Pumpkin Cheesecake
User Reviews
4.7
42 reviews
Excellent
Pumpkin Cheesecake
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This perfectly decadent pumpkin cheesecake has a gingersnap crust and a thick, creamy filling. Using common pantry items, boxed cookies, and canned pumpkin, this delicious recipe is a simple crowd-pleaser!
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Ingredients
For the Crust:
- 2 cups gingersnap cookie crumbs about a 14-oz package of cookies
- 2 tablespoons light brown sugar
- Pinch of salt
- 6 tablespoons unsalted butter melted
For the Cheesecake:
- 32 ounces cream cheese at room temperature
- ¾ cup granulated sugar
- ½ cup light brown sugar
- 15 ounces canned pumpkin
- 4 eggs at room temperature
- 2½ tablespoons heavy cream
- 1 tablespoon vanilla extract
- 1½ teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon salt
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon ground allspice
Instructions
- Preheat the oven to 350 degrees F. Double-wrap the bottom and outside of a 9-inch springform pan with heavy-duty foil.
- Prepare the Crust: Mix together the crust ingredients and press into the bottom of the springform pan. Bake for 6 to 8 minutes, or until lightly browned. Remove from oven and cool completely.
- Reduce oven temperature to 325 degrees F. Bring a pot of water to a boil for a water bath.
- Prepare the Filling: Beat together the cream cheese and the sugars on medium speed until smooth and creamy, scraping the sides of the bowl as needed, about 3 minutes. Add the pumpkin and mix on low until completely incorporated. Add the eggs one at a time, beating well until fully incorporated and scraping down the sides of the bowl between each addition. Add the heavy cream and vanilla and beat until well combined, about 1 minute. Add the cinnamon, ginger, salt, nutmeg, cloves, and allspice and mix on low to incorporate.
- Pour the batter into the prepared crust. Tap the pan on the counter to release any air bubbles. Place the pan into a larger pan (a roasting pan is great for this) and pour the boiling water into the larger pan until it is about halfway up the springform pan.
- Bake for 55 to 65 minutes, or until the edges are set, but the middle still jiggles a little. Keeping the oven door closed, turn off the oven and let the cheesecake rest in the oven for 1 hour. After 1 hour, remove the cheesecake from the oven, carefully remove it from the water bath, remove the foil and place the cheesecake on a wire rack to cool completely, about an additional 2 hours. Once completely cool, refrigerate for at least 6 hours (preferably overnight).
- Cover any leftover cheesecake with plastic wrap and store in the refrigerator for up to 4 days. Wrapped, the cheesecake can be frozen for up to 2 months.
Nutrition Information
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Calories
527kcal
(26%)
Carbohydrates
44g
(15%)
Protein
7g
(14%)
Fat
36g
(55%)
Saturated Fat
19g
(95%)
Cholesterol
157mg
(52%)
Sodium
464mg
(19%)
Potassium
286mg
(8%)
Fiber
1g
(4%)
Sugar
31g
(62%)
Vitamin A
7670IU
(153%)
Vitamin C
1.7mg
(2%)
Calcium
123mg
(12%)
Iron
2.4mg
(13%)
Nutrition Facts
Serving: 16servings
Amount Per Serving
Calories 527 kcal
% Daily Value*
| Calories | 527kcal | 26% |
| Carbohydrates | 44g | 15% |
| Protein | 7g | 14% |
| Fat | 36g | 55% |
| Saturated Fat | 19g | 95% |
| Cholesterol | 157mg | 52% |
| Sodium | 464mg | 19% |
| Potassium | 286mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 31g | 62% |
| Vitamin A | 7670IU | 153% |
| Vitamin C | 1.7mg | 2% |
| Calcium | 123mg | 12% |
| Iron | 2.4mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
42 reviews
Excellent
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