Description
This Baked Creamy Pumpkin Cheesecake, featuring a spiced gingersnap crust, connects perfectly with the cozy feeling of fall. Liam crafts this dessert with technical precision, while I, Sara, remind him to cook with joy. Make this creamy treat for your next gathering and rediscover the fun in baking.
Ingredients
Scale
- 1 1/2 cups gingersnap cookie crumbs
- 1/4 cup granulated sugar (for crust)
- 6 tablespoons unsalted butter, melted
- 3 (8 ounce) packages cream cheese, softened
- 1 1/2 cups granulated sugar (for filling)
- 1 (15 ounce) can pure pumpkin puree
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 3 large eggs
Instructions
- Preheat your oven to 350 degrees F (175 degrees C). Wrap the bottom of a 9-inch springform pan tightly with heavy-duty aluminum foil.
- Combine gingersnap crumbs and 1/4 cup sugar in a medium bowl. Pour in melted butter and mix until the crumbs are evenly moistened. Press the mixture firmly into the bottom of the prepared springform pan.
- Bake the crust for 8 minutes. Remove from the oven and let it cool slightly. Reduce the oven temperature to 325 degrees F (160 degrees C).
- In a large bowl, beat the softened cream cheese with an electric mixer until smooth. Gradually beat in the 1 1/2 cups sugar until fully blended.
- Mix in the pumpkin puree, vanilla extract, cinnamon, ginger, nutmeg, and salt until just combined. Do not overmix.
- Beat in the eggs one at a time, mixing only until each egg is incorporated. Pour the filling over the cooled crust.
- Place the springform pan into a larger roasting pan. Carefully pour hot water into the roasting pan until the water reaches halfway up the sides of the springform pan. This creates a water bath.
- Bake for 55 to 65 minutes, or until the edges are set but the center still jiggles slightly when nudged.
- Turn off the oven, prop the door open slightly, and let the cheesecake cool in the oven for 1 hour. This prevents cracking.
- Remove the cheesecake from the water bath and foil. Cool completely on a wire rack. Chill in the refrigerator for at least 6 hours, or preferably overnight, before serving.
Notes
- Using a water bath is Sara’s trick to keep Liam’s cheesecakes perfectly creamy and crack-free.
- If you prefer not to use a water bath, simply bake at 325 degrees F until set and cool slowly in the turned-off oven.
- For an extra flourish, top with lightly sweetened whipped cream just before serving.
- Prep Time: 25 minutes
- Cook Time: 65 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 35g
- Sodium: 300mg
- Fat: 26g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 120mg