The Best Pumpkin Cheesecake
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5.0
630 reviews
Excellent
The Best Pumpkin Cheesecake
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Rich, creamy, and satiny, this is The Best Pumpkin Cheesecake you'll ever taste! We use pure pumpkin, autumn spices, and a gingersnap crust to make an irresistible fall dessert that's even better than Cheesecake Factory.
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Ingredients
For the Crust:
- 12 oz crispy gingersnap cookies see notes
- ½ cup salted butter melted
For the Cheesecake:
- 32 oz cream cheese whole/plain, softened to melted
- 1 ¾ cups white sugar
- 3 whole eggs large, room temperature
- 15 oz pure pumpkin puree
- 1 cup heavy whipping cream
- 2 tsp vanilla extract
- 2 tsp ground cinnamon
- 1 tsp ground ginger
- ½ tsp ground nutmeg
- ½ tsp ground allspice
- ¼ tsp ground cloves
- Optional chopped pecans for garnish
Instructions
- Preheat oven to 350F, with rack in center.
- Using a food processor, heavy duty blender, or freezer bag and rolling pin, crush all gingersnaps until they are fine crumbs. In bowl, drizzle melted butter into the cookie crumbs, and mix until it begins to stick together. Should resemble very damp sand.
- Lightly grease the bottom of 10-inch springform pan, or line it with parchment paper cut to fit bottom diameter. Press crust mixture into the bottom of pan and bake for 9 minutes. Let cool on rack. Grease the sides of pan. Place large pan of very hot water on lowest rack in oven, and drop oven temp to 225F.
- Using paddle attachment of stand mixer, mix softened cream cheese on medium until it is smooth and creamy. Add the sugar and beat until smooth and fluffy. Beat in eggs on low, 1 at a time, just until incorporated.
- Add pumpkin and remaining ingredients. Beat just until incorporated and smooth. Pour filling into prepared crust.
- Place cheesecake pan on a foil-lined baking sheet and bake at 225F on center rack, about 4 to 4 1/2 hours, or until filling is softly set and golden brown. Center will still jiggle, but edges should be slightly puffed and somewhat set.
- Turn oven off. Crack oven open a bit, using a wooden spatula to prop open just a bit. Let cheesecake cool at least 2 hours in the oven - I let it cool in cracked oven even longer, until it is almost room temp. Place on wire rack and let cheesecake cool to room temp - this gradual baking method prevents cracking/sinking on top.
- Cover and let it completely chill in fridge overnight or 24 hours. Gently run a thin plastic knife around sides of cheesecake to loosen from pan. Release sides of springform, place cheesecake on serving platter, and serve chilled.
Equipments used:
Notes
- Be sure you're using the crispy/crunchy round gingersnap cookies found at grocery stores.
- If your butter/cookie crumb mixture seems wetter than very damp sand, add more cookie crumbs until you have the right texture. The mixture should be able to be pressed together into a formed crust, but not overly wet nor too dry. You want the mixture to just be able to hold together and molded when pressed down.
- If you need a faster baking method, you can bake at 350F for about 1 hour, 30 minutes. Still let it cool in the oven with door ajar for at least 1 hour before removing. Let cool on wire rack to room temp. Then cover and completely chill in fridge overnight or 24 hours before serving. Cheesecake may always crack or sink a bit with the higher baking temp.
- Cheesecake may be fully prepared up to 2 days ahead of time. Keep covered and chilled in fridge until ready to eat! You can even pipe stabilized whipped cream prettily on top and keep it covered/chilled without worrying about a whipped cream melt down.
- If you enjoyed this recipe, please come back and give it a rating. We ❤️ hearing from you!
Nutrition Information
Show Details
Serving
1serving
Calories
554kcal
(28%)
Carbohydrates
51g
(17%)
Protein
6g
(12%)
Fat
38g
(58%)
Saturated Fat
22g
(110%)
Polyunsaturated Fat
2g
Monounsaturated Fat
10g
Trans Fat
0.3g
Cholesterol
103mg
(34%)
Sodium
397mg
(17%)
Potassium
256mg
(7%)
Fiber
2g
(8%)
Sugar
34g
(68%)
Vitamin A
6053IU
(121%)
Vitamin C
1mg
(1%)
Calcium
107mg
(11%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 14Serving
Amount Per Serving
Calories 554 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 554kcal | 28% |
| Carbohydrates | 51g | 17% |
| Protein | 6g | 12% |
| Fat | 38g | 58% |
| Saturated Fat | 22g | 110% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 103mg | 34% |
| Sodium | 397mg | 17% |
| Potassium | 256mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 34g | 68% |
| Vitamin A | 6053IU | 121% |
| Vitamin C | 1mg | 1% |
| Calcium | 107mg | 11% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
630 reviews
Excellent
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