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Perfectly Creamy Baked Pumpkin Cheesecake with Optional Gingersnap Crust

A perfect slice of bright orange pumpkin cheesecake with a dark chocolate crust served on a white plate.
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Make this rich, creamy pumpkin cheesecake from scratch. This recipe uses simple methods to achieve a smooth texture, perfect for your fall celebrations or holiday dinners.

Ingredients

Scale
  • 1 1/2 cups gingersnap cookie crumbs (for optional crust)
  • 1/4 cup granulated sugar (for crust)
  • 6 tablespoons unsalted butter, melted (for crust)
  • 3 (8 ounce) packages cream cheese, softened
  • 1 1/2 cups granulated sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1 (15 ounce) can pure pumpkin puree
  • 3 large eggs

Instructions

  1. Preheat your oven to 325 degrees F. Wrap the outside bottom of a 9-inch springform pan tightly with heavy-duty aluminum foil. Bring a kettle of water to a boil for the water bath.
  2. Prepare the crust (optional): In a medium bowl, combine the gingersnap crumbs, 1/4 cup sugar, and melted butter. Press the mixture firmly into the bottom of the prepared springform pan. Bake the crust for 8 minutes. Remove and let it cool while you prepare the filling.
  3. Prepare the filling: In a large bowl, use an electric mixer to beat the softened cream cheese until it is completely smooth. Scrape down the sides of the bowl.
  4. Add the 1 1/2 cups sugar, vanilla extract, cinnamon, ginger, and nutmeg to the cream cheese. Beat until just combined and smooth. Do not overmix.
  5. Beat in the pumpkin puree until fully incorporated.
  6. Add the eggs one at a time, beating only until each egg is mixed in. Stop mixing as soon as the last egg is incorporated.
  7. Pour the filling over the cooled crust in the springform pan.
  8. Place the foil-wrapped springform pan inside a larger roasting pan. Carefully pour the boiling water into the roasting pan until the water reaches about halfway up the sides of the springform pan. This is your water bath.
  9. Bake for 60 to 75 minutes. The edges should look set, but the center 2 inches should still jiggle slightly when gently nudged.
  10. Turn off the oven. Prop the oven door open slightly (about 2 inches) using a wooden spoon. Let the cheesecake cool inside the oven for 1 hour. This slow cooling helps prevent cracks.
  11. Remove the cheesecake from the water bath and remove the foil. Let it cool completely on a wire rack.
  12. Once cooled, cover the cheesecake loosely with plastic wrap and refrigerate for at least 6 hours, or preferably overnight, before serving.

Notes

  • For the creamiest texture, make sure your cream cheese is truly at room temperature before you begin mixing.
  • If you skip the water bath, you increase the risk of cracks, but you will save about 15 minutes of active time.
  • You can substitute a graham cracker crust for the gingersnap crust if you prefer a milder flavor.

Nutrition

Find it online: https://rosatasty.com/pumpkin-cheesecake-recipe-creamy-fall-dessert/