Pumpkin Pie Cheesecake with Gingersnap Crust

Pumpkin Pie Cheesecake with Gingersnap Crust

Serves: 16

Prep time: 
Cook time: 
Total time: 

  • 1¼ cups gingersnap cookie crumbs
  • ¼ cup unbleached all purpose flour
  • 2 tablespoons brown sugar
  • ¼ cup unsalted butter, melted
  • 3 8-ounce packages cream cheese, at room temperature
  • 1¾ cups sugar
  • 1 teaspoon cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon nutmeg
  • ⅛ teaspoon ground cloves
  • ¼ cup unbleached all purpose flour
  • 1 teaspoon vanilla
  • 1 cup pumpkin puree (not pumpkin pie filling mix)
  • 5 large eggs
  • ½ cup sour cream

  1. Preheat the oven to 350°F. Lightly grease a 10″ round springform pan.
  2. For the crust: Combine all of the ingredients in the bowl of a food processor and pulse until evenly mixed. Press 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 can smell the ginge
  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. Be sure to 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 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.