This Pumpkin Cheesecake with Gingersnap Crust is the dessert of the season! A soft, velvety pumpkin pie-like cheesecake sets atop a deliciously crunchy gingersnap crust, while classic cream cheese frosting puts the whole thing over the top.
½batch cream cheese frosting, for topping (optional)
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Instructions
Gingersnap Crust:
Preheat the oven to 350°F. Spray a 9-inch springform pan with baking spray and line the bottom with parchment paper if you so desire.
In a medium-sized bowl combine all of the ingredients for the crust and mix until the gingersnaps are wet. Press the crust mixture into the bottom of the springform pan in an even layer.
Place into the preheated oven to bake for 10 minutes. Once baked, remove from the heat and place onto a cooling rack to cool while you make the cheesecake batter.
Cheesecake:
Reduce the oven heat to 300°F.
Place the cream cheese, brown sugar and sugar into the bowl of a stand mixer fitted with a paddle attachment. Beat on medium-high speed for 3-4 minutes or until a very smooth mixture has formed.
Add in the eggs and egg yolks and beat for an additional 2 minutes or until incorporated. Add in the pumpkin puree, heavy cream, and vanilla, and beat again until smooth. Add in the flour and spices and stir to incorporate.
Pour the cheesecake batter into the springform pan over the crust and smooth the top. Cover the bottom and the sides of the cheesecake pan with tin foil to avoid having water seep in. Place cheesecake into a large pan and fill pan with enough water to come up 1 inch of the sides of the springform pan to create a water bath.
Place cheesecake (in the water bath) into the oven to bake for 1 hour and 30 minutes (at 300°F). Once it has baked, turn the heat off and leave the cheesecake in the oven to rest for 1 hour with the door closed. Once the cheesecake has rested, remove from the oven and place onto a cooling rack to cool for several hours or until it has reached room temperature.
Once the cheesecake is at room temperature, cover with tin foil or plastic wrap and place it into the fridge to chill for at least 3 hours or overnight.
Once the cheesecake has chilled and you are ready to serve, pipe different sizes of star swirls of cream cheese frosting over the entire surface of the cheesecake. You can then sprinkle a little bit of cinnamon (and/or crushed gingersnaps) over the surface of the frosting. Then it is ready to slice and serve!
Notes
Cheesecake may be stored in an airtight container in the fridge for up to five days or in the freezer for up to three months.