Description
This is the best pumpkin cheesecake recipe you will ever make. It features a homemade ginger snap crust and a rich, creamy pumpkin filling.
Ingredients
Scale
- 1 1/2 cups ginger snap crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
- 2 (8 ounce) packages cream cheese, softened
- 3/4 cup granulated sugar
- 1/4 cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon ground cinnamon
- 1 (15 ounce) can pumpkin puree
- 1/2 cup sour cream
Instructions
- Preheat oven to 350°F (175°C).
- In a medium bowl, combine ginger snap crumbs and 1/4 cup granulated sugar. Stir in melted butter until well combined. Press mixture into the bottom of a 9-inch springform pan.
- Bake crust for 8-10 minutes, or until lightly golden. Let cool completely.
- In a large bowl, beat cream cheese, 3/4 cup granulated sugar, and brown sugar until smooth.
- Beat in eggs one at a time, mixing well after each addition.
- Stir in vanilla extract, pumpkin pie spice, and cinnamon.
- Add pumpkin puree and sour cream; mix until just combined.
- Pour filling over cooled crust.
- Bake for 50-60 minutes, or until the edges are set and the center is slightly jiggly.
- Turn off the oven and let the cheesecake cool in the oven with the door ajar for 1 hour.
- Remove from oven and cool completely on a wire rack.
- Chill in the refrigerator for at least 4 hours, or preferably overnight, before serving.
Notes
- For a gingersnap-pecan crust, add 1/2 cup chopped pecans to the crumb mixture.
- If you don’t have ginger snaps, you can use cinnamon graham crackers.
- For a shortcut, use a premade crust.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 80mg