Pumpkin Cheesecake Recipe

Among my “favorite desserts ever” : Pumpkin Cheesecake Recipe

Pumpkin Cheesecake

I have never been a humongous fan of pumpkin pie.  At Thanksgiving, it’s the last dessert I’ll reach for… and if it’s the only option available, I’ll usually pass.  But Pumpkin Cheesecake!!!  That’s a whole different story.  Cheesecake is my passion.  It’s my thing.  It’s my forever craving!  If it’s on the dessert menu at a restaurant, I can’t resist trying it!  So Pumpkin Cheesecake is a big draw for me, for sure.

Pumpkin Cheesecake #recipe

This pumpkin cheesecake recipe turns out a very creamy and delicious dessert.  You’ll find that it’s crazy good, especially if you’re an overly obsessive cheesecake lover like me!!  The gingersnap crust is the perfect pairing with the pumpkin cheesecake.

Pumpkin Cheesecake #recipe - RecipeGirl.com

I tried to have just one slice of this one.  I really, really tried.  But I totally failed.  It was too good.  I kept digging in and sampling until the entire dessert was gone.  At least it took a few days to demolish.  And now I’m currently paying for it by spending extra hours on the treadmill.  The truth:  it was worth it :)

Print Print Recipe
Save Save Recipe

Pumpkin Cheesecake

Yield: 12 servings

Prep Time: 20 min

Cook Time: 1 hr + chill time

Ingredients:

CRUST:
1 1/4 cups fine gingersnap cookie crumbs
1/4 cup (1/2 stick) salted butter, melted

PUMPKIN FILLING:
Three 8-ounce packages cream cheese, softened
1 cup granulated white sugar
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
One 16-ounce can pure pumpkin puree (unsweetened)
4 large eggs
3/4 cup whipping cream, chilled

Directions:

1. Prepare crust: Preheat oven to 350°F. Mix cookie crumbs and butter in a bowl and pat the crumb mixture over the bottom of a 9-inch springform pan. Bake for 10 minutes. Cool on a wire rack. Reduce oven temperature to 300°F.

2. Prepare filling: Combine cream cheese, sugar, cinnamon, ginger and cloves in a mixing bowl and beat with a hand mixer at medium speed until smooth and fluffy, scraping the bowl occasionally. Add pumpkin to the cream cheese mixture and beat until smooth. Add eggs 1 at a time, beating at low speed just until blended after each addition. Spread the pumpkin mixture over the baked crust layer.

3. Bake for 1 hour or until the cheesecake tests done (doesn't jiggle in middle when shaken). Cool on a wire rack for 20 minutes. Chill, covered, for 3 hours but no longer than 48 hours. Run a sharp knife around edge of cheesecake and remove the sides.

4. Beat whipping cream in a chilled bowl until soft peaks form. Top each serving with a dollop of whipped cream. If your cheesecake cracked during baking (likely), just spread the whipped cream over the top with a sprinkle of pumpkin pie spice.

Tips:

*I find that the only way to get really fine gingersnap crumbs is to either use a food processor or a really powerful blender (like a BlendTec).

SOURCE: RecipeGirl.com

Other pumpkin cheesecake recipes you may enjoy:
Pumpkin Cheesecake Trifles by My Baking Addiction
Pumpkin Cheesecake Cookies by The Messy Baker
Pumpkin Cheesecake Cake by RecipeGirl
Maple- Pumpkin Cheesecake Bars by Brown Eyed Baker
Low Fat Pumpkin Cheesecake by RecipeGirl

Leave a Comment




25 Responses to “Pumpkin Cheesecake Recipe”

  1. 1

    Averie @ Averie Cooks — October 28, 2014 @ 3:13 AM

    What a gorgeous cheesecake! And that crust! Pumpkin + gingersnap goes soooo well together! Pinned!

  2. 2

    Katrina @ Warm Vanilla Sugar — October 28, 2014 @ 3:44 AM

    I am definitely a cheesecake obsessed gal like you! This sounds awesome!

  3. 3

    Charlotte Moore — October 28, 2014 @ 4:21 AM

    I don’t like pumpkin pie at all. I do like sweet potato if it is my mother’s recipe. Ha!!! Most everyone loves cheesecake at my house. Our oldest grandson would love this. He loves pumpkin pie too.

