0 from 15 votes
Perfect Pumpkin Cheesecake
Pumpkin cheesecake tastes like a pumpkin pie and a cheesecake had a baby. With the perfect balance between creamy and cakey, that cheesecake tang that you know and love, and pumpkins of course. This is the ultimate fall dessert!
Prep Time
20 mins
Cook Time
1 hr
Left in oven
5 hrs
Total Time
6 hrs 20 mins
Servings: 10 slices
Calories: 725 kcal
Course:
Dessert
Cuisine:
American
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 eggs
- 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.
Cup of Yum
Notes
- Can use a graham cracker crust if preferred.
Nutrition Information
Calories
725kcal
(36%)
Carbohydrates
81g
(27%)
Protein
11g
(22%)
Fat
42g
(65%)
Saturated Fat
20g
(100%)
Polyunsaturated Fat
2g
Monounsaturated Fat
9g
Trans Fat
0.3g
Cholesterol
159mg
(53%)
Sodium
466mg
(19%)
Potassium
230mg
(7%)
Fiber
3g
(12%)
Sugar
61g
(122%)
Vitamin A
7909IU
(158%)
Vitamin C
2mg
(2%)
Calcium
136mg
(14%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 10slices
Amount Per Serving
Calories 725
% 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.