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Pumpkin Cheesecake

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This Pumpkin Cheesecake combines the rich, velvety texture of classic cheesecake with the warm spices of pumpkin pie. Featuring a crisp gingersnap crust and a creamy pumpkin filling, it’s the ultimate fall dessert—perfect for Thanksgiving, holiday gatherings, or any autumn occasion.

Ingredients

  • For the Crust
  • 2 cups crushed gingersnap cookies (or graham crackers)
  • 2 tbsp granulated sugar
  • 6 tbsp unsalted butter, melted
  • For the Filling
  • 4 blocks (8 oz each) full-fat cream cheese, softened
  • 1 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 3/4 cup heavy cream
  • 1 1/2 cups pumpkin puree (not pie filling)
  • 1/4 cup all-purpose flour
  • 1 tsp ground cinnamon
  • 1/2 tsp each: ground nutmeg, ginger, and cloves (or 1 tbsp pumpkin pie spice)
  • 1 tsp vanilla extract
  • 4 large eggs
  • Optional Topping
  • Whipped cream or Cool Whip
  • Extra gingersnap cookies
  • Pumpkin pie spice for dusting

Instructions

  1. Prepare the Crust: Preheat oven to 325°F (160°C). Mix crushed cookies, sugar, and melted butter. Press into a parchment-lined 9-inch springform pan. Bake for 10 minutes. Cool slightly.
  2. Make the Filling: In a large bowl, beat cream cheese until smooth. Add sugars and beat until creamy. Mix in cream, pumpkin puree, vanilla, flour, and spices. Whisk eggs separately and gently fold in.
  3. Bake the Cheesecake: Pour filling into crust. Place pan in a water bath (or steam bath) to prevent cracks. Bake at 325°F for 60–70 minutes, until center is just slightly jiggly. Turn off oven, crack door, and let cool 1 hour. Cool on a rack, then refrigerate overnight.
  4. Decorate and Serve: Top with whipped cream, gingersnaps, and a dusting of pumpkin pie spice before serving. Slice with a warm, clean knife for best presentation.

Notes

  • Use 100% pure pumpkin puree—not pumpkin pie filling.
  • Avoid over-mixing and overbaking to prevent cracks.
  • Cheesecake improves with time—make it a day in advance for best flavor.
  • Gingersnap crust can be swapped for graham cracker, Oreo, or Biscoff.
  • Freezes well without toppings for up to 2 months.

Nutrition

Find it online: https://cookedbymaya.com/pumpkin-cheesecake/