Description
This pumpkin cheesecake recipe is the perfect fall dessert—creamy, spiced, and easy to prepare. With a gingersnap crust and smooth pumpkin filling, it’s a guaranteed crowd-pleaser.
Ingredients
2 cups gingersnap cookie crumbs
1/2 cup unsalted butter, melted
3 (8 oz) packages cream cheese, softened
1 cup brown sugar
1 (15 oz) can pure pumpkin
3 large eggs
1/4 cup sour cream
1 1/2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp ground cloves
1 tsp vanilla extract
1/4 tsp salt
Instructions
1. Preheat oven to 325°F (160°C). Wrap a springform pan in foil.
2. Mix cookie crumbs with melted butter and press into pan. Bake 10 minutes.
3. Beat cream cheese until smooth. Add sugar, pumpkin, and spices.
4. Add eggs one at a time, mixing on low. Stir in vanilla and sour cream.
5. Pour filling into crust. Place pan in a water bath.
6. Bake for 85–90 minutes until center is set but jiggles slightly.
7. Cool in oven 30 minutes with door cracked. Cool at room temp 1 hour.
8. Refrigerate at least 4 hours or overnight before slicing.
Notes
Always use room temperature ingredients to avoid lumps.
Use a water bath to prevent cracks and ensure even baking.
- Prep Time: 20 minutes
- Cook Time: 90 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 28g
- Sodium: 320mg
- Fat: 30g
- Saturated Fat: 16g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 110mg
