Holiday Pumpkin Cheesecake Recipe

Name: Holiday Pumpkin Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 40 gingersnap cookies, crumbled; 1 ¾ cups sugar (divided); ¾ cup margarine, melted (divided); 3 (8 ounce) packages cream cheese, softened; 1 (15 ounce) can pumpkin; ¼ cup all-purpose flour; 1 tablespoon pumpkin pie spice (or 1 1/2 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp cloves); 6 eggs, slightly beaten; 1 cup whipping cream or 1 cup heavy cream; 1 teaspoon vanilla extract

Servings: persons

1
["On bottom rack in oven, place 13"" X 9"" roasting pan filled halfway with water.", "Preheat oven to 325 F.", "In small bowl, combine cookie crumbs, 1/4 cup sugar and 1/4 cup melted margarine.", "In 10"" springform pan, press crumb mixture onto bottom and halfway up sides; set aside.", "In medium bowl, with electric mixer, beat cream cheese and remining 1 1/2 cups sugar until mixture is creamy, about 3 minutes.", "Beat in pumpkin, remaining 1/2 cup melted margarine, flour and pumpkin pie spice until smooth.", "Gradually beat in eggs, cream and vanilla until smooth.", "Pour into prepared springform pan.", "Bake in center of oven for 1 hour and 20 minutes or until edges are golden and middle is almost set.", "(NOTE: 13X9 pan is on lower rack.", "DO NOT place cheesecake in 13X9 pan.", "Bake on the next rack up, or in the center of the oven.)", "Without opening the door, turn oven off and let cheesecake stand in oven 30 minutes.", "On wire rack, cool completely.", "Cover and refrigerate overnight.", "Best if made 1 day ahead."]

1846

kcal

Calories

Fat

280

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 40 gingersnap cookies, crumbled, 1 ¾ cups sugar (divided), ¾ cup margarine, melted (divided), 3 (8 ounce) packages cream cheese, softened, and more.

Yes, Holiday Pumpkin Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Holiday Pumpkin Cheesecake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions