Pumpkin Cheesecake Recipe
Cozy, festive, and oh-so-creamy, this Pumpkin Cheesecake Recipe with a gingersnap crust and silky pumpkin-spice filling is your go-to Thanksgiving dessert.
Ingredients
- 2 cups gingersnap cookies finely crushed (or graham crackers for milder spice)
- 5 tablespoons unsalted butter melted (Land O Lakes recommended)
- 16 ounces cream cheese room temperature (Philadelphia brand for consistency)
- ¾ cup granulated sugar
- ¼ cup packed brown sugar (light or dark)
- 1 cup pumpkin puree (use 100% pure—Libby’s is a classic)
- ½ cup sour cream whole-milk (for tang and silkiness)
- 3 large eggs room temperature
- 1 teaspoon pure vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon salt
- Whipped cream and extra cinnamon for garnish (optional)
Instructions
- Preheat the oven to 325°F (160°C). Wrap a 9-inch springform pan in foil to catch any drips.
- Stir melted butter into the gingersnap crumbs until they hold together when pressed. Press firmly into the bottom (and ½ inch up the sides) of your pan. Chill in the fridge while you make the filling.
- In a large bowl, beat cream cheese, granulated sugar, and brown sugar until smooth. Add pumpkin puree, sour cream, vanilla, cinnamon, nutmeg, ginger, and salt. Mix until just combined.
- With the mixer on low, add eggs one at a time, pausing to scrape down the bowl. Pour the filling into the chilled crust.
- Bake for 50–60 minutes, or until the center is just set. Let it cool in the oven for 1 hour, then chill in the fridge for at least 4 hours or overnight.
- Top with whipped cream and a dusting of cinnamon before serving. Enjoy!
Notes
Room-temperature ingredients and gentle mixing are key to a crack-free top and velvety texture. Make-ahead friendly: bake a day in advance and chill overnight.
Nutrition
Calories: 350kcal
Love this recipe?Follow us at @thenandnowspace for more