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Pumpkin Cheesecake with Gingersnap Crust

Creamy and rich, this luxurious New York style pumpkin spice cheesecake comes out perfectly every time! The warm, spicy crunch of the gingersnaps give a nice contrast to the cool, rich flavor of the pumpkin cheesecake. Bourbon is optional but really good!
Course Desserts
Cuisine American
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 12
Calories 667kcal
Author Marye

Ingredients

Crust

  • 2 cups gingersnap cookie crumbs
  • 1/2 cup butter ,melted

Cheesecake Filling

  • 32 ounces cream cheese ,original not low fat or no fat - 4 8-ounce packages, room temperature
  • 1 cup sugar
  • 1 cup light brown sugar
  • 1 teaspoon cinnamon , ground
  • 1/2 teaspoon ginger , ground
  • 1/4 teaspoon cloves , ground
  • 1/4 teaspoon freshly grated nutmeg
  • 6 eggs ,room temperature
  • 1 tablespoon bourbon , optional
  • 15 ounces solid pack pumpkin ,not pumpkin pie filling mix
  • 1/4 cup sour cream ,room temperature - not reduced fat or low fat or fat free

Topping

Instructions

Crust

  • Cover the outside bottom and sides of a high sided, 9-inch springform pan with aluminum foil. Make sure it's tight.
  • Pulse the gingersnaps in the bowl of a food processor until they are crumbs.
  • Stir in melted butter.
  • Press the crumb mixture over the bottom and half way up the sides of the springform pan.
  • Set aside.

Cheesecake

  • Preheat the oven to 375.
  • Place the cream cheese, sugar, and spices in the bowl of a mixer.
  • Beat with the paddle attachment until light and creamy on low speed for 8 minutes. DO NOT ever use a whisk or beat on medium or high speed.
  • With the mixer still on low speed add the eggs, one at a time, beating 1 to 2 minutes after each.
  • Still on low speed beat in the pumpkin.
  • Fold in the bourbon, if using, and sour cream with a rubber spatula, folding until the sour cream is completely mixed in.
  • Pour the filling into the prepared crust and place in a large roasting pan.
  • Pour enough boiling water into the roasting pan to come halfway up the sides of the cheesecake.
  • Bake for 1 hour.
  • Turn the oven off and let the cheesecake sit for 1 hour. DO NOT OPEN THE OVEN DOOR.
  • Remove from the oven, take out of the water bath, and remove the foil.
  • Let the cheesecake sit away from drafts until it cools to room temperature.
  • Place a folded paper towel on the top of the cheesecake and cover the top of the pan with aluminum foil.
  • Chill overnight or at least 8 hours.
  • Just before serving remove the aluminum foil and paper towel from the top; run a knife around the edge of the springform pan to loosen the cake.
  • Remove the springform pan.
  • Top with Jack Daniels Caramel Syrup (recipe on RestlessChipotle.com
  • Sprinkle with pecans.
  • Pass the caramel syrup so guests can add more if they want to.

Nutrition

Calories: 667kcal | Carbohydrates: 55g | Protein: 9g | Fat: 46g | Saturated Fat: 22g | Cholesterol: 191mg | Sodium: 456mg | Potassium: 270mg | Fiber: 2g | Sugar: 39g | Vitamin A: 6940IU | Vitamin C: 1.6mg | Calcium: 118mg | Iron: 1.9mg