Description
A luscious pumpkin cheesecake baked over a buttery gingersnap crust, infused with cinnamon, ginger, and cloves for the ultimate fall dessert.
Ingredients
Scale
- 71 g unsalted butter, melted
- 227 g gingersnap cookie crumbs
- 2 tbsp granulated sugar
- 1/4 tsp salt
- 900 g cream cheese, at room temperature
- 500 g granulated sugar
- 57 g sour cream
- 425 g pumpkin puree (not pumpkin pie filling)
- 6 large eggs, at room temperature, lightly beaten
- 1 tbsp vanilla extract
- 1 tsp salt
- 2 1/2 tsp ground cinnamon
- 1 tsp ground ginger
- 1/4 tsp ground cloves
- Optional toppings: whipped cream, toasted chopped pecans
Instructions
- Preheat oven to 163°C (325°F) and grease a 25 cm springform pan with cooking spray.
- In a bowl, combine melted butter, gingersnap crumbs, sugar, and salt. Mix until evenly moistened.
- Press mixture into the base and slightly up the sides of the pan. Bake 10 minutes, then cool on a rack.
- Wrap the outside of the pan in foil and place it inside a large roasting pan for a water bath.
- Bring a pot of water to a boil.
- In a large bowl, beat cream cheese until smooth. Add sugar and blend well, scraping the sides as needed.
- Add sour cream, pumpkin puree, eggs, vanilla, salt, cinnamon, ginger, and cloves. Mix until combined without overbeating.
- Pour filling over cooled crust and place the pan in the roasting pan. Carefully pour boiling water into the roasting pan halfway up the sides of the springform pan.
- Bake for about 1 hour 45 minutes, until edges are set but the center is slightly jiggly.
- Turn off oven, crack the door open, and let cheesecake rest inside for 1 hour.
- Remove from water bath, cool completely on a rack, then refrigerate for at least 8 hours or overnight.
- Before serving, bring to room temperature for 30 minutes, remove the springform ring, and slice. Top with whipped cream and toasted pecans if desired.
Notes
- Chill the cheesecake overnight for best results.
- Use high-quality cream cheese for a smooth texture.
- Adjust spices to taste if desired.
- Prep Time: 30 minutes
- Cook Time: 1 hour 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 34g
- Sodium: 440mg
- Fat: 34g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 110mg