Pumpkin Cheesecake
User Reviews
5
Pumpkin Cheesecake
Description
This Pumpkin Cheesecake features a crust made from gingersnap cookie crumbs mixed with sugar and melted butter, pressed into a springform pan and baked briefly to set. The filling includes cooked-down pumpkin puree to reduce excess water, combined thoroughly with softened cream cheese, eggs, sour cream, flour, sugar, pumpkin pie spice, and vanilla extract to create a spiced, creamy batter.
Pouring the filling over the gingersnap crust and baking it in a water bath at 350 degrees Fahrenheit ensures gentle, even cooking that prevents cracks and maintains a smooth texture. The cheesecake is baked until the center is just set without jiggle, then cooled slowly in the oven with the door ajar, followed by refrigeration to firm up overnight.
The result is a richly textured cheesecake with a balanced sweetness and warm spice note, complemented by the spicy, crisp gingersnap crust. This dessert suits fall and holiday occasions well.
Ingredients
GINGERSNAP CRUST:
- 1 1/2 cups gingersnap cookies , processed into crumbs (about 8 ounces)
- 1/4 cup sugar
- 1/3 cup butter melted, unsalted
CHEESECAKE FILLING:
- 15 ounces pumpkin puree
- 24 ounces cream cheese softened, packages quantity not specified
- 3 large egg
- 1/4 cup sour cream
- 2 tablespoons flour
- 1 1/2 cups sugar
- 2 teaspoons pumpkin pie spice
- 2 teaspoons vanilla extract
Instructions
GINGERSNAP CRUST:
- Pre-heat the oven to 350 degrees.
- Cover the bottom of the springform pan in foil to prevent water from seeping in.
- Mix the ingredients together and press them into the bottom of the springform pan.
- Bake for15 minutes then let cool while you’re preparing the rest of the cheesecake filling
CHEESECAKE FILLING:
- Cook the pumpkin puree in a saucepan for 5-7 minutes on low, stirring frequently to reduce the water content.
- Add in the cream cheese and whisk well until creamy with no lumps.
- Add in the rest of the ingredients and whisk well.
- In a baking pan at least two inches wider than your springform pan add a 1 inch of water.
- Pour into the springform pan, put it into the water bath and cook for 60 minutes (at the 350 degrees the oven is still at) or until the center is just set and not jiggly.
- Remove the cheesecake from the water bath and let it stay in the oven until completely cool with the oven door open a few inches.
- Refrigerate for 8 hours before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Servings
Amount Per Serving
Calories 350 kcal
% Daily Value*
| Calories | 350kcal | 18% |
| Carbohydrates | 45g | 15% |
| Protein | 4g | 8% |
| Fat | 17g | 26% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 85mg | 28% |
| Sodium | 176mg | 7% |
| Potassium | 179mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 34g | 68% |
| Vitamin A | 6110IU | 122% |
| Vitamin C | 1.6mg | 2% |
| Calcium | 61mg | 6% |
| Iron | 1.8mg | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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