Overnight Ginger Pumpkin Cheesecake (The Washington

Name: Overnight Ginger Pumpkin Cheesecake (The Washington Post)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups ginger snap crumbs; 6 tablespoons unsalted butter, melted; 1/4 cup brown sugar; 1/2 teaspoon ground ginger; 2 teaspoons ground cinnamon; 2 pounds cream cheese at room temperature; 1 1/2 cups sugar; 2 teaspoons vanilla extract; 2 tablespoons finely grated fresh ginger root; 5 extra-large eggs; 1/4 cup flour; 1/8 teaspoon grated nutmeg; 1 pinch ground cloves; 1 pound pumpkin puree, canned or homemade

Servings: persons

1 1/2 cups ginger snap crumbs
6 tablespoons unsalted butter, melted
1/4 cup brown sugar
1/2 teaspoon ground ginger
2 teaspoons ground cinnamon
2 pounds cream cheese at room temperature
1 1/2 cups sugar
2 teaspoons vanilla extract
2 tablespoons finely grated fresh ginger root
5 extra-large eggs
1/4 cup flour
1/8 teaspoon grated nutmeg
1 pinch ground cloves
1 pound pumpkin puree, canned or homemade

1
Right before you're ready to go to bed, preheat the oven to 200 degrees F.
2
Mix the ginger snap crumbs thoroughly with the melted butter, brown sugar, ginger and 1 teaspoon of the cinnamon. Press this mixture into a 9-inch greased springform pan, forming a thin crust across the bottom and sides of the pan. Set aside.
3
In a large bowl, mix the cream cheese with the sugar until smooth and soft, scraping the sides of the bowl and spoon as necessary. Mix in the vanilla, ginger root and eggs until the batter is well blended.
4
In a separate bowl, sift the flour with the remaining cinnamon, the nutmeg and cloves. Mix thoroughly with the pumpkin puree and then beat into the cream-cheese batter until the mixture is smooth and thoroughly combined. Pour this batter into the crust-lined pan. Place in the oven. Clean up and go to bed.
5
When you awake, 8 to 10 hours later (the exact time doesn't matter), the cake will appear set, the top will have barely colored, and the surface will be flawless. Remove to a rack and cool in the pan for an hour, until the pan is cool enough to handle.
6
Cover with a sheet of plastic wrap or wax paper and an inverted plate. Holding the plate tight to the pan, invert both. Remove the pan and refrigerate the cake upside down for at least 1 hour. If necessary, the cake can stay refrigerated in this way all day.
7
Invert a serving plate over the cheesecake and invert the whole thing. Remove the top plate and the paper. Cover and refrigerate.
8
Cut with a long sharp knife dipped in warm water to prevent sticking.

1567

kcal

Calories

108

Fat

125

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 1/2 cups ginger snap crumbs, 6 tablespoons unsalted butter, melted, 1/4 cup brown sugar, 1/2 teaspoon ground ginger, and more.

Yes, Overnight Ginger Pumpkin Cheesecake (The Washington Post) falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Overnight Ginger Pumpkin Cheesecake (The Washington Post)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions