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Perfect Pumpkin Cheesecake

Name: Perfect Pumpkin Cheesecake
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 10
Ingredients: 16 ounces gingersnap cookies approx. 1 1/2 cup cookie crumbs; 6 tablespoons butter melted; 1 tablespoon brown sugar; 24 ounces cream cheese; 2 cups granulated sugar; 15 ounces pumpkin puree; 3 large eggs; 1/2 cup sour cream; 1 tablespoon vanilla extract; 2 teaspoons pumpkin pie spice; 1/2 cup all-purpose flour

Prep Time

20m

Cook Time

Total Time

1h 20m

This creamy and indulgent Perfect Pumpkin Cheesecake is a fall dessert must-have. The gingersnap crust adds a warm spiciness to the velvety pumpkin filling, making each bite a taste of autumn. With a hint of cinnamon and nutmeg, this is sure to become a seasonal favorite for any occasion.

Pumpkin Cheesecake

thestayathomechef.com

Recipe Options

Ingredients

Servings: 10

Scale:

Scale

0.25

0.5

16 ounces gingersnap cookies approx. 1 1/2 cup cookie crumbs

6 tablespoons butter melted

1 tablespoon brown sugar

24 ounces cream cheese

2 cups granulated sugar

15 ounces pumpkin puree

1 tablespoon vanilla extract

2 teaspoons pumpkin pie spice

1/2 cup all-purpose flour

Preheat oven to 350 degrees. Grease the sides and bottom of a 9-inch springform pan with butter or shortening.

Crush the gingersnap cookies in a food processor or blender. Transfer to a mixing bowl. Stir in melted butter and brown sugar. Mix until the crumbs are all moistened and press into the bottom of the prepared springform pan.

In a large mixing bowl, use a hand mixer (or stand mixer) to whip together the cream cheese and sugar until creamy and fluffier. About 2-3 minutes.

Add in the pumpkin puree, eggs, and sour cream. Beat on low until incorporated.

Add in vanilla extract and pumpkin pie seasoning, and flour. Mix until incorporated and smooth. Pour mixture into the springform pan.

Crumple up 3 sheets of aluminum foil into even, flat discs. Place crumpled foil on a baking sheet. Place the springform pan on top of these foil discs to elevate the cake so it doesn't touch your baking sheet. Fill the baking sheet with a layer of ice, surrounding the springform pan.

Bake in the center rack of the oven for 1 hour. Do not open the oven door. At the end of the hour, turn off the oven, and continue to keep the door closed. Let the cheesecake slowly cool in the oven for 5-6 hours to prevent cracking. Remove from oven and refrigerate in pan until ready to serve.

Remove the springform pan ring before serving. Add a little whip cream and a drizzle of caramel and enjoy! To store, make sure it is refrigerated.

Perfect Pumpkin Cheesecake

Ingredients

Steps

Nutrition Facts

Perfect Pumpkin Cheesecake

Ingredients

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total recipe.

Nutrition Facts