Pumpkin Cheesecake with Gingersnap Crust
Prep time
Cook time
Total time
Perfectly spiced pumpkin cheesecake with a crunchy gingersnap crust and topped with a mile high toasted meringue. End your holiday dinner on a sweet note with this show stopper of a dessert!
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Recipe type: Dessert
Serves: 1 9 inch
For Gingersnap Crust
  • 2 1-2 cups gingersnap cookies, crushed
  • 2 TBSP light brown sugar
  • ½ cup [1 stick] unsalted butter, melted
  • Pinch of salt
For Pumpkin Cheesecake
  • 3, 8 ounce blocks of cream cheese, room temperature
  • ¼ cup full fat Greek yogurt, room temperature
  • 2 cups granulated sugar
  • 1 15 ounce can of pumpkin purée, not pumpkin pie filling
  • 5 large eggs, room temperature, lightly beaten
  • 2 tsp vanilla
  • ½ TBSP pumpkin pie spice
For Meringue
  • 5 egg whites, room temperature
  • 1 cup granulated sugar
For Gingersnap Crust
  1. Preheat oven to 350 degrees.
  2. Wrap the bottom and sides of a 9 inch springform pan with aluminum foil. Be sure it is tightly wrapped so that the cheesecake is protected from the water bath.
  3. Very lightly grease the inside of the springform pan with non stick baking spray.
  4. To the bowl of a food processor, add the gingersnap and pulse to combine until only small crumbs remain.
  5. Transfer the crumbs to a medium bowl and add brown sugar. Mix to combine.
  6. Add melted butter and stir together with a fork to combine well. The entire mixture should be covered in butter and moist.
  7. Pour the gingersnap mixture into the prepared pan and using your fingers, press the crumbs into the bottom and halfway up the sides of the pan evenly. Use the flat bottom of a measuring cup to firmly press the mixture down.
  8. Bake for 12 to 14 minutes or until golden brown and fragrant.
  9. Remove from the oven and set aside to cool slightly.
  10. At this time, reduce oven temperature to 325 degrees.
For Pumpkin Cheesecake
  1. As the gingersnap crust cools, make the filling.
  2. In the bowl of a stand mixer fitted with the paddle attachment, combined the softened cream cheese, Greek yogurt and granulate sugar. Beat on medium speed for 4 minutes until smooth and fluffy.
  3. Add pumpkin and vanilla.
  4. Continue to mix at medium speed until well combined, stopping to scrape down sides of the bowl with a spatula as needed.
  5. Reduce the mixer speed to low and add eggs and pumpkin spice.
  6. Combine well but do not over mix.
  7. Pour the cheesecake mixture into the prepared gingersnap crust, filling just to the top of the pan.
  8. Smooth with an off set spatula if needed.
  9. Tap the pan firmly against the countertop to release air bubbles and set the pan in a larger baking or roasting pan.
  10. To prepare the water bath, bring a medium pot or kettle of water to a boil.
  11. Place the cheesecake in the pan in the center rack of the oven and carefully pour the hot water into the pan, The water should come halfway up the sides of the springform pan.
  12. Bake for 1 hour and 40 minutes or until edges are set and center of the cheesecake no longer jiggles. The center may not be fully set, but it will cook more as the cheesecake sits.
  13. Turn the oven off and leave the cheesecake in the water bath for 50 to 60 minutes while the oven cools down.
  14. Remove the cheesecake from the oven and the water bath and place in the refrigerator overnight [8 to 12 hours] to chill.
  15. Once chilled, run a butter knife around the edges of the springform pan and then release. Top with toasted meringue or heavy whipping cream before serving.
For Meringue
  1. Heat egg whites and sugar over a double boiler on medium high heat for 3 to 4 minutes or until temperature reaches 160 degrees.
  2. Transfer mixture to a stand mixer fitted with the whisk attachment and mix on medium speed for one minute. Increase speed to medium high and mix for 8 to 10 minutes or until smooth, glossy peaks form and the mixer bowl is cool to the touch.
  3. Using a large spoon or spatula, scoop meringue onto the top of the chilled cheesecake and use a large spoon or off set spatula to create swoops.
  4. Use a kitchen torch to carefully brown the top of the meringue.
  5. Refrigerate until ready to serve.
Recipe by Browned Butter Blondie at https://brownedbutterblondie.com/the-ten-best-thanksgiving-desserts/