Gina's Pumpkin Cheesecake

Total Time:
5 hr 40 min
Prep:
15 min
Inactive:
4 hr
Cook:
1 hr 25 min

Yield:
8 to 10 servings
Level:
Easy

Ingredients
  • Crust:
  • 30 squares gingersnap cookies
  • 6 tablespoons (3/4 stick) unsalted butter, melted
  • Filling:
  • 4 (8-ounce) packages cream cheese, room temperature
  • 1 3/4 cups sugar
  • 1 (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
Directions
Watch how to make this recipe. 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.

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.

  • Yield: 1 1/2 to 2 cups


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    This recipe is featured in:

    Thanksgiving Desserts: Pies and Beyond