Perfect Pumpkin Cheesecake
User Reviews
5
Perfect Pumpkin Cheesecake
Description
Perfect Pumpkin Cheesecake combines a creamy mix of cream cheese, pumpkin puree, and sour cream with the warmth of pumpkin pie spice, giving it a rich but balanced flavor. The crust, made from crushed gingersnap cookies mixed with melted butter and brown sugar, adds a flavorful, crisp base that complements the smooth filling. Baking the cheesecake in a springform pan elevated on foil discs helps prevent water from touching the pan during baking, ensuring an even texture. The pumpkin and spices lend a smooth, lightly firm texture with aromatic fall flavors.
The cheesecake is best served chilled and works well as a seasonal dessert for holidays or special occasions. Its balance of spicy crust and pumpkin cream filling creates a comforting and satisfying taste experience. It can be cut into slices and served with or without additional toppings like whipped cream.
For variation, a graham cracker crust can be substituted if preferred. The recipe does not specify baking time details after setting up the pan, so monitoring for doneness by texture is advised. Chilling before serving will help the cheesecake set properly.
Ingredients
- 16 ounces gingersnap cookies approx. 1 1/2 cup cookie crumbs
- 6 tablespoons butter melted
- 1 tablespoon brown sugar
- 24 ounces cream cheese
- 2 cups granulated sugar
- 15 ounces pumpkin puree
- 3 egg
- 1/2 cup sour cream
- 1 tablespoon vanilla extract
- 2 teaspoons pumpkin pie spice
- 1/2 cup all-purpose flour
Instructions
- Preheat oven to 350 degrees. Grease the sides and bottom of a 9-inch springform pan with butter or shortening.
- Crush the gingersnap cookies in a food processor or blender. Transfer to a mixing bowl. Stir in melted butter and brown sugar. Mix until the crumbs are all moistened and press into the bottom of the prepared springform pan.
- In a large mixing bowl, use a hand mixer (or stand mixer) to whip together the cream cheese and sugar until creamy and fluffier. About 2-3 minutes.
- Add in the pumpkin puree, eggs, and sour cream. Beat on low until incorporated.
- Add in vanilla extract and pumpkin pie seasoning, and flour. Mix until incorporated and smooth. Pour mixture into the springform pan.
- Crumple up 3 sheets of aluminum foil into even, flat discs. Place crumpled foil on a baking sheet. Place the springform pan on top of these foil discs to elevate the cake so it doesn't touch your baking sheet. Fill the baking sheet with a layer of ice, surrounding the springform pan.
- Bake in the center rack of the oven for 1 hour. Do not open the oven door. At the end of the hour, turn off the oven, and continue to keep the door closed. Let the cheesecake slowly cool in the oven for 5-6 hours to prevent cracking. Remove from oven and refrigerate in pan until ready to serve.
- Remove the springform pan ring before serving. Add a little whip cream and a drizzle of caramel and enjoy! To store, make sure it is refrigerated.
Notes
- A graham cracker crust can be used as an alternative to the gingersnap crust for a milder flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10slices
Amount Per Serving
Calories 725 kcal
% Daily Value*
| Calories | 725kcal | 36% |
| Carbohydrates | 81g | 27% |
| Protein | 11g | 22% |
| Fat | 42g | 65% |
| Saturated Fat | 20g | 100% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 159mg | 53% |
| Sodium | 466mg | 19% |
| Potassium | 230mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 61g | 122% |
| Vitamin A | 7909IU | 158% |
| Vitamin C | 2mg | 2% |
| Calcium | 136mg | 14% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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