Ingredients

1 and 1/2 cups (180g) gingersnap cookie crumbs*

1/4 teaspoon ground ginger

1/4 teaspoon ground cinnamon

1/4 cup (4 Tbsp; 56g) unsalted butter, melted

1/4 cup (50g) granulated sugar

32 ounces (904g) full-fat brick cream cheese, softened to room temperature

1 and 1/2 cups (300g) granulated sugar

1/3 cup (80g) full-fat sour cream, at room temperature

1 teaspoon pure vanilla extract

3 large eggs, at room temperature

1 cup (227g) pumpkin puree*

1 and 1/2 teaspoons ground cinnamon

1 and 1/2 teaspoons store-bought or homemade pumpkin pie spice*

Topping suggestions: salted caramel and whipped cream

Instructions

Step 1: Adjust the oven rack to the lower-middle position and preheat the oven to 350°F (177°C).

Step 2: Make the crust by pulsing gingersnap cookies into crumbs using a food processor. In a medium bowl, stir together the cookie crumbs, ground ginger, ground cinnamon, 1/4 cup granulated sugar, and melted butter until combined. Press this mixture firmly into the bottom and slightly up the sides of a 9-inch or 10-inch springform pan. Pre-bake for 10 minutes, then remove from the oven and place the hot pan on a large piece of aluminum foil for the upcoming water bath. Let the crust cool slightly while you prepare the filling.

Step 3: Prepare the filling by beating the softened cream cheese and 1 and 1/2 cups granulated sugar together on medium-high speed with a mixer until smooth and creamy, about 2 minutes. Add the sour cream and vanilla extract and mix until fully combined. On medium speed, add the eggs one at a time, beating after each until just blended. Avoid over-mixing to prevent deflating or cracking.

Step 4: Scoop out 2 cups of the plain batter into a separate bowl. Stir in the pumpkin puree, ground cinnamon, and pumpkin pie spice until combined.

Step 5: Alternate spoonfuls of the plain and pumpkin batters over the crust in the pan until all batter is used. Use a toothpick or knife to swirl the batters by dragging it vertically then horizontally through the mixture to create a marbled effect.

Step 6: Prepare a simple water bath by boiling enough water to reach about 1 inch deep in a large roasting pan. Wrap the springform pan with the cheesecake in the aluminum foil securely to prevent water leaks and place it inside the roasting pan. Carefully pour the hot water into the roasting pan and place the setup in the oven.

Step 7: Bake the cheesecake for 55-70 minutes, until the center is almost set but still slightly wobbly. If the top browns too fast, tent it with foil halfway through baking. After baking, turn off the oven and crack the door open slightly. Let the cheesecake cool in the oven for 1 hour.

Step 8: Remove the cheesecake from the oven and let it cool to room temperature completely. Then refrigerate for at least 4 hours or overnight.

Step 9: To serve, run a knife around the edges to loosen the cheesecake from the springform pan rim and remove the rim. Add desired toppings like salted caramel or whipped cream. Cut with a clean, warm knife for neat slices, wiping between each cut.

Tips & Variations

Pulse all crust ingredients together in the food processor for quicker prep and evenly combined flavors.

Use full-fat cream cheese and sour cream for the creamiest texture.

Wrap the springform pan tightly with heavy-duty aluminum foil to prevent water from leaking into the crust during the water bath.

Try adding chopped pecans or a gingersnap crumble topping for added texture.

FAQs

Can I use canned pumpkin puree for this recipe?

Yes, canned pumpkin puree works perfectly and is the most convenient option. Just make sure it is plain pumpkin puree, not pumpkin pie filling.

Why do I need a water bath for baking cheesecake?

A water bath provides gentle and even heat that helps prevent cracks and ensures the cheesecake cooks smoothly. It keeps the edges from baking too quickly and the center from drying out.