Description
This delicious pumpkin cheesecake features a gingersnap cookie crust and a creamy pumpkin-spiced filling, perfect for autumn celebrations. The rich and smooth texture is achieved by baking in a steam bath, ensuring a crack-free and luscious dessert.
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 Oven and Prepare Pan: Preheat the oven to 325°F. Place a large sheet pan filled halfway with hot water on the bottom rack to create a steam bath, which helps produce a smooth cheesecake texture.
- Line the Springform Pan: Line the bottom of a 12-cup 9-inch springform pan with 3-inch sides with parchment paper for easy removal.
- Make the Crust: Crush 35-40 gingersnap cookies to make 2 cups of crumbs. Mix crumbs with sugar and melted butter, then press evenly onto the bottom of the prepared pan.
- Prepare the Cheesecake Batter: Beat the softened cream cheese with both sugars until creamy. Add the heavy whipping cream, pumpkin puree, vanilla extract, flour, and spices, mixing well.
- Add Eggs: Whisk the eggs separately and gently fold them into the batter, avoiding overmixing to prevent cracks during baking.
- Fill Pan and Bake: Pour the batter over the crust in the springform pan. Place the pan on the oven rack directly above the pan of hot water. Bake for 90 minutes until set.
- Cool Gradually: Turn off the oven and crack the door open slightly to cool the cheesecake slowly for 5-7 minutes. Remove the cheesecake and run a knife around the edges carefully without removing the pan sides.
- Chill: Let the cheesecake cool at room temperature for 1 hour and then refrigerate for at least 6 hours to chill and set completely.
- Remove and Decorate: Remove the cheesecake from the springform pan, peel off the parchment paper, and transfer to a serving plate. Pipe Cool Whip using a 1M tip around the top edge and garnish with additional gingersnap cookies and a dusting of pumpkin pie spice.
Notes
- Use a 12-cup 9-inch springform pan with 3-inch sides to prevent overflow. If your pan holds less, opt for a 10-inch pan and reduce the bake time to 80 minutes.
- Always line the pan with parchment paper before adding the crust for easy removal after baking.
- Baking with a steam bath ensures a creamy and smooth cheesecake without cracks.
- Loosen the cheesecake edges with a knife after baking while it cools to prevent cracking from shrinking.
- Make the cheesecake 1-2 days ahead to allow flavors to meld and the texture to firm up properly.
Nutrition
- Serving Size: 1 slice
- Calories: 410 kcal
- Sugar: 30 g
- Sodium: 240 mg
- Fat: 28 g
- Saturated Fat: 16 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 120 mg
