I ain’t ashamed to say that I think my Pumpkin Cheesecake recipe is better than any pumpkin pie y’all got around. It’s giving all that perfect spiced flavor but I add creamy and velvety texture in the mix. Couple that with a gingersnap crust and the whole thing is a hit. No water bath, no complicated steps, just a simple and damn good. Add a dollop of whipped cream and get your whole life.
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How to make Pumpkin Cheesecake
Step 1: Add gingersnaps, sugar, and butter to a bowl. Mix them together. Press gingersnap crust into the bottom of the pan.
Step 2: Add a layer of parchment paper and place either pie weights or fill it with dry beans to act as weights.
Step 3: Bake for a few and then set aside to completely cool.
Step 4: Add cream cheese, sour cream, heavy cream, brown sugar and granulated sugar to the mixing bowl and mix on high speed until well mixed. Mix in eggs, one at a time until well incorporated. Scrape down the sides of the bowl as needed.
Step 5: Add in pumpkin puree and blend well.
Step 6: Slow mixer down to low or medium low depending on your mixer. Add flour, vanilla, ground cinnamon and nutmeg.
Step 7: Add cheesecake mixture into the springform pan.
Step 8: Bake until almost completely set in the middle.
Pumpkin Cheesecake Recipe
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Equipment
Ingredients
For the Crust:
- 5.5 ounces or between 20-24 gingersnaps crushed or pulsed in a food processor into crumbs (will need 1, ½ cup total of crumbs)
- 3 tablespoons granulated sugar
- 5 tablespoons melted butter
For the Cheesecake:
- 24 ounces cream cheese room temperature
- ¼ cup sour cream room temperature
- ¼ cup heavy cream room temperature
- 1 ¼ cups light brown sugar packed
- ½ cup granulated sugar
- 4 large eggs
- 2 cups canned pumpkin puree
- 2 tablespoons all-purpose flour
- 1 tablespoon pure vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
Instructions
For the Crust:
- Preheat the oven to 350°F degrees. Prepare a 9 inch spring form pan with non-stick baking spray and flour. Make sure it is completely secure.
- Whisk together gingersnaps, sugar, and butter.
- Press gingersnap crust into the bottom of the pan. You can use the bottom of a measuring cup if you need to help push it down. Add a layer of parchment paper and place either pie weights or fill it with dry beans to act as weights. Bake for 7-8 minutes and then set aside to completely cool.
For the Cheesecake:
- Add cream cheese, sour cream, heavy cream, brown sugar and granulated sugar to the mixing bowl and mix for about 4-5 minutes on high speed until well mixed. Brush down the sides of the bowl. Preheat the oven to 350°F.
- Mix in four eggs, one at a time until well incorporated. Scrape down the sides of the bowl as needed. Then add in pumpkin puree and blend well.
- Slow mixer down to low or medium low depending on your mixer. Add flour, vanilla, ground cinnamon and nutmeg. Mix well. Make sure the mixture is mixed all the way at the bottom of the bowl.
- Add mixture into the springform pan.
- Bake for 45-50 minutes until almost completely set in the middle. If you shake it, it will have a slight jiggle to it. It will continue to bake while it sits in the oven. Turn off the oven and leave cheesecake in the oven with the door closed for 4 hours. Remove cheesecake from the oven and refrigerate overnight, covered.
- Serve with whipped cream if desired.
Notes
How to store Pumpkin Cheesecake
Once your cheesecake has fully cooled, cover it tightly with plastic wrap or aluminum foil, or pop it in an airtight container. Keep it in the fridge, and it’ll stay fresh for a good while.How long will Pumpkin Cheesecake last in the fridge?
This beauty will last 4 to 5 days in the fridge. If you can resist the sudden cheesecake cravings, of course!Can I freeze creamy pumpkin cheesecake?
Yep, you can freeze this cheesecake! Wrap the whole cheesecake or individual slices (no need to defrost the entire thing! Unless you wanna eat the whole thing, I won’t judge) in plastic wrap and then foil, or use a freezer-safe bag. It’ll stay fresh for up to 3 months.Nutrition
Ingredient Notes
- Gingersnaps: Swap them with graham crackers or even vanilla wafers.
- Heavy Cream: You can sub in half-and-half.
- Sour Cream: You can use plain full-fat Greek yogurt instead.
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Recipe Tips
- Crush Those Cookies: No food processor? Pop your gingersnaps into a plastic bag, grab a rolling pin, and crush.
- Mix It Good: If you’re working with a hand mixer, make sure you scrape down the bottom of that bowl with a spatula or whisk so that batter is smooth.
- Chill Out: Don’t rush the cooling! Leave that cheesecake in the oven to cool slowly or it might crack on you.
- Smooth Crust: Grab a flat-bottomed measuring cup or even a drinking glass to press down the crust so it’s even.
Recipe Help
You absolutely can! Wrap the bottom of your springform pan tightly with aluminum foil to prevent leaks, place the pan in a larger baking dish, and pour about an inch of hot water into the dish.
Yep! Roast it, puree it, and make sure it’s smooth and creamy. Keep in mind that fresh pumpkin can be watery, so you may need to strain it through cheesecloth to get rid of excess moisture.
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Best cheesecake ever
Awe, thanks doll!
Thank you for sharing all of your delicious recipes!!!
You’re so welcome!