Pumpkin Cheesecake Recipe

Name: Pumpkin Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CRUST:; 2 cups Gingersnap Crumbs; 8 Tablespoons Melted Salted Butter; FOR THE FILLING:; 24 ounces, weight Cream Cheese, Softened; 1-1/2 cup Sugar; 1 can (15 Oz. Size) Pureed Pumpkin; 3 whole Eggs; 1 Egg Yolk; 1/4 cups Ricotta (or Sour Cream); 2 teaspoons Pumpkin Pie Spice; 2 Tablespoons All-purpose Flour; 1 teaspoon Vanilla

Servings: persons

FOR THE CRUST:
2 cups Gingersnap Crumbs
8 Tablespoons Melted Salted Butter
FOR THE FILLING:
24 ounces, weight Cream Cheese, Softened
1-1/2 cup Sugar
1 can (15 Oz. Size) Pureed Pumpkin
3 whole Eggs
1 Egg Yolk
1/4 cups Ricotta (or Sour Cream)
2 teaspoons Pumpkin Pie Spice
2 Tablespoons All-purpose Flour
1 teaspoon Vanilla

1
Preheat oven to 325u00b0F. Line springform pan tightly with foil. Butter foil. Wrap outside of pan tightly with foil (to create a watertight seal during baking), pressing wrinkles flat.
2
For the crust:
3
Stir together crust ingredients and press onto bottom and up the sides, stopping 1 inch shy of the top rim of the buttered 9 -inch springform pan. Place in the freezer while you prepare the filling.
4
For the filling:
5
Cream the cream cheese until smooth. Add sugar and continue to cream until combined. Add pumpkin and eggs until fully incorporated. Finally add ricotta, spices, flour and vanilla and mixed until combined.
6
Pour filling into the crust. Put the uncooked cheesecake into a deep baking dish. Fill the baking dish with hot water 1/3 of the way up. This will prevent cracking.
7
Bake for 1 hour and 30 minutes but check on the cheesecake every 15 minutes after an hour, as all ovens are different.
8
Once finish baking, turn off oven and let the cheesecake rest in the oven for 1 hour. Remove and cool completely. Chill for 4-6 hours before serving.
9
Note: This can be made a day ahead of time.

1175

kcal

Calories

Fat

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 13 ingredients. The key ingredients include: FOR THE CRUST:, 2 cups Gingersnap Crumbs, 8 Tablespoons Melted Salted Butter, FOR THE FILLING:, 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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