Best Pumpkin Cheesecake Recipe

I love sharing my Best Pumpkin Cheesecake Recipe that blends smooth cream cheese, delightful pumpkin puree and a spicy kick of pumpkin pie spice. The crisp gingersnap crust, made with crushed cookies and melted butter, creates an irresistible base for this rich dessert. I’m excited to share how all these flavors come together.

I’ve been experimenting in the kitchen for years and finally came up with my version of the Best Pumpkin Cheesecake that you simply gotta try. I mixed 2 cups of crushed gingersnap cookies with 1/4 cup of melted unsalted butter to form a crust that gives you a real kick of flavor.

Then I whipped together softened cream cheese, granulated sugar, and eggs all at room temperature, blending in a can of pumpkin puree, a teaspoon of pumpkin pie spice, and a half teaspoon of ground cinnamon for that perfect fall twist. A splash of vanilla extract and a bit of sour cream round out the richness while two tablespoons of all-purpose flour keeps everything just right.

I’ve drawn a bit of inspiration from recipes I used to see mentioned in places like Juniors and even some fancier cheesecake ideas that you might have heard of at your local restaurant. Give it a try, it might just surprise you!

Why I Like this Recipe

I like this recipe because it’s comforting and reminds me of fall. The creamy pumpkin filling mixed with the warm spices always makes me feel cozy when I eat it. I also love how the crunchy gingersnap crust gives a nice texture contrast to the smooth cheesecake filling. Plus, I dont have to be a master chef to make it, which makes me feel confident and proud when I whip it up for friends and family.

Ingredients

• Crushed gingersnap cookies offer crunchy texture and subtle, sweet spice, adding essential carbohydrates.
• Melted unsalted butter binds the crust, enriches flavor with fat and smooth texture.
• Cream cheese provides rich protein and a creamy base that smooths out tanginess.
• Pumpkin puree delivers fiber, natural sweetness, and essential vitamins in every bite.
• Eggs add structure and protein, helping the cheesecake set perfectly.
• Sour cream gives a tangy flavor and creamy texture, balancing sweet pumpkin notes.
• Vanilla extract enhances sweetness and deepens overall flavor with a warm aroma.
• Pumpkin pie spice adds a comforting blend of cinnamon, nutmeg, and clove.

Ingredient Quantities

• 2 cups crushed gingersnap cookies
• 1/4 cup unsalted butter, melted
• 3 (8 oz) packages cream cheese, softened
• 1 cup granulated sugar
• 3 large eggs, at room temperature
• 1 can (15 oz) pumpkin puree
• 1 tsp pumpkin pie spice
• 1/2 tsp ground cinnamon
• 1/2 cup sour cream
• 1 tsp vanilla extract
• 2 tbsp all-purpose flour

How to Make this

1. Preheat your oven to 350°F and grease a 9-inch springform pan lightly so the cheesecake wont stick.

2. In a small bowl, mix the 2 cups of crushed gingersnap cookies with 1/4 cup melted unsalted butter until they are well combined.

3. Press the cookie mixture firmly into the bottom of your prepared pan, making sure its an even layer.

4. Bake the crust in the preheated oven for about 8 minutes then take it out to let it cool while you get started on the filling.

5. In a large mixing bowl, beat the 3 packages of softened cream cheese until smooth and creamy.

6. Stir in 1 cup of granulated sugar until its well mixed then add 3 large eggs one at a time beating well after each addition.

7. Add 1 can of pumpkin puree, 1 teaspoon of pumpkin pie spice, 1/2 teaspoon of ground cinnamon, 1/2 cup of sour cream, 1 teaspoon of vanilla extract and 2 tablespoons of all-purpose flour. Beat until everything is just combined.

8. Pour the filling carefully over your pre-baked crust in the springform pan.

9. Bake the cheesecake for about 55 to 60 minutes. Its ok if the center still jiggles a bit when you shake the pan gently.

10. When finished, let the cheesecake cool at room temperature then chill in the fridge for at least 4 hours before serving. Enjoy your yummy pumpkin cheesecake!

Equipment Needed

1. Oven – needed to bake the crust and cheesecake at 350°F
2. 9-inch springform pan – essential for ensuring the cheesecake doesn’t stick
3. Small mixing bowl – to combine the crushed cookies with melted butter
4. Large mixing bowl – for beating the cream cheese and mixing the filling
5. Electric mixer – helps beat the cream cheese until smooth and blends in the eggs properly
6. Measuring cups and spoons – crucial for getting the ingredient quantities right
7. Rubber spatula – to scrape down the bowl and mix all ingredients evenly
8. Cooling rack – optional, but useful for letting the crust cool before adding the filling

FAQ

Best Pumpkin Cheesecake Recipe Substitutions and Variations

• Instead of crushed gingersnap cookies, you can use crushed graham crackers mixed with a little cinnamon for that spicy kick.
• If you’re out of cream cheese, mascarpone or ricotta (well-drained) can work pretty well though the texture might be slightly different.
• For the pumpkin puree, try using butternut squash puree if you cant get real pumpkin handy.
• Sour cream can be switched out with full fat plain greek yogurt which gives a similar tangy taste.
• If you need an alternative to all-purpose flour, a gluten-free flour blend can be used with no big difference in flavor.

Pro Tips

1. Try not to overmix the cream cheese mixture; mixing it too much can trap extra air and make your cheesecake crack when its cooling. Just beat until the blend is smooth and creamy, you know?
2. Let all your ingredients sit at room temperature before you start, especially the eggs and cream cheese. This helps everything blend together more nicely and prevents any lumps from forming.
3. When pressing the cookie crust, firmly press it down so it sticks together well. A good, compact base can really help the cheesecake set evenly and hold up when you serve it.
4. Once the cheesecake is out of the oven, let it chill in the fridge for a good four hours. I know waiting is tough, but chilling gives it time to firm up and the flavors to meld together better.