Pumpkin cheesecake takes 2 classic holiday desserts and unites them in harmonious bliss. A gingersnap crust contains a layer of creamy, dreamy cheesecake topped with that spiced delightful pumpkin pie filling for a heavenly holiday treat!
What Goes Into Pumpkin Cheesecake?
This pumpkin cheesecake recipe lays the foundation with a gingersnap cookie crust, chopped pecans, and butter to bind it all together. Meanwhile, the filling consists of 2 specific batters. You’ll have one for just the cheesecake and the other for just the pumpkin.
With just 11 ingredients total (3 for the crust and 8 for the filling), you’ll have a dessert that disappears moments after serving it. It’s the perfect thing to serve for fall holidays or a special occasion, particularly during the chillier weather when pumpkin’s soothing aroma makes the days a little more special.
Don’t ever compromise on the cream cheese you use for any cheesecake. Regardless of brand, you should select a regular, full-fat cream cheese which adds an unbeatable richness in both flavor and texture.
After baking for 35 to 40 minutes, you will want to let it cool and then refrigerate for 4 to 6 hours. Hit the springform pan with a spoon to see if it wobbles just a teensy bit. You want a slight wiggle. Don’t take it out too late or it will crack!
Pumpkin cheesecake, or any other cheesecake for that matter, shouldn’t be runny or watery. You need to refrigerate it properly to keep that from happening. Allow it to fully cool before moving it into the fridge for its designated chill time.
You should use pumpkin puree for this recipe. Pumpkin pie filling comes already spiced and by using plain puree, you can add the spices on your own terms for the best taste.
- Baking the gingersnap crust first is an important step to keep it from being soggy.
- This dessert requires that you plan ahead. It not only needs to bake but also must chill in the fridge for the required time to set accordingly.
- Make sure you plate each slice individually to present the wow-factor. Once your guests see it sliced, they will see the bottom layer of cheesecake!
- Serve at room temperature and top it off with whipped cream if you wish!
Enjoy the best of both worlds!
Pumpkin Cheesecake with Gingersnap Crust
- 1 ½ cups gingersnap cookies, crushed
- ½ cup pecans, chopped
- ⅓ cup butter, melted
- 2 8-ounce packages cream cheese, softened
- ½ cup white sugar
- ½ teaspoon vanilla extract
- 2 eggs
- ½ cup pumpkin puree
- ½ teaspoon ground cinnamon
- 1 pinch ground cloves
- 1 pinch ground nutmeg
- Preheat the oven to 350 F. Mix cookies, butter, and pecans in a bowl. Press into the cake pan and bake for 10 minutes.
- Beat cream cheese, sugar, and vanilla in a bowl. Add one egg at a time and beat to combine. Divide the batter in half and set one half aside.
- Add pumpkin puree, cinnamon, cloves, and nutmeg to one half of the batter. Add regular batter on top of the crust. Add the pumpkin batter on top.
- Bake for 35-40 minutes. Let cool and refrigerate for at least 4-6 hours.