Delicious Pumpkin Cheesecake with Gingersnap Crust

Follow our step-by-step guide on how to make Delicious Pumpkin Cheesecake with Gingersnap Crust.

1. Step 1

   To create a delicious pumpkin cheesecake with a gingersnap crust, start by mixing gingersnap cookie crumbs, brown sugar, all-purpose flour, and melted butter in a bowl.

2. Step 2

   Stir until the mixture resembles wet sand, then add an egg yolk and mix until everything is well combined.

3. Step 3

   You want the mixture to hold its shape when pressed.

4. Step 4

   Preheat your oven to 325°F (165°C) and place a rack in the center.

5. Step 5

   Next, grab a 10-inch springform pan and give it a light spray with cooking spray.

6. Step 6

   Firmly press the crumb mixture into the bottom and about an inch up the sides of the pan.

7. Step 7

   For a little extra protection, wrap the outside of the springform pan with aluminum foil to create a water barrier, then place it in a large roasting pan.

8. Step 8

   In a stand mixer, blend cream cheese, brown sugar, and white sugar on low speed until smooth.

9. Step 9

   Increase the speed to high and mix for about three minutes until the mixture is light and fluffy.

10. Step 10

    In a separate bowl, combine pumpkin puree with cinnamon, ginger, nutmeg, allspice, salt, vanilla extract, and bourbon whiskey, mixing until everything is well blended.

11. Step 11

    Stir in the flour, followed by the eggs and yolks.

12. Step 12

    Now, gently fold the cream cheese mixture into the pumpkin mixture until it’s smooth and free of lumps.

13. Step 13

    Pour this luscious filling into your prepared crust, giving the pan a gentle jiggle to release any trapped air bubbles.

14. Step 14

    Carefully place the roasting pan with the cheesecake into the oven, then fill the roasting pan with hot water until it reaches halfway up the sides of the springform pan.

15. Step 15

    Bake for about one hour and 45 minutes, or until an instant-read thermometer shows a temperature of 155°F to 160°F in the center.

16. Step 16

    The filling should still have a slight jiggle in the middle.

17. Step 17

    Once done, turn off the oven and crack the door open for a few seconds to let some heat escape.

18. Step 18

    Use a knife to gently separate the cheesecake from the edges of the pan to prevent cracking, then leave the door slightly ajar and let the cheesecake cool in the oven for an hour.

19. Step 19

    After that, remove the cheesecake from the water bath and let it cool to room temperature for two to three hours.

20. Step 20

    Cover it with foil and refrigerate for at least three hours, but overnight is even better for flavor.

21. Step 21

    When you’re ready to serve, gently blot any moisture on top of the cheesecake with a paper towel, then carefully release and lift the cheesecake from the pan.

22. Step 22

    Enjoy the delightful flavors of fall with every creamy bite!.