Pumpkin Cheesecake Recipe

Name: Pumpkin Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: ¾ cup graham cracker crumbs; 1 cup gingersnap crumbs; ½ cup ground walnuts; ⅓ cup butter, melted; 3 (8 ounce) packages cream cheese, softened; ½ cup sugar; 1 -16 ounce canned pumpkin; 3 eggs; 1 teaspoon ground cinnamon; ½ teaspoon ground ginger; ¼ teaspoon ground nutmeg; 1 teaspoon grated lemon peel; whipped cream (to garnish); walnut halves, if desired; lemon peel, twists if desired

Servings: persons

¾ cup graham cracker crumbs
1 cup gingersnap crumbs
½ cup ground walnuts
⅓ cup butter, melted
3 (8 ounce) packages cream cheese, softened
½ cup sugar
1 -16 ounce canned pumpkin
3 eggs
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
1 teaspoon grated lemon peel
whipped cream (to garnish)
walnut halves, if desired
lemon peel, twists if desired

1
Prepare crust as follows.
2
Mix crumbs, ground walnuts, and melted butter together.
3
Press evenly into bottom and 1 inch up side of 9-inch springform pan.
4
Bake in preheated 350 degree oven for about 8 minutes, or until light brown.
5
Cool on wire rack.
6
Prepare filling as follows.
7
Beat softened cream cheese and sugar until blended well.
8
Add eggs and pumpkin and beat until blended.
9
Add spices and grated lemon peel and mix well.
10
Pour into crust and bake about 1 hour 15 minutes or until cheesecake is set.
11
Cool on wire rack until room tempurature then chill 3-4 hours in refrigerator.
12
Remove side of pan.
13
Garnish with whip cream, walnut halves, and lemon slices, if desired.

No nutrition data on file — estimate from the ingredient list.

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 15 ingredients. The key ingredients include: ¾ cup graham cracker crumbs, 1 cup gingersnap crumbs, ½ cup ground walnuts, ⅓ cup butter, melted, 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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