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*

Optional toppings: salted caramel and whipped cream

Instructions

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

Step 2: Make the crust by pulsing the gingersnap cookies into crumbs in a food processor. In a medium bowl, stir the crumbs with ground ginger, cinnamon, sugar, and melted butter until combined. Press the 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. Allow crust to cool slightly.

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

Step 4: Scoop 2 cups of the plain batter into a separate bowl. Stir in pumpkin puree, cinnamon, and pumpkin pie spice until fully combined. Alternate spoonfuls of plain and pumpkin batter over the crust. Use a toothpick or knife to swirl the batters into a marbled pattern.

Step 5: Prepare a water bath by boiling a pot of water. Place the springform pan inside a large roasting pan and carefully pour about 1 inch of hot water into the roasting pan. This helps the cheesecake bake evenly.

Step 6: Bake the cheesecake for 55-70 minutes until the center is almost set and slightly wobbly when gently shaken. Tent with foil if browning too quickly. Turn off the oven, open the door slightly, and let the cheesecake cool inside for 1 hour.

Step 7: Remove the cheesecake and cool completely at room temperature before refrigerating for at least 4 hours or overnight.

Step 8: Run a knife around the edge of the cheesecake to loosen it from the pan, then remove the springform rim. Add optional toppings like salted caramel or whipped cream. For clean slices, wipe the knife between cuts with a warm, damp cloth.

Tips & Variations

For a gluten-free crust, substitute gingersnap cookies with gluten-free spiced cookies.

If you don’t have pumpkin pie spice, mix 1 teaspoon cinnamon, 1/4 teaspoon nutmeg, 1/4 teaspoon ginger, and a pinch of cloves as a homemade alternative.

Allow cream cheese and eggs to come to room temperature before mixing to ensure a smooth batter.

Use a water bath and avoid over-mixing to prevent cracks and achieve a creamy texture.

Swirl the batters gently to create a beautiful marbled effect without blending the layers completely.

FAQs

Can I use canned pumpkin puree?

Yes, canned pumpkin puree works perfectly for this recipe. Just be sure to use pure pumpkin, not pumpkin pie filling, which contains added spices and sugar.