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Best Easy Pumpkin Cheesecake with Gingersnap Crust

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This pumpkin cheesecake with a gingersnap crust is rich, creamy, and foolproof—no water bath needed. It’s the perfect easy dessert for fall gatherings, with a spicy crunch that makes every bite unforgettable.

Ingredients

Scale
  • 2 cups (200g) finely crushed gingersnap cookies
  • 5 tablespoons (70g) unsalted butter, melted
  • 2 tablespoons (25g) granulated sugar
  • Pinch of salt (if using unsalted butter)
  • 24 ounces (680g) cream cheese, softened to room temperature
  • 1 cup (200g) granulated sugar
  • 1 can (15 ounces or 425g) pumpkin puree (not pumpkin pie filling)
  • 1/2 cup (120g) sour cream
  • 3 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1 cup (240ml) heavy cream (for optional topping)
  • 2 tablespoons (15g) powdered sugar (for optional topping)
  • 1/2 teaspoon vanilla extract (for optional topping)
  • Crushed gingersnaps or caramel sauce for garnish (optional)

Instructions

  1. Preheat oven to 350°F (175°C). In a food processor, pulse gingersnap cookies into fine crumbs. Combine crumbs with melted butter, 2 tablespoons sugar, and a pinch of salt (if using unsalted butter). Press firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then set aside to cool.
  2. In a large bowl, beat softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2 minutes. Scrape down sides. Add 1 cup sugar and beat for another minute until light and fluffy.
  3. Add pumpkin puree, sour cream, and vanilla extract. Beat on low until combined. Add eggs one at a time, beating on low after each addition just until yolk disappears. Sprinkle in pumpkin pie spice, cinnamon, and salt; mix gently until uniform.
  4. Wrap the outside of the springform pan with a double layer of aluminum foil. Pour filling over cooled crust and spread evenly. Tap pan gently on counter to release air bubbles.
  5. Place springform pan in a large roasting pan. Pour hot water into roasting pan until it reaches halfway up the sides of the springform pan. Bake at 350°F (175°C) for 50-60 minutes, until edges are set and center jiggles slightly.
  6. Turn off oven and crack door open. Let cheesecake sit in oven for 1 hour. Remove from water bath and cool completely on a wire rack (about 1 hour). Cover loosely with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
  7. For optional topping: Beat heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Serve cheesecake chilled, topped with whipped cream and crushed gingersnaps or caramel sauce if desired.

Notes

Room temperature ingredients are key for a smooth batter. Don’t overmix to avoid cracks. Use a water bath (pan of hot water on lower rack) to prevent cracking. Let cheesecake cool slowly in the oven for best results. For clean slices, use a hot knife. Can be made ahead and stored in refrigerator for up to 5 days or frozen for up to 3 months.

Nutrition

Keywords: pumpkin cheesecake, gingersnap crust, easy cheesecake, fall dessert, Thanksgiving dessert, no water bath cheesecake

Find it online: https://breezybake.com/best-easy-pumpkin-cheesecake-with-gingersnap-crust/