Pumpkin Cheesecake
User Reviews
5.0
114 reviews
Excellent
Pumpkin Cheesecake
Report
An easy Pumpkin Cheesecake recipe with a gingersnap cookie crust, topped with whipped cream and a drizzle of caramel sauce. Move over pumpkin pie, because this Pumpkin Cheesecake is ready to impress this holiday season!
Share:
Ingredients
For the Crust
- 2 cups finely ground gingersnap crumbs (about 10 ounces)
- 1/4 cup granulated sugar
- 7 Tablespoons unsalted butter , melted
For the Cheesecake
- 1 cup granulated sugar
- 3 ounce packages cream cheese , at room temperature
- 1 teaspoon vanilla extract
- 1 cup canned pumpkin (or homemade pumpkin puree)
- 3 eggs , at room temperature
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground cloves
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- Whipped Cream , for topping, optional
- Caramel sauce , for topping, optional
Instructions
- Preheat oven to 350 degrees F.
- Make Gingersnap Crust: Use a food processor to crush the cookies into fine crumbs. Measure out 2 cups of crumbs and pour them into a mixing bowl. Add ¼ cup sugar and melted butter and stir to combine. Press the gingersnap crumb mixture firmly into the bottom and about half way up the sides of an 8-inch springform pan.
- Prep Cheesecake Pan: Cover the outside bottom of the springform pan with a double layer of aluminum foil, securing the foil partway up the outer sides of the pan. (Or, skip this step and place the springform pan inside a cheesecake wrap).
- Bake the crust for 5 minutes. Remove from oven and set aside while you make the cheesecake filling.
- Pumpkin Cheesecake batter: In a large mixing bowl beat the cream cheese with an electric hand mixer until smooth. (It's essential that the cream cheese is softened, so that there are no lumps in the batter). Add the the sugar and vanilla and mix for 2 minutes. Add the pumpkin, eggs, cinnamon, cloves, ginger and nutmeg and mix until smooth, but don’t over mix. Pour the filling into the prepared pan.
- Place in a water bath: Boil a small pot of water. Place the prepared springform pan inside a larger roasting pan. Pour about 1 inch of boiling water into the pan, around the inside edges of the roasting pan. The humidity and bubbling of the water while the cake bakes helps the cheesecake cook evenly and helps prevent cracks in the surface of the cheesecake.
- Bake: Carefully place cheesecake, in the water bath, into the oven and bake for 60-70 minutes, or until the sides of the cheesecake have set and the center is just barely jiggly.
- Cool: Lift the cheesecake out of the water bath, remove the foil from around the pan, and allow cheesecake to cool completely on a wire cooling rack. Then. refrigerate the cheesecake for several hours before serving.
- Remove springform pan: Once the cheesecake has chilled in the fridge, remove the pan sides (I like to gently run a dull butter knife along the inner edge of the pan before I release the springform pan sides).
- Serve with caramel sauce (homemade or store-bought) and whipped cream on top, if desired.
Equipments used:
Notes
- Make Ahead Instructions: You can make this pumpkin cheesecake one day in advance.
- Freezing Instructions: Place the cheesecake onto a cardboard round, or use leave it on the bottom round from the springform pan. Wrap the cheesecake completely in plastic wrap, and then a layer of aluminum foil. Freeze for up to 3 months. Thaw completely in the fridge before serving.
Nutrition Information
Show Details
Calories
243kcal
(12%)
Carbohydrates
37g
(12%)
Protein
3g
(6%)
Fat
10g
(15%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
0.3g
Cholesterol
59mg
(20%)
Sodium
123mg
(5%)
Potassium
128mg
(4%)
Fiber
1g
(4%)
Sugar
25g
(50%)
Vitamin A
3446IU
(69%)
Vitamin C
1mg
(1%)
Calcium
31mg
(3%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 243 kcal
% Daily Value*
| Calories | 243kcal | 12% |
| Carbohydrates | 37g | 12% |
| Protein | 3g | 6% |
| Fat | 10g | 15% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 59mg | 20% |
| Sodium | 123mg | 5% |
| Potassium | 128mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 25g | 50% |
| Vitamin A | 3446IU | 69% |
| Vitamin C | 1mg | 1% |
| Calcium | 31mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
114 reviews
Excellent
Other Recipes
You'll Also Love
5-Layer Dark Chocolate Cheesecake (Cheesecake Factory Godiva Chocolate Cheesecake Recipe)
American
0.0
(0 reviews)