  4. 4

    bill @thewoksoflife — October 28, 2014 @ 5:47 AM

    We love pumpkin cheesecake and will definitely have it on the table this year. Thanks for the recipe and reminding us how good it is!. I agree the ginger snap crust is a really nice touch :-)

  5. 5

    Flo — October 28, 2014 @ 5:49 AM

    This sounds delicious! Do you know if I can make it now and freeze it for Thanksgiving?

  6. 6

    Laura @ Raise Your Garden — October 28, 2014 @ 5:53 AM

    This looks beyond spectacular, gonna make this for my husbands birthday as a surprise! It looks so…hmmmm, professional like high-end bakery quality, I hope mine looks half as nice!!

  7. 7

    Anna @ Crunchy Creamy Sweet — October 28, 2014 @ 5:56 AM

    Gorgeous! Love the crust and the beautiful filling! Sharing!

  8. 8

    TidyMom — October 28, 2014 @ 6:42 AM

    oh how I need this in my life!! looks amazing Lori

  9. 9

    Sharana @ Living The Sweet Life Blog — October 28, 2014 @ 7:01 AM

    Sounds delicious!! I’m not much of a pumpkin pie girl either – but cheesecake .. well, now we’re talking!!

  10. 10

    Kelli @ The Corner Kitchen — October 28, 2014 @ 7:02 AM

    Pumpkin cheesecake always beats out pumpkin pie for me…especially when a gingersnap crust is involved!

  11. 11

    Dawn — October 28, 2014 @ 10:05 AM

    I cannot find a 16 ounce can of pumpkin puree. They only sell 15 ounce. Would that be okay?

  12. 12

    Lori Lange — October 28, 2014 @ 10:09 AM

    yes!

  13. 13

    Millie | Add A Little — October 28, 2014 @ 10:33 AM

    This looks amazing! I love the sound of pumpkin!

  14. 14

    Jennifer @ Show Me the Yummy — October 28, 2014 @ 12:02 PM

    Yes, yes, yes! I’m not a big pumpkin pie fan either, but pumpkin cheesecake? Ohhh yea.

  15. 15

    Krystle(Baking Beauty) — October 28, 2014 @ 7:58 PM

    I don’t like pumpkin pie very much either. However this is a dessert I could eat even after a huge thanksgiving meal. Pinned!

  16. 16

    Annamaria @ Bakewell Junction — October 28, 2014 @ 8:42 PM

    Lori,
    Your cheesecake looks perfect. I might have eaten the whole thing too, if I had it in my house.
    Annamaria

  17. 17

    Krystal — October 28, 2014 @ 10:14 PM

    this looks awesome, thanks for sharing!

  18. 18

    roberta — October 29, 2014 @ 3:02 AM

    Love pumpkin cheese cake.. usually use America’s Test Kitchens recipe. A lot like this but they have you dry the pumpkin a bit to concentrate the flavor and control moisture!

  19. 19

    Jenny Flake — October 29, 2014 @ 6:21 AM

    Now this is a gorgeous cheesecake!!! Love!!

  20. 20

    Serene @ House of Yumm — October 29, 2014 @ 8:17 AM

    Wow!! That is a gorgeous cheesecake!!! I am one who loves regular pumpkin pie, but I’m thinking this year we may be having Pumpkin Cheesecake now :)

  21. 21

    Lori Lange — October 29, 2014 @ 9:22 AM

    I have not tried freezing this one. I would think it might get a little soggy.

  22. 22

    Joanne — October 29, 2014 @ 11:04 AM

    I DEFINITELY prefer pumpkin cheesecake to pumpkin pie! Love this!

  23. 23

    Jamie @ Love Bakes Good Cakes — October 29, 2014 @ 1:42 PM

    Yummy! I think I just found one of our Thanksgiving desserts! :)

  24. 24

    marcie — October 29, 2014 @ 5:44 PM

    It really doesn’t get much better than this, Lori! This cheesecake is gorgeous, and I love that gingersnap crust! Pinning. :)

  25. 25

    Alex — October 30, 2014 @ 3:23 AM

    Thanks for sharing. I must try