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Amazing 60-Minute pumpkin cheesecake Joy

pumpkin cheesecake
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You will make a rich, creamy Baked Pumpkin Cheesecake set on a spiced gingersnap crust. This dessert captures the warm flavors of fall and makes a wonderful centerpiece for any gathering. Amaya shares this recipe with love from our kitchen to yours.

Ingredients

Scale
  • 1 1/2 cups gingersnap cookie crumbs
  • 1/4 cup granulated sugar (for crust)
  • 6 tablespoons unsalted butter, melted
  • 3 (8 ounce) packages cream cheese, softened
  • 1 1/2 cups pumpkin puree (not pumpkin pie filling)
  • 1 1/2 cups granulated sugar (for filling)
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 4 large eggs

Instructions

  1. Preheat your oven to 350 degrees F (175 degrees C). Wrap the outside of a 9-inch springform pan tightly with heavy-duty aluminum foil.
  2. Combine the gingersnap crumbs and 1/4 cup sugar in a medium bowl. Pour in the melted butter and mix until the crumbs are evenly moistened.
  3. Press the crumb mixture firmly and evenly into the bottom of the prepared springform pan. Bake the crust for 10 minutes. Remove from the oven and let it cool slightly.
  4. Reduce the oven temperature to 325 degrees F (165 degrees C).
  5. In a large bowl, beat the softened cream cheese with an electric mixer until it is smooth and creamy. Scrape down the sides of the bowl as needed.
  6. Beat in the 1 1/2 cups sugar until just combined. Add the pumpkin puree, vanilla extract, cinnamon, ginger, nutmeg, and cloves. Mix until everything is well blended.
  7. Beat in the eggs one at a time, mixing just until each egg is incorporated. Do not overmix the batter once the eggs are added.
  8. Pour the cheesecake filling over the cooled crust in the springform pan.
  9. Place the foil-wrapped springform pan into a larger roasting pan. Carefully pour hot water into the roasting pan until the water reaches halfway up the sides of the springform pan. This water bath keeps the cheesecake baking evenly.
  10. Bake for 60 to 75 minutes. The edges should look set, but the center should still have a slight jiggle.
  11. Turn off the oven, but leave the cheesecake inside with the oven door ajar for 1 hour. This gradual cooling prevents cracks.
  12. Remove the cheesecake from the water bath and remove the foil. Let it cool completely on a wire rack.
  13. Once cool, cover the pan and refrigerate for at least 6 hours, or preferably overnight, before serving.

Notes

  • For the best creamy texture, ensure your cream cheese is truly at room temperature.
  • Use pumpkin puree, not the pre-spiced pumpkin pie filling.
  • If you do not want to use a water bath, bake at 325 degrees F for 50-60 minutes and cool slowly inside the turned-off oven.
  • Gingersnap crust pairs wonderfully with the spice of the pumpkin filling.

Nutrition

Find it online: https://whiskdaily.com/creamy-baked-pumpkin-cheesecake-recipe/