Pumpkin Cheesecake with Ginger Snap Crust

August 18, 2011 at 12:22 pm 8 comments

I really do have horrible bicycle karma.

Sometime yesterday, my bicycle was stolen…


This time it was stolen from our apartment complex. My bike was locked up in our building’s covered bicycle shed with all the other residents’ bicycles, and mine was stolen.

That’s two bicycles in about four months.

I’m feeling some resentment towards this city right now.


When you’re feeling down, like I am right now, there’s only one good thing to do.

Eat cheesecake.

But if you’re going to pour out your sorrows to a slice of creamy heaven, you’d better make it a good one.

Enter Pumpkin Cheesecake.

I originally made this last fall. I got the recipe from Martha Stewart’s website (thank you Martha!), made it, ate it, and never looked back. This cheese cake is wonderful. The original recipe calls for a graham cracker crust, but I used ginger snap cookies instead. It’s so good with a ginger snap crust, so I highly recommend it.

Be sure not to over mix the batter. Also, don’t open the oven while the cheesecake is cooking. I know you want to peak at the cheesecake orgy that’s baking in your oven, but resist! Or just turn on the oven light. But DON’T open the oven! Both of these steps will help prevent your cheesecake from cracking.

Pumpkin Cheesecake

  • Crust:
  • 1 1/4 c. ginger snap cookie crumbs
  • 1/4 c. sugar
  • 4 Tbsp unsalted butter, melted
  • Filling:
  • 4 (8 oz.) packages cream cheese, softened (about 907 grams total)
  • 1 1/4 c. sugar
  • 3 Tbsp all-purpose flour
  • 1 c. pumpkin puree
  • 2 Tbsp pumpkin pie spice
  • 1 tsp vanilla extract
  • 1/2 tsp salt
  • 4 large eggs, room temperature
  1. Pre-heat oven to 350 degrees F (175 C) with rack in center. Assemble a 9-inch non-stick springform pan with the raised side of the bottom part facing up.
  2. Make the crust. In a medium bowl, mix cracker crumbs, sugar, and butter until moistened. Press firmly into the bottom on pan. Bake until golden brown around edges, about 10 – 12 minutes.
  3. Make filling. With a mixer beat cream cheese and sugar until smooth. Mix in flour (don’t over mix). Add pumpkin, pumpkin pie spice, vanilla, and salt. Mix just until smooth. Add eggs one at a time, mixing until each is incorporated before adding the next.
  4. Place springform pan on a rimmed baking sheet. Pour filling into springform and gently smooth top. Transfer to oven; reduce heat to 300 degrees F (148 C). Bake 45 minutes without opening the oven. Turn off oven and let cheesecake set in the oven for 2 more hours without opening the oven.
  5. Remove from oven. Cool completely. Cover with plastic wrap and refrigerate until firm, at least 4 hours. Un-mold before serving.

Entry filed under: Baking, Desserts, Holiday Recipes, Recipes. Tags: , , , .

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8 Comments Add your own

  • 1. jojoebi  |  August 18, 2011 at 12:42 pm

    yumm this looks good!

  • 2. Stephanie  |  August 21, 2011 at 8:02 am

    Yes I’ll definitely be trying this one soon!

  • 3. Jenny  |  February 10, 2012 at 10:10 am

    Could this work to make cupcake sized cheesecakes? Maybe with parchment paper to take it out?

    • 4. rueki86  |  February 10, 2012 at 10:45 am

      I’m sure it could work. I would use muffin pan liners, and you would need to adjust the baking time. They would bake much faster due to their small size. But who can resist small fit-in-your-hand cheesecakes? Not I.

  • 5. Gail Thomas  |  February 10, 2012 at 2:58 pm

    I have made this and it is simply delicious. Everyone loves it since it is something a little different. Easy to make, too.

    • 6. rueki86  |  February 11, 2012 at 9:54 pm

      Thanks! I love this cheesecake too! It really is a nice change from pumpkin pie. I made this cheesecake for Christmas last year, and everyone loved it, but didn’t feel they’d been cheated out of their holiday pumpkin pie!

  • 7. Roanna  |  February 11, 2012 at 6:22 pm

    So, no matter whether it is a gas oven or an electric..turn it off? 100% OFF?
    What type of oven do you have?

    • 8. rueki86  |  February 11, 2012 at 9:42 pm

      I have an electric oven, but gas or electric, you want to turn it 100% off, and be sure not to open the oven door. That will let the heat out, and can cause cracks in the top of the cheesecake (which isn’t a big deal really, as it will still taste delicious!).


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About Me

My name is Rachel. I'm a small-town girl born and raised in Oklahoma, currently living in Japan, who likes cooking, baking, reading, working out, and traveling. Join me in my culinary adventures, my domestic doings, and the story of my life, one day at a time.

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