Pumpkin Cheesecake Recipe
This Pumpkin Cheesecake Recipe features a gingersnap crust and spiced cream cheese filling—a delicious dessert that’s perfect for Thanksgiving, fall gatherings, or any cozy baking session.
Ingredients
- 2 cups gingersnap cookie crumbs (about 30 cookies), finely ground
- ¼ cup granulated sugar (for crust)
- 6 tablespoons unsalted butter, melted (or coconut oil for dairy-free)
- 16 oz (453g) cream cheese, room temperature (full-fat for best texture)
- 1 cup pumpkin puree (not pie mix—pure pumpkin)
- ½ cup sour cream or whole-milk Greek yogurt (adds tang and creaminess)
- 2 large eggs, room temperature (helps prevent lumps)
- ½ cup packed brown sugar (light or dark for deeper molasses note)
- 1 teaspoon vanilla extract (Madagascar variety if you have it)
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- Pinch of salt (balances sweetness)
- Optional toppings: whipped cream, extra cinnamon, caramel drizzle
Instructions
- Preheat your oven to 325°F (162°C) and place a rack in the center.
- In a medium bowl, stir gingersnap crumbs and granulated sugar. Pour in melted butter and toss until crumbs resemble wet sand. Press mixture firmly into the bottom of a 9-inch springform pan. Bake for 8 minutes, then set aside to cool.
- In a mixing bowl, beat cream cheese until smooth. Add brown sugar and vanilla, beat until combined. Mix in pumpkin puree, sour cream, cinnamon, nutmeg, and salt. Add eggs one at a time, mixing gently after each addition. Pour filling over the cooled crust.
- Bake for 45–50 minutes until the edges are set and the center slightly wobbles. Turn off the oven, crack the door, and let the cheesecake rest inside for 30 minutes. Chill uncovered for 1 hour, then cover and refrigerate for at least 3 more hours or overnight.
Notes
For a lighter version, swap half the cream cheese for ricotta or use maple syrup instead of brown sugar. Feel free to customize the spice level by adding more cinnamon or cloves.
Nutrition
Calories: 450kcal
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