Cowboy Pumpkin Cheesecake

Tim Hankel


aka Gina's Pumpkin Cheesecake.

This was a favorite during the holidays. I used to sell whole cheesecakes to many of our customers.

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★★★★★ 2 votes
4 Hr 15 Min
1 Hr 25 Min



square gingersnap cookies
6 Tbsp
(3/4 stick) unsalted butter, melted


(8-ounce) packages cream cheese, room temperature
1 3/4 c
(15-ounce) can pumpkin
large eggs
1 1/2 tsp
ground cinnamon
1/2 tsp
ground ginger
1/4 tsp
freshly grated nutmeg
1/4 tsp
ground cloves
1/2 tsp
table salt
1 Tbsp
purevanilla extract
2 Tbsp
all-purpose flour


2Preheat the oven to 350 degrees F.
3Add the gingersnaps to the bowl of a food processor, and pulse until crumbly. Transfer to a large bowl and add the melted butter. Stir until evenly mixed. Press the mixture in the bottom of a 9-inch springform pan with 3-inch sides. Bake the crust until golden brown, about 10 minutes.
4Remove from the oven and let cool completely while preparing the filling.
6Put a teakettle filled with water on the stovetop, over medium heat, and bring to a boil.
7In a large mixing bowl, add the cream cheese and sugar and beat with an electric mixer until light and fluffy, about 2 to 3 minutes. Add the pumpkin and beat until incorporated. Beat in the eggs, 1 at a time, then add the cinnamon, ginger, nutmeg, cloves, salt, and vanilla, and beat until blended. Add the flour and beat until incorporated.
8Wrap the sides and bottom of the springform pan with heavy-duty aluminum foil. Pour the filling into the pan and put it in a small roasting pan. Pour the hot water from the teakettle in to the roasting pan, filling halfway up the sides of the springform pan, about 1 ½ inches. Bake until the center of the cheesecake moves slightly when the pan is gently shaken, about 1 hour and 20 minutes. Remove the cake from the water bath and let it cool on a wire rack.
9Once cooled, use a paring knife to loosen the sides of the cake from the pan. Chill the cheesecake for at least 4 hours before serving.

About this Recipe

Course/Dish: Other Desserts