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5 from 1 vote

Pumpkin Gingersnap Cheesecake & Spiced Whipped Cream

A creamy, smooth pumpkin cheesecake nestled in a gingersnap crust and topped with delicately spiced whipped cream.
Prep Time35 minutes
Cook Time2 hours 30 minutes
Course: Dessert
Cuisine: American
Keyword: Cheesecake, Gingerbread Graham Cracker Crust, New York Style Cheesecake, Pumpkin Cheesecake, Spiced Whipped Cream
Servings: 12 servings
Author: Chels

Ingredients

For the Crust

  • 8 Tbsp Salted Butter melted
  • 1 1/2 Cups Gingersnaps Crushed
  • 1 Cup Graham Crackers Crushed
  • 1/4 Cup Sugar optional*

For the Filling

  • 2 lbs Cream Cheese room temperature
  • 2 1/2 Cups Sugar
  • 1/4 Cup Sour Cream room temperature
  • 15 oz Can Pure Pumpkin
  • 1 Tbsp Pure Vanilla Extract
  • 1 tsp Salt
  • 2 1/2 tsp Ground Cinnamon
  • 1 tsp Ground Ginger
  • 1/4 tsp Ground Cloves
  • 6 Large Eggs room temperature

Spiced Whipped Cream

  • 1 Pint Whipping Cream
  • 1/2 Cup Powdered Sugar
  • 1 tsp Pure Vanilla Extract
  • 1/2 tsp Pumpkin Pie Spice
  • 3 Tbsp Cheesecake Pudding Mix unprepared
  • 2-3 Tbsp Milk

Instructions

For the Crust

  • Preheat the oven to 325° with rack in the center oven position. Grease a 9" Springform Pan.
    Mix together crushed gingersnaps (about 22 cookies), crushed graham crackers (about 7 full sized crackers), melted butter, and if a sweeter crust is desired- 1/4 C sugar.
    Empty into prepared Springform Pan and press up the sides and along the bottom.
    Bake in preheated oven for 12 minutes.
    After cooling, wrap the outside of the pan in 2 layers of aluminum foil and place into a roasting pan. Set aside.

For the Filling

  • Beat the room temperature cream cheese until smooth, add sugar and mix until fully combined. Scrape down the bowl and add sour cream, mix until combined. Add Pumpkin and spices. Mix until fully combined, but do not overmix. Add eggs one at a time, mixing until fully incorporated each time.
    Pour into cooled crust and slide into the oven. Pour enough water into the roasting pan to cover the bottom of the roasting pan, then bake for 1:45-2:15 minutes. Until the edges of the cheesecake are fairly set, but the center still has a wiggle. (time will vary according to each individual oven)
    *If you are going to bake cheesecake cupcakes as well, put them in for the last half hour of baking.
    When the cheesecake is done, turn off the oven and prop the door open just slightly to slowly let out the heat. Leave the cheesecake in the turned off oven for 1 hour. Then remove to the counter to cool for about 20 minutes more.
    Cover with plastic wrap and put in fridge for at least 8 hours, or preferably in the freezer overnight.

For the Spiced Whipped Cream

  • When ready to serve, Combine the whipping cream with powdered sugar, vanilla, and pumpkin pie spice and whip until soft peaks.
    Add pudding mix and beat until stiff peaks. Then thin out with a little bit of milk until piping consistency.
    Remove cake from fridge or freezer, slide knife around the edges of your springform pan and pop the cheesecake from the pan, then top with prepared whipped cream. Serve immediately or cover and place in the refrigerator.
    Cheesecake must be kept cool. Consume within 3 days if keeping it in the fridge. 3 months if frozen.

Notes

*Do not freeze cake with whipped cream. Make the whipped cream fresh day of.
*To make the cupcakes with extra batter, place gingersnaps in the bottom of cupcake liners and top with filling. Will make about 12 cupcakes in addition to a 9" Cheesecake.
*Can make Cheesecake in a 10" springform pan if not wanting to make cupcakes. Increase baking time if necessary.