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Autumn Cheesecake

Pumpkin cheesecake with a gingersnap crust brings warm cinnamon, ginger, and nutmeg flavors together in a creamy, gently spiced dessert. It bakes in a water bath for a smooth texture, then chills until ready to slice.
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Prep Time 30 minutes
Cook Time 1 hour 50 minutes
Resting and chilling 7 hours
Total Time 9 hours 20 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

Crust
  • 2 cup gingersnap cookies finely crushed
  • 5 tbsp unsalted butter melted
  • 2 tbsp granulated sugar
Filling
  • 3 block (8 oz) cream cheese softened
  • 1 cup granulated sugar
  • 2 tbsp all-purpose flour
  • 1.5 tsp ground cinnamon
  • 1 tsp ground ginger
  • 0.25 tsp ground nutmeg
  • 0.25 tsp fine salt
  • 1 cup pumpkin puree canned, not pumpkin pie filling
  • 0.5 cup sour cream
  • 2 tsp vanilla extract
  • 3 eggs large, at room temperature

Equipment

  • 1 9-inch springform pan
  • 1 large roasting pan
  • 1 electric mixer

Method
 

Make the crust
  1. Heat the oven to 325°F and grease a 9-inch springform pan.
  2. Stir the gingersnap crumbs, melted butter, and sugar together.
  3. Press the mixture firmly over the bottom of the pan.
  4. Bake the crust for 10 minutes, then cool it while you make the filling.
  5. Wrap the pan’s bottom and sides in two layers of heavy-duty foil.
Make the filling and bake
  1. Beat the cream cheese in a large bowl until smooth.
  2. Beat in the sugar, flour, cinnamon, ginger, nutmeg, and salt.
  3. Beat in the pumpkin, sour cream, and vanilla until smooth.
  4. Add the eggs one at a time, mixing on low just until each is incorporated.
  5. Pour the filling over the cooled crust.
  6. Set the springform pan in a large roasting pan and pour hot water into the roasting pan until it reaches halfway up the springform pan’s sides.
  7. Bake at 325°F for 80 to 100 minutes, until the edges are set, the center is just barely wobbly, and an instant-read thermometer inserted into the center registers 160°F.
  8. Turn off the oven, crack the door open, and leave the cheesecake inside for 1 hour.
  9. Lift the springform pan out of the water bath, remove the foil, and cool the cheesecake on a rack until it reaches room temperature.
  10. Refrigerate for at least 6 hours before releasing the sides of the springform pan and slicing.

Notes

For the smoothest texture, avoid overmixing after adding the eggs and cool the cheesecake gradually. Refrigerate covered for up to 4 days; freezing is suitable. For a gluten-free version, use gluten-free gingersnap cookies and a gluten-free 1:1 flour substitute.