Pumpkin Cheesecake with Gingersnap Crust | Recipes & Tips

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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