Pumpkin cheesecake with gingersnap crust and cinnamon whipped cream

Aimee Fortney

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Pumpkin pie will long be forgotten when you serve this pumpkin cheesecake!

pumpkin cheesecake

Mix up the traditional with this pumpkin cheesecake. The cinnamon whipped cream just takes delicious to an even greater level! Be prepared, however, for all of your family, friends and neighbors to request that you bring this to every holiday party, because it really is that good!

Pumpkin cheesecake with gingersnap crust and cinnamon whipped cream

Serves 8-10

Crust ingredients:

  • 2 cups crushed gingersnap cookies (in food processor)
  • 1 stick of butter, melted

Crust directions:

  1. Stir the cookies and butter in a bowl until combined.
  2. Take a 9-inch springform pan, and pop the bottom out. Trace the circle over a piece of parchment paper, and cut out the circle.
  3. Lightly spray the bottom and sides of the springform pan with cooking spray, then place the parchment paper on the bottom, and secure the bottom back into the pan. Lightly spray the top of the parchment paper now, and then add the cookie mixture to the pan.
  4. Use the bottom of a small juice glass to press the crumbs into the bottom, and along the sides (and up the sides) of the pan. Now wrap the outside of the pan in aluminum foil. (This is for the water bath.)
  5. Place in the refrigerator while preparing the cheesecake. (Reserve leftover crumbs to pat on the sides of the cheesecake once it is set.)
  6. Have boiling water for the water bath, ready and waiting.

Cheesecake ingredients:

  • 2 packages (8 ounces) cream cheese, softened
  • 1 cup sugar
  • 1 can (15 ounce) pure pumpkin
  • 1 pint sour cream
  • 3 whole eggs, room temperature (not cold eggs)
  • 1-1/2 teaspoons vanilla
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon cinnamon

Cheesecake directions:

  1. In a large mixer, or bowl, beat the cream cheese until it is smooth and there are no lumps. (If you use cold cream cheese, you will have lumps.)
  2. Slowly add the sugar and continue mixing until it is combined and creamy. If you are using a stand mixer, you will want to stop it occasionally and scrape the sides of the bowl.
  3. Next add the pumpkin, vanilla and spices.
  4. Last, add the eggs, one at a time, beating slowly until everything is combined, and add the vanilla and the sour cream. At this point, you just want the ingredients to come together, but do not over-beat or you will have too much air.
  5. Slowly, slowly, slowly pour the cheesecake batter into the prepared crust.
  6. Secure the aluminum foil, to ensure that there are no spaces where water can leak into the pan. Place the springform pan in a roasting pan, and then gently pour the boiling water into the roasting pan until it reaches about the halfway mark on the sides of the springform pan. Be very careful not to splash any water into or onto the cheesecake.
  7. Bake in a preheated 325 degrees F oven for 45 to 50 minutes. The cheesecake will have a bit of jiggle to it still, but this is what you want. Do not insert a knife or anything else to see if it is done or you will crack the cheesecake.
  8. Let cool at room temperature for about 45 minutes. Cover with plastic wrap, and place in the refrigerator for 6 hours. Do not try to remove the cheesecake from the pan until it has set up in the refrigerator.
  9. To remove the cheesecake, first, loosen the cheesecake from the pan, and slowly run a knife around the edges.
  10. Invert the cheesecake over onto one hand, removing the bottom of the pan and peeling off the parchment paper from the bottom of the crust. Place a cake plate or server onto the bottom, and flip back over.
  11. Serve with homemade cinnamon whipped cream.

Cinnamon whipped cream ingredients:

  1. 1 cup heavy whipping cream
  2. 1/4 cup to 1/3 cup sugar
  3. 1/2 teaspoon cinnamon

Cinnamon whipped cream directions:

  1. Start with your bowl and beaters that have been sitting in the freezer for at least 20 minutes to get very cold.
  2. Remove bowl and beaters from freezer. Pour heavy whipping cream into bowl.
  3. Beat heavy whipping cream until it starts to thicken, and slowly add sugar.
  4. You can add any kind of flavoring that you desire, for this, add cinnamon, to make cinnamon whipped cream!

More pumpkin cheesecakes to try

Creamy pumpkin cheesecake
Pumpkin toffee cheesecake
Pumpkin harvest cheesecake

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Aimee Fortney
Aimee Fortney is “Not the Perfect Cook.” Retiring at age 31 as a bilingual political consultant, Aimee is now a cookbook author, blogger, recipe developer and inspirational food lover, who lives in Nashville, Tennessee with her husband and daughter. Aimee can be seen on Nashville’s WSMV and you can read her blogs, recipes and funny, “Not the Perfect Cook” adventures as she strives to keep families out of the drive thru, cooking at home (on a budget) on her website, wwww.aimeefortney.com and follow her on twitter, @aimeefortney.