I recently experimented with a unique dessert that blends the tanginess of cream cheese with the richness of pumpkin puree and spicy notes from pumpkin pie spice. Layered over a gingersnap cookie crumb base, this Best Pumpkin Cheesecake Recipe offered a delightful twist on a familiar fall favorite that truly piqued my curiosity.
I’ve always been a fan of mixing unexpected flavors and textures, and this Best Pumpkin Cheesecake totally blew my mind. I started with a base of 1 1/2 cups gingersnap cookie crumbs blended with 1/4 cup unsalted butter to create a crust that’s both crisp and surprisingly spicy.
Then came the rich, creamy layer made with 32 oz cream cheese, 1 1/2 cups granulated sugar, plenty of large eggs along with an extra egg yolk, and of course, 1 cup pumpkin puree that gives everything a lovely autumn twist. It reminded me of those famous recipes from a well-known cheesecake haven and some of my personal favorites I’ve tried from home desserts.
Even though it’s called a pumpkin cheesecake, it really goes beyond holiday desserts to become the kind of treat that works everyday. If you’re into flavors that balance beautifully, you’re gonna love this creation.
Enjoy every bite and feel free to experiment a little!
Why I Like this Recipe
I like this recipe because it gives me a rich and creamy texture that perfectly mixes the tanginess of cream cheese with the warm, spiced pumpkin flavor. I also love how the gingersnap crust adds crunch and balances out the soft filling. I appreciate that its pretty straight forward to put together, even if some steps can be a little tricky at times. Plus, the overall taste brings back cozy memories and makes me feel like every bite is a little celebration.
This pumpkin cheesecake is pretty awesome. Its a mix of creamy pumpkin spice cheesecake with a crunchy gingersnap crust. The flavors are rich and delicious and its kinda amazing that you can whip up this dessert any time of the year. Enjoy every bite and don’t worry if it isn’t perfect the first time around its all part of the fun.
Ingredients
- Crushed gingersnap crumbs adds a spicy sweetness, loads of carbs but not the healthiest option.
- Cream cheese is rich and smooth, offers protein and fat that makes it extra creamy.
- Pumpkin puree gives essential fiber and vitamins while adding a moist, earthy flavor.
- Eggs hold the mixture together, provide extra protein and help bind the batter.
- Sour cream brings a creamy tang, adds moisture and a subtle sour note.
- Unsalted butter gives richness and helps bind the crust together with dairy goodness.
- Granulated sugar adds sweetness and helps create delightful contrasts against pumpkin spice.
Ingredient Quantities
- 1 1/2 cups gingersnap cookie crumbs (about 24 cookies, crushed)
- 1/4 cup unsalted butter, melted
- 32 oz cream cheese, softened
- 1 1/2 cups granulated sugar
- 3 large eggs plus 1 egg yolk, all at room temperature
- 1 cup pumpkin puree
- 1/2 cup sour cream
- 1/4 cup all-purpose flour
- 2 tsp pumpkin pie spice
- 1 tsp vanilla extract
- 1/4 tsp salt
How to Make this
1. Preheat your oven to 350°F and lightly grease a 9-inch springform pan or line it with parchment paper.
2. Mix the crushed gingersnap cookie crumbs with the melted unsalted butter in a bowl until well combined; then press it firmly into the bottom of the pan to form an even crust.
3. Bake the crust for about 10 minutes and then let it cool while you work on the filling.
4. In a large mixing bowl, beat the softened cream cheese until it’s smooth and creamy, then stir in the granulated sugar until fully combined.
5. Add the 3 large eggs and the extra egg yolk one at a time, beating well after each addition so the mixture stays smooth.
6. Stir in the pumpkin puree, sour cream, and vanilla extract to join the cream cheese mixture.
7. Sprinkle in the all-purpose flour, pumpkin pie spice, and salt, then mix everything together until just combined; try not to overmix it.
8. Pour the filling evenly over the pre-baked crust and use a spatula to smooth out the top.
9. Bake the cheesecake for about 55 minutes to 1 hour, until the center is set yet still a bit jiggly.
10. Let it cool completely on a wire rack, then chill in the fridge for at least 4 hours before serving. Enjoy your delicious pumpkin cheesecake!
