A Holiday Worthy Pumpkin Cheesecake That Always Impresses
A silky pumpkin filling, warm spices, and a buttery cookie crust come together in this impressive fall dessert.
Baking the cheesecake in a gentle water bath keeps it irresistibly creamy, while the fragrant crust adds rich flavor with every bite.
Whether you’re serving it for a holiday gathering or simply indulging in a cozy baking day, this cheesecake delivers all the warmth and sweetness of the season.
Ingredients
Crust:
Nonstick cooking spray
8 oz. crisp ginger cookies
2 tbsp. light brown sugar
1/4 tsp. kosher salt
5 tbsp. unsalted butter, melted, cooled
Filling:
1 1/4 c. (270 g.) packed light brown sugar
1 tsp. ground cinnamon
1 tsp. ground ginger
1/2 tsp. ground nutmeg
1/2 tsp. kosher salt
1/4 tsp. ground cloves
3 (8-oz.) blocks cream cheese, room temperature
4 large eggs, room temperature
1 (15-oz.) can pure pumpkin purée (preferably Libby’s)
2 tsp. pure vanilla extract
Whipped cream, for serving
Build the Spiced Cookie Crust
Begin by preheating the oven to 350°F and greasing a 9-inch springform pan with cooking spray.
In a food processor, pulse the cookies with brown sugar and a pinch of salt until they turn into fine, sandy crumbs. Add the melted butter and pulse again until the mixture resembles wet sand.
Press the crumbs evenly across the bottom of the pan and about two-thirds up the sides, using the back of a spoon or measuring cup to firmly pack it in.
Bake for 10 to 12 minutes, just until the crust is fragrant and slightly deeper in color. Set aside to cool.
Make the Creamy Pumpkin Filling
Lower the oven temperature to 325°F.
In the bowl of a stand mixer fitted with the paddle attachment, combine brown sugar, cinnamon, ginger, nutmeg, salt, and cloves. Mix on low until the spices are blended.
Add the cream cheese and beat on medium speed for 2 to 3 minutes, until soft, smooth, and creamy.
Reduce to low and add the eggs one at a time, scraping down the bowl after each addition.
Finally, mix in the pumpkin purée and vanilla until everything is evenly combined.
Prepare the Water Bath and Bake Slowly
Bring a large pot of water to a simmer. Wrap the cooled springform pan in two layers of heavy-duty foil, tightly crimping the foil around the edges to prevent leaks.
Pour the pumpkin filling into the crust, smoothing the top.
Place the springform pan into a large roasting pan, then carefully ladle the hot water into the roasting pan until it reaches halfway up the sides of the cheesecake.
Transfer the whole setup to the oven and bake for 85 to 105 minutes, until the edges are set and the center still has a gentle wobble.
Cool, Chill, And Serve
Allow the cheesecake to cool right in the water bath for about an hour. Then lift the springform pan out of the roasting pan and let the cheesecake come fully to room temperature.
Refrigerate for at least four hours – or overnight for the best texture and flavor.
Before serving, release the springform ring and top the cheesecake with generous swirls of whipped cream.
Slice and enjoy the creamy, spiced perfection.
