Pumpkin Cheesecake

5 from 1 vote

Pumpkin Cheesecake is creamy, rich and decadent. The combination of cream cheese, pumpkin and spices make it the perfect fall dessert.

Prep Time30

Cook Time2 30

Refrigeration Time8

Total Time11

Servings:

Calories: 370kcal

Author: Christine

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.

Notes

I highly recommend you read the entire blog post for more detailed instructions if this is your first time making this recipe.

Don't skip the water bath! The water bath helps to prevent the cheesecake from cracking.

Do not open the oven while the cheesecake is baking! The slow cooking and cooling time will keep the cheesecake from cracking.

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.

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