| Level: | Easy |
| Total: | 5 hr 40 min |
| Prep: | 15 min |
| Inactive: | 4 hr |
| Cook: | 1 hr 25 min |
| Yield: | 8 to 10 servings |
Ingredients
- 30 squares gingersnap cookies
- 6 tablespoons (3/4 stick) unsalted butter, melted
- Four 8-ounce packages cream cheese, room temperature
- 1 3/4 cups sugar
- One 15-ounce can pumpkin
- 5 large eggs
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon freshly grated nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon table salt
- 1 tablespoon vanilla extract
- 2 tablespoons all-purpose flour
- Cinnamon Whipped Cream, for serving, recipe follows
- 1 cup heavy cream, chilled
- 1/4 cup confectioners’ sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
Instructions
- Crust:
- Preheat the oven to 350 degrees F.
- Add the gingersnaps to the bowl of a food processor, and pulse until crumbly. Transfer to a large bowl and add the melted butter. Stir until evenly mixed. Press the mixture into the bottom of a 9-inch springform pan with 3-inch sides. Bake the crust until golden brown, about 10 minutes.
- Remove from the oven and let cool completely while preparing the filling.
- Filling:
- Put a teakettle filled with water on the stovetop, over medium heat, and bring to a boil.
- In a large mixing bowl, add the cream cheese and sugar and beat with an electric mixer until light and fluffy, about 2 to 3 minutes. Add the pumpkin and beat until incorporated. Beat in the eggs, 1 at a time, then add the cinnamon, ginger, nutmeg, cloves, salt, and vanilla, and beat until blended. Add the flour and beat until incorporated.
- Wrap the sides and bottom of the springform pan with heavy-duty aluminum foil. Pour the filling into the pan and put it in a small roasting pan. Pour the hot water from the teakettle into the roasting pan, filling halfway up the sides of the springform pan, about 1 1/2 inches. Bake until the center of the cheesecake moves slightly when the pan is gently shaken, about 1 hour and 20 minutes. Remove the cake from the water bath and let it cool on a wire rack.
- Once cooled, use a paring knife to loosen the sides of the cake from the pan. Chill the cheesecake for at least 4 hours before serving. Serve with Cinnamon Whipped Cream.
- Pour the heavy cream into a large bowl and beat with an electric hand mixer until thick and frothy. Add the confectioners’ sugar, vanilla, and cinnamon, and beat until medium peaks form.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 751 |
| Total Fat | 51 g |
| Saturated Fat | 29 g |
| Carbohydrates | 64 g |
| Dietary Fiber | 2 g |
| Sugar | 47 g |
| Protein | 11 g |
| Cholesterol | 244 mg |
| Sodium | 590 mg |
Reviews
Made for Thanksgiving. Fabulous!
I have made this numerous times! I have tried a few others… but this turns out great every time!
I made this for thanksgiving and everyone said it was delicious.
This is AMAZING!
I am not a baker. Usually it is a challenge for me to follow the directions in a recipe. They did a great job explaining this. The video is very helpful.
I’ve had people who would qualify themselves as bakers, say this is the best cheesecake they have ever had! I’ve been making this now for the last four or five years. I always make it on Thanksgiving, sometimes on Christmas. People check with me every Thanksgiving to make sure that I’m making this and bring it to Thanksgiving dinner. I’ve gotten to the point where I’m actually roasting the pumpkins theses days rather than buying pumpkin purée in a can. I highly recommend this recipe.
Made this for my daughter’s wedding cake (the groom doesn’t like regular cake). It turned out perfect and delicious, everyone loved it!!! Definitely a keeper and will make many many times.
Made for Thanksgiving. A couple (3 or 4) people said it was “the best cheesecake” they’ve ever had! I loved it, too! -Siggie
Delicious and super easy. I made it my first time ever making cheesecake and it came out PERFECT!!
Replaced pumpkin pie has the favorite desert on Thanksgiving.
Most requested dessert for Thanksgiving. A perfect pumpkin to cheesecake ratio and the Cinnamon Whipped Cream Topping is an essential component. Save this recipe as it will be an all-time favorite.
Absolutely delicious.