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Cozy Pumpkin Cheesecake with Gingersnap Crust – Easy Fall Dessert

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A creamy pumpkin cheesecake with a spicy gingersnap crust that stays crunchy. No water bath required, and it tastes even better after 24 hours in the fridge.

Ingredients

Scale
  • 2 cups (240g) gingersnap cookie crumbs (about 30 cookies, crushed finely)
  • 6 tablespoons (85g) unsalted butter, melted
  • 2 tablespoons (25g) granulated sugar
  • Pinch of salt
  • 24 ounces (680g) cream cheese, softened to room temperature
  • 1 cup (200g) granulated sugar
  • 1/2 cup (110g) packed light brown sugar
  • 1 cup (245g) pure pumpkin puree
  • 3 large eggs, room temperature
  • 1/4 cup (60g) sour cream, room temperature
  • 2 teaspoons vanilla extract
  • 2 teaspoons pumpkin pie spice
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 2 tablespoons all-purpose flour

Instructions

  1. Preheat oven to 350°F (175°C). Crush gingersnap cookies into fine crumbs. Transfer to a medium bowl and add sugar and salt. Pour melted butter over the top and stir until every crumb is moistened.
  2. Press the mixture firmly into the bottom and about 1 inch up the sides of a 9-inch springform pan. Use the bottom of a measuring cup to pack it down. Bake for 10 minutes, then set aside to cool. Reduce oven temperature to 325°F (165°C).
  3. In a large mixing bowl, beat softened cream cheese with an electric mixer on medium speed until completely smooth, about 2 minutes. Scrape down the sides and bottom of the bowl.
  4. Add both sugars and beat for another 2 minutes until light and fluffy. Scrape the bowl again.
  5. Add pumpkin puree, sour cream, and vanilla extract. Beat on low until just combined.
  6. In a small bowl, whisk together pumpkin pie spice, cinnamon, nutmeg, salt, and flour. Add to the wet ingredients and beat on low until just incorporated. Scrape the bowl.
  7. Add eggs one at a time, beating on low after each addition just until the yolk disappears.
  8. Pour the filling into the cooled crust and smooth the top. Give the pan a gentle tap on the counter to release air bubbles. Place the springform pan on a baking sheet.
  9. Bake at 325°F (165°C) for 55-65 minutes. The edges should look set and slightly puffed, but the center should still jiggle when gently shaken.
  10. Turn off the oven, crack the door open, and leave the cheesecake inside for 1 hour. Remove from oven and run a thin knife around the edges to loosen the cheesecake from the pan. Cool completely on a wire rack, then refrigerate for at least 6 hours, preferably overnight.

Notes

Room temperature ingredients are essential. Do not overmix the filling. For a crack-free top, cool gradually in the turned-off oven and run a knife around the edges before chilling. The cheesecake tastes better after 24 hours in the fridge.

Nutrition

Keywords: pumpkin cheesecake, gingersnap crust, fall dessert, Thanksgiving dessert, no water bath cheesecake

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