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+ servings
A pumpkin cheesecake with a slice cut into it.
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Pumpkin Cheesecake

Pumpkin cheesecake combines two of the best flavors out there, cheesecake, and pumpkin pie into one delicious, and perfect for fall dessert!
Servings: 14

Equipment

Ingredients

For the Gingersnap Crust:

  • 1 1/2 cups ground gingersnap cookies
  • 1/4 cup sugar
  • 6 TBS melted butter

For the Pumpkin Cheesecake Filling:

  • 24 oz cream cheese (softened, 3 8 oz blocks)
  • 1 cup sugar
  • 1 cup pumpkin puree
  • 1/4 cup sour cream
  • 1 tsp vanilla extract
  • 2 tsp pumpkin pie spice
  • 3 large eggs

Instructions

  • Preheat the oven to 350 degrees.
  • Combine your gingersnap crumbs, sugar and butter in a bowl till a nice thick crumb is formed.
  • Press into the bottom and slightly up the sides of a 9in springform pan, sprayed with nonstick spray.
  • Wrap foil around the bottom of the pan and around the sides over the top.
  • Bake for 8 to 10 minutes, until fragrant. Allow to cool.
  • Beat the cream cheese in a stand mixer until smooth.
  • Add in the sugar and beat for 2 to 3 minutes.
  • Add in the pumpkin puree, sour cream, vanilla extract, and pumpkin pie spice and mix until combined.
  • Add in the eggs, one at a time, mixing after each addition until just blended.
  • Pour the filling into the cooled crust.
  • Place the pan into a large roasting pan, or deep edged cookie sheet filled with 1/2 inch of hot water.
  • Bake for 65-75 minutes until the middle is almost set, except for 1-2 inches in the center.
  • Turn the oven off and allow to cool in the oven for 1 hour.
  • Open the oven door slightly and leave the cheesecake in there for 1 more hour.
  • Remove the cheesecake from the oven and allow to cool completely to room temperature.
  • Cover and place in the fridge overnight.