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Pumpkin Cheesecake

Pumpkin cheesecake with a crisp gingersnap crust and smooth spiced pumpkin filling, baked in a water bath for a silky texture. Chill until set, then serve with whipped cream and a cinnamon dusting for a classic American fall-style dessert.
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Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Chilling 6 hours
Total Time 7 hours 40 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Gingersnap crust
  • 2 cup gingersnap crumbs Crumbs for the crust base.
  • 0.3333333333 cup sugar Granulated sugar for sweetness.
  • 6 tbsp butter Melted; helps bind the crust.
Pumpkin cheesecake
  • 24 oz cream cheese Softened to room temperature for a smooth filling.
  • 0.75 cup granulated sugar For sweetness and structure.
  • 0.25 cup brown sugar Packed for deeper flavor.
  • 3 eggs Use one at a time to keep batter smooth.
  • 1 cup pumpkin puree Plain pumpkin puree for flavor and color.
  • 0.5 cup sour cream Adds tang and tenderness.
  • 2 tsp pumpkin pie spice Spices for classic pumpkin cheesecake flavor.
  • 1.5 tsp cinnamon Additional warm cinnamon flavor.
  • 1 tsp vanilla extract Rounds out the spice blend.
  • whipped cream for serving For topping at serving.

Equipment

  • 1 springform pan
  • 1 sheet pan
  • 1 Dutch oven

Method
 

Prepare and bake the crust
  1. Preheat oven to 325°F, then press gingersnap crumbs mixed with sugar and melted butter into a 9-inch springform pan.
  2. Bake the crust for 10 minutes, then remove to cool slightly while you prepare the filling.
Make the pumpkin cheesecake filling
  1. Beat the softened cream cheese with both sugars until completely smooth.
  2. Add eggs one at a time, mixing until each egg is incorporated before adding the next.
  3. Mix in pumpkin puree, sour cream, pumpkin pie spice, cinnamon, and vanilla extract until the batter is uniform.
Bake with a water bath
  1. Pour the filling over the crust in the springform pan.
  2. Place the springform in a water bath, then bake for 60 to 65 minutes until the edges are set and the center has a slight wobble.
  3. Turn the oven off and crack the oven door, then rest the cheesecake in the oven for 1 hour to gently set.
Chill and serve
  1. Cool the cheesecake completely at room temperature.
  2. Refrigerate for 6 hours or overnight until fully chilled and firm.
  3. Serve with whipped cream and a dusting of cinnamon.

Notes

Pro tip: soften the cream cheese fully so the batter stays silky—lumps are the main cause of grainy cheesecake. Refrigerate leftovers up to 4 days; freeze the whole cheesecake or individual slices for up to 2 months (thaw overnight in the fridge). For a gluten-free option, use gluten-free gingersnap crumbs for the crust while keeping the same bake times.