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Preheat oven to 325 degrees F. Place a large sheet pan on the very bottom rack in the oven and fill at least halfway full with hot water.
Line the bottom of a 12 cup 9-inch springform pan (with 3 inch sides) with parchment paper.
Crush 35-40 cookies to make 2 cups of crumbs. Mix the crumbs, sugar, and melted butter together. Press the mixture evenly in the bottom of the prepared pan.
Beat the cream cheese and sugars until creamy. Add the whipping cream, pumpkin, vanilla, flour, and spices and mix again.
Whisk the eggs in a separate bowl. Add them to the batter until just combined. (Do NOT over beat the batter. If you do, the cheesecake will puff up as it bakes, then crack as it deflates and cools.)
Pour the cheesecake batter onto the prepared crust. The pan will be very full. Place the pan on the oven rack directly OVER the pan of water. Bake for 90 minutes.
Turn the oven off and open the door slightly to bring the temperature down slowly. After 5-7 minutes remove the cheesecake from the oven and place on a wire rack. Run a knife around the outside of the cheesecake to loosen the edges from the pan. Do NOT remove the sides of the pan.
Let the cheesecake cool for an hour on the counter, then place in the refrigerator for at least 6 hours or until chilled through.
Remove the springform pan from the cheesecake, pull off the parchment paper on the bottom, and place it on a plate or cake stand.
Use a piping bag and icing tip 1M to decorate the top edge of the cheesecake with Cool Whip. Add extra gingersnap cookies between the swirls. Dust with pumpkin pie spice.