Pumpkin Cheesecake with Gingersnap Crust
Food52
Photo by Mark Weinberg
- Serves
- one 9-inch cheesecake
Ingredients
For the crust:
- 1 1/3 cup gingersnap crumbs
- 1/3 cup granulated sugar
- 8 tablespoon melted butter (1 stick)
For the cheesecake:
- 2 pound cream cheese (4 packages) room temperature
- 1/4 cup sour cream
- 1 3/4 cup canned pumpkin
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 3 eggs
- 1 egg yolk
- 2 teaspoon vanilla extract
- 2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1/4 teaspoon freshly ground nutmeg
- Pinch salt
Featured Video
Directions
Instructions
- Step 1
Heat the oven to 375° F. Wrap the outside of a springform pan with aluminum foil.
- Step 2
In a bowl, combine the cookie crumbs, sugar, and melted butter to combine. Press the crust into a 9-inch springform pan, letting it come about 1/4-1/2 inch up the sides.
- Step 3
Bake the crust until lightly golden, 5 to 6 minutes. Cool completely.
- Step 4
In a food processor, process the cream cheese, sour cream, pumpkin, and sugars until smooth. Add the eggs one at a time, processing briefly between each addition.
- Step 5
Add the vanilla, cinnamon, ginger, cloves, nutmeg, and salt and process to combine.
- Step 6
Strain the custard into the cooled crust. Transfer the pan to a large casserole and fill a quarter of the way up the cake pan with warm water.
- Step 7
Bake until the custard is set around the edge, but still slightly loose in the center when jiggled, about 45 min to 1 hour.
- Step 8
Cool the cake at room temperature for 1 hour, then chill until set.