Ingredients
Method
- Preheat oven to 325F. Line the bottom of a 9" spring form pan with parchment paper; set aside.
- In a small mixing bowl, mix together crushed gingersnap, melted butter, and sugar until evenly mixed and slightly wet.
- Press gingersnap crumb mixture evenly into the bottom of the pan. Bake for 10 minutes.
- Add pumpkin puree, cinnamon, nutmeg, and allspice to a separate medium mixing bowl. Whisk until all ingredients are combined.
- In a separate large mixing bowl beat cream cheese and sugar on medium speed until combined.
- Add eggs one at a time, beating for 30 seconds in between each egg. Add the egg yolk and continue to beat until fully incorporated.
- Mix in 1 teaspoon of vanilla extract.
- Add the pumpkin mixture to the cream cheese mixture and beat on low speed for 1-2 minutes until the filling is smooth and creamy.
Notes
- For a crack-free cheesecake, ensure all dairy ingredients are at room temperature. Beat the cream cheese and sugar until just smooth, then add eggs one at a time, mixing on low speed only until combined.
- Don't skip the water bath! It helps the cheesecake cook evenly and prevents cracks by providing a moist environment.
- Chill the cheesecake for at least 6 hours, or ideally overnight, before slicing. This allows it to set properly and enhances the flavors. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- Don't skip the water bath! It helps the cheesecake cook evenly and prevents cracks by providing a moist environment.
- Chill the cheesecake for at least 6 hours, or ideally overnight, before slicing. This allows it to set properly and enhances the flavors. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.