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: 1 1/2 cups gingersnap cookie crumbs (from about 30 cookies); 1/2 cup finely chopped pecans; 6 tablespoons unsalted butter, melted; 1/4 cup sugar; 3 8-oz. packages cream cheese, at room temperature; 1/2 cup packed light brown sugar; 1/4 cup sugar; 2 large eggs plus 2 large egg yolks, at room temperature; 1 cup canned pumpkin puree; 1/2 cup sour cream, at room temperature; 2 teaspoons vanilla extract; 1 1/2 tablespoons all-purpose flour; 2 teaspoons pumpkin-pie spice

Servings: persons

1 1/2 cups gingersnap cookie crumbs (from about 30 cookies)
1/2 cup finely chopped pecans
6 tablespoons unsalted butter, melted
1/4 cup sugar
3 8-oz. packages cream cheese, at room temperature
1/2 cup packed light brown sugar
1/4 cup sugar
2 large eggs plus 2 large egg yolks, at room temperature
1 cup canned pumpkin puree
1/2 cup sour cream, at room temperature
2 teaspoons vanilla extract
1 1/2 tablespoons all-purpose flour
2 teaspoons pumpkin-pie spice

1
Make crust: Preheat oven to 350u00b0F. Butter an 8-inch springform pan. Cover outside of pan with 2 layers of foil. Stir together all crust ingredients. Press into bottom and up sides of pan. Bake for 10 minutes. Let cool on a rack.
2
Make filling: With an electric mixer on medium speed, beat cream cheese and both sugars until light. Beat in eggs and yolks, 1 at a time. Beat in pumpkin, sour cream and vanilla. Reduce speed to low; beat in flour and spice. Pour into crust.
3
Place cheesecake in a large roasting pan; fill pan with 2 inches of hot water. Bake until cake is set around edges but still slightly jiggly when lightly shaken (cheesecake will firm as it cools), 55 to 65 minutes. Transfer to a wire rack and let cool to room temperature. Cover and chill for at least 10 hours or up to 2 days.

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 13 ingredients. The key ingredients include: 1 1/2 cups gingersnap cookie crumbs (from about 30 cookies), 1/2 cup finely chopped pecans, 6 tablespoons unsalted butter, melted, 1/4 cup sugar, 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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