Quick Recipe Version (TL;DR)
Quick Ingredients
- Gingersnap crumbs 2 cups (240 g)
- Light brown sugar 2 tbsp (for crust)
- Unsalted butter 6 tbsp (85 g), melted
- Kosher salt 1/4 tsp (for crust)
- Cream cheese (blocks) 24 oz / 680 g, room temp
- Granulated sugar 3/4 cup (150 g) + light brown sugar 1/4 cup (50 g)
- Sour cream 2/3 cup (160 g), room temp
- Pumpkin puree 1 1/4 cups (300 g)
- Large eggs 4, room temp
- Cornstarch 2 tbsp (16 g)
- Vanilla extract 2 tsp
- Spices: cinnamon 1 1/2 tsp, ginger 1 tsp, nutmeg 1/2 tsp, allspice 1/4 tsp, cloves 1/8 tsp
- Kosher salt 1/2 tsp (for batter)
- Heavy cream 1 cup (240 ml), cold
- Pure maple syrup 2–3 tbsp, plus 1 tsp for pepitas
- Vanilla 1/2 tsp (for whipped cream)
- Pepitas 1/3 cup (45 g), raw, unsalted
- Hot water for water bath
Do This
- 1. Heat oven to 325°F (163°C). Line a 9-inch springform base with parchment; wrap pan exterior tightly with 2–3 layers of foil. Boil water.
- 2. Crust: Mix gingersnap crumbs, 2 tbsp brown sugar, 1/4 tsp salt, and melted butter. Press into pan bottom and 1 inch up sides. Bake 10 minutes; cool.
- 3. Batter: Beat cream cheese smooth. Add sugars and 1/2 tsp salt. Mix in sour cream, pumpkin, cornstarch, spices, and vanilla. Beat in eggs one at a time on low.
- 4. Pour batter into crust. Set pan in a roasting pan; add hot water halfway up the sides. Bake 55–65 minutes until edges set and a 2-inch center wobble remains.
- 5. Turn oven off, crack door; rest 1 hour. Run a knife around edge. Cool 1 hour at room temp, then chill covered 8 hours or overnight.
- 6. Toast pepitas in a dry skillet 4–6 minutes until fragrant; toss warm with 1 tsp maple and a pinch of salt. Cool.
- 7. Whip cream with 2–3 tbsp maple and 1/2 tsp vanilla to soft peaks. Unmold cheesecake, crown with maple cream and pepitas, slice with a hot knife.
Why You’ll Love This Recipe
- Silky, creamy cheesecake gently spiced with cinnamon, ginger, nutmeg, allspice, and clove.
- Buttery ginger-snap crust adds snap and warmth that pairs perfectly with pumpkin.
- Maple whipped cream and salty-sweet toasted pepitas bring balance, texture, and shine.
- Foolproof water-bath method for minimal cracking and ultra-smooth texture.
Grocery List
- Produce: Canned pumpkin puree (100% pumpkin)
- Dairy: Cream cheese (blocks), sour cream, heavy cream, eggs, unsalted butter
- Pantry: Gingersnap cookies, granulated sugar, light brown sugar, cornstarch, pure maple syrup, vanilla extract, pepitas, kosher salt, cinnamon, ground ginger, nutmeg, allspice, cloves
Full Ingredients
Ginger-Snap Crust
- Gingersnap cookie crumbs: 2 cups (240 g), finely crushed
- Light brown sugar: 2 tbsp (packed)
- Kosher salt: 1/4 tsp
- Unsalted butter: 6 tbsp (85 g), melted and slightly cooled
Pumpkin-Spice Cheesecake Filling
- Cream cheese: 24 oz (680 g), full-fat blocks, room temperature
- Granulated sugar: 3/4 cup (150 g)
- Light brown sugar: 1/4 cup (50 g)
- Kosher salt: 1/2 tsp
- Sour cream: 2/3 cup (160 g), room temperature
- Pumpkin puree: 1 1/4 cups (300 g), not pie filling
- Cornstarch: 2 tbsp (16 g)
- Vanilla extract: 2 tsp
- Ground cinnamon: 1 1/2 tsp
- Ground ginger: 1 tsp
- Ground nutmeg: 1/2 tsp
- Ground allspice: 1/4 tsp
- Ground cloves: 1/8 tsp
- Large eggs: 4, room temperature
Maple Whipped Cream
- Heavy cream: 1 cup (240 ml), very cold
- Pure maple syrup: 2–3 tbsp (30–45 ml), to taste
- Vanilla extract: 1/2 tsp
- Pinch kosher salt
Toasted Pepitas Garnish
- Pepitas (raw, unsalted): 1/3 cup (45 g)
- Pure maple syrup: 1 tsp
- Pinch flaky sea salt (optional)
Also Needed
- 9-inch springform pan, heavy-duty aluminum foil, large roasting pan, hot water
Step-by-Step Instructions
Step 1: Prep the pan, rack, and water
Position a rack in the center of the oven and heat to 325°F (163°C). Line the base of a 9-inch springform pan with a parchment circle. Lock the ring on and wrap the outside of the pan tightly with 2–3 layers of heavy-duty foil to prevent leaks. Set a full kettle of water to boil for the water bath.
