It’s pumpkin time ya’ll! Fall means all things pumpkin to me and there’s nothing better than some pumpkin cheesecake. That is the recipe I have for you today!Jump to Recipe
Growing up for Christmas time my mom always made the best New York Style Cheesecake. Myself and family always looked forward to it and still do to this day! So what better way to mix up a traditional cheesecake for the fall time and add some pumpkin to it. It is so creamy and delicious and doesn’t taste too “pumpkin-y.” It’s a perfect balance.
I used to make this cheesecake with a normal graham cracker crust but why not add some more fall flavor into this masterpiece and instead of graham crackers, I used crushed up ginger snap cookies! It really takes this cheesecake to the next level and will be a total hit at any gathering (or just with your significant other the continues to sneak a bar in the fridge…my husband couldn’t resist).
If you want to add another element to make this cheesecake a total showstopper, add some caramel sauce on top and flaked sea salt! I did this a few years ago and it was insanely good! A bit too sweet for some people so I keep it plain now, but if you like your cheesecake super sweet, give it a try! I just buy some good quality jared caramel sauce and warm it up a bit to make it run well and pour it over the cheesecake. Then top it with some flaked sea salt like Maldon Sea Salt Flakes. YUM!
This is also a really easy recipe to double. It double’s beautifully! I just made a double batch for a potluck at work and it was very successful! If you are looking to transport this into bars, line the bottom of the pan with some aluminum foil and spray it with a little cooking spray before adding the crust in. Once cooled, you can take it out of the pan to easily cut it into bars.
Alright, let’s jump in! I hope you enjoy this recipe as much as I do.
Creamy Pumpkin Cheesecake
- 2 cups gingersnap cookie crumbs
- 1/2 cup butter melted
- 2 TBSP brown sugar
- 1/2 tsp ground cinnamon
- 3 8oz packages cream cheese softened at room temperature
- 1 15 oz can pumpkin puree
- 3 eggs room temperature
- 1/4 cup sour cream
- 1 cup sugar
- 1/2 cup dark brown sugar
- 2 TBSP flour
- 1 TBSP pumpkin pie spice
- 2 tsp vanilla extract
Preheat the oven to 325 degrees.
Line a 13×9 baking sheet with aluminum foil and spray with cooking spray. If using a cheesecake pan to serve on, just spray with cooking spray. Set aside.
In a food processor grind up your ginger snap cookies until they are the consistency of sand. Measure out 2 cups of crumbs and place in a bowl.
Add in your melted butter, brown sugar and cinnamon and mix until well combine. Press into the pan you are using and pat down with the back of a cup or your fingers until you have an even crust all around. Pop into the oven and bake for 10 minutes. Set aside.
In a stand mixture, beat the 3 packages of cream cheese until fluffy, about 30 seconds.
Add in the pumpkin puree and mix until well combine.
Add in the eggs, one at a time, mixing well after each addition.
Add in the remaining ingredients and mix until well combine and smooth and no lumps are in the batter.
Pour onto the prepared crust and bake for 40-45 minutes until the cheesecake is set. Shut off the oven and crack it open. Leave it cracked open to cool the cheesecake down slowly for 1 hour.
After it has been in the oven for a an hour, pop it in the fridge to fully set up. About 3-4 hours or overnight. Cut into bars or slices and serve with whipped cream.
Enjoy this creamy and delicious pumpkin cheesecake! It is sure to be a hit!
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