Spiced Pumpkin Cheesecake for Fall

A creamy, spiced pumpkin cheesecake with a ginger snap crust, perfect for cozy fall gatherings and holiday tables.

Introduction

Fall isn’t complete without the warm, comforting flavors of pumpkin and spices. This Spiced Pumpkin Cheesecake features a crunchy ginger snap crust paired with a smooth, creamy filling infused with cinnamon, ginger, nutmeg, and a hint of cloves. Baking it in a water bath ensures a crack-free surface, and topping with bourbon-spiked whipped cream elevates it to a decadent, festive dessert.

Ingredients

• For the crust:
• 2 cups ginger snap cookies, crushed
• 1/4 cup unsalted butter, melted
• 1 tbsp brown sugar
• For the filling:
• 24 oz cream cheese, softened
• 1 cup pumpkin puree (canned or fresh)
• 3/4 cup granulated sugar
• 1/4 cup brown sugar
• 3 large eggs
• 1/2 cup sour cream
• 1 tsp vanilla extract
• 1 1/2 tsp cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp nutmeg
• 1/8 tsp ground cloves
• For the bourbon whipped cream:
• 1 cup heavy whipping cream
• 2 tbsp powdered sugar
• 1 tsp vanilla extract
• 1 tbsp bourbon (optional)

Step-by-Step Instructions

1. Prepare the crust: Preheat oven to 350°F (175°C). Mix crushed ginger snaps, melted butter, and brown sugar until combined. Press mixture into the bottom of a 9-inch springform pan. Bake for 8–10 minutes. Let cool.
2. Make the filling: In a large bowl, beat cream cheese until smooth. Add pumpkin puree, sugars, and vanilla, mixing until creamy. Blend in eggs one at a time. Stir in sour cream and spices until fully incorporated.
3. Assemble the cheesecake: Pour filling over cooled crust. Wrap the bottom of the pan in foil to prevent leaks and place in a water bath (a larger pan filled halfway with hot water). Bake at 325°F (160°C) for 55–65 minutes, or until the center is set but slightly jiggly.
4. Cool & chill: Remove cheesecake from water bath, unwrap foil, and let cool to room temperature. Refrigerate at least 4 hours or overnight for best results.
5. Prepare bourbon whipped cream: Beat heavy cream with powdered sugar and vanilla until soft peaks form. Gently fold in bourbon if using. Chill until ready to serve.
6. Serve: Slice cheesecake and top with a dollop of bourbon whipped cream. Garnish with a sprinkle of cinnamon or nutmeg if desired.

Tips & Tricks

• Use room temperature cream cheese to avoid lumps in the filling.
• Do not overmix once eggs are added to prevent cracking.
• The water bath is essential for a smooth, crack-free cheesecake.
• For extra flavor, toast the ginger snaps slightly before crushing.
• Bourbon is optional but adds a subtle depth to the whipped cream.

Real-Life Example

At a recent fall dinner party, this spiced pumpkin cheesecake stole the show. Guests were delighted by the ginger snap crust and the perfectly spiced filling. The bourbon whipped cream added a touch of elegance and warmth. Many asked for the recipe, noting that it combined classic fall flavors with a creamy, indulgent texture.

FAQ

Q1: Can I make this cheesecake ahead of time?
Yes, cheesecake tastes even better after chilling overnight. Prepare up to 1 day in advance.

Q2: Can I use canned pumpkin?
Absolutely! Use plain pumpkin puree, not pumpkin pie filling.

Q3: How do I prevent cracks?
Use a water bath, avoid overmixing eggs, and let the cheesecake cool gradually at room temperature before chilling.

Conclusion

This Spiced Pumpkin Cheesecake is the ultimate fall dessert: rich, creamy, and infused with warming spices. The ginger snap crust adds texture and flavor, while bourbon whipped cream provides an elegant finishing touch. Perfect for holiday gatherings, dinner parties, or cozy nights at home, it’s a dessert that embodies the essence of fall.