Pumpkin Cheesecake

5 from 6 votes

A smooth and silky pumpkin cheesecake with a gingersnap cookie crust

Prep Time30

Cook Time1 45

Total Time2 15

Course: Dessert

Cuisine: American

Servings: servings

Calories: 435kcal

Position a rack in the center of the oven and preheat to 325°F (163°C).
Grease a 10-inch springform pan with cooking spray.
Stir together the melted butter, cookie crumbs, sugar and a pinch of salt in a bowl.
Press the crumb mixture into the bottom and up the sides of the pan, packing it tightly and evenly.
Bake until golden brown, 10 minutes. Cool on a rack, then wrap the outside of the springform pan with several layers of tinfoil and optional a slow cooker liner as well and place in a roasting pan.

Bring a medium pot of water to a boil.
Meanwhile, beat the cream cheese with a mixer until smooth.
Add the sugar and beat until just light, scraping down the sides of the bowl and beaters as needed.
Beat in the sour cream, then add the pumpkin, eggs, vanilla, salt and the spices and beat until just combined. Pour into the cooled crust.
Gently place the roasting pan in the oven and pour the boiling water into the roasting pan until it comes about halfway up the side of the springform pan. It's easier if you can do this without sliding the oven rack out, so you don't have to move it back.
Bake until the outside of the cheesecake sets but the center is still loose, about 1 hour 45 minutes.
Turn off the oven and open the door briefly to let out some heat. Leave the cheesecake in the oven for 1 more hour, then carefully remove from the roasting pan and cool on a rack. Run a knife around the edges, cover and refrigerate at least 8 hours or overnight.
Bring the cheesecake to room temperature 30 minutes before serving. Unlock and remove the springform ring. To finish, I like to serve with whipped cream and a few toasted chopped pecans!

Storage: This pumpkin cheesecake will last 3 days in your fridge, as long as it's wrapped up in plastic. If it's an airtight container, it will last up to 5 days.
Freezing: Leftover will keep for about 2 months. Freeze any leftover slices for 1 hour uncovered. Then wrap in plastic wrap and then wrap again in foil or a large plastic bag. Thaw overnight in the refrigerator, before serving.