Ingredients
For the Crust
- 7½ ounces gingersnaps (or 1½ cups finely ground gingersnap crumbs)
- ¼ cup granulated sugar
- 4 tablespoons unsalted butter, melted
For the Filling
- 1 15-ounce can pumpkin (such as Libby's)
- 1⅓ cups granulated sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ teaspoon salt
- 1 cup heavy cream, cold
- 1½ pounds (three 8-ounce packages) cream cheese, room temperature
- 5 large eggs, room temperature
- Caramel sauce, for serving
Instructions
- Prepare the Crust: Preheat the oven to 325°F and position a rack in the lower middle. Wrap a 9- or 10-inch springform pan with heavy-duty aluminum foil twice to prevent leaks and spray inside with nonstick cooking spray. Pulse the gingersnaps, sugar, and melted butter in a food processor until finely ground and moistened. Press the crumb mixture evenly into the bottom of the prepared pan. Bake for about 15 minutes until fragrant and set, then cool on a wire rack.
- Make the Pumpkin Mixture: Boil water for a water bath. In a heavy saucepan, combine pumpkin, sugar, cinnamon, ginger, nutmeg, cloves, and salt. Over medium heat, bring to a sputter while stirring constantly, then reduce to medium-low and cook for 5 minutes until thick and shiny. Transfer the mixture to a large food processor and process for one minute with the feed tube open.
- Prepare the Filling: With the processor running, add cold heavy cream. Add cream cheese chunks and process about 30 seconds until smooth, scraping the sides if needed. Add eggs and process only until just incorporated (about 5 seconds) to avoid overmixing.
- Bake the Cheesecake: Place the cake pan into a large roasting pan. Pour the filling into the cooled crust. Pour boiling water into the roasting pan about halfway up the sides of the springform pan to create a water bath. Bake for 1½ to 1¾ hours until the cheesecake is just set with a slight jiggle in the center. Remove carefully from oven, run a knife around edges to loosen, and cool until the water is just warm (about 45 minutes).
- Cool and Chill: Remove springform pan from water bath, discard foil, and cool at room temperature until barely warm (about 3 hours). Cover with plastic wrap and refrigerate for at least 4 hours or overnight until fully chilled and set.
- Serve: Remove the outer ring from the springform pan. Use a thin metal spatula to loosen the cheesecake from the pan bottom and transfer to a platter if desired. Blot any condensation off the surface. Let stand at room temperature for 30 minutes. Warm the caramel sauce and drizzle over slices. Optionally, top with sweetened whipped cream.
Notes
- A large food processor (preferably 14-cup capacity) is ideal for the filling; smaller processors or electric mixers can be used for filling and crust separately if needed.
- Double wrapping the springform pan with foil prevents water from leaking in during the water bath baking.
- Do not overmix the filling after adding eggs to maintain a smooth texture and avoid cracks.
- The cheesecake can be frozen up to 3 months; freeze unwrapped briefly to firm, then double-wrap tightly. Thaw overnight in the refrigerator.
- Caramel sauce thickens in the fridge; warm gently and add heavy cream if it needs thinning before serving.
- Prep Time: 30 Minutes
- Cook Time: 1 Hour 30 Minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