Step 2: Build and par-bake the crust
In a bowl, mix the gingersnap crumbs, light brown sugar, and 1/4 tsp salt. Stir in the melted butter until the mixture resembles wet sand. Press the crumbs firmly into the bottom and about 1 inch up the sides of the prepared pan. Bake for 10 minutes, then cool on a rack while you make the filling.
Step 3: Make the pumpkin-spice batter
In a stand mixer with the paddle (or with a hand mixer), beat the room-temperature cream cheese on medium-low until completely smooth, 1–2 minutes, scraping the bowl and paddle. Add granulated sugar, brown sugar, and 1/2 tsp salt; beat on medium-low until creamy and lump-free. Mix in sour cream, pumpkin puree, cornstarch, vanilla, cinnamon, ginger, nutmeg, allspice, and cloves just until combined. Reduce speed to low and beat in the eggs one at a time, mixing just until each disappears. Avoid overbeating to keep the texture silky.
Step 4: Assemble the water bath
Pour the batter into the crust and smooth the top. Place the foil-wrapped springform pan in a deep roasting pan. Slide the setup into the oven, then carefully pour hot water into the roasting pan to reach halfway up the sides of the springform pan.
Step 5: Bake to a gentle wobble
Bake at 325°F (163°C) for 55–65 minutes. The edges should be set and slightly puffed; the center should still wobble about 2 inches when you gently nudge the pan. If you use an instant-read thermometer, the center should read about 150°F (66°C).
Step 6: Cool slowly for a crack-free finish
Turn the oven off and prop the door open a couple of inches. Let the cheesecake rest in the water bath for 1 hour. Remove the pan from the water, run a thin knife around the edge to loosen, and cool on a rack until room temperature, about 1 hour. Cover and refrigerate at least 8 hours or overnight until fully set.
Step 7: Toast the pepitas
Toast pepitas in a dry skillet over medium heat, stirring frequently, until they darken slightly and smell nutty, 4–6 minutes. Off the heat, toss with 1 tsp maple syrup and a pinch of flaky sea salt. Spread on parchment to cool and dry.
Step 8: Whip the maple cream and finish
Whip the cold heavy cream with 2–3 tbsp maple syrup, vanilla, and a pinch of salt to soft peaks. Release the springform ring and transfer the cheesecake to a serving platter. Crown the top with swoops or piped rosettes of maple whipped cream and sprinkle with toasted pepitas. For neat slices, dip a long knife in hot water, wipe dry, and cut, wiping between slices.
Pro Tips
- Room-temperature dairy is key for a lump-free batter; set cream cheese, sour cream, and eggs out 1–2 hours ahead.
- A proper water bath and slow cooling prevent cracks and keep the texture ultra-creamy.
- Do not overmix once eggs are added; excess air can cause puffing and sinking.
- For deeper spice, stir the spices into the pumpkin puree and let sit 10 minutes before mixing into the batter.
- Check doneness by wobble or temperature (about 150°F/66°C in the center); do not bake until fully firm.
Variations
- Biscoff twist: Swap gingersnaps for Biscoff cookies for a caramel-spice crust.
- Bourbon-maple: Add 1 tbsp bourbon to the batter and 1 tsp to the whipped cream.
- Gluten-free: Use certified gluten-free gingersnaps and keep cornstarch as written.
Storage & Make-Ahead
Cheesecake can be made up to 2 days in advance; keep covered and chilled. Add whipped cream and pepitas just before serving (or up to 4 hours ahead; hold in the fridge). Leftovers keep 4–5 days refrigerated. Freeze whole or sliced (without whipped cream) for up to 2 months, well wrapped; thaw overnight in the refrigerator. Store toasted pepitas airtight at room temperature for up to 1 week.
Nutrition (per serving)
Approximate per slice (1/12): 560 calories; 37 g fat; 47 g carbohydrates; 7 g protein; 33 g sugars; 1 g fiber; 320 mg sodium.
