Pumpkin Cheesecake Recipe

Name: Pumpkin Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups gingersnap cookie crumbs (about 30 cookies); 1 1/3 cups granulated sugar, divided; 6 tablespoons melted butter; 1/4 teaspoon salt; 3 (8-ounce) packages cream cheese, softened at room temperature; 1 (8-ounce) container sour cream; 1/2 cup firmly packed dark brown sugar; 4 large eggs, at room temperature; 1 cup pumpkin puree; 2 teaspoons vanilla extract; 1/4 cup all-purpose flour; 1/2 teaspoon salt; 2 1/2 teaspoons pumpkin pie spice; Garnishes: candied nuts, whipped cream

Servings: persons

1 1/2 cups gingersnap cookie crumbs (about 30 cookies)
1 1/3 cups granulated sugar, divided
6 tablespoons melted butter
1/4 teaspoon salt
3 (8-ounce) packages cream cheese, softened at room temperature
1 (8-ounce) container sour cream
1/2 cup firmly packed dark brown sugar
4 large eggs, at room temperature
1 cup pumpkin puree
2 teaspoons vanilla extract
1/4 cup all-purpose flour
1/2 teaspoon salt
2 1/2 teaspoons pumpkin pie spice
Garnishes: candied nuts, whipped cream

1
Preheat oven to 350u00b0. Combine cookie crumbs, 1/3 cup granulated sugar, and next 2 ingredients in a medium bowl. Press mixture into bottom and about 1 inch up sides of a 9-inch springform pan. Bake 15 minutes or until browned around edges. Place pan on a wire rack to cool completely.
2
Meanwhile, beat cream cheese and sour cream at medium speed with an electric mixer until creamy. Gradually add remaining 1 cup granulated sugar and 1/2 cup brown sugar; beat at medium speed about 5 minutes or until mixture is smooth and sugars have dissolved. Add eggs, 1 at a time, beating just until yellow disappears after each addition. Stir in pumpkin and vanilla.
3
Whisk together flour and next 2 ingredients in a medium bowl. Gradually add flour mixture to cream cheese mixture, beating at low speed just until blended.
4
Bake at 300u00b0 for 45 minutes. Turn oven off, and let cheesecake stand in oven with door closed 2 hours. Remove cheesecake from oven, and cool on a wire rack. Chill 8 hours or overnight. Gently run a knife around outer edge of cake to loosen. Remove sides of pan, and place cheesecake on a serving plate. Garnish, if desired.

1067

kcal

Calories

Fat

121

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 14 ingredients. The key ingredients include: 1 1/2 cups gingersnap cookie crumbs (about 30 cookies), 1 1/3 cups granulated sugar, divided, 6 tablespoons melted butter, 1/4 teaspoon salt, 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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