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A slice of rich, orange Pumpkin Spice Cheesecake with a gingersnap crust, topped with whipped cream and cinnamon.

Pumpkin Spice Cheesecake with Gingersnap Crust

Make this pumpkin spice cheesecake with a gingersnap crust for a festive fall dessert. This recipe provides a rich, spiced cheesecake filling set on a flavorful cookie base.
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Prep Time 25 minutes
Cook Time 1 hour 10 minutes
Chilling Time 6 hours
Total Time 7 hours 35 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Gingersnap Crust
  • 1 1/4 cups gingersnap cookie crumbs 191g
  • 1/4 cup King Arthur Unbleached All-Purpose Flour 30g
  • 1/2 teaspoon ginger Use up to 1/2 tsp
  • 2 tablespoons light brown sugar or dark brown sugar, packed 28g
  • 4 tablespoons butter, melted 57g
Filling
  • 3 packages cream cheese, at room temperature 8-ounce each, 680g total
  • 1 3/4 cups granulated sugar 347g
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 1/4 teaspoon nutmeg
  • 1/8 teaspoon cloves
  • 1/4 cup King Arthur Unbleached All-Purpose Flour 28g
  • 1 teaspoon King Arthur Pure Vanilla Extract
  • 1 cup pumpkin purée 227g
  • 5 large eggs, at room temperature
  • 1/2 cup sour cream, at room temperature 113g

Equipment

  • 10" round springform pan
  • Food processor
  • Mixer

Method
 

  1. Preheat the oven to 350°F. Lightly grease a 10" round springform pan.
  2. For the crust: Combine all of the crust ingredients in the bowl of a food processor and pulse until evenly mixed. Press the mixture into the bottom of the springform pan, and at least 1" up the sides of the pan. Bake for 10 to 15 minutes, just until you smell the gingersnaps.
  3. Remove the crust from the oven, and reduce the oven temperature to 300°F.
  4. For the filling: Place the cream cheese in the bowl of your mixer. Blend on low speed for a few minutes, until no more lumps remain.
  5. Add the sugar, flour, and spices and mix for an additional 2 to 3 minutes. Stop the mixer at least twice to scrape down the sides and bottom of the bowl.
  6. Add the vanilla and pumpkin and mix to combine. Add the eggs one at a time, mixing well after each egg is added.
  7. Stir in the sour cream by hand. Pour the mixture into the prepared pan/crust and bake for 50 to 60 minutes.
  8. The cake is ready when the center 2" of the cake is still a bit wobbly. The temperature measured 1" from the side of the cake will read 170°F. Turn off the oven, prop open the door, and allow the cake to slowly cool in the oven for one hour.
  9. Remove the cake from the oven and chill, lightly covered for 4 to 8 hours before serving.

Notes

This recipe was developed for home bakers seeking a festive fall dessert. The slow cooling process in the turned-off oven helps prevent cracking.

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