Pumpkin, gingersnaps, and pecans team up to form the ultimate fall cheesecake. A spider web marbling makes it extra spooky for Halloween. Start ahead, because if there's one word that describes this cheesecake, it's 'chilling.'

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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Gingersnap and Pecan Crust:
Pumpkin Cheesecake:

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Spray a 10-inch springform pan with cooking spray and wrap the outside with foil.

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  • Pulse gingersnap cookies into fine crumbs in a food processor. Transfer to a medium mixing bowl. Pulse pecans in the same food processor bowl until finely ground. Add to the cookie mixture and mix in melted butter.

  • Press the cookie and pecan mixture into the bottom and halfway up the sides of the springform pan.

  • Bake in the preheated oven until golden brown on the edges, about 10 minutes. Cool on a wire rack. Reduce the oven temperature to 300 degrees F (150 degrees C).

  • Beat cream cheese with sugar in the bowl of a stand mixer fitted with the paddle attachment, stopping occasionally to scrape the sides of the bowl, until smooth and creamy, about 3 minutes. Add eggs 1 at a time, beating just until combined and scraping the sides of the bowl after each addition. Beat in vanilla extract.

  • Pour about 1/2 of the batter into a different bowl and set aside.

  • Add pumpkin puree and pumpkin spice to the batter in the stand mixer bowl and mix until combined.

  • Transfer 1/4 cup of the plain batter into a piping bag or plastic storage bag. Spread the rest over the pie crust. Top with the pumpkin cheesecake batter.

  • Pipe remaining plain batter into 5 concentric circles on the top of the cheesecake. Drag the tip of a toothpick or small knife out from the center of the batter to the edge, wiping it down between each pull, to create a spider web effect.

  • Place the springform pan in the bottom of a roasting pan; fill roasting pan halfway up with warm water to create a water bath.

  • Carefully transfer cheesecake to the oven and bake until edges are set, top is no longer shiny, and center is still a little jiggly, about 1 hour and 10 minutes.

  • Turn the oven off and prop the door open at least 4 inches. Leave the cheesecake in the oven for an additional 30 minutes.

  • Remove cheesecake from the oven and water bath. Run a knife around the edge to prevent sticking and cool on a cooling rack for 30 minutes more. Cover loosely and chill for at least 6 hours, or overnight.

  • Run a knife around the edge of the pan and carefully remove the sides of the springform pan. Slice and serve.

Cook's Notes:

48 gingersnap cookies comes out to about 2/3 a box.

The 2 main causes of cracks in a cheesecake are overbaking and cooling too fast. A water bath helps to keep a steamy environment while baking and prevent overcooking, and propping the oven door open to let it cool keeps the temperature from dropping too quickly.

Nutrition Facts

606 calories; 43.2 g total fat; 157 mg cholesterol; 440 mg sodium. 48.1 g carbohydrates; 9.3 g protein; Full Nutrition