I am not a pumpkin pie person, but now I’m a pumpkin pie cheesecake person. I don’t know if it’s just that the texture and flavor remind me of baby food, or if it’s the specific spice combo with the pumpkin that reminds me of potpourri. Regardless, you won’t catch me with a slice of pumpkin pie.
Whether I like it or not, it’s still pumpkin spice season. And it’s only fair I share a basic recipe to help manifest fall. Just like my classic and chocolate cheesecake, this pumpkin pie cheesecake is so creamy and also so pumpkiny. The crust is a gingersnap crust and the sweetness of the cookie balances so well with the spice from the ginger. The cheesecake itself has a very strong pumpkin flavor thanks to the whole can of pumpkin puree. The spice mix takes the cheesecake from your basic pumpkin spice to a decadent pumpkin pie flavor profile. So if you’re a pumpkin anything fan, make this. And you’re like me just getting yourself through this basic season, make it anyway. Every basic person in your life will love you for it.
Pumpkin Pie Cheesecake
Sweet gingersnap crust topped with a creamy pumpkin pie flavored cheesecake. The perfect fall dessert for all your basic pumpkin spice lovers.
8 oz Gingersnap cookies
3 tbsp sugar
6 tbsp melted butter
2 lbs Cream Cheese, room temperature
1 1/4 Cup Sugar
1/2 tsp Salt
7 oz Sour Cream
1 tbsp Vanilla Extract
1 15 oz can pumpkin puree
1 tbsp cinnamon
1/2 tsp nutmeg
1/2 tsp ginger
1/4 tsp cloves
1/4 tsp allspice
1/2 Cup Heavy Cream
2 tbsp sugar
Start by making the crust. Crush the gingersnap cookies and mix with the sugar and butter. Set aside.
Preheat the oven to 325 F. Prepare a 9 inch Springform Pan. Wrap the pan with foil twice, with the shiny side out. Place a parchment round in the bottom.
Pour the crust into the pan and pack it down tightly with a flat bottom cup.
Beat the cream cheese until smooth and creamy. Scrape the bowl and make sure there are no lumps. Add the sugar and beat for a few more minutes. Scrape again.
Add the salt, vanilla, and sour cream. Beat again. Scrape again. Add the spices and mix again.
Add the eggs one at a time, beating after each addition until its fully incorporated.
Scrape down the bowl. Add the can of pumpkin puree and mix until evenly incorporated.
Scrape the bowl and pour your batter over the tightly packed crust. Lift the pan slightly off the counter and drop it. Do this a few times to get out any air bubbles in the batter.
Place a roasting pan or 9×13 cake pan into the bottom of your preheated oven. Fill it 3/4 of the way with boiling water. Place the prepared cheesecake on a rack above it and bake for 1 hour without opening the oven. After one hour check your cheesecake. If the side are firm and the whole cheesecake jiggles like JellO then it’s ready. If not, bake for another 15 minutes, but no more.
After your cheesecake is fully baked, turn OFF the oven and open it slightly. Leave the cheesecake in the turned off oven for 30 minutes. It will cool slowly with the oven. If it rose, it will shrink down.
After thirty minutes place your cheesecake on the counter or on a wire rack. Let it cool completely for about an hour.
After one hour, run a knife around the edges to loosen the sides so it doesn’t stick and crack as it cools. DO NOT open the pan yet. Remove the foil and place a paper towel on the surface of the cheesecake to absorb any moisture. Cover it with the existing foil. Refrigerate for at least 6 hours, or overnight. Don’t cut corners here, or it will fall apart and not be set.
Remove the sides of the springform pan. You can serve it on the bottom or you can gently loosen up the parchment from the pan and place it on a serving dish.
Boil some water and dip your knife in the boiling water. Dry the knife and then slice the cheesecake. Repeat for every slice so you’re using a clean hot knife each time. The slices will be perfect. Top each slice with a dollop of whipped cream.