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A perfect slice of Pumpkin Spice Cheesecake with Gingersnap Crust topped with whipped cream and cinnamon.

Pumpkin Spice Cheesecake with Gingersnap Crust

This recipe creates a creamy pumpkin spice cheesecake set on a flavorful gingersnap crust. It is a suitable dessert for fall gatherings and holidays.
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Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Cooling in Oven 1 hour
Total Time 2 hours 40 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Gingersnap Crust
  • 1 1/4 cups gingersnap cookie crumbs 191g
  • 1/4 cup King Arthur Unbleached All-Purpose Flour 30g
  • 1/4 to 1/2 teaspoon ginger
  • 2 tablespoons light brown sugar or dark brown sugar, packed 28g
  • 4 tablespoons butter, melted 57g
Filling
  • 3 packages 8-ounce cream cheese, at room temperature 680g
  • 1 3/4 cups granulated sugar 347g
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 1/4 teaspoon nutmeg
  • 1/8 teaspoon cloves
  • 1/4 cup King Arthur Unbleached All-Purpose Flour 28g
  • 1 teaspoon King Arthur Pure Vanilla Extract
  • 1 cup pumpkin purée 227g
  • 5 large eggs, at room temperature
  • 1/2 cup sour cream, at room temperature 113g

Equipment

  • 10" round springform pan
  • Food processor
  • Mixer

Method
 

  1. Preheat the oven to 350°F. Lightly grease a 10" round springform pan.
  2. For the crust: Combine all of the crust ingredients in the bowl of a food processor and pulse until evenly mixed. Press the mixture into the bottom of the springform pan, and at least 1" up the sides of the pan. Bake for 10 to 15 minutes, just until you smell the gingersnaps.
  3. Remove the crust from the oven, and reduce the oven temperature to 300°F.
  4. For the filling: Place the cream cheese in the bowl of your mixer. Blend on low speed for a few minutes, until no more lumps remain.
  5. Add the sugar, flour, and spices and mix for an additional 2 to 3 minutes. Stop the mixer at least twice to scrape down the sides and bottom of the bowl.
  6. Add the vanilla and pumpkin and mix to combine. Add the eggs one at a time, mixing well after each egg is added.
  7. Stir in the sour cream by hand. Pour the mixture into the prepared pan/crust and bake for 50 to 60 minutes.
  8. The cake is ready when the center 2" of the cake is still a bit wobbly. The temperature measured 1" from the side of the cake will read 170°F. Turn off the oven, prop open the door, and allow the cake to slowly cool in the oven for one hour.
  9. Remove the cake from the oven and chill, lightly covered for 4 to 8 hours before serving.

Nutrition

Calories: 450kcalCarbohydrates: 45gProtein: 8gFat: 25gSaturated Fat: 15gCholesterol: 100mgSodium: 300mgFiber: 1gSugar: 30g

Notes

This cheesecake is a good option for those seeking gluten-free desserts, as the crust uses gingersnap crumbs.

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