Creamy Spiced Pumpkin Cheesecake with Gingersnap Crust
This velvety pumpkin cheesecake features a ginger cookie and walnut crust infused with warm fall spices. Sweetened naturally with grape molasses and topped with fresh whipped cream, it offers a harmonious blend of seasonal flavors. Baked gently in a water bath, this stunning dessert delivers a smooth, luxurious texture perfect for autumn gatherings.
For the Crust
- 200 g ginger cookies crushed into fine crumbs
- 60 g walnuts
- 2 tbsp granulated sugar
- 100 g butter melted
For the Pumpkin Filling
- 530 g cream cheese room temperature
- 200 ml heavy cream
- 150 g granulated sugar
- 40 g grape molasses
- 1 tsp vanilla extract
- 1 heaping tsp cornstarch
- ½ tsp ground ginger
- ½ tsp ground cinnamon
- ½ tsp optional spice blend ground cloves, nutmeg, or turmeric
- 2 eggs whole
- 1 egg yolk
- 300 g pumpkin puree blended with 3 tsp grape molasses
For the Topping
- 100 ml heavy cream cold
- 2 tbsp powdered sugar
Preparing the Crust
Process the ginger cookies in a food processor until finely ground.
Add the walnuts, sugar, and melted butter, blending until a dough-like paste forms.
Press the mixture firmly onto the bottom and 2 to 3 cm up the sides of a 23 cm springform pan.
Refrigerate the crust while preparing the filling.
Preparing the Filling
Boil peeled fresh pumpkin until soft, drain, then blend smooth with 3 teaspoons of grape molasses and allow to cool.
In a large bowl, beat the cream cheese with an electric mixer until fully smooth and homogeneous.
Add the sugar, grape molasses, and vanilla extract, mixing well.
Beat in the eggs and egg yolk one at a time.
Pour in the cream and mix briefly.
Gently stir in the cooled pumpkin puree, ginger, cinnamon, optional spices, and cornstarch using a hand whisk until combined.
Pour the cheesecake filling over the chilled crust.
Baking and Cooling
Preheat the oven to 180°C (350°F) without fan forced setting.
Place the springform pan inside a larger deep baking tray and add warm water around it to create a water bath.
Bake for 60 to 65 minutes until the edges are set and the center wobbles slightly.
Turn off the oven and leave the door slightly ajar to let the cheesecake cool gradually, then chill in the refrigerator for at least overnight.
Whip the cold cream with powdered sugar until soft peaks form and pipe on top before serving.
- Refrigerating the cheesecake overnight is recommended to allow the flavors to settle and achieve the best texture.
- The water bath helps prevent the top from cracking during baking.