Pumpkin Cheesecake with Gingersnap Crust and Spiced Whipped Topping Recipe
This Pumpkin Cheesecake recipe features a creamy, spiced pumpkin filling atop a crunchy gingersnap cookie crust. Baked in a water bath to ensure a smooth, crack-free texture, it's perfect for fall gatherings and holiday celebrations. The cheesecake is topped with fluffy Cool Whip swirls and garnished with extra gingersnap cookies and a dusting of pumpkin pie spice for an elegant finish.
- Prep Time: 30 minutes
- Cook Time: 1 hour 20 minutes
- Total Time: 1 hour 50 minutes plus at least 6 hours chilling
- Yield: 14 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Crust
- 1 - 12 ounce box gingersnap cookies (approximately 35-40 cookies to yield 2 cups crumbs)
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
Filling
- 4 - 8 ounce packages cream cheese, softened
- 1 cup packed light brown sugar
- 1/2 cup granulated sugar
- 1/4 cup heavy whipping cream
- 1 - 15 ounce can pumpkin puree
- 1 tablespoon vanilla extract
- 1/4 cup all-purpose flour
- 1 tablespoon cinnamon
- 1 teaspoon nutmeg
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 4 large eggs
Topping
- 1 - 8 ounce container Cool Whip
- Extra gingersnap cookies for garnish
- Pumpkin pie spice for dusting
Instructions
- Preheat Oven and Prepare Water Bath: Preheat your oven to 325°F. Place a large sheet pan filled halfway with hot water on the bottom rack of the oven to create a water bath that will help bake the cheesecake evenly and prevent cracking.
- Prepare the Springform Pan: Line the bottom of a 12-cup, 9-inch springform pan with parchment paper to ensure easy removal of the cheesecake later.
- Make the Crust: Crush 35-40 gingersnap cookies to make about 2 cups of crumbs. In a bowl, combine the cookie crumbs with 1/4 cup granulated sugar and 6 tablespoons melted unsalted butter. Mix thoroughly and press the mixture evenly into the bottom of the prepared springform pan to form the crust.
- Mix the Cream Cheese Base: In a large mixing bowl, beat the softened cream cheese with both the light brown sugar and granulated sugar until smooth and creamy.
- Add Pumpkin and Spices: Mix in the heavy whipping cream, pumpkin puree, vanilla extract, all-purpose flour, cinnamon, nutmeg, ground ginger, and ground cloves until fully incorporated.
- Incorporate Eggs Carefully: Whisk the eggs in a separate bowl, then add them slowly to the pumpkin mixture, blending just until combined to avoid overbeating, which can cause cracks during baking.
- Assemble and Bake: Pour the cheesecake batter over the prepared gingersnap crust. Place the springform pan on the oven rack directly above the water-filled sheet pan and bake for 90 minutes. For a 10-inch pan, reduce baking time to 80 minutes.
- Cool Gradually: Once baked, turn off the oven and slightly open the door to allow the cheesecake to cool gradually for 5-7 minutes. Remove the pan from the oven and set it on a wire rack. Run a knife around the edges to loosen the cake but do not remove the sides of the pan yet.
- Chill the Cheesecake: Let the cheesecake cool on the counter for one hour, then refrigerate it for at least 6 hours or until completely chilled and set.
- Decorate and Serve: Remove the sides of the springform pan carefully and peel off the parchment paper from the bottom. Transfer the cheesecake to a serving plate or cake stand. Use a piping bag with an icing tip 1M to pipe Cool Whip around the top edge. Garnish with extra gingersnap cookies between the swirls and dust the top lightly with pumpkin pie spice.
Notes
- Do not overbeat the batter once eggs are added to prevent cracks in the cheesecake.
- Baking with a water bath helps achieve a smooth texture without cracks.
- Allow sufficient chilling time (at least 6 hours) for the best texture before serving.
- Using parchment paper on the bottom of the springform pan ensures easy removal of the cheesecake.
- Adjust bake time slightly if using a pan smaller or larger than 9 inches.
