Description
This luscious Pumpkin Cheesecake recipe features a spiced pumpkin filling atop a gingersnap cookie crust, baked to creamy perfection with a steam bath for a smooth texture. Finished with a decorative Cool Whip topping and festive spices, it’s a perfect dessert for autumn and holiday gatherings.
Ingredients
Scale
For the Crust
- 1 – 12 ounce box gingersnap cookies
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the Cheesecake
- 4 – 8 ounce packages cream cheese, softened
- 1 cup packed light brown sugar
- ½ cup granulated sugar
- ¼ cup heavy whipping cream
- 1 – 15 ounce can 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 – 8 ounce container Cool Whip
Instructions
- Preheat and Prepare Water Bath: Preheat your oven to 325°F. Place a large sheet pan filled halfway with hot water on the very bottom rack of the oven to create a steam bath for the cheesecake.
- Prepare Pan and Crust: Line the bottom of a 12-cup 9-inch springform pan with 3-inch sides with parchment paper. Crush 35-40 gingersnap cookies to make about 2 cups of crumbs, then mix the crumbs with ¼ cup granulated sugar and 6 tablespoons melted unsalted butter. Press this mixture evenly into the bottom of the prepared pan.
- Make Cream Cheese Mixture: In a large bowl, beat 4 packages of softened cream cheese with 1 cup packed light brown sugar and ½ cup granulated sugar until creamy. Add ¼ cup heavy whipping cream, 1 can (15 oz) pumpkin puree, 1 tablespoon vanilla extract, ¼ cup all-purpose flour, and the spices: 1 tablespoon cinnamon, 1 teaspoon nutmeg, 1 teaspoon ground ginger, and ½ teaspoon ground cloves. Mix until combined.
- Add Eggs: In a separate bowl, lightly whisk 4 large eggs. Gently fold the eggs into the cheesecake batter until just combined. Avoid overmixing to prevent the cheesecake from puffing and cracking.
- Assemble and Bake: Pour the cheesecake batter onto the prepared crust in the springform pan; it will be very full. Place the pan directly over the sheet pan filled with hot water in the oven. Bake at 325°F for 90 minutes.
- Cool in Oven: After baking, turn off the oven and open the door slightly to let the temperature slow down. After 5-7 minutes, remove the cheesecake from the oven and place it on a wire rack. Run a knife around the edge to loosen it from the sides but do not remove the springform pan sides yet.
- Cool Completely: Let the cheesecake cool on the counter for 1 hour. Then transfer it to the refrigerator and chill for at least 6 hours or overnight until fully set.
- Decorate and Serve: Remove the sides of the springform pan and peel off the parchment paper from the bottom. Place the cheesecake on a serving plate or cake stand. Use a piping bag fitted with a 1M tip to pipe cool whip around the top edge. Garnish with extra gingersnap cookies and a light dusting of pumpkin pie spice before serving.
Notes
- Use a 12-cup 9-inch springform pan with 3-inch sides to avoid overflow; a smaller pan won’t hold the batter properly.
- If using a 10-inch springform pan, reduce baking time to 80 minutes.
- Line the pan with parchment paper for easy removal of the crust.
- Baking with a steam bath (water bath) ensures a smooth, creamy cheesecake texture.
- Loosening the cheesecake edges after baking prevents cracking as it cools and shrinks.
- Make the cheesecake 1-2 days ahead to allow flavors to meld and for optimum chilling.
Nutrition
- Serving Size: 1 slice
- Calories: 420 kcal
- Sugar: 28 g
- Sodium: 320 mg
- Fat: 28 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 110 mg
