Pumpkin Cheesecake with Gingersnap Crust
Creamy, spiced pumpkin cheesecake on a crisp gingersnap crust, baked gently in a water bath so it stays smooth and crack-free.
- Prep
- 25 min
- Cook
- 70 min
- Total
- 1 hr 35
- Serves
- 12
Use room-temperature ingredients so the batter stays smooth and lump-free. Run a thin knife around the edge before releasing the springform. Check that your gingersnaps contain no onion-based flavorings.
Method
-
Heat the oven to 325°F. Wrap the outside of a 9-inch springform pan in two layers of foil. Stir the gingersnap crumbs, melted butter and 3 tbsp brown sugar together and press firmly into the bottom and 1 inch up the sides of the pan.
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Bake the crust for , then set aside to cool slightly.
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Beat the cream cheese with the granulated sugar and 1/4 cup brown sugar until completely smooth, about . Scrape down the bowl.
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Beat in the pumpkin, sour cream, cornstarch, vanilla, cinnamon, ginger, nutmeg and salt. Add the eggs one at a time on low speed, mixing only until each disappears.
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Pour the filling over the crust. Set the pan in a roasting pan and pour in hot water to come halfway up the sides of the springform.
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Bake for , until the edges are set and the center still jiggles slightly.
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Turn off the oven, crack the door and let the cheesecake cool inside for . Remove from the water bath, cool to room temperature, then chill at least or overnight before slicing.
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