Rich, creamy, and satiny, this is The Best Pumpkin Cheesecake you'll ever taste! We use pure pumpkin, autumn spices, and a gingersnap crust to make an irresistible fall dessert that's even better than Cheesecake Factory.
Using a food processor, heavy duty blender, or freezer bag and rolling pin, crush all gingersnaps until they are fine crumbs. In bowl, drizzle melted butter into the cookie crumbs, and mix until it begins to stick together. Should resemble very damp sand.
Grease the bottom of 10-inch springform pan. Press crust mixture into the bottom of pan and bake for 9 minutes. Let cool on rack. Grease the sides of pan. Place large pan of very hot water on lowest rack in oven, and drop oven temp to 225F.
Using paddle attachment of stand mixer, mix softened cream cheese on medium until it is smooth and creamy. Add the sugar and beat until smooth and fluffy. Beat in eggs on low, 1 at a time, just until incorporated.
Add pumpkin and remaining ingredients. Beat just until incorporated and smooth. Pour filling into prepared crust.
Place cheesecake pan on a large baking sheet and bake at 225F on center rack, about 4 to 4 1/2 hours, or until filling is softly set and golden brown. Center will still jiggle, but edges should be slightly puffed and somewhat set.
Turn oven off. Crack oven open a bit, using a wooden spatula to prop open just a bit. Let cheesecake cool at least 2 hours in the oven - I let it cool in cracked oven even longer, until it is almost room temp. Place on wire rack and let cheesecake cool to room temp - this gradual baking method prevents cracking/sinking on top.
Cover and let it completely chill in fridge overnight or 24 hours. Gently run a thin plastic knife around sides of cheesecake to loosen from pan. Release sides of springform, place cheesecake on serving platter, and serve chilled.
Be sure you're using round, crunchy gingersnap cookies found at grocery stores. If your butter/cookie crumb mixture seems wetter than very damp sand, add more cookie crumbs until you have the right texture. The mixture should be able to be pressed together into a crust, but not overly wet.
If you need a faster baking method, you can bake at 350F for about 1 hour, 30 minutes. Still let it cool in the oven with door ajar for at least 1 hour before removing. Let cool on wire rack to room temp. Then cover and completely chill in fridge overnight or 24 hours before serving. Cheesecake may always crack or sink a bit with the higher baking temp.
Cheesecake may be fully prepared up to 2 days ahead of time. Keep covered and chilled in fridge until ready to eat! You can even pipe stabilized whipped cream prettily on top and keep it covered/chilled without worrying about a whipped cream melt down.
If you enjoyed this recipe, please come back and give it a rating. We ❤️ hearing from you!