Pumpkin Cheesecake

A silky pumpkin cheesecake with a gingersnap crust, perfect for fall gatherings.

440 min Serves 8 - 10 serving(s) Hard American

Our own summary of the original by Taylor Ann Spencer — the full post and photos live at delish.com.

This pumpkin cheesecake features a crisp ginger cookie crust and a creamy spiced filling. Bake in a water bath for a smooth texture, then chill overnight for best results. Serve topped with whipped cream.

Directions

Position an oven rack in the middle and heat the oven to 350°F. Lightly coat a 9-inch springform pan with nonstick cooking spray.

In a food processor, blend the ginger cookies, 2 tablespoons brown sugar, and 1/4 teaspoon salt until they become fine crumbs. Pour in the melted butter and pulse until the mixture looks like wet sand.

Transfer the crumb mixture into the prepared pan. Using the back of a spoon or a flat-bottomed measuring cup, press it firmly into the bottom and about two-thirds up the sides of the pan.

Bake the crust until it smells toasted and turns a shade darker, about 10 to 12 minutes. Remove from the oven and let it cool.

Lower the oven temperature to 325°F. In the bowl of a stand mixer fitted with the paddle attachment, combine the 1 1/4 cups brown sugar, cinnamon, ginger, nutmeg, 1/2 teaspoon salt, and cloves. Beat on low until mixed. Add the cream cheese and beat on medium speed until soft and creamy, about 2 to 3 minutes.

Add the eggs one at a time, beating on low speed and scraping down the sides of the bowl after each addition. Pour in the pumpkin purée and vanilla, then beat on low until fully combined.

Fill a large pot with water and bring it to a simmer over high heat. Place a large sheet of foil on your work surface. Set the cooled springform pan in the center and fold the foil up around the outside, crimping tightly. Repeat with another sheet of foil to ensure the pan is waterproof.

Pour the pumpkin filling into the baked crust. Place the springform pan inside a large roasting pan. Carefully ladle the simmering water into the roasting pan until it reaches about halfway up the sides of the springform pan.

Gently transfer the roasting pan to the oven. Bake the cheesecake until the edges are set and the center is just slightly jiggly, about 85 to 105 minutes.

Let the cheesecake cool in the roasting pan for 1 hour. Then remove the springform pan from the water bath and allow it to cool completely to room temperature. Refrigerate for at least 4 hours, but preferably overnight, for the best texture.

Just before serving, top the cheesecake with whipped cream.