Pumpkin Cheesecake
A creamy pumpkin cheesecake with a spicy gingersnap crust, warm autumn spices, and a hint of orange zest. Baked in a water bath for a silky texture, this make-ahead dessert is perfect for Halloween or any fall gathering.
A creamy pumpkin cheesecake with a spicy gingersnap crust, warm autumn spices, and a hint of orange zest. Baked in a water bath for a silky texture, this make-ahead dessert is perfect for Halloween or any fall gathering.
Ingredients
18 ingredients- Calories
- 540 kcal
- Fat
- 38g
- Carbs
- 40g
- Protein
- 8g
Whole recipe (10 servings): 5400 kcal
- For the crust: 150 g gingersnap cookies (about 30 cookies)
- 50 g unsalted butter, melted
- For the filling: 450 g cream cheese, softened
- 150 g granulated sugar
- 100 g pumpkin puree (canned or homemade)
- 2 large eggs, at room temperature
- 1 large egg yolk, at room temperature
- 120 ml heavy cream
- 1 tbsp all-purpose flour
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1 tsp finely grated orange zest
- For the topping (optional): 120 ml sour cream
- 1 tbsp granulated sugar
- 1/2 tsp vanilla extract
Method
12 steps- Preheat oven to 170°C (325°F). Grease a 20 cm (8-inch) springform pan and line the bottom with parchment paper.
- Make the crust: In a food processor, pulse gingersnap cookies until finely ground. Add melted butter and pulse until combined. Press mixture evenly into the bottom and 2 cm up the sides of the prepared pan. Bake for 10 minutes, then set aside to cool.
- Reduce oven temperature to 160°C (325°F).
- Make the filling: In a large bowl, beat cream cheese and sugar until smooth. Add pumpkin puree, eggs, egg yolk, heavy cream, flour, vanilla, cinnamon, ginger, nutmeg, cloves, and orange zest. Beat until just combined; do not overmix.
- Pour filling into the cooled crust. Tap pan gently on the counter to release air bubbles.
- Prepare a water bath: Wrap the outside of the springform pan with two layers of heavy-duty aluminum foil. Place the pan in a large roasting pan. Pour boiling water into the roasting pan until it reaches halfway up the sides of the springform pan.
- Bake for 50-55 minutes, until the edges are set and the center jiggles slightly when the pan is gently shaken.
- Turn off the oven, leave the door slightly ajar, and let the cheesecake rest in the oven for 10 minutes.
- Remove cheesecake from the water bath and transfer to a wire rack. Let cool completely at room temperature, about 1 hour.
- For the topping (if using): Stir together sour cream, sugar, and vanilla. Spread over the cooled cheesecake.
- Refrigerate for at least 4 hours, preferably overnight, before serving.
- To serve, run a knife around the edge of the pan to loosen, then remove the springform ring. Slice and enjoy.
Recipe notes
Helpful tips
- For a smoother texture, strain the pumpkin puree before using.
- Let the cheesecake cool gradually in the oven to prevent cracking.
- Use a hot knife to slice cleanly.
Equipment
- 20 cm (8-inch) springform pan
- Food processor
- Large roasting pan
- Aluminum foil
- Electric mixer
- Wire rack
Storage
Store leftover cheesecake covered in the refrigerator for up to 3 days. Freeze for up to 1 month; thaw overnight in the refrigerator.
Additional tips
- Use a water bath to prevent cracks. Do not overmix the filling to avoid air bubbles. Ensure eggs are at room temperature for smooth blending.
Recipe inspiration
Inspired by Cooking with Dog
Estimated nutrition
Per serving: 540 calories
Fat: 38 g · Carbs: 40 g · Protein: 8 g
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