Equipment Needed
1. An oven that can preheat up to 350°F
2. A 9-inch springform pan (or a similar pan lined with parchment paper)
3. A small mixing bowl for combining the cookie crumbs and melted butter
4. A food processor or a plastic bag with a rolling pin for crushing the gingersnap cookies
5. A large mixing bowl for the cream cheese filling
6. An electric mixer or a hand whisk to beat the cream cheese and eggs
7. A spatula to smooth out the cheesecake filling
8. A set of measuring cups and spoons to accurately measure every ingredient
9. A wire cooling rack to let the cheesecake cool before chilling in the fridge
FAQ
Best Pumpkin Cheesecake Recipe Substitutions and Variations
- For the gingersnap cookie crumbs, you can use graham cracker crumbs or even crushed digestive biscuits. They work just as well in the crust.
- If you dont have unsalted butter, try using melted coconut oil. It might change the taste a bit but it still holds the crust together.
- Instead of sour cream, plain Greek yogurt is a good option and makes the cheesecake a little tangier.
- When you’re missing pumpkin pie spice, you can mix 3/4 tsp cinnamon with 1/4 tsp ginger and a tiny pinch of nutmeg. It doesnt have exactly the same flavor but its close enough.
Pro Tips
1. make sure all your dairy items like cream cheese and eggs are really at room temperature before you start mixin the batter its super important to avoid lumps in the cheesecake
2. when mixin in the eggs, add them one at a time and beat well each time so you dont overmix the batter and end up with a dense texture
3. pre-bake your crust until it’s lightly golden then let it cool completely; this helps it hold up against the wet filling and keeps your cheesecake from getting soggy
4. once your cheesecake is done, let it cool slowly at room temperature then chill it for at least 4 hours or even overnight because this step is key to get that perfect creamy consistency
Best Pumpkin Cheesecake Recipe
My favorite Best Pumpkin Cheesecake Recipe
Equipment Needed:
1. An oven that can preheat up to 350°F
2. A 9-inch springform pan (or a similar pan lined with parchment paper)
3. A small mixing bowl for combining the cookie crumbs and melted butter
4. A food processor or a plastic bag with a rolling pin for crushing the gingersnap cookies
5. A large mixing bowl for the cream cheese filling
6. An electric mixer or a hand whisk to beat the cream cheese and eggs
7. A spatula to smooth out the cheesecake filling
8. A set of measuring cups and spoons to accurately measure every ingredient
9. A wire cooling rack to let the cheesecake cool before chilling in the fridge
Ingredients:
- 1 1/2 cups gingersnap cookie crumbs (about 24 cookies, crushed)
- 1/4 cup unsalted butter, melted
- 32 oz cream cheese, softened
- 1 1/2 cups granulated sugar
- 3 large eggs plus 1 egg yolk, all at room temperature
- 1 cup pumpkin puree
- 1/2 cup sour cream
- 1/4 cup all-purpose flour
- 2 tsp pumpkin pie spice
- 1 tsp vanilla extract
- 1/4 tsp salt
Instructions:
1. Preheat your oven to 350°F and lightly grease a 9-inch springform pan or line it with parchment paper.
2. Mix the crushed gingersnap cookie crumbs with the melted unsalted butter in a bowl until well combined; then press it firmly into the bottom of the pan to form an even crust.
3. Bake the crust for about 10 minutes and then let it cool while you work on the filling.
4. In a large mixing bowl, beat the softened cream cheese until it’s smooth and creamy, then stir in the granulated sugar until fully combined.
5. Add the 3 large eggs and the extra egg yolk one at a time, beating well after each addition so the mixture stays smooth.
6. Stir in the pumpkin puree, sour cream, and vanilla extract to join the cream cheese mixture.
7. Sprinkle in the all-purpose flour, pumpkin pie spice, and salt, then mix everything together until just combined; try not to overmix it.
8. Pour the filling evenly over the pre-baked crust and use a spatula to smooth out the top.
9. Bake the cheesecake for about 55 minutes to 1 hour, until the center is set yet still a bit jiggly.
10. Let it cool completely on a wire rack, then chill in the fridge for at least 4 hours before serving. Enjoy your delicious pumpkin cheesecake!
