Pumpkin Cheesecake with Gingersnap Crust

When you need an alternative to pumpkin pie, look no further.

Starting now, we're going to show you how you can achieve great taste with a select ingredient each month. This content was created in partnership with Food52.

Yes, pumpkin pie is great. Yes, it’s somewhat of a seasonal mascot, second in line only to the show-stopping roasts we tend to put on our holiday tables this time of year. But, if only to give pumpkin pie a break — it works so hard come fall — this year you should opt for Pumpkin Cheesecake with a Gingersnap Crust.

You’ll want to make it for so many other reasons too: It’s a snap to make, you don’t have to fret over pastry, and perhaps best — it will outshine all the other pies on the dessert table.

First, make the crust. Combine cookie crumbs, sugar, butter, press into the bottom of your pan, and bake it for a short 5 minutes. After that, you’re already halfway done: Next, whip up a quick custard in the food processor, then pour it into a cooled crust. This all goes into a water bath — which is a fancy way of saying you’re baking your cake pan in another pan filled with a few inches of warm water — and when the center is set, chill it until you’re ready to serve.

LiveLoveLux Tip: Using Electrolux ranges and wall ovens, you can count on a quick pre-heat and an even temperature that will give you that even, lightly-golden crust.

Pumpkin Cheesecake with Gingersnap Crust

Servings: Makes one 9-inch cheesecake



For the crust:

1 1/3 cups gingersnap crumbs

1/3 cup granulated sugar

8 tablespoons (1 stick) butter, melted

For the cheesecake:

2 pounds (4 packages) room temperature cream cheese

1/4 cup sour cream

1 3/4 cups canned pumpkin

1/2 cup brown sugar

1/2 cup granulated sugar

3 eggs

1 egg yolk

2 teaspoons vanilla extract

2 teaspoons ground cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon ground cloves

1/4 teaspoon freshly ground nutmeg

Pinch salt


Heat the oven to 375°F. Wrap the outside of a 9-inch springform pan with aluminum foil. (This will seal the pan so that no water gets in, as the cake cooks in a water bath.)

In a bowl, combine the gingersnap crumbs, sugar, and melted butter. Press the crust into a 9-inch spring-form pan, letting it come about 1/4 to 1/2 inch up the sides.

Bake the crust until lightly golden, 5 to 6 minutes. Cool completely.

In a food processor, process the cream cheese, sour cream, pumpkin, and sugars until smooth. Add the eggs and egg yolk one at a time, processing briefly between each addition.

Add the vanilla, cinnamon, ginger, cloves, nutmeg, and salt and process to combine.

Strain the custard through a fine mesh sieve into the cooled crust. Transfer the pan to a large casserole and fill the dish with warm water so that it reaches a quarter of the way up the cake pan.

Bake until the custard is set around the edge, but still slightly loose in the center when jiggled, 45 min to 1 hour.

Cool the cake at room temperature for 1 hour, then chill until set.

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