Cowboy Pumpkin Cheesecake

Recipe Rating:
 2 Ratings
Serves: 10-12
Prep Time:
Cook Time:


30 square gingersnap cookies
6 Tbsp (3/4 stick) unsalted butter, melted
4 (8-ounce) packages cream cheese, room temperature
1 3/4 c sugar
1 (15-ounce) can pumpkin
5 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

The Cook

Tim Hankel Recipe
Lightly Salted
Cathedral City, CA (pop. 51,200)
Member Since Jul 2012
Tim's notes for this recipe:
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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Preheat the oven to 350 degrees F.
Add 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.
Remove from the oven and let cool completely while preparing the filling.
Put a teakettle filled with water on the stovetop, over medium heat, and bring to a boil.
In 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.
Wrap 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.
Once 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.

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user Bea L. BeachChic - Jul 14, 2012
Bea Liles [coffeetime] has shared this recipe with discussion group:
user Nikki Salerno Nikkibowler - Aug 6, 2012
The pumpkin cheesecake part is great. I used regular ginger snaps and could not get the crust off the bottom of the spring form pan. Any suggestions? Should I have sprayed the bottom of the spring form pan with pam?
user Tim Hankel Teepeeca - Aug 7, 2012
Nikki, I usually covered the bottom of my springform pan with a sheet of wax paper before putting the crust down for this recipe. It made it so much easier to release the cheescake from the bottom of the pan.

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