Pumpkin Cheesecake With Ginger Graham Cracker Crust

Name: Pumpkin Cheesecake With Ginger Graham Cracker Crust
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CRUST:; 1-1/2 cup Graham Cracker Crumbs; 5 Tablespoons Melted Butter; 1-1/2 teaspoon Ground Ginger; 1 teaspoon Pumpkin Pie Spice; FOR THE FILLING:; 24 ounces, weight Cream Cheese, Room Temperature; 1 cup Sugar; 1 teaspoon Vanilla; 3 whole Eggs; 1 cup Pureed Pumpkin, Fresh Or Canned; 1 teaspoon Cinnamon; 1/2 teaspoons Nutmeg; 1/2 teaspoons Allspice

Servings: persons

FOR THE CRUST:
1-1/2 cup Graham Cracker Crumbs
5 Tablespoons Melted Butter
1-1/2 teaspoon Ground Ginger
1 teaspoon Pumpkin Pie Spice
FOR THE FILLING:
24 ounces, weight Cream Cheese, Room Temperature
1 cup Sugar
1 teaspoon Vanilla
3 whole Eggs
1 cup Pureed Pumpkin, Fresh Or Canned
1 teaspoon Cinnamon
1/2 teaspoons Nutmeg
1/2 teaspoons Allspice

1
Preheat oven to 350 F.
2
For the crust:
3
In a medium sized bowl mix graham cracker crumbs, butter, ginger, and pumpkin pie spice with a fork until loosely mixed. Spread your crust mixture on the bottom of a 9-inch cheesecake pan and press gently to form a solid bottom. Bake in the oven at 350 F for 5 minutes and then remove from oven and set aside.
4
In the bowl of an electric mixer, use the paddle attachment to beat together the cream cheese, sugar and vanilla until combined. Continue mixing until all chunks of cream cheese are incorporated.
5
Slowly add the eggs, pumpkin and spices while mixing. Mix until combined. Pour the filling into the pan and smooth out the top.
6
Add a pan with approximately 1 inch of water to the bottom rack of your oven to keep the cheesecake from cracking. Then put the cheesecake on the rack above it. Bake cheesecake at 350 F for 70-90 minutes depending on altitude and oven variations. When the center no longer jiggles, the cheesecake is done. Turn the oven off and leave the cheesecake in the oven for another 30 minutes to an hour to help it set.
7
Remove cheesecake from oven and allow it to cool to room temperature.
8
Cover with a sheet of plastic and refrigerate for at least 12 hours or until serving. Top with whipped cream, garnish with cinnamon sugar and/or pumpkin pie spice. Enjoy!

1075

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 14 ingredients. The key ingredients include: FOR THE CRUST:, 1-1/2 cup Graham Cracker Crumbs, 5 Tablespoons Melted Butter, 1-1/2 teaspoon Ground Ginger, and more.

Yes, Pumpkin Cheesecake With Ginger Graham Cracker Crust 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!