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Pumpkin Cheesecake

A slice of creamy pumpkin cheesecake with a graham cracker crust on a white plate.
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A rich and creamy cheesecake infused with warm pumpkin spices, perfect for holiday gatherings.

Ingredients

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  • 1 1/2 cups gingersnap cookie crumbs (about 25 cookies)
  • 1/4 cup unsalted butter, melted
  • 24 ounces cream cheese, softened
  • 1 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground cloves
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 1/2 cup sour cream
  • 1/4 cup heavy cream

Instructions

  1. Preheat your oven to 325°F (160°C). Wrap the bottom of a 9-inch springform pan tightly with heavy-duty aluminum foil.
  2. In a small bowl, combine the gingersnap cookie crumbs and melted butter. Press the mixture evenly into the bottom of the prepared springform pan to form the crust. Bake for 8-10 minutes until lightly golden. Let cool completely.
  3. In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually beat in the granulated sugar and brown sugar until well combined.
  4. Add the eggs one at a time, beating well after each addition until just incorporated. Stir in the vanilla extract, pumpkin pie spice, cinnamon, ginger, and cloves.
  5. In a separate bowl, whisk together the pumpkin puree, sour cream, and heavy cream. Add this mixture to the cream cheese mixture and beat on low speed until just combined. Do not overmix.
  6. Pour the filling over the cooled crust in the springform pan. Tap the pan gently on the counter a few times to release any air bubbles.
  7. Place the foil-wrapped springform pan into a larger roasting pan. Carefully pour hot water into the roasting pan, reaching about halfway up the sides of the springform pan. This is your water bath.
  8. Bake for 60-75 minutes, or until the edges of the cheesecake are set and the center is slightly jiggly.
  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 water bath and remove the foil. Let it cool completely on a wire rack.
  11. Once cooled, cover the cheesecake and refrigerate for at least 6 hours, or preferably overnight, before serving.

Notes

  • For a smooth cheesecake, ensure your cream cheese and eggs are at room temperature.
  • A water bath is crucial for even baking and preventing cracks.
  • Chill the cheesecake thoroughly for the best texture and flavor.
  • Consider serving with whipped cream or a caramel sauce.

Nutrition

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