Pumpkin Cheesecake Recipe

Name: Pumpkin Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 cups gingersnap crumbs (25 to 30 cookies); 3 tablespoons butter or margarine, melted; 3 (8-ounce) packages cream cheese, softened; 1 1/4 cups sugar, divided; 1 tablespoon vanilla extract; 6 large eggs, separated; 2 (16.25-ounce) cans pumpkin pie mix; 2 large eggs; 1 cup whipping cream; 1 tablespoon powdered sugar; Garnish:miniature pinecones

Servings: persons

1 1/4 cups gingersnap crumbs (25 to 30 cookies)
3 tablespoons butter or margarine, melted
3 (8-ounce) packages cream cheese, softened
1 1/4 cups sugar, divided
1 tablespoon vanilla extract
6 large eggs, separated
2 (16.25-ounce) cans pumpkin pie mix
2 large eggs
1 cup whipping cream
1 tablespoon powdered sugar
Garnish:miniature pinecones

1
Combine crumbs and butter; press into bottom and 1 inch up sides of a lightly greased 12-inch springform pan. Set aside.
2
Beat cream cheese at medium speed with an electric mixer until smooth; add 1 cup sugar and vanilla, beating until creamy. Stir in 6 egg yolks. Pour 2 1/2 cups mixture into prepared crust; set aside.
3
Add pumpkin pie mix and 2 eggs to remaining cream cheese mixture, stirring well; set aside.
4
Beat egg whites at high speed until foamy. Add remaining 1/4 cup sugar, 1 tablespoon at a time, beating until stiff peaks form and sugar dissolves. Fold into pumpkin mixture; pour over cream cheese mixture in crust.
5
Bake at 300u00b0 for 1 1/2 hours. Turn oven off, and run a knife around edge of cheesecake to loosen. Let stand in oven with door partially open for 1 1/2 hours. Remove sides of pan; cover and chill.
6
Beat whipping cream and powdered sugar at high speed until soft peaks form; spread on sides of cheesecake. Garnish, if desired.

1150

kcal

Calories

Fat

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
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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How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: 1 1/4 cups gingersnap crumbs (25 to 30 cookies), 3 tablespoons butter or margarine, melted, 3 (8-ounce) packages cream cheese, softened, 1 1/4 cups sugar, divided, 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.

That's it — enjoy your meal!

Pumpkin Cheesecake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions