Pumpkin Cheesecake Recipe
This scrumptious cheesecake is an all time favorite for Thanksgiving, and a top request at the bakery during the fall. It packs a LOT of pumpkin into the recipe by removing much of the water from the pumpkin, yielding a rich flavorful cheesecake that perfectly pairs with a crisp gingersnap crust!
- 12 OZ Gingersnaps, Crushed
- 2 TBSP melted butter.
- 1 LARGE Cans Pumpkin (32 oz.), Squeeze moisture out in cheesecloth towel (Yes, it is weird and yes, you must do this step!)
- 3/4 Cups Cream
- 1 TBSP Vanilla
- 2 TSP Cinnamon
- 1 TSP Ginger
- 1/2 TSP Nutmeg
- 1/2 TSP Salt
- 6 Eggs
- 30 OZ Cream Cheese
- 3/4 Cups Sugar
- 3/4 Cups Brown Sugar
- 2 TSP Cornstarch
Preheat your oven to 350 degrees. Moisten the crushed gingersnaps with the 2 TBSP melted butter and press into the bottom of a 10″ round spring form pan
Using a cheesecloth squeeze as much moisture out of the canned pumpkin as possible. Yes, this is a very strange step! It keeps the cheesecake from becoming watery so be sure not to skip this!
Beat together the strained pumpkin with the cream cheese until smooth and there are no lumps
In another bowl, whisk together the cream, spices, vanilla, and eggs. Slowly add this to the cream cheese and pumpkin mixture.
Add in the sugar, brown sugar, and cornstarch
Pour the batter over the gingersnap crust. This cheesecake needs to be baked in a waterbath, so we use a slow cooker liner wrapped around the pan tightly to protect the crust from getting wet – it works every time! Bake at 350 degrees in a water bath for 2 hours.
Hoorah! Out comes a perfectly baked delicious cheesecake!