Pumpkin Cheesecake

This velvety pumpkin cheesecake combines classic New York-style creaminess with warm autumn spices and a gingersnap crust. Baked low and slow in a water bath, it comes out perfectly smooth with no cracks — an elegant alternative to pumpkin pie for Thanksgiving.

By YumYum Editorial · Holiday & Seasonal

Prep: 25 min · Cook: 1 min · Total: 26 min · Serves 12

Ingredients

• 1 1/2 cups gingersnap cookie crumbs
• 5 tbsp unsalted butter, melted
• 24 oz (three 8-oz blocks) cream cheese, softened
• 1 cup granulated sugar
• 1 cup canned pumpkin puree
• 3 large eggs
• 1 tsp vanilla extract
• 1 1/2 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground cloves
• 1/4 tsp nutmeg
• 1/4 tsp salt
• 1/3 cup sour cream

Instructions

1. Preheat oven to 325°F (165°C). Mix gingersnap crumbs with melted butter and press firmly into the bottom of a 9-inch springform pan. Bake for 8 minutes, then cool.
2. Wrap the outside of the springform pan tightly in two layers of foil to prepare for a water bath.
3. Beat cream cheese and sugar together until smooth and no lumps remain, scraping down the bowl often.
4. Add pumpkin puree, vanilla, cinnamon, ginger, cloves, nutmeg, and salt; mix until fully combined.
5. Add the eggs one at a time, beating on low speed just until incorporated after each — avoid overmixing to prevent cracks. Fold in the sour cream.
6. Pour the filling over the cooled crust. Place the pan in a large roasting pan and add hot water halfway up the sides of the springform pan.
7. Bake for 60-70 minutes, until the edges are set but the center still jiggles slightly.
8. Turn off the oven and let the cheesecake sit inside with the door cracked for 1 hour, then cool completely at room temperature before refrigerating for at least 6 hours or overnight.