Sous Vide Pumpkin Cheesecake with Gingersnap Crust


I grew up in a cooking family and after getting a degree in Spanish and Anthropology, realized what I really wanted to do was to go to culinary school. After working in a NYC bank for a few years, I managed to get to culinary school and got my first jobs in NYC kitchens ...

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Have you ever imagined creating cheese cake using the Sous Vide method? It's surprisingly simple - and incredibly delicious. In fact, we'd say this is the perfect way to gently cook this delicate recipe. 

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Ingredients for 12

  • 120g gingersnap cookies

  • 2 ounces (56g) melted butter

  • 24 ounces (452g) cream cheese, room temperature

  • 1 cup (247g) canned pumpkin

  • 1 teaspoon (3g) cinnamon

  • ½ teaspoon (1g) ginger

  • ½ teaspoon ground cloves

  • 1 1/3 cup (264g) sugar

  • 4 eggs

  • 1 teaspoon (4g) vanilla

  • 1 cup (227g) sour cream


  • Step 1

    Heat water to 176ºF/80ºC using Anova Precision Cooker. Heat oven to 350ºF.

  • Step 2

    While water and oven heat, crush gingersnaps. Mix with melted butter and press into bottom of 9-inch springform pan. Press foil around bottom of springform pan and bake in oven 10 minutes.

  • Step 3

    While crust bakes, mix filling. Use stand mixer to mix cream cheese with pumpkin until smooth. Add spices, sugar, eggs (1 at a time), vanilla and sour cream. Mix until smooth. Pour filling into prepared crust. Seal top of pan with foil. Place pan into extra-large (2-gallon) zip-close plastic bag. Carefully immerse this into water to create vacuum seal in zip-close bag.

  • Step 4

    Place sealed pan into hot water. Cook 5 hours. When done, remove pan from plastic bag. Filling may look "jiggly" still. Cool 30 minutes on counter, then place in refrigerator and cool overnight.

    • Finishing Step: To Serve

    • Step 0

      Loosen edge using sharp knife. Undo springform side and remove.

    • Step 1

      Cut into small wedges and serve.

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176 F / 80 C Recipe Temp
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