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Perfectly Perfect Pumpkin Cheesecake

This Perfectly Perfect Pumpkin Cheesecake is a fall delight! Rich pumpkin flavor meets creamy cheesecake in a spiced gingersnap crust.
Prep Time20 minutes
Cook Time1 hour 10 minutes
Total Time1 hour 30 minutes
Course: Dessert
Cuisine: American
Keyword: Cheesecake, Fall, Pumpkin, Thanksgiving
Servings: 8 servings

Ingredients

For the Crust:

  • 1 cup gingersnap cookie crumbs (from about 40 gingersnap wafers)
  • 3 tablespoons brown sugar
  • 1 teaspoon ground cinnamon
  • ½ teaspoon kosher salt
  • ½ cup unsalted butter (melted and slightly cooled)

For the Filling:

  • 3 packages regular cream cheese (8 ounces each, at room temperature)
  • 1 can pumpkin puree (15 ounces, not pre-spiced pumpkin pie filling)
  • 3 large eggs
  • 1 large egg yolk
  • ½ cup regular sour cream (not low fat or non-fat)
  • 1 cup sugar
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground cloves
  • 1 teaspoon kosher salt
  • 2 teaspoons all-purpose flour
  • 1 teaspoon pure vanilla extract

Instructions

Step-by-Step Instructions:

  • Step 1: Preheat your oven to 325°F (160°C).
  • Step 2: In a mixing bowl, combine the gingersnap cookie crumbs, brown sugar, ground cinnamon, and kosher salt. Add the melted butter and mix until the crumbs are evenly coated. Press this mixture firmly into the bottom of your springform pan to form an even crust.
  • Step 3: Bake the crust in the preheated oven for about 10 minutes.
  • Step 4: In a large mixing bowl, beat the cream cheese until smooth and creamy. Add the pumpkin puree and mix. Then, add the eggs, egg yolk, sour cream, sugar, spices, salt, flour, and vanilla extract. Mix until fully combined.
  • Step 5: Pour the filling over the cooled gingersnap crust in the springform pan. Smooth the top with a spatula. Bake for about 60 to 70 minutes, or until the center is set but slightly jiggly.
  • Step 6: Once baked, crack the oven door and let the cheesecake cool for about an hour. Then, cool completely at room temperature and refrigerate for at least 4 hours.

Equipment

  • 9-inch springform pan
  • Stand mixer or hand mixer
  • Mixing bowls
  • Spatula
  • Measuring cups and spoons
  • Oven thermometer

Notes

  • Ensure all ingredients, especially the cream cheese, are at room temperature for a smooth filling.
  • Do not overmix the batter; too much air can cause cracks.
  • If cracks form, cover them with whipped cream for a beautiful presentation.
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