Creamy Pumpkin Cheesecake With a Gingersnap Crust

How to make pumpkin cheesecake

Pumpkin cheesecake is a modern alternative to the nationally dominant pumpkin pie. It keeps the pumpkin-and-spice profile Americans strongly associate with Thanksgiving while adding a tangy cream-cheese filling. This original pumpkin cheesecake is designed for a U.S. Thanksgiving menu and makes one 9-inch cheesecake, 12 slices. Allow 30 minutes plus overnight chilling for preparation and 70 to 85 minutes for baking. Read the method before starting, bring refrigerated ingredients to the temperatures specified and measure the pan carefully; custards, cakes and pastry all respond to pan size and oven heat. The formulation follows established holiday-baking principles while using a distinct ingredient balance and method. ^{[1] [2] [4]}

Ingredients

2 cups finely crushed gingersnaps; 5 tablespoons unsalted butter, melted; 2 tablespoons brown sugar; 1/4 teaspoon salt; 24 ounces full-fat cream cheese, room temperature; 3/4 cup granulated sugar; 1 cup pumpkin purée; 3 large eggs, room temperature; 1/2 cup sour cream; 1 teaspoon vanilla; 1 teaspoon cinnamon; 1/2 teaspoon ginger; 1/4 teaspoon nutmeg; 1 tablespoon cornstarch. ^[1]

Step-by-step method

1. Heat the oven to 325°F. Wrap the outside of a 9-inch springform pan in two layers of foil. Mix crumbs, butter, brown sugar and salt; press firmly across the bottom and 1 inch up the side. Bake 10 minutes, then cool while preparing the filling. ^[1]

2. Beat cream cheese and sugar on low speed just until smooth. Mix in pumpkin, sour cream, vanilla, spices and cornstarch. Add eggs one at a time on low, stopping as soon as each disappears. Pour over the crust. Set the pan in a roasting dish and add enough hot water to reach halfway up its side. ^[1]

3. Bake 60 to 70 minutes, until the outer edge is set and the center moves as one unit. Turn off the oven, crack the door and leave the cake inside for 45 minutes. Remove from the water bath, cool, then refrigerate at least 8 hours before releasing the pan. ^{[1] [2]}

Make-ahead, storage and substitutions

Make-ahead and storage: Cheesecake improves after an overnight chill and keeps refrigerated for four days. Freeze unsliced cake, tightly wrapped, for up to one month. Perishable egg- or dairy-based desserts should not remain at room temperature for more than two hours. Store refrigerated foods at 40°F or colder. ^{[2] [3]}

Substitutions: Use graham crackers if gingersnaps are unavailable. Neufchâtel cheese may replace one package of cream cheese, but avoid fat-free products. Ingredient changes can alter set, moisture and baking time, so judge doneness by the visual and temperature cues in the method rather than the clock alone. ^{[1] [2]}