Gina Neely's Pumpkin Cheesecake

Really good pumpkin cheesecake.

Gina Neely's Pumpkin Cheesecake

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  • Prep Time


  • Total Time


  • Servings



  • Crust

  • 30

    squares gingersnap cookies

  • 6

    tbsp unsalted butter, melted

  • Filling

  • 4

    (8 oz) packages cream cheese, room temperature

  • cups sugar

  • 1

    (15 oz) can pumpkin

  • 5

    large eggs

  • tsp ground cinnamon

  • ½

    tsp ground ginger

  • ¼

    tsp freshly grated nutmeg

  • ¼

    tsp ground cloves

  • ½

    tsp table salt

  • 1

    tbsp vanilla extract

  • 2

    tbsp all-purpose flour

  • Cinnamon Whipped Cream

  • 1

    cup heavy cream, chilled

  • ¼

    cup confectioners’ sugar

  • 1

    tsp vanilla extract

  • 1

    tsp ground cinnamon


Directions Crust Preheat oven to 350°F. Add the gingersnaps to the bowl of a food processor, and pulse until crumbly. Transfer to a large bowl and add the melted butter. Stir until evenly mixed. Press the mixture into the bottom of a 9-inch pan with 3-inch sides. Bake the crust until golden brown, about 10 minutes. Remove from the oven and let cool completely while preparing the filling. Filling Put a teakettle filled with water on the stovetop, over medium heat, and bring to a boil. In a large mixing bowl, add the cream cheese and sugar and beat with an electric mixer until light and fluffy, about 2-3 minutes. Add the pumpkin and beat until incorporated. Beat in the eggs, 1 at a time, then add the cinnamon, ginger, nutmeg, cloves, salt, and vanilla, and beat until blended. Add the flour and beat until incorporated. Wrap the sides and bottom of the spring form pan with heavy duty aluminum foil. Pour the filling into the pan and put it in a small roasting pan. Pour the hot water from the teakettle into the roasting pan, filling halfway up the sides of the spring form pan, about 1 ½ inches. Bake until the center of the cheesecake moves slightly when the pan is shaken, about 1 hour and 20 minutes. Remove the cake from the water bath and let it cool on a wire rack. Once cooled, use a paring knife to loosen the sides of the cake from the pan. Chill the cheesecake for at least 4 hours before serving. Serve with Cinnamon Whipped Cream. Cinnamon Whipped Cream Pour the heavy cream into a large bowl and beat with an electric hand mixer until thick and frothy. Add the confectioners’ sugar, vanilla, and cinnamon, and beat until medium peaks form. Yield: 1 ½-2 cups


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