Rosie'S Pumpkin Cheesecake Recipe

Name: Rosie'S Pumpkin Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Crust; 2 cups gingersnap crumbs (35 Nabisco gingersnaps); 3 tablespoons sugar; 6 tablespoons unsalted butter, melted; 1/4 cup pecans, finely chopped; Cake; 1 1/2 cups canned pumpkin puree; 1 tablespoon ground cinnamon; 1 1/2 teaspoons ground cinnamon; 1 tablespoon ground ginger; 2 1/2 teaspoons ground cloves; 2 1/2 teaspoons ground nutmeg; 1 teaspoon ground allspice; 2 1/2 lbs cream cheese, at room temperature; 1 1/3 cups sugar; 1 teaspoon vanilla extract; 5 whole large eggs, at room temperature; 2 large egg yolks, at room temperature; Topping; 1 cup sour cream, at room temperature; 3 tablespoons sugar; 1/4 cup pecans, finely chopped; 14 pecan halves

Servings: persons

Crust
2 cups gingersnap crumbs (35 Nabisco gingersnaps)
3 tablespoons sugar
6 tablespoons unsalted butter, melted
1/4 cup pecans, finely chopped
Cake
1 1/2 cups canned pumpkin puree
1 tablespoon ground cinnamon
1 1/2 teaspoons ground cinnamon
1 tablespoon ground ginger
2 1/2 teaspoons ground cloves
2 1/2 teaspoons ground nutmeg
1 teaspoon ground allspice
2 1/2 lbs cream cheese, at room temperature
1 1/3 cups sugar
1 teaspoon vanilla extract
5 whole large eggs, at room temperature
2 large egg yolks, at room temperature
Topping
1 cup sour cream, at room temperature
3 tablespoons sugar
1/4 cup pecans, finely chopped
14 pecan halves

1
preheat the oven to 375.
2
For the crust, place the gingersnap crumbs, sugar, butter, and nuts in a small bowl and toss lightly with a fork until well blended.
3
Press this mixture firmly over the bottom of a 10-inch springform pan. Bake it on the bottom oven rack until golden, 5-7 minutes, Remove it from the oven and cool.
4
Reduce the oven heat to 300 degrees and place a roasting pan or baking dish filled with hot water on the bottom rack of the oven to create moisture.
5
For the cake filling, lightly whisk together the pumpkin and spices in a small bowl until blended. Set aside.
6
Beat the cream cheese, sugar, and vanilla in a medium-size mixing bowl with an electric mixer on medium speed until light and fluffy, about 30 seconds. Scrape the bowl with a rubber spatula, then beat 30 seconds more.
7
Add the whole eggs, then the egg yolks, one at a time to the cream cheese on low speed. Blend each egg until incorporated, about 30 seconds. Scrape the bowl after each addition.
8
Add the pumpkin mixture to the cream cheese batter and blend on medium speed until the mixture is velvety, about 1 minute. Scrape the bowl and beat another minute.
9
Pour the filling over the crust. Bake the cake on the center oven rack until the top is set and a tester inserted in the center comes out dry, about 1 hour 40 minutes. Turn off the oven and leave the cake in the oven for an additional hour. Remove the cake from the oven, place it carefully on a wire rack, and let cool for several hours.
10
While the cheesecake is cooling, prepare the topping: Mix the sour cream and sugar together in a small bowl.
11
Preheat the oven to 350 degrees.
12
Spread the sour cream mixture evenly over the surface of the cake with a spatula and sprinkle the chopped pecans on top. Evenly space the pecan halves around the top edge of the cake.
13
Bake the cheesecake in the oven for 5-7 minutes to set the topping. Remove the cheesecake from the oven and refrigerate before serving.

4460

kcal

Calories

405

Fat

183

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.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
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 23 ingredients. The key ingredients include: Crust, 2 cups gingersnap crumbs (35 Nabisco gingersnaps), 3 tablespoons sugar, 6 tablespoons unsalted butter, melted, and more.

Yes, Rosie'S 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!

Rosie'S Pumpkin Cheesecake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions