is fully softened to room temperature before mixing.
  • If you prefer a standard crust, substitute the gingersnaps with graham cracker crumbs.
  • This make ahead holiday dessert tastes best when served cold.

Nutrition

Find it online: https://cookingbyfelix.com/pumpkin-cheesecake-recipe-creamy-fall-dessert/