American · Dessert · Medium
Pumpkin Cheesecake
All the warm spice of pumpkin pie in a creamy, elegant cheesecake with a gingersnap crust. It slices like a dream and might just upstage the pie this year.
The whole recipe in 60 seconds
Pumpkin Cheesecake, in 5 ideas
- Swirl a few spoonfuls of batter without pumpkin on top for a marbled finish.
- A water bath and a slow cool keep the top smooth and crack free.
- Make it two days ahead. Cheesecake genuinely tastes better after a rest.
- Candied pecans scattered on top echo the pecan pie sitting next to it.
- Serve small slices. It is rich, and seconds are always available.
What you need
Ingredients
- 1 1/2 cups gingersnap crumbs
- 5 tbsp butter, melted
- 3 packages (8 oz each) cream cheese, softened
- 1 cup sugar
- 1 can (15 oz) pumpkin puree
- 3 eggs, room temperature
- 1/4 cup sour cream
- 1 1/2 tsp pumpkin pie spice
- 1 tsp vanilla extract
- Whipped cream, for serving
How to make it
Directions
- Heat the oven to 325°F. Mix the gingersnap crumbs with the melted butter and press firmly into the bottom of a 9 inch springform pan.
- Beat the cream cheese and sugar until completely smooth, scraping the bowl well.
- Beat in the pumpkin puree, sour cream, pumpkin pie spice, and vanilla.
- Add the eggs one at a time, mixing on low just until each disappears. Do not overmix.
- Pour the batter over the crust. Wrap the pan in foil and set it in a larger pan with an inch of hot water.
- Bake 55 to 65 minutes, until the edges are set and the center still has a gentle wobble.
- Turn the oven off, crack the door, and let the cheesecake cool inside for 1 hour. Then chill at least 4 hours or overnight before slicing.
Room temperature cream cheese and eggs are nonnegotiable. Cold ingredients are the number one cause of lumpy batter and cracked tops.