Pumpkin Cheesecake
A rich and creamy New York-style pumpkin cheesecake with a gingersnap crust, perfect for Thanksgiving.
- Prep Time: 20 min
- Cook Time: 60 min
- Total Time: 9 hours 20 min
- Yield: 10 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 cups gingersnap crumbs
- 1/4 cup melted butter
- 24 oz cream cheese, softened
- 1 cup sugar
- 1 cup pumpkin puree
- 3 eggs
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp cloves
- 1/4 tsp ginger
Instructions
- Preheat oven to 325°F.
- Mix gingersnap crumbs and butter, press into a springform pan.
- Beat cream cheese and sugar until smooth.
- Add pumpkin, eggs, vanilla, and spices, mixing well.
- Pour filling over crust.
- Place pan in a water bath and bake for 60 minutes.
- Turn off oven, let cheesecake cool inside for 1 hour.
- Chill overnight before serving.
Notes
- Use room-temperature ingredients for a smooth texture.
- Wrap the pan in foil to prevent water seepage.
- For best results, chill for at least 8 hours.
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 28g
- Sodium: 320mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 120mg