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Recipe

Spiced Pumpkin Cheesecake with a Gingersnap Crust

Scott Phillips

Yield: Yields one 9-inch cheesecake.

Servings: sixteen.

This cheesecake is a luxurious twist on the traditional Thanksgiving pumpkin pie.

Ingredients

For the gingersnap crust:

  • About 40 gingersnap wafers (to yield 2 cups cookie crumbs)
  • 1/4 cup packed light brown sugar
  • 2-1/2 oz. (5 Tbs.) unsalted butter, melted and cooled

For the filling:

  • 2 lb. (four 8-oz. packages) cream cheese, at room temperature
  • 1 1/3 cups packed light brown sugar
  • 1 tsp. ground cinnamon
  • 1/2 tsp. ground ginger
  • 1/4 tsp. ground allspice
  • 1/4 tsp. freshly grated nutmeg
  • 1/4 tsp. table salt
  • 4 large eggs
  • 2 large egg yolks
  • 1 Tbs. pure vanilla extract
  • One 15-oz. can pure solid-pack pumpkin (not pumpkin pie filling)

Nutritional Information

      Nutritional Sample Size based on 16 servings
      Calories (kcal) : 410
      Fat Calories (kcal): 240
      Fat (g): 27
      Saturated Fat (g): 16
      Polyunsaturated Fat (g): 1
      Monounsaturated Fat (g): 8
      Cholesterol (mg): 155
      Sodium (mg): 320
      Carbohydrates (g): 36
      Fiber (g): 1
      Protein (g): 7

Preparation

  • Position a rack in the middle of the oven and heat the oven to 350°F.
  • Make the crust: Pulse the cookies and brown sugar in a food processor until well combined and the crumbs are uniform. Transfer to a medium bowl; add the melted butter. Combine thoroughly, first with a spoon and then with your fingers, until the mixture is evenly moist, crumbly, and holds together when you squeeze a handful. Press the mixture evenly over the bottom and partway up the sides of a 9-inch springform pan. Chill for 5 minutes and then bake for 10 minutes. Let cool.
  • Make the filling: Heat a kettle of water. With an electric mixer or a wooden spoon, beat the cream cheese until smooth. In a separate bowl, whisk together the brown sugar, cinnamon, ginger, allspice, nutmeg, and salt. Add this mixture to the cream cheese. Beat until well blended, scraping down the sides and bottom of the bowl as needed. Add the eggs and yolks one at a time, making sure each is thoroughly incorporated before adding the next, and scraping down the bowl after each. Blend in the vanilla and pumpkin.
  • Scrape the batter into the cooled crust. The batter will come up past the crust and will fill the pan to the rim. Tap the pan gently once or twice on the counter to release any air bubbles. Set the pan in a larger baking dish (a roasting pan is good), and add enough hot water from the kettle to come about halfway up the sides of the springform pan. Bake until the top of the cake looks deep golden and burnished and the center is set (the cake may just barely begin to crack), 1 hour 35 minutes to 1 hour 45 minutes. The cake will jiggle a little bit when tapped. The top may rise a bit but will settle as it cools. Remove the cheesecake from the oven and run a thin-bladed knife between the crust and the pan sides (this will prevent the cake from breaking as it cools). Let the cheesecake cool to room temperature in the pan on a wire rack. Cover and chill overnight.

Reviews

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Reviews

  • rdwinelvr | 11/24/2015

    I made this as a practice Thanksgiving recipe since I couldn't find my usual Pumpkin Cheesecake recipe. I agree with a previous reviewer that this was too rich, but it did get rave reviews from everyone who tested it (about 10 people). unfortunately I will keep looking for a lighter recipe,

  • Cecintc | 11/10/2015

    If you are looking for a heavy cheesecake, this is for you. Heavy, thunk, it lands in your gut.I have other recipes that incorporate sour cream or cottage cheese and find them to be fluffier with a more complex satisfaction. I also had a difficult time getting the crust off the bottom to serve. Did I miss where it says to spray the bottom with cooking spray? If you are brave enough to take the plunge with this one, you want to do that.FineCooking offers some of our favorite recipes, but this is definitely not one.

  • user-4177208 | 11/22/2014

    Too much batter for my 10" pan. Made 10 cupcakes extra. I was wondering if these reviews are real. They have a made up quality about them. Especially the one from the person who ate the whole thing. Wouldn't that be fatal?

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