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Description
Indulge in a classic fall dessert with this easy pumpkin cheesecake recipe. Featuring a spiced pumpkin filling and a gingersnap crust, it’s perfect for Thanksgiving or any autumn gathering. This recipe is straightforward and yields a creamy, delicious cheesecake.
Ingredients
Scale
- 1 1/2 cups gingersnap cookie crumbs
- 1/4 cup melted butter
- 2 (8 ounce) packages cream cheese, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- 1/4 teaspoon salt
- 1 (15 ounce) can pumpkin puree
- 1/2 cup sour cream
Instructions
- Preheat your oven to 350°F (175°C).
- In a small bowl, combine the gingersnap cookie crumbs and melted butter. Press the mixture evenly into the bottom of a 9-inch springform pan.
- In a large bowl, beat the softened cream cheese and granulated sugar until smooth.
- Beat in the eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract, pumpkin pie spice, and salt.
- Add the pumpkin puree and sour cream, mixing until just combined. Do not overmix.
- Pour the pumpkin cheesecake filling over the crust.
- Bake for 50-60 minutes, or until the center is almost set but still slightly jiggly.
- Turn off the oven and let the cheesecake cool in the oven with the door ajar for 1 hour.
- Remove from the oven and let it cool completely on a wire rack.
- Chill the cheesecake in the refrigerator for at least 4 hours, or preferably overnight, before serving.
Notes
- For a gluten-free option, use gluten-free gingersnap cookies or a graham cracker crust.
- If you prefer a no-bake version, omit the eggs and bake time, and chill until firm.
- Garnish with whipped cream and a sprinkle of cinnamon before serving.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 70mg