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: For the crust; 1 container/box gingersnaps (I like Trader Joe's triple gingersnaps); 6 tablespoons unsalted butter, melted; 1 tablespoon organic brown sugar; For the filling; 3 8-ounce blocks of cream cheese, at room temperature; 1 cup organic cane sugar; 3 large eggs; 1 cup organic pumpkin puree; 1 teaspoon vanilla; 1/2 teaspoon cinnamon; 1/4 teaspoon ground nutmeg; 1/2 teaspoon ground ginger; 1 pinch ground cloves; 12 small chunks of crystallized ginger

Servings: persons

For the crust
1 container/box gingersnaps (I like Trader Joe's triple gingersnaps)
6 tablespoons unsalted butter, melted
1 tablespoon organic brown sugar
For the filling
3 8-ounce blocks of cream cheese, at room temperature
1 cup organic cane sugar
3 large eggs
1 cup organic pumpkin puree
1 teaspoon vanilla
1/2 teaspoon cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1 pinch ground cloves
12 small chunks of crystallized ginger

1
Preheat oven to 350u00b0F.
2
Cover the outside of a 9-inch springform pan with foil.
3
Using a food processor, pulse cookies into crumbs. You will need about 4 cups of cookies to produce the 2 cups of crumbs needed.
4
In a medium-sized bowl, combine the crumbs, melted butter and sugar.
5
Press mixture into bottom of foil-wrapped pan. Don't worry about trying to press the mixture up the sides of the pan.
6
Bake until crust darkens slightly, 5-10 minutes maximum. Remove from oven but do not turn off the oven.
7
Using a mixer, blend the cream cheese and sugar until smooth.
8
Add the eggs one at a time, then the pumpkin, vanilla and spices.Mix until smooth, using a hand spatula to finish, insuring that ingredients are well incorporated.
9
Place the pan with the crust on a sheet pan. Carefully pour filling on top of the crust.
10
Bake cheesecake 60-65 minutes until center is cooked and the edges are somewhat cracked.
11
Chill uncovered until cold, about 4 hours.
12
Cut around the sides of the cake and remove pan sides. Decorate top of cheesecake with crystallized ginger. Serve.

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: For the crust, 1 container/box gingersnaps (I like Trader Joe's triple gingersnaps), 6 tablespoons unsalted butter, melted, 1 tablespoon organic brown sugar, and more.

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

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pumpkin Cheesecake

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