Pumpkin Cheesecake

5 from 1 ratings

This Pumpkin Cheesecake has a rich pumpkin flavor and is full of fall spices! With a super creamy filling and a crisp gingersnap crust, this cheesecake is the perfect dessert for Thanksgiving or any Fall day.

Prep Time30

Cook Time1 40

Chill2

Course: Dessert

Cuisine: American

Servings: people

Author: Chef Lindsey

Ingredients

Crust:

1½ cups old fashioned gingersnap crumbs
¾ cups walnut pieces toasted, ground or finely chopped
6 tablespoons unsalted butter melted
¼ teaspoon kosher salt

Pumpkin Filling:

32 ounces cream cheese room temperature, full fat, brick style
1 teaspoon vanilla extract
1 cup granulated sugar
¾ cup light brown sugar packed
2 teaspoons ground cinnamon
1 ½ teaspoons ground ginger
¼ teaspoon ground cloves
½ teaspoon nutmeg freshly grated**
15 ounces pumpkin puree 1 can
3 large eggs
1 egg yolk
½ cup heavy cream

Spiced whipped cream

2 cups heavy whipping cream
½ teaspoon pumpkin pie spice or cinnamon
1 tablespoon confectioners' sugar

US Customary - Metric

Instructions

Make the crust and pan:

Preheat the oven to 350°F conventional (no fan). Then, spread the walnuts onto a baking sheet lined with parchment paper. Toast them until they are golden brown; this should take about 5-8 minutes. Set aside to cool.
Line the outside of the springform pan with a layer of aluminum foil. The goal is to ensure no water gets in while the cheesecake is baking. Extra-large sheets of foil work best, but you can overlap 2 pieces of foil and roll them to create a seal. Be sure to roll any excess foil outward, or you will just direct the water into your crust.
Pulse gingersnaps in a food processor until the cookies form fine crumbs. Then, pulse in the cooled walnuts. Melt the butter either on the stovetop over a pot of water or in the microwave.
Combine the cookie crumb mixture, melted butter, and salt in a bowl. Mix very well with your hand, squeezing to create clumps.
Press the crust into the springform pan and up the sides. Bake 350°F for 10 minutes or until the center looks matte. Remove from the oven and allow to cool.

Prepare and Bake the Cheesecake:

Preheat the oven to 325°F conventional.
In the bowl of a stand mixer fitted with the paddle attachment or a very large bowl with an electric hand mixer, beat the cream cheese, spices, and vanilla extract on medium speed until silky, creamy, and smooth.
Add both sugars to the cream cheese and beat until no granules are visible. This will take at least 3 full minutes.
Add the eggs one at a time and beat well after each addition. Add the egg yolk with the third egg.
Add the pumpkin puree and heavy cream and mix to combine. Start the mixer on low, then increase the speed.
Pour pumpkin cheesecake filling into the prepared crust. I find a large roasting pan works best for the water bath. Place the baking pan with the springform nested inside in the oven, then pour hot (not boiling) water inside of the pan about halfway up the sides of the cake pan. This reduces the risk of getting water in your cheesecake before you even start!
Bake in the preheated oven for 1 hour and 40 minutes or until set but still wobbly. The cake will puff slightly and jiggle like jello but not look loose in the center. You know how Jello moves in one cohesive unit? It should look like that.
Carefully remove the springform pan from the water bath and place it on a wire rack to cool completely. Then, carefully remove the water bath from the oven and pour it out.
Refrigerate the cheesecake in the pan for at least 2 hours or overnight. Overnight is best because the texture will completely set. Serve with a dollop of spiced whipped cream—maybe with some additional spice dusted on top!

Notes

**I buy whole nutmegs then grate them on a tiny grater or microplane or zester. You can also use pre-ground nutmeg but the flavor is different. Just a personal preference.

Yield – 9-inch springform pan.

Presentation – Dip a knife into hot water, wipe clean, and slice. Do this with every cut for the perfect slice every time.

Technique – The most important thing is that your ingredients are at room temperature for the best texture.

Storage – Store cooled cheesecake well wrapped in plastic wrap for up to 10 days or frozen for up to 3 months.

Nutrition