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Pumpkin Cheesecake


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  • Crust
  • 2 1/2 cups gingersnap crumbs
  • 1/4 cup melted butter
  • Cheesecake
  • 1 c sugar
  • 16 oz cream cheese
  • 1 c sour cream
  • 1 15-ounce can pure pumpkin
  • 3 large eggs
  • 1 T. vanilla extract
  • 1 T. Pumpkin Pie Spice
  • pinch of salt


Servings 16


Step 1

Position a rack in the center of the oven and preheat to 325 F. (Note: if you are not topping it and don’t want a crack on top of cake you can bake in a hot water bath.)

Spray a spring-form pan with cooking spray. Mix the crust ingredients and spread in bottom of pan.

Beat the cream cheese with a mixer until smooth. Add the sugar and beat until creamy. Beat in the sour cream, then add the pumpkin, eggs, vanilla, salt and the pumpkin pie spice and beat until just combined. Pour onto the crust.

Bake 1 hour 15 minutes. Turn off the oven and leave the cheesecake in the oven for 1 more hour. Let cool completely then place in refrigerator for several hours or overnight. Garnish with whip cream and pecans.

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