Easy Pumpkin Cheesecake Recipe with Gingersnap Crust
This easy pumpkin cheesecake recipe has a spicy gingersnap crust. It's the perfect Autumn dessert for cold evenings or a special dinner party.
Prep Time 30minutes
Cook Time 1hour45minutes
Total Time 2hours15minutes
Author Julie Dreyfoos
For the Gingersnap Crust
One16-ounce boxgingersnap cookies
4tablespoonslight brown sugar
6tablespoonsunsalted buttermelted and cooled slightly
For the Pumpkin Cheesecake Filling:
Four8-ounce packagescream cheeseat room temperature
3largeeggsat room temperature
Whipped Cream topping (optional)
1cupheavy creamreally cold
1/2cupmascarpone or cream cheese
To make the crust
Preheat oven to 350°F (176°C). Lightly butter bottom and sides of a 9” springform pan, or other removable-bottomed cake pan.
Add cookies to food processor and pulse a few times to break into crumbs. Add sugar and melted butter to crumbs and pulse a few more times to incorporate. Set aside 1/2 cup of the crust crumbles and pour the rest into the spring-form pan. Press the crumbs into the bottom of the pan, and about ¼-inch up the sides. Place pan into oven and bake for 8-10 minutes, or until lightly browned. Remove from oven and cool completely.
Once the crust has cooled, wrap the bottom and sides of the springform pan: put two sheets of foil on the counter, going opposite directions lengthwise (essentially making a big X with foil). Put two sheets of plastic wrap down on top of that, with each piece of plastic stretching the length of each piece of foil. Set the pan in the middle of your X and roll/fold the foil and plastic up around the pan, pressing tightly so there are no gaps.
Set a large pot of water to boil on the stovetop. This will be for creating the water bath.
Make the pumpkin filling:
Combine cream cheese and sugar in a large bowl. Beat with an electric mixer until smooth and fluffy. Add eggs one at a time, mixing each until completely combined. Add pumpkin, heavy cream, vanilla extract, and spices, and beat until smooth.
Pour filling into wrapped springform pan and tap the pan on the counter to release any air bubbles. Place springform pan into large roasting pan and pour boiling water around edges, adding enough water to come halfway up the outside of the springform pan.
Bake for 90 minutes until cheesecake is slightly puffed, softly set, top is gently golden, and sides are pulling away from pan slightly. Remove from oven and immediately take the springform pan out of roasting pan and set on wire rack to cool. Once cooled, put in refrigerator overnight. Remove from springform pan.
To make whipped cream topping and decorate:
Take reserved cookie crumbs, spread out on small baking sheet, and bake in a preheated 350°F (176°C) oven for 5-7 minutes just until browned.
Put heavy cream into chilled mixing bowl. Whip the cream with an electric mixer or the whip attachment on your stand mixer. While the machine is running, add the powdered sugar and mascarpone cheese. Beat until stiff peaks form, making sure to not overbeat. (Stop while the cream is still smooth, before it seizes and turns clumpy.)
Scoop whipped cream into a pastry bag fitted with a large star tip. Pipe stars around the edge of the cheesecake and then sprinkle with reserved cookie crumbs. Slice and enjoy!
Special Equipment: 9" removable bottomed cake pan.