Description
This Pumpkin Cheesecake is a rich and creamy dessert that blends classic fall flavors of pumpkin and warm spices into a luscious cheesecake filling. The gingersnap crust adds a delightful spiced crunch, while the water bath baking method ensures a smooth, velvety texture. Served with caramel sauce and optionally topped with whipped cream, this cheesecake is perfect for autumn celebrations or any special occasion.
Ingredients
Crust
- 7½ oz gingersnaps (or 1½ cups finely ground gingersnap crumbs)
- ¼ cup granulated sugar
- 4 tablespoons unsalted butter, melted
Filling
- 1 (15-oz) can pumpkin, such as Libby’s
- 1⅓ cups granulated sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ teaspoon salt
- 1 cup heavy cream, cold
- 1½ lb (three 8-oz packages) cream cheese, room temperature
- 5 large eggs, room temperature
For Serving
- Caramel sauce
- Optional: sweetened whipped cream
Instructions
- Preheat and prepare the pan: Preheat your oven to 325°F (165°C) and position a rack in the lower-middle spot. Wrap a 9- or 10-inch springform pan with heavy-duty aluminum foil on the bottom and sides, covering it thoroughly with no seams. Repeat with a second layer for added waterproofing, and spray the inside with a nonstick cooking spray.
- Make the crust: In a food processor, pulse the gingersnaps, sugar, and melted butter together until the crumbs are finely ground and well mixed. Transfer the crumb mixture to the prepared pan, pressing it into an even layer to form the crust. Bake for about 15 minutes until fragrant and set, then let it cool on a wire rack while you prepare the filling.
- Prepare the pumpkin filling: Bring a kettle of water to boil for the water bath. In a small, heavy saucepan over medium heat, combine the pumpkin, sugar, cinnamon, ginger, nutmeg, cloves, and salt. Stir constantly as the mixture heats until it sputters, then reduce heat to medium-low and cook, stirring constantly, for 5 minutes until thickened, bronzed, and shiny. Transfer the mixture to a large food processor and process for 1 minute with the feed tube open.
- Combine cream and cream cheese: While the motor runs, slowly add the cold heavy cream. Add the cream cheese cut into chunks and process until smooth, about 30 seconds, scraping down the sides as needed. Then add the eggs and process just until incorporated, about 5 seconds—avoid overmixing.
- Set up the water bath and bake: Place the springform pan with the crust on a large roasting pan. Pour the filling evenly over the crust, then pour enough boiling water into the roasting pan to reach halfway up the side of the springform pan. Bake for 1½ to 1¾ hours until the cheesecake is just set; the center should jiggle slightly but not be liquid. Remove from oven, loosen the sides with a knife, and cool on a wire rack until the water bath is warm, approximately 45 minutes.
- Cool and chill: Remove the springform pan from the water bath and discard the foil. Continue cooling the cheesecake at room temperature until barely warm, about 3 hours. Cover with plastic wrap and refrigerate for at least 4 hours or overnight to fully chill.
- Serve: Remove the outer ring of the springform pan. Use a thin spatula to loosen the cheesecake from the pan bottom if desired, then transfer to a serving plate or serve directly on the pan bottom. If there’s condensation on the surface, gently blot with a flat paper towel. Let stand at room temperature for 30 minutes before slicing. Warm caramel sauce in the microwave if thick, thinning with heavy cream if necessary. Drizzle caramel over slices and optionally top with sweetened whipped cream.
Notes
- Using room temperature cream cheese and eggs helps achieve a smooth, lump-free filling.
- The double layer of foil prevents water from leaking into the cheesecake during the water bath bake.
- A food processor is essential for blending the filling to a creamy consistency.
- Do not overmix after adding eggs to avoid incorporating too much air, which can cause cracking.
- Chilling the cheesecake properly ensures it sets and slices cleanly.
- Leftover cheesecake can be refrigerated for up to 4 days.
- For an added touch, serve with whipped cream or a dusting of cinnamon.