I can’t wait to share my Best Pumpkin Cheesecake Recipe. I mixed cream cheese with pumpkin puree and added a subtle hint of pumpkin pie spice, all nestled on a crunchy gingersnap crust enriched with butter and sugar. This cheesecake is a delightful twist on a seasonal classic that invites you to try something new.

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I’ve been working on perfecting my version of the Best Pumpkin Cheesecake and I’m pretty excited to share it with you. This recipe is one I’ve tried a bunch of times, tweaking and tasting until it felt just right.

I start with a crust made from 2 cups finely crushed gingersnap cookies mixed with 1/4 cup unsalted butter, melted and a bit of granulated sugar to bring everything together. Then comes the creamy filling: 3 packages of softened cream cheese, 1 can of pumpkin puree, 3/4 cup sour cream, and 1/4 cup heavy cream blended with eggs, granulated sugar and a little brown sugar for extra depth.

A dash of pumpkin pie spice and a pinch of vanilla extract give it that memorable kick. I know recipes like the one from Natasha’s Kitchen or even the Creme from the Cheesecake Factory have inspired many, but this one has a unique twist thats totally mine.

Give it a try and let me know what you think!

Why I Like this Recipe

I love this recipe because the creaminess of the cheese mixed with pumpkin puree is seriously comforting and reminds me of autumn even when it’s not fall.
I like that the gingersnap crust adds a unique crunch that perfectly contrasts the smooth filling and makes every bite interesting.
It impresses me how simple it is to make, even if I’m not a master chef, so I can whip it up for friends and family without blowing up the kitchen.
I also really appreciate that letting it chill in the fridge makes it extra firm and satisfying, giving it a texture that’s just right.

Ingredients

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Gingersnap cookies: crunchy, spiced carbs that add sweet, nostalgic flavor to the crust.
Pumpkin puree: rich in fiber and vitamins, offering a smooth fall inspired sweetness.
Cream cheese: luxuriously creamy and tangy, it gives the cheesecake its classic texture.
Sour cream: adds a subtle tartness and aids in achieving a lighter, silky mixture.
Eggs: protein packed and essential for setting the smooth cheesecake filling.
Heavy cream: contributes extra richness and a velvety finish to every bite.
Unsalted butter: melted and blended with gingersnaps to create a rich binding crust.
Granulated sugar: balances flavors by sweetening the crust and cheesecake filling mildly.

Ingredient Quantities

2 cups finely crushed gingersnap cookies

1/4 cup unsalted butter, melted (for the crust)

1/4 cup granulated sugar (for the crust)

3 packages (8 oz each) cream cheese, softened

1 (15 oz) can pumpkin puree

3/4 cup sour cream

1/4 cup heavy cream

3 large eggs

1 cup granulated sugar

1/2 cup packed light brown sugar

2 teaspoons pumpkin pie spice

1 teaspoon vanilla extract

How to Make this

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1. Preheat your oven to 350°F and grease a 9-inch springform pan so the crust won’t stick.

2. In a bowl, mix 2 cups of finely crushed gingersnap cookies with 1/4 cup melted unsalted butter and 1/4 cup granulated sugar, then press this evenly into the bottom of the pan.

3. In a separate large bowl, beat 3 packages (8 oz each) of softened cream cheese until it’s smooth and creamy.

4. Add in the 15 oz can of pumpkin puree, 3/4 cup sour cream, and 1/4 cup heavy cream. Beat until the mixture is well combined.

5. Mix in 1 cup granulated sugar, 1/2 cup packed light brown sugar, 2 teaspoons pumpkin pie spice, and 1 teaspoon vanilla extract to the cream cheese mixture and stir well.

6. Then one at a time, add 3 large eggs into the mixture, beating well after each egg.

7. Pour the filling over your prepared gingersnap crust, making sure it’s spread out evenly.

8. Bake the cheesecake in the preheated oven for about 50-60 minutes until the edges are set but the center still has a slight jiggle.

9. Let it cool completely at room temperature then chill in the fridge for at least 4 hours before serving. Enjoy your cheesecake!

Equipment Needed

1. Oven
2. 9-inch springform pan
3. At least two mixing bowls (one for the crust and one large one for the filling)
4. Electric mixer or hand whisk
5. Measuring cups and spoons
6. Rubber spatula
7. Cooling rack

FAQ

Do i need to pre-bake the crust?

Not really, the crust should firm up while the cheesecake bakes. However, if you're into extra crunch you can bake it for about 8-10 minutes before adding the filling.

Can i use graham crackers instead of gingersnap cookies?

Yes, you can substitute graham crackers but the flavor will be less spicy. Gingersnaps add a unique kick that fits the pumpkin perfectly.

How do i know when the cheesecake is done baking?

The edges should look set and the center may still be a bit jiggly. It'll firm up as it cools so don't worry if it seems underdone in the middle.

Do i have to let the cheesecake chill overnight?

It’s best if you chill it for at least 4 hours, but letting it sit overnight really helps the flavors meld together.

Can i swap sour cream for something else?

Yup, you can use plain yogurt as a substitute but it might make the texture a bit lighter.

Best Pumpkin Cheesecake Recipe Substitutions and Variations

You can swap the gingersnap cookies with graham crackers or vanilla wafers if you don’t have any on hand.
Instead of unsalted butter, try using melted coconut oil or margarine; they work just as well for the crust.
If pumpkin puree is hard to find, butternut squash puree is a good replacement in the recipe.
Heavy cream can be replaced by mixing whole milk with a bit of melted unsalted butter (about 3 parts milk to 1 part butter) if needed.
You could also experiment with using mascarpone instead of cream cheese for a richer flavor, but be careful with the texture adjustments.

Pro Tips

• Make sure all your ingredients especially the cream cheese and eggs are at room temperature before you mix em. It helps them blend nicer and stops lumps from forming which can ruin the texture.

• Be careful not to overmix your cheesecake filling once the eggs are added. Overbeating can introduce extra air and make your cheesecake crack on the top when it bakes.

• Chill the crust for about 10 minutes in the fridge before adding the filling. This gives the butter in the crust a chance to firm up so the crust holds together better once baked.

• Keep an eye on the cheesecake towards the end of its baking time. It should still be a tad jiggly in the center because it will firm up as it cools. If you bake it too long, it might get dry.