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Perfectly Perfect Pumpkin Cheesecake

4.90 Mitt(s) 22 Rating(s)22 votes, average: 4.90 out of 522 votes, average: 4.90 out of 522 votes, average: 4.90 out of 522 votes, average: 4.90 out of 522 votes, average: 4.90 out of 5

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Level: Intermediate

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Description

With a crisp gingersnap crust and a creamy pumpkin spice filling, this pumpkin cheesecake is perfectly perfect!

Ingredients

  • FOR THE CRUST:
  • 1-¾ cup Gingersnap Cookie Crumbs (from About 40 Gingersnap Wafers)
  • 3 Tablespoons Brown Sugar
  • ½ teaspoons Ground Cinnamon
  • ½ teaspoons Salt
  • 4 Tablespoons Unsalted Butter, Melted And Slightly Cooled Down
  • _____
  • FOR THE FILLING:
  • 24 ounces, weight Regular Cream Cheese (not Low Fat Or Nonfat), At Room Temperature
  • 15 ounces, weight Pureed Pumpkin (not Pumpkin Pie Filling)
  • 3 whole Large Eggs
  • 1 whole Egg Yolk
  • ¼ cups Sour Cream
  • 1-½ cup Sugar
  • 1 teaspoon Ground Cinnamon
  • ½ teaspoons Ground Ginger
  • ⅛ teaspoons Ground Nutmeg
  • ⅛ teaspoons Ground Cloves
  • ¼ teaspoons Salt
  • 2 Tablespoons All-purpose Flour
  • 1 teaspoon Vanilla

Preparation

Preheat oven to 350°. Prepare a 9″ springform pan by lightly spraying with cooking spray.

For the crust, pulse the cookies in a food processor until the crumbs are uniform. Add the brown sugar, cinnamon, and salt and pulse to combine. Transfer to a medium bowl and add the melted butter. Combine thoroughly with a fork. When the mixture is evenly moist, crumbly, and holds together when you squeeze a handful, it’s ready. Press the mixture evenly over the bottom, and very slightly up the sides, of your springform pan. Chill for 5 minutes, then bake for 10 minutes. Let cool completely.

Prepare a water bath while the crust cools. Heat a kettle or pan of water to a soft boil. Have a larger baking dish or roasting pan ready to set the springform pan inside it. Once the crust is cooled, set the springform pan on a double layer of heavy duty aluminum foil and wrap the foil up around the outside of the pan.

For the filling, beat the cream cheese until smooth. Add the pumpkin puree and combine. Add the eggs and egg yolk, one at a time, incorporating each egg thoroughly before adding the next, and scraping down the sides of the bowl after each one. Beat in the sour cream. Then add the sugar, cinnamon, ginger, nutmeg, cloves, salt, and flour. Beat just until combined, then beat in the vanilla.

Scrape the filling into the cooled crust and spread evenly. Set the springform pan in the larger roasting pan and add enough hot water from the kettle to come about halfway up the sides of the springform pan.

Bake until the top of the cheesecake is a deep golden color and the center is set, about 1 hour 30 minutes to 1 hour 40 minutes. It’s ok if there is a slight jiggle to the filling. Remove the cheesecake from the oven and run a thin-bladed knife between the crust and the pan sides, to prevent the cake from cracking as it cools. Let the cheesecake cool to room temperature in the pan on a wire rack. Cover and chill for at least four hours or overnight before serving. Top individual slices with fresh whipped cream.

17 Comments

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Maggie on 11.24.2014

Hello! I have a guest with Celiac’s. If I replace the flour with cornstarch, should I use half the amount of cornstarch as I would when using it as a replacement for thickening when I’m cooking? Or just use the full 2 tbsp of cornstarch? Thanks so much! – Maggie

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misswren on 11.27.2011

I made this once for the office, and once for Thanksgiving with family. It was a huge hit. I have a question, if anyone is reading this: I beat the cream cheese for 5 minutes, which makes the cheesecake very light. However, it is also so moist, that cutting into it is a **very fragile** process. Is there some kind of alternative, which keeps the cake light, but not quite so fragile?

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misswren on 11.7.2011

Just wanted to post that I tried this over the weekend, and took it to the office today. It was a HUGE hit with everyone! Very creamy & yummy, just the right amount of spices, with loads of pumpkin taste. I’ll be taking this to my family Thanksgiving this year. Thank you for such a good recipe.

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amybpihl on 10.17.2011

I made this for a church potluck this weekend, and it was a HUGE hit! The only minor change; I upped the melted butter for the crust to 3/4 of a stick and it worked well for the climate I’m in. TOTALLY making it again for Thanksgiving!

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bienvenue on 4.18.2011

Looks gorgeous, Thank you!

22 Reviews

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amybpihl on 10.17.2011

Soooooo yummy. Made it this weekend, and it’s a new fave with my peeps!

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monibee on 10.15.2011

This was so yummy. And I think I’ve finally perfected the art of making a cheesecake by learning about her waterbath method! It has a wonderful taste and for some reason, because of the pumpkin, I didn’t feel like I was cheating on my healthy lifestyle. I used just regular pumpkin pie spice and it worked out just lovely as well. I’ll definitely be making this every year around the holidays.

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alittlenosh on 3.21.2011

I had a mishap and the whole thing fell on the floor as I was putting it in the fridge. But my husband handed me a spoon, and we ate a bit of it (the clean parts) before throwing the rest away. It was delicious!

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kathiag96 on 1.19.2011

super yummy! I made this for Thanksgiving in lieu of the traditional pumpkin pie and it was a hit!

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bunnylove on 1.9.2011

Wow! I got so many compliments on this. The only change I made was use a graham cracker crust.

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