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Creamy slice of pumpkin cheesecake on white plate.

creamy pumpkin cheesecake

There is something undeniably comforting about a slice of creamy pumpkin cheesecake. The moment you taste the silky filling balanced by warm spices and a gentle tang, you know autumn has truly arrived.
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Course: Cheesecake, Dessert, Fall Baking, Holiday Recipes
Cuisine: American
Keyword: easy cheesecake recipe, fall dessert, pumpkin cheesecake, Thanksgiving dessert
Prep Time: 25 minutes
Cook Time: 1 hour 5 minutes
Cooling & Chilling Time: 7 hours
Total Time: 8 hours 30 minutes
Servings: 10 people

Ingredients

  • Gingersnap cookies 200 g / 7 oz: Create a crunchy base full of autumn spice.
  • Unsalted butter 100 g / 3.5 oz: Binds crust crumbs while enhancing flavor.
  • Cream cheese softened (450 g / 16 oz): Lends rich, smooth texture to the filling.
  • Pumpkin puree 250 g / 9 oz: Provides moisture and natural sweetness.
  • Brown sugar 150 g / 5.3 oz: Adds caramel-like warmth to the flavor profile.
  • Granulated sugar 100 g / 3.5 oz: Ensures balanced sweetness and smooth texture.
  • Eggs 150 g / 5.3 oz: Bind ingredients and maintain firm but creamy consistency.
  • Sour cream 120 g / 4.2 oz: Contributes tanginess and silky finish.
  • Vanilla extract 5 g / 0.2 oz: Enhances sweetness and depth.
  • Ground cinnamon 3 g / 0.1 oz: Provides quintessential autumn spice note.
  • Ground nutmeg 1 g / 0.03 oz: Adds gentle aromatic warmth.
  • Salt 1 g / 0.03 oz: Balances flavors and highlights sweetness.
  • All the key staples you need for homemade pumpkin cheesecake.

Instructions

  • Preheat oven to 160°C / 325°F. Line the base of a springform pan with parchment paper.
  • Crush gingersnap cookies into fine crumbs, mix with melted butter, and press firmly into pan bottom. Chill while preparing filling.
  • Beat cream cheese and sugars until smooth. Add pumpkin puree, sour cream, spices, and vanilla; continue mixing until creamy.
  • Incorporate eggs one by one, mixing just until combined. Avoid overmixing to prevent cracks later.
  • Pour batter over crust. Tap lightly to remove air bubbles. Place pan on a rimmed baking sheet.
  • Bake for about 55–65 minutes, until edges are set but center jiggles slightly.
  • Turn off oven, open door slightly, and let cheesecake cool inside for 1 hour. Then refrigerate at least 6 hours or overnight.
  • Before serving, decorate with whipped cream, caramel drizzle, or a sprinkle of cinnamon for a festive finish.

Notes

You can swap gingersnaps with graham crackers for a milder crust flavor.
To save time, prepare the crust a day earlier and store refrigerated until ready for filling.
For those handling leftovers, slices of pumpkin cheesecake keep well covered in the fridge for up to five days or can be frozen for a month without losing creaminess.
Pumpkin cheesecake served with a dollop of fresh whipped cream.