I love blending cream cheese with pumpkin puree and spices like cinnamon, ginger, nutmeg, and cloves. My Best Pumpkin Cheesecake Recipe features a crisp gingersnap crust and offers a rich, inviting flavor that highlights every ingredient’s charm. It’s a sumptuous dessert that will captivate any pumpkin lover.

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I’ve always been excited to try my hand at desserts that pack a punch of flavor and texture, and this Best Pumpkin Cheesecake definitely does that. I wanted to create a dessert that brings together rich, creamy textures with a spicy kick, kinda like some of those memorable recipes I’ve come across over the years.

My version starts with a gingersnap crust made from 2 cups of cookie crumbs and a little melted unsalted butter mixed in for that perfect crunch. Then, the filling is a blissful blend of 3 packages of softened cream cheese, pumpkin puree, granulated sugar, and a mix of 3 large eggs plus an extra yolk to give it that extra smoothness.

A splash of sour cream and heavy cream join the party along with a touch of cinnamon, ginger, nutmeg, and cloves, plus a pinch of salt. I gotta say, this recipe is a game changer for any occasion.

Why I Like this Recipe

I really love this recipe because first, the mix of pumpkin, cream cheese and spices totally creates a rich, comforting flavor that brings back fond memories of autumn. Second, the gingersnap crust adds a cool crunchy texture that contrasts perfectly with the smooth cheesecake filling. Third, I like that it’s not too complicated – even with lots of ingredients, the steps are easy to follow so I feel pretty proud when it turns out great. Lastly, the way it’s chilled overnight makes it even tastier, and I just can’t get enough of that creamy, dreamy taste.

Best Pumpkin Cheesecake

This cheesecake is super creamy and packed full of pumpkin spice flavor, and I have to say, it turns out amazing every time I make it. The gingersnap crust is just perfect – it gives a nice crunchy base that really complements the soft, smooth filling. I know it sounds a bit fancy but it’s actually really easy to whip up. I mix up the cream cheese with pumpkin puree and all those warm spices like cinnamon, ginger, nutmeg and cloves, then add some eggs and cream to get that extra rich texture. When I serve it up after letting it cool for a long while in the fridge, it tastes sooo good. It’s the kind of dessert you can enjoy on any occasion, and I always feel satisfied knowing I made something delicious from scratch.

Ingredients

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Gingersnap cookie crumbs add crunch and a slight spicy warmth, full of carbs that give energy.
Pumpkin puree brings natural sweetness and fiber, plus a rich earthy flavor thats hard to beat.
Cream cheese is smooth and creamy, offering protein and a bit of fat that makes it super indulgent.
Eggs help bind the mix, adding extra moisture and protein to the cheesecake.
Sour cream lends a tangy twist and creaminess, balancing out the sweetness just right.
Heavy cream deepens the richness, contributing luscious texture and a velvety feel.

Ingredient Quantities

2 cups gingersnap cookie crumbs (about 40 to 45 cookies, finely crushed)

1/4 cup unsalted butter, melted

3 (8 ounce) packages cream cheese, softened to room temp

1 cup pumpkin puree (not pumpkin pie filling)

1 cup granulated sugar

3 large eggs plus 1 extra egg yolk

1/2 cup sour cream

1/2 cup heavy cream

1 1/2 teaspoons ground cinnamon

1 teaspoon ground ginger

1/4 teaspoon ground nutmeg

1/4 teaspoon ground cloves

A pinch of salt

How to Make this

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1. Preheat your oven to 350°F and lightly grease a 9-inch springform pan. Combine the gingersnap cookie crumbs with the melted butter in a bowl and press the mixture firmly into the bottom of the pan.

2. Bake the crust for about 10 minutes in the preheated oven then remove it and lower the oven temperature to 325°F.

3. In a large mixing bowl, beat the softened cream cheese until its creamy and smooth then add in the granulated sugar.

4. Mix in the pumpkin puree, sour cream, heavy cream and stir in the cinnamon, ginger, nutmeg, cloves along with a pinch of salt until everything is well combined.

5. Add the eggs one at a time along with the extra egg yolk, beating well after each addition. Make sure everything blends together smoothly.

6. Pour the cream cheese filling onto the pre-baked crust and gently tap the pan on the counter to help remove any air bubbles.

7. Bake the cheesecake at 325°F for about 55 to 60 minutes until the edges are set and the center is still a bit jiggly.

8. Turn off the oven and let the cheesecake cool inside with the door ajar for about an hour to help avoid cracks.

9. Once cooled to room temperature, cover the cheesecake and refrigerate it for at least 4 hours, but overnight is best if you can wait.

10. When ready to serve, run a knife around the edges to loosen it up, slice it up, and enjoy this rich and delicious pumpkin cheesecake!

Equipment Needed

1. A 9-inch springform pan
2. An oven
3. A large mixing bowl
4. A medium bowl (for the cookie crumbs and butter)
5. An electric mixer or a hand whisk
6. Measuring cups and spoons
7. A food processor (or another way to crush the cookies)
8. A spatula or rubber scraper
9. A sharp knife (for slicing the cheesecake)
10. A refrigerator (for chilling the cheesecake)

FAQ

Q: Can i use different cookie crumbs for the crust?

A: Sure, you can use graham crackers or digestive biscuits but it might change the taste a little.

Q: Do i need to use pumpkin puree or can I use pumpkin pie filling?

A: Use plain pumpkin puree. Pumpkin pie filling has extra spices that can make your cheesecake too sweet.

Q: Should the cream cheese be at room temperature?

A: Yes, letting the cream cheese soften up helps it blend smooth with the other ingredients.

Q: How long do i need to chill the cheesecake after baking?

A: Let it cool completely and then chill it in the fridge for at least 4 hours so it sets up nicely.

Q: Can I adjust the spices to my taste?

A: Absolutely! Feel free to add a bit more cinnamon or ginger if you like a stronger spice flavor.

Best Pumpkin Cheesecake Recipe Substitutions and Variations

Gingersnap cookie crumbs – You can use graham cracker crumbs instead, they work just as well.
Unsalted butter – Melted coconut oil is a fine swap if you want a slightly different flavor.
Cream cheese – Mascarpone cheese works too, although its a bit richer in taste.
Pumpkin puree – You can replace it with butternut squash puree if pumpkin isnt available.
Sour cream – Full fat Greek yogurt works as a decent alternative, but it might be a tad tangier.

Pro Tips

1. Make sure you press the crushed cookie crumbs and melted butter tightly into the pan because that helps the crust stay firm even after you add the filling.
2. Let your cream cheese come to room temperature really well before you mix it with sugar so you avoid any chunky bits in your cheesecake.
3. When you mix in the eggs, add them one at a time and beat really well after each addition to keep the filling smooth and lump free.
4. Let the cheesecake cool slowly in the oven with the door ajar before refrigerating it so you avoid cracks and get a creamier texture overall.