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Pumpkin Cheesecake

A perfect slice of pumpkin cheesecake with a creamy white layer and a rich pumpkin layer, topped with cinnamon.
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A creamy, spiced pumpkin cheesecake with a gingersnap crust, perfect for holiday gatherings.

Ingredients

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  • 1 1/2 cups gingersnap cookie crumbs
  • 1/4 cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • 3 (8 ounce) packages cream cheese, softened
  • 1 1/4 cups granulated sugar
  • 1/4 cup all-purpose flour
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon salt
  • 3 large eggs
  • 1 cup canned pumpkin puree
  • 1/2 cup sour cream
  • 1 teaspoon vanilla extract
  • Optional topping: whipped cream, caramel sauce

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. In a medium bowl, combine the gingersnap cookie crumbs and 1/4 cup granulated sugar. Pour in the melted butter and stir until the crumbs are evenly moistened. Press the mixture firmly into the bottom of a 9-inch springform pan.
  3. Bake the crust for 8-10 minutes, then let it cool completely.
  4. In a large bowl, beat the softened cream cheese with an electric mixer until smooth. Gradually beat in 1 1/4 cups granulated sugar, flour, pumpkin pie spice, and salt until well combined.
  5. Add the eggs one at a time, beating on low speed after each addition just until incorporated. Do not overmix.
  6. Stir in the canned pumpkin puree, sour cream, and vanilla extract until the batter is smooth and uniform in color.
  7. Pour the pumpkin cheesecake filling over the cooled crust.
  8. Bake for 50-60 minutes, or until the edges are set and the center is almost firm. The center should still have a slight jiggle.
  9. Turn off the oven, crack the oven door open slightly, and let the cheesecake cool in the oven for 1 hour. This helps prevent cracking.
  10. Remove the cheesecake from the oven and let it cool completely on a wire rack.
  11. Once cooled, cover the cheesecake and refrigerate for at least 4 hours, or preferably overnight, before serving.
  12. Serve chilled, with your favorite toppings if desired.

Notes

  • For an extra smooth filling, you can beat the cream cheese and sugar until very light and fluffy.
  • To prevent cracks, avoid overmixing the batter, especially after adding the eggs. Cooling the cheesecake slowly in the oven is also key.
  • If you don’t have gingersnaps, graham cracker crumbs can be used for the crust.

Nutrition

Find it online: https://kingscook.com/pumpkin-cheesecake-recipe/