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Best Creamy Pumpkin Cheesecake with Gingersnap Crust

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This creamy pumpkin cheesecake features a silky, custard-like filling and a spicy gingersnap crust. It’s the perfect make-ahead dessert for fall gatherings, with a texture that’s rich but not dense.

Ingredients

Scale
  • 1 ½ cups (180g) gingersnap cookie crumbs (about 25–30 cookies, crushed finely)
  • ¼ cup (50g) granulated sugar
  • 5 tablespoons (70g) unsalted butter, melted
  • Pinch of salt
  • 24 ounces (680g) cream cheese, softened to room temperature
  • 1 cup (200g) granulated sugar
  • 1 cup (245g) canned pumpkin puree (not pumpkin pie filling)
  • 3 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 tablespoon cornstarch
  • 1 ½ teaspoons pumpkin pie spice
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • ½ cup (120ml) heavy cream

Instructions

  1. Preheat oven to 325°F (163°C). In a food processor, pulse gingersnaps into fine crumbs. Transfer to a medium bowl and stir in sugar and salt. Pour melted butter over crumbs and mix with a fork until texture resembles wet sand.
  2. Press mixture firmly into bottom of a 9-inch springform pan. Use bottom of a measuring cup to pack it down evenly. Bake for 10 minutes, then set aside to cool completely.
  3. In a large mixing bowl, beat softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2 minutes. Scrape down sides and bottom of bowl. Add sugar and beat for another 2 minutes until light and fluffy.
  4. Add pumpkin puree and vanilla extract, mixing on low until just combined. Add eggs one at a time, beating on low after each addition until yolk disappears. Scrape bowl again.
  5. In a small bowl, whisk together cornstarch, pumpkin pie spice, cinnamon, and salt. Add dry mixture to batter and mix on low until incorporated. Pour in heavy cream and mix until batter is smooth and glossy.
  6. Wrap bottom and sides of springform pan with two layers of heavy-duty aluminum foil. Place cooled crust pan inside a large roasting pan. Pour cheesecake filling over crust and smooth top with a spatula.
  7. Carefully pour hot water into roasting pan until it reaches about halfway up sides of springform pan. Bake at 325°F (163°C) for 55-65 minutes. Edges should be set and slightly puffed, but center should still jiggle when gently shaken.
  8. Turn off oven, crack door open, and let cheesecake cool inside for 1 hour. Remove from water bath and take off foil. Run a thin knife around edge of pan to loosen cheesecake. Let cool completely on a wire rack for about 2 hours.
  9. Cover loosely with plastic wrap and refrigerate for at least 6 hours, preferably overnight. Serve cold, letting it sit at room temperature for 15 minutes before slicing.

Notes

Don’t rush the cream cheese; let it sit out for a full hour. Mix on low speed to avoid incorporating too much air. The water bath is essential for preventing cracks. Let the cheesecake cool gradually in the oven for 1 hour. For clean slices, run a sharp knife under hot water, wipe dry, then slice.

Nutrition

Keywords: pumpkin cheesecake, gingersnap crust, fall dessert, Thanksgiving dessert, creamy cheesecake, pumpkin pie cheesecake

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