Pumpkin Cheesecake
Mom’s Pumpkin Cheesecake is an easy-to-follow recipe that she’s been making for decades! The cheesecake is perfectly spiced, and it doesn’t require a water bath while baking!
Prep Time15 minutes mins
Cook Time1 hour hr 25 minutes mins
Cooling and Chilling Time3 hours hrs 20 minutes mins
Total Time5 hours hrs
Course: Dessert
Cuisine: American
Keyword: cheesecake, pumpkin
Servings: 12 people
Calories: 455kcal
Cost: $9.77
GINGERSNAP CRUST:
- 1 ¾ cups ginger snap cookie crumbs
- 3 tablespoons dark brown sugar
- ½ teaspoon ground cinnamon
- 4 Tablespoons salted butter melted
FILLING:
- 24 ounces cream cheese (3 bricks) at room temperature
- 15 ounces canned pumpkin
- 3 large eggs at room temperature
- 1 large egg yolk at room temperature
- 1 ½ cups sugar
- ¼ cup sour cream at room temperature
- ½ teaspoon ground cinnamon
- ⅛ teaspoon ground cloves
- ⅛ teaspoon ground nutmeg
- 2 tablespoon all-purpose flour
- 2 teaspoons vanilla extract
FOR SERVING: (both optional)
- whipped cream
- caramel sauce
- ground nutmeg or cinnamon
MAKE CRUST:
Add gingersnap crumbs, brown sugar, and cinnamon to a medium bowl. Use a fork to stir to combine. Pour in melted butter and stir to combine.
Pour crumbs into a 9-inch springform pan. Use the back of a measuring cup to press the crumbs into an even layer. Transfer the springform pan to a baking sheet and bake for 10 minutes. Then, move the pan to a wire rack to cool completely.
MAKE CHEESECAKE FILLING:
Add the cream cheese, pumpkin, eggs, egg yolk, sugar, sour cream, and spices to a bowl of a stand mixer fitted with a paddle attachment (alternatively, use a large bowl and a handheld mixer). Beat until the mixture is smooth and no lumps remain. Fold in the flour and vanilla.
COOL CHEESECAKE:
After 15 minutes, remove the cheesecake from the oven and transfer it to a wire rack. Run a butter knife along the edges of the pan, and let the cheesecake cool for 30 minutes. Then, cover it with foil or plastic wrap and refrigerate or at least 3 hours or overnight.
Serving: 1slice | Calories: 455kcal | Carbohydrates: 47g | Protein: 7g | Fat: 27g | Saturated Fat: 15g | Cholesterol: 137mg | Sodium: 323mg | Potassium: 236mg | Fiber: 2g | Sugar: 34g | Vitamin A: 6511IU | Vitamin C: 1mg | Calcium: 95mg | Iron: 2mg