Pumpkin Cheesecake Recipe

Name: Pumpkin Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ¾ cups gingersnap cookies, crumbled (like bread crumbs); 3 tablespoons light brown sugar; ½ tablespoon cinnamon; ½ cup salted butter; 3 (8 ounce) packages cream cheese, at room temp; 1 teaspoon vanilla extract; 15 ounces fresh cooked pumpkin puree; 2 tablespoons flour; 3 eggs; 1 egg yolk; ½ teaspoon clove; ¼ cup sour cream; ½ teaspoon nutmeg; 1 ½ cups sugar; 2 teaspoons cinnamon; 2 cups heavy whipping cream; 4 tablespoons granulated sugar; 1 teaspoon cinnamon; ½ teaspoon nutmeg; ½ teaspoon clove; ½ teaspoon ground ginger; 1 teaspoon vanilla

Servings: persons

1 ¾ cups gingersnap cookies, crumbled (like bread crumbs)
3 tablespoons light brown sugar
½ tablespoon cinnamon
½ cup salted butter
3 (8 ounce) packages cream cheese, at room temp
1 teaspoon vanilla extract
15 ounces fresh cooked pumpkin puree
2 tablespoons flour
3 eggs
1 egg yolk
½ teaspoon clove
¼ cup sour cream
½ teaspoon nutmeg
1 ½ cups sugar
2 teaspoons cinnamon
2 cups heavy whipping cream
4 tablespoons granulated sugar
1 teaspoon cinnamon
½ teaspoon nutmeg
½ teaspoon clove
½ teaspoon ground ginger
1 teaspoon vanilla

1
Preheat oven to 350.
2
In medium bowl, combine crumbs, sugar and cinnamon.
3
Add melted butter.
4
Press down flat into a 9-in spring form pan.
5
Set aside.
6
For filling: beat cream cheese until smooth.
7
Add pumpkin puree, eggs, egg yolk, sour cream, sugar, and spices.
8
Add flour and vanilla.
9
Beat together until well combined.
10
Pour into crust.
11
Spread out evenly and place oven for 1 hour.
12
Remove from the oven and let sit for 15 minutes.
13
Cover with plastic wrap and refrigerate for 4 hours.
14
While cheesecake is cooling, place spices, sugar and heavy whipping cream in a cold mixing bowl and whip until firm peaks form.
15
Use star tip of decorator and star whipped topping around edges of cooled cheesecake.
16
Serve the rest on the side.

1566

kcal

Calories

105

Fat

139

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 22 ingredients. The key ingredients include: 1 ¾ cups gingersnap cookies, crumbled (like bread crumbs), 3 tablespoons light brown sugar, ½ tablespoon cinnamon, ½ cup salted butter, and more.

Yes, 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.

Pumpkin Cheesecake

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