Ingredients

For the Crust

• 10 oz gingersnap cookies, ground into fine crumbs (about 2 cups)

• ¼ cup granulated sugar

• 6–7 tbsp unsalted butter, melted

For the Cheesecake Filling

• 8 oz cream cheese, softened

• 1 cup granulated sugar

• 1 tsp vanilla extract

• 1 cup canned pumpkin puree

• 3 large eggs

• 1½ tsp ground cinnamon

• ½ tsp ground ginger

• ¼ tsp ground cloves

• ¼ tsp ground nutmeg

For Topping

• Whipped cream

• Caramel sauce (homemade or store-bought)

Instructions

1. Prepare the Crust

• Preheat your oven to 350°F (175°C).

• In a food processor, pulse the gingersnap cookies into fine crumbs.

• In a medium bowl, combine the cookie crumbs, sugar, and melted butter, mixing until evenly coated.

• Wrap the outside of an 8-inch springform pan tightly with foil to prevent leaks.

• Press the crumb mixture firmly into the bottom and about halfway up the sides of the pan.

• Bake for 5 minutes, then set aside to cool while preparing the filling.

2. Make the Cheesecake Filling

• In a large mixing bowl, beat the cream cheese, sugar, and vanilla extract with an electric mixer until smooth and creamy.

• Add the pumpkin puree, eggs, cinnamon, ginger, cloves, and nutmeg. Mix just until combined — avoid overmixing to prevent cracks during baking.

• Pour the filling evenly into the prepared crust.

3. Bake in a Water Bath

• Place the springform pan inside a larger roasting pan.

• Pour hot water into the roasting pan until it reaches about halfway up the sides of the springform pan.

• Bake at 350°F (175°C) for about 55–60 minutes, or until the center is mostly set but still slightly jiggly.

4. Cool and Chill

• Carefully remove the cheesecake from the water bath and peel away the foil.

• Let it cool to room temperature, then cover with plastic wrap and refrigerate for at least 4 hours, or overnight for best results.

5. Serve

• Once fully chilled, run a dull knife around the edges of the pan to release the cheesecake and remove the springform ring.

• Top with whipped cream and drizzle generously with caramel sauce before slicing and serving.

Tips for Best Results

• Room temperature ingredients create a smoother, lump-free filling.

• Avoid overmixing to prevent cracks.

• Chill completely before slicing for the cleanest cuts.

Timing

• Prep Time: 20 minutes

• Cook Time: 1 hour

• Chill Time: 4 hours

• Total Time: ~5 hours 20 minutes

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