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Creamy Pumpkin Cheesecake with Gingersnap Crust

A close-up of a perfect pumpkin cheesecake slice on a gray plate, topped with whipped cream and a sprinkle of cinnamon.
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A smooth and creamy pumpkin cheesecake with a spiced gingersnap crust, perfect for your holiday table. This recipe guides you to a crack-free cheesecake every time.

Ingredients

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

Instructions

  1. Preheat your oven to 325°F (160°C). Wrap the outside of a 9-inch springform pan with heavy-duty aluminum foil, ensuring it’s watertight.
  2. In a medium bowl, combine the gingersnap cookie crumbs and 1/4 cup granulated sugar. Pour in the melted butter and stir until the crumbs are evenly moistened. Press the mixture firmly onto the bottom and about 1 inch up the sides of the prepared springform pan.
  3. Bake the crust for 10 minutes. Remove from oven and let it cool while you prepare the filling.
  4. In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy. Gradually beat in the 1 1/4 cups granulated sugar and the brown sugar until well combined.
  5. Beat in the cinnamon, ginger, nutmeg, cloves, and salt. Add the eggs one at a time, beating on low speed after each addition until just combined. Stir in the vanilla extract.
  6. Add the pumpkin puree and sour cream. Beat on low speed until just blended. Do not overmix.
  7. Pour the pumpkin filling over the cooled gingersnap crust. Smooth the top with a spatula.
  8. Place the foil-wrapped springform pan in a larger roasting pan. Carefully pour hot water into the roasting pan, reaching about halfway up the sides of the springform pan. This is your water bath.
  9. Bake for 60-75 minutes, or until the edges of the cheesecake are set and the center is still slightly jiggly.
  10. Turn off the oven, crack the oven door open slightly, and let the cheesecake cool in the oven for 1 hour. This helps prevent cracking.
  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 with plastic wrap and refrigerate for at least 6 hours, or preferably overnight, before serving. This allows the cheesecake to fully set and flavors to meld.

Notes

  • For a crack-free cheesecake, ensure all ingredients are at room temperature before mixing.
  • The water bath is crucial for even baking and a smooth, crack-free surface.
  • Chilling the cheesecake overnight is essential for the best texture and flavor.
  • Serve chilled, or at room temperature if preferred.

Nutrition

Find it online: https://cutcooktaste.com/pumpkin-cheesecake-recipe-crack-free/