Happy Sunday everyone! I hope you all had an awesome and spooky Halloween!
Is it healthy? No. Is it fantastic? Absolutely.
I’ve made cheesecake plenty of times, but this has been the most successful one yet, with no cracks! I’ve had no luck with water baths for cheesecakes- even when I wrap the pan in tons of layers of foil, somehow the water still boils over and gets into the cheesecake. It’s a huge bummer really, because cheesecakes take so many ingredients that once it’s ruined, who wants to do it again?
So this time I skipped the water bath, and I added a little flour to the mix to stabilize everything a bit more. It turned out beautifully, and it’s actually the only cheesecake I’ve ever made without a crack in it!
Plus, it’s pumpkin. If you aren’t craving pumpkin by now, I’d say it’s about time! We had a Halloween party with pumpkin carving, scary movies, and tons of comfort food, so this baby fit right in.
I really love cheesecake, so I’m super excited that this one turned out so beautifully! The truth is though, even with a giant crack down the center, it’s still cheesecake guys, and it still tastes awesome. Just cover it up with some whipped cream, and pretend it never happened!
Ingredients
- 20 crispy gingersnap cookies, crushed
- 3 tbs. melted butter
- 4 8oz. pkgs. cream cheese, softened
- 1 cup sugar
- 1/4 cup brown sugar
- 1 cup pumpkin puree
- 3 eggs
- 1 tsp. vanilla extract
- 1/4 cup heavy cream
- 1/2 tsp. salt
- 1/2 tsp. nutmeg
- 1 tsp. cinnamon
- 1/4 tsp. allspice
- 1/4 tsp. cloves
- 1/4 cup flour
Instructions
- Preheat the oven to 350 degrees, and line a springform pan with parchment, and grease it.
- Mix the crumbled gingersnaps and melted butter until it has an even consistency.
- Pour the gingersnap mix into your pan, and push with the bottom of a glass to the bottom of the pan, and up the sides about half-way.
- In a large mixing bowl, beat the cream cheese, sugar, and brown sugar until fluffy.
- Add in the pumpkin, eggs, vanilla, and heavy cream, and beat until smooth.
- In a small bowl, stir the salt, nutmeg, cinnamon, allspice, cloves, and flour. Whisk it into the cheesecake mixture.
- Pour batter into your pan, over the prepared crust, and bake for 1 hour.
- After the hour, turn off the oven, and leave the door closed. Let the cheesecake cool in the oven for about 4-5 hours.
- Remove the cheesecake, cover, and refrigerate for at least 5 hours.
- Top with whipped cream, or eat it plain!
Hello and welcome! My name is Nicole, and Dough-eyed is a food blog for people who want to bake for their family and friends in high-altitude areas. Think of me as a friendly voice there with you in the kitchen, here to give you confidence when you’re baking, and to help you with the struggles of baking at high-altitude. Come back every week for new recipes, tips, and advice on high-altitude baking!
Hi! I put this cheesecake in the oven and then realized that I had a can of pumpkin still sitting on the counter! Remember to add the pumpkin in the instructions 🙂 I'm excited to see how it turns out.
Oh gosh, sorry about that!! I've updated, thanks for letting me know!
Making this today, can’t wait! Who says February isn’t pumpkin season? 🙂 Would be helpful if you gave a measurement for the cookie crumbles for the crust other than a number of cookies, since cookies can be different sizes. I’m having to look at other cheesecake crust recipes to estimate the amount.
Gotcha, I'll keep that in mind! It's been a while since I've made this recipe, but it was one of my favs!