Pumpkin Cheesecake with Gingersnap Crust and Whipped Cream

Why You’ll Love This Recipe

• Silky, ultra-creamy pumpkin cheesecake with warm cinnamon and ginger spice.
• Buttery gingersnap crust that stays crisp and aromatic.
• Gentle water bath and slow cooling for a crack-free top and neat slices.
• Finished with lightly sweetened vanilla whipped cream for balance.

Grocery List

• Produce: None
• Dairy: Cream cheese, sour cream, heavy cream, unsalted butter, eggs
• Pantry: Gingersnap cookies, granulated sugar, light brown sugar, powdered sugar, pumpkin puree (not pie filling), vanilla extract, cornstarch, cinnamon, ground ginger, nutmeg, cloves, fine sea salt, heavy-duty aluminum foil

Full Ingredients

Gingersnap Crust

• 2 cups (240 g) gingersnap cookie crumbs, finely crushed
• 5 tbsp (70 g) unsalted butter, melted
• 2 tbsp (25 g) light brown sugar
• Pinch fine sea salt

Pumpkin Cheesecake Filling

• 24 oz (680 g) full-fat cream cheese, at room temperature
• 1 cup (200 g) granulated sugar
• 1 cup (240 g) pumpkin puree (not pumpkin pie filling)
• 3 large eggs + 1 large yolk, at room temperature
• 1/4 cup (60 ml) sour cream, at room temperature
• 1/4 cup (60 ml) heavy cream, at room temperature
• 1 tbsp (8 g) cornstarch
• 1 1/4 tsp ground cinnamon
• 3/4 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1/8 tsp ground cloves
• 1 tsp vanilla extract
• 1/2 tsp fine sea salt

Whipped Cream Topping

• 1 cup (240 ml) cold heavy cream
• 2 tbsp (16 g) powdered sugar
• 1/2 tsp vanilla extract
• Pinch ground cinnamon for dusting (optional)

Step-by-Step Instructions

Step 1: Preheat and prepare the pan

Place a rack in the center of the oven and preheat to 325°F (163°C). Lightly grease a 9-inch springform pan and line the base with a round of parchment paper. Wrap the outside of the pan (bottom and sides) in 2 to 3 layers of heavy-duty aluminum foil to protect against leaks in the water bath.

Step 2: Make and pre-bake the gingersnap crust

In a bowl, combine the gingersnap crumbs, brown sugar, and a pinch of salt. Stir in the melted butter until the mixture resembles damp sand and holds together when pressed. Press firmly and evenly into the bottom and about 1 inch up the sides of the prepared pan. Use a flat-bottom glass to compact the crust. Bake for 10 minutes, then cool on a rack while you prepare the filling.

Step 3: Set up the water bath

Bring a full kettle of water to a boil. Place the foiled springform pan inside a large roasting pan. This water bath insulates the cheesecake, ensuring even baking and a silky texture with minimal cracking.

Step 4: Mix the pumpkin cheesecake filling

In a stand mixer fitted with the paddle (or with a hand mixer), beat the cream cheese on medium-low until completely smooth and no lumps remain, 2 to 3 minutes, scraping the bowl and paddle. Add the granulated sugar and beat 1 minute more. Mix in the pumpkin puree until incorporated. Add cornstarch, cinnamon, ginger, nutmeg, cloves, salt, and vanilla; mix just to combine. Beat in the eggs one at a time on low speed, scraping the bowl after each; blend in the yolk. Add sour cream and heavy cream and mix on low just until smooth and glossy. Do not overmix—too much air causes cracks.

Step 5: Fill the pan and bake until just set

Pour the filling into the crust and smooth the top. Tap the pan gently on the counter a few times to release air bubbles. Slide the roasting pan into the oven and carefully pour the hot water into the roasting pan so it comes about halfway up the sides of the springform. Bake 55 to 65 minutes, until the edges are set but the center wobbles like gelatin in a 2-inch circle when nudged.

Step 6: Cool gradually for clean slices

Turn off the oven, crack the door, and let the cheesecake rest in the oven for 1 hour. Remove the roasting pan from the oven, lift out the cheesecake, and peel away the foil. Run a thin knife around the inside edge to release any stuck spots. Cool on a rack until no longer warm, about 1 hour. Cover (leave the ring on) and refrigerate at least 6 hours or overnight until thoroughly chilled and set.

Step 7: Whip the cream

In a chilled bowl, whip the heavy cream, powdered sugar, and vanilla to soft-medium peaks. For a hint of spice, dust with a pinch of cinnamon. Keep refrigerated until serving.

Step 8: Unmold, slice, and serve

Remove the springform ring and slide the cheesecake onto a serving platter. For neat slices, dip a thin, sharp knife in hot water, wipe dry, and cut, cleaning the blade between cuts. Crown each slice with a generous spoonful or rosette of whipped cream. Optional: finish with a light cinnamon dusting or a sprinkle of crushed gingersnaps.

Pro Tips

• Use full-fat block cream cheese and bring all dairy and eggs to room temperature for the smoothest texture.
• Mix on low speed and scrape the bowl often—minimizing air prevents cracks and keeps the filling dense and creamy.
• Ensure a watertight seal with 2 to 3 layers of foil, or place the springform in a slightly larger cake pan before the water bath as a second barrier.
• The jiggle test is key: remove from heat when a 2-inch center still wobbles; it will finish setting as it cools.
• For razor-clean slices, chill overnight and use a warm, wiped-clean knife for each cut.

Variations

• Maple-Bourbon: Replace 2 tbsp of the granulated sugar with 2 tbsp pure maple syrup and stir 1 tbsp bourbon into the filling. Top finished slices with toasted pecans.
• Gluten-Free: Use gluten-free gingersnap cookies for the crust; all other ingredients are naturally gluten-free.
• Chocolate Swirl: Melt 1/2 cup (85 g) chopped semisweet chocolate with 2 tbsp heavy cream. Dollop on the filled pan and gently swirl with a skewer before baking.

Storage & Make-Ahead

Cheesecake improves with an overnight chill and keeps well for up to 3 days, covered, in the refrigerator. Add whipped cream just before serving. To freeze, chill until firm, then wrap the whole cheesecake or individual slices tightly in plastic and foil; freeze up to 2 months. Thaw overnight in the refrigerator. The crust may soften slightly after freezing but will still taste delicious.

Nutrition (per serving)

Approximate per slice (1/12): 510 calories; 35 g fat; 40 g carbohydrates; 7 g protein; 27 g sugars; 1 g fiber; 360 mg sodium.