Pumpkin Cheesecake is creamy, rich and decadent. The combination of cream cheese, pumpkin and spices make it the perfect fall dessert.
Cheesecake is one of my favorite desserts. I have always shied away from baking a cheesecake because there are so many steps and it seems very complicated. I mean come on...you have to give the cheesecake a water bath? Say what???
I brought this Pumpkin Cheesecake to a fall dinner last year. The rave reviews started pouring in and I knew I had made a winner. Many people have requested the recipe so this post is long overdue....sorry!
With a gingersnap crust, pumpkin cheesecake is a delectable dessert and it tastes even better with dollop of whipped cream on top.
If you are looking for other recipes that use pumpkin because after all it is pumpkin season, try my Pumpkin Pie Overnight Oats or my Vegan Pumpkin Muffins.
Ingredients
- Gingersnap Cookies - Finely ground gingersnap cookies are used in the crust.
- Unsalted Butter - Melted and mixed with the gingersnap crumbs to create the crust.
- Cream Cheese - Use regular full fat cream cheese bricks. Do not use the spreadable kind. Make sure the cream cheese has been brought to room temperature before using.
- Brown Sugar - Used to sweeten the cheesecake.
- Eggs - Helps to bind the ingredients together.
- Canned Pumpkin - Make sure to use regular canned pumpkin and not pumpkin pie filling.
- Sour Cream - Use regular full fat sour cream. I used 14% MF.
- Pumpkin Pie Spice - This can be found in the spice section of the grocery store.
- Cinnamon - Adds a nice warm flavor.
- Vanilla - Adds more flavor.
- Flour - Gives the cheesecake a slightly cake like texture.
- Whipped Cream, Caramel Sauce (Optional) - You can top the cheesecake with whipped cream and drizzle with caramel sauce if you want.
See recipe card for quantities.
Instructions
Preheat oven to 350F. Prepare the pan for the water bath.
Wrap the bottom and sides of a 9 inch springform pan with two layers of heavy duty aluminum foil. I recommend using heavy duty foil as the sheets are wider than standard aluminum foil. Trim the tops of the foil if necessary. Make sure there are no holes in the foil. Grease the inside of the springform pan. I used olive oil cooking spray and then spread it around with a paper towel to ensure all of the surfaces were well greased.
Place gingersnaps in a food processor and pulse until the cookies resemble fine crumbs. Transfer gingersnap crumbs to a medium size bowl.
Melt butter in the microwave or on the stovetop. Add melted butter to gingersnap crumbs and mix with a fork until well combined.
Transfer gingersnap mixture to the bottom of the springform pan. Use your hands or the bottom of a measuring cup to firmly press the mixture down and partially up the sides of the pan. Bake for 10 minutes. Remove from oven and set aside to cool.
Set oven temperature to 325F. In a large bowl, combine cream cheese, brown sugar, eggs, canned pumpkin, sour cream, pumpkin pie spice, cinnamon, vanilla and flour.
Use an electric mixer to beat until well combined. Use a spatula to scrape down the sides of the bowl as necessary. There shouldn't be any lumps in the batter.
Pour mixture on top of cooled gingersnap crust. Smooth the top with the back of a spoon.
Prepare the water bath. Place the cheesecake into a pan big enough to allow the springform pan to sit flat. Pour hot water into the pan. The water should be about one inch up the side of the springform pan.
Bake cheesecake for 1.5 hours. Do not open the oven while the cheesecake is baking. Turn the oven off and allow the cheesecake to sit in the oven for another hour. The slow cooking and cooling time is essential to prevent the cheesecake from cracking.
Remove cheesecake from oven and let it rest on the counter until it comes to room temperature. Cover with plastic wrap. Transfer cheesecake to the fridge and let sit overnight. Top with whipped cream and drizzle with caramel sauce if desired. Use a knife to cut cheesecake into slices. Makes 16 slices.
Hint: Don't skip the water bath! The water bath helps to prevent the cheesecake from cracking.
Substitutions
- Gingersnap Cookies - Graham crackers or graham crumbs can be substituted for the gingersnap cookies.
- Canned Pumpkin - Fresh pumpkin puree can be substituted for the canned pumpkin.
Equipment
Springform Pan - Use a springform pan for this recipe for two reasons:
1. The sides of the pan are higher on a springform pan than a regular cake pan and this is necessary because the cheesecake will be quite tall.
2. The sides of the pan pop off making it super easy to slice the cheesecake. I used a 9 inch springform pan.
Food Processer - A food processor is used to make the gingersnap crumbs. If you do not have a food processor, you can substitute graham crumbs for the gingersnap crumbs.
Storage
Pumpkin Cheesecake can be stored in the refrigerator for up to three days. Remove from the fridge when ready to eat.
Pumpkin Cheesecake freezes well. Slice cheesecake and wrap individual slices in plastic wrap or foil before placing in a freezer safe container or bag. Freeze up to three months. Thaw in the fridge or at room temperature when ready to eat.
Top tip
Do not open the oven while the cheesecake is baking! The slow cooking and cooling time will keep the cheesecake from cracking.
FAQ
Yes! The cheesecake can be stored in the fridge for up to three days before serving.
No problem! Use graham crackers or crumbs instead of the gingersnap cookies.
The cream cheese is too cold. Make sure the cream cheese is at room temperature before using.
Related
Looking for other recipes like this? Try these:
Recipe
Pumpkin Cheesecake
Ingredients
- 1 ½ cups gingersnap crumbs about 18 gingersnap cookies
- 6 tablespoons butter
- 4 packages cream cheese room temperature
- 1 cup brown sugar
- 4 large eggs
- 1 ½ cups canned pumpkin
- ⅓ cup sour cream
- 2 teaspoons pumpkin pie spice
- 1 teaspoon cinnamon
- 1 teaspoon vanilla
- 1 tablespoon all-purpose flour
- Whipped cream optional
- Caramel sauce optional
Instructions
- Preheat oven to 350F.
- Prepare the pan for the water bath. Wrap the outside of a 9 inch springform pan with two layers of heavy duty aluminum foil. Grease the bottom and sides of the springform pan.
- Place gingersnaps in a food processor and pulse until the cookies resemble fine crumbs. Transfer gingersnap crumbs to a medium size bowl.
- Melt butter in the microwave or on the stovetop. Add melted butter to gingersnap crumbs and mix with a fork until well combined.
- Transfer gingersnap mixture to the bottom of the springform pan. Use your hands or the bottom of a measuring cup to firmly press the mixture down and partially up the sides of the pan.
- Bake for 10 minutes. Remove from oven and set aside to cool.
- Set oven temperature to 325F. In a large bowl, combine cream cheese, brown sugar, eggs, canned pumpkin, sour cream, pumpkin pie spice, cinnamon, vanilla and flour.
- Use an electric mixer to beat until well combined. Use a spatula to scrape down the sides of the bowl as necessary. There shouldn't be any lumps in the batter.
- Pour mixture on top of cooled gingersnap crust. Smooth the top with the back of a spoon.
- Prepare the water bath. Place the cheesecake into a pan big enough to allow the springform pan to sit flat. Pour hot water into the pan. The water should be about one inch up the side of the springform pan.
- Bake cheesecake for 1.5 hours. Do not open the oven while the cheesecake is baking. Turn the oven off and allow the cheesecake to sit in the oven for another hour.
- Remove cheesecake from oven and let it rest on the counter until it comes to room temperature. Cover with plastic wrap.
- Transfer cheesecake to the fridge and let sit overnight. Top with whipped cream and drizzle with caramel sauce if desired. Use a knife to cut cheesecake into slices. Makes 16 slices.
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