Pumpkin Cheesecake

Pumpkin Cheesecake

Servings 12 to 16 servings
Prep 20 minutes
Cook 1 hour 10 minutes
Total 1 hour 30 minutes
Author: Michelle

A cheesecake perfect for fall


For the Crust:

  • 2
    gingersnap cookie crumbs
    (about a 14-oz package of cookies)
  • 2
    light brown sugar
  • Pinch
    of salt
  • 6
    unsalted butter

For the Cheesecake:

  • 32
    cream cheese
    (at room temperature)
  • ¾
    granulated sugar
  • ½
    light brown sugar
  • 2
    canned pumpkin
    ((15-oz ))
  • 4
    (at room temperature)
  • tablespoons
    heavy cream
  • 1
    vanilla extract
  • teaspoons
    ground cinnamon
  • ½
    ground ginger
  • ½
  • ¼
    ground nutmeg
  • ¼
    ground cloves
  • ¼
    ground allspice


  1. 1. Preheat the oven to 350 degrees F. Double-wrap the bottom and outside of a 9-inch springform pan with heavy duty foil. Mix together the crust ingredients and press into the bottom of the springform pan. Bake for 6 to 8 minutes, or until lightly browned. Remove from oven and cool completely. Reduce oven temperature to 325 degrees F.
  2. 2. Bring a pot of water to a boil for a water bath.
  3. 3. Beat together the cream cheese and the sugars on medium speed until smooth and creamy, scraping the sides of the bowl as needed, about 3 minutes. Add the pumpkin and mix on low until completely incorporated. Add the eggs one at a time, beating well until fully incorporated and scraping down the sides of the bowl between each addition. Add the heavy cream and vanilla and beat until well combined, about 1 minute. Add the cinnamon, ginger, salt, nutmeg, cloves and allspice and mix on low to incorporate.
  4. 4. Pour the batter into the prepared crust. Tap the pan on the counter to release any air bubbles. Place the pan into a larger pan (a roasting pan is great for this) and pour the boiling water into the larger pan until it is about halfway up the springform pan.
  5. 5. Bake for 55 to 65 minutes, or until the edges are set, but the middle still jiggles a little. Keeping the oven door closed, turn off the oven and let the cheesecake rest in the oven for 1 hour. After 1 hour, remove the cheesecake from the oven, carefully remove it from the water bath, remove the foil and place the cheesecake on a wire rack to cool completely, about an additional 2 hours. Once completely cool, refrigerate for at least 6 hours (preferably overnight).
  6. 6. Cover any leftover cheesecake with plastic wrap and store in the refrigerator for up to 4 days. Wrapped, the cheesecake can be frozen for up to 2 months.


Calories: 527kcal
Fat: 36g
Saturated fat: 19g
Cholesterol: 157mg
Sodium: 464mg
Potassium: 286mg
Carbohydrates: 44g
Fiber: 1g
Sugar: 31g
Protein: 7g
Vitamin A: 7670%
Vitamin C: 1.7%
Calcium: 123%
Iron: 2.4%

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