Pumpkin Cheesecake
Yield: 16 servings
This is the best pumpkin cheesecake recipe! It's rich, creamy, and packed with cozy pumpkin flavor, baked in a crunchy gingersnap crust.
Ingredients
for the crust:
- 1¾ cups gingersnap cookie crumbs from about 40 gingersnap wafers
- 3 tablespoons brown sugar
- ½ teaspoon ground cinnamon
- ½ teaspoon kosher salt
- ¼ cup unsalted butter melted and slightly cooled
for the filling:
- 3 packages 8 ounces each regular cream cheese (not low fat or nonfat), at room temperature
- 1 can 15 ounces pumpkin purée (not pre-spiced pumpkin pie filling)
- 3 large eggs
- 1 large egg yolk
- ¼ cup regular sour cream not low fat or non-fat
- 1½ cups sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ⅛ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- ¼ teaspoon kosher salt
- 2 teaspoons all-purpose flour
- 1 teaspoon pure vanilla extract
Instructions
- Preheat oven to 350° F. Prepare a 9″ springform pan by lightly spraying with cooking spray.
- For the crust: In a food processor, pulse the cookies until crumbs are uniform. Add brown sugar, cinnamon, and salt, and pulse to combine. Transfer to a medium bowl and add the melted butter. Combine thoroughly with a fork. When the mixture is evenly moist, crumbly, and holds together when you squeeze a handful, it’s ready. Press the mixture evenly over the bottom, and very slightly up the sides, of your springform pan. Chill for 5 minutes, then bake for 10 minutes. Let cool completely.
- Prepare a water bath while the crust cools. Heat a kettle or pan of water to a soft boil. Have a larger baking dish or roasting pan ready to set the springform pan inside. Once the crust is cooled, set the springform pan on a double layer of heavy-duty aluminum foil and wrap the foil up around the outside of the pan.
- For the filling: Beat the cream cheese until smooth. Add the pumpkin purée and combine. Add the eggs and egg yolk, one at a time, incorporating each egg thoroughly before adding the next, and scraping down the sides of the bowl after each one. Beat in the sour cream. Then add the sugar, cinnamon, ginger, nutmeg, cloves, salt, and flour. Beat just until combined, then beat in the vanilla.
- Scrape the filling into the cooled crust and spread evenly. Set the springform pan in the larger roasting pan and add enough hot water from the kettle to come about halfway up the sides of the springform pan.
- Bake until the top of the cheesecake is a deep golden color and the center is set, about 1 hour 30 minutes to 1 hour 40 minutes. It’s ok if there is a slight jiggle to the center of the filling. Remove the cheesecake from the oven and run a thin-bladed knife between the perimeter of the cheesecake and the pan. Let cheesecake cool to room temperature in the pan on a wire rack. Then cover and chill for at least four hours or overnight before serving. Serve chilled, topping individual slices with fresh whipped cream.
Video
Nutrition Information:
Serving: 1 Calories: 341kcal Carbohydrates: 56g Protein: 5g Fat: 11g Saturated Fat: 5g Polyunsaturated Fat: 6g Cholesterol: 73mg Sodium: 316mg Fiber: 1g Sugar: 30g
Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.