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Pumpkin Cheesecake is super flavorful and delicious with just the right amount of pumpkin flavor. It is the best dessert you can have on your Thanksgiving table.  #pumpkin #pumpkincheesecake #cheesecake #thanksgiving #sweetandsavorymeals

Pumpkin Cheesecake

Pumpkin Cheesecake is super flavorful and delicious with just the right amount of pumpkin flavor. It is the best dessert you can have on your Thanksgiving table.

Course Dessert
Cuisine American
Keyword Pumpkin Cheesecake
Prep Time 30 minutes
Cook Time 1 hour
Chill 6 hours
Total Time 7 hours 30 minutes
Servings 12 slices
Calories 456 kcal
Author Catalina Castravet

Ingredients

Crust:

  • 2 1/4 cups gingersnap cookie crumbs
  • 1/2 cup unsalted butter melted
  • 1 tablespoon packed brown sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg

Pumpkin Cheesecake Filling:

  • 24 ounces cream cheese room temperature
  • 1/2 cup white sugar
  • 1/2 cup brown sugar
  • 1/4 teaspoon salt
  • 1/4 cup all-purpose flour
  • 4 large eggs room temperature
  • 15 oz can pureed pumpkin or pumpkin pie filling
  • 1/2 cup sour cream
  • 1/2 cup heavy cream
  • 1/2 tbsp vanilla extract
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/3 teaspoon ground cloves
  • 1/4 teaspoon ginger

Cinnamon Whipped Cream:

  • 2 cups heavy whipping cream cold
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon

Instructions

Cheesecake Crust:

  1. Lightly coat a 9-inch or 10-inch springform pan with nonstick baking spray and set aside.
  2. Wrap the outside of the springform pan in a double layer of foil. Covering the bottom and sides of the pan, only from outside.
  3. Add all the ingredients except butter to a large bowl and stir to combine.
  4. Add melted butter and stir until well combined.
  5. Add the mixture to the prepared springform pan and using a measuring cup, press it to line the sides about 1 inch up of the pan edges.
  6. Refrigerate for at least 20 minutes.

Pumpkin Cheesecake Filling:

  1. Preheat oven to 325 degrees F.
  2. In a large bowl, beat cream cheese for 1 minute. Add both sugars, salt, and flour, mix until completely combined and there are no lumps. Scrape down the sides of the bowl with a spatula.
  3. With the mixer on low, add the eggs, one at a time, and beat until just mixed through, do not to over-beat. Scrape down the sides of the bowl with a spatula.
  4. Add pumpkin puree, sour cream, cream, vanilla extract, and spices, beat until mixed through, stopping to scrape the sides and bottom of the bowl with a spatula.
  5. Pour the batter into the prepared pan. Level the top with a spatula.

Bake:

  1. Set the springform pan in a large roasting pan, that is deep enough to add water to it. Pour HOT water into the roasting pan, about halfway up the sides of the springform pan.
  2. Transfer the cheesecake to the preheated oven and bake it for 45-50 minutes. Or until the cheesecake is just slightly wobbly in the center, but puffy and settled on the sides.

Cool:

  1. Turn off the oven and crack open the door. Cool cheesecake completely in the open oven.
  2. Once completely cooled remove from the oven and refrigerate for at least 5-6 hours.
  3. Run a butter knife around the edges to release it from the pan. Store in the fridge until ready to serve.

Cinnamon Whipped Cream:

  1. Add cold cream, sugar, vanilla, and cinnamon to a large bowl.
  2. Using a hand mixer or stand mixer, whisk on slow-medium speed, gradually increasing to high speed. Mix until soft peaks form and the whipped cream holds its shape.
  3. Add the whipped cream to a pastry bag, fitted with a star piping tip and pipe it onto the cheesecake and garnish with pumpkin candies.

Recipe Video

Nutrition Facts
Pumpkin Cheesecake
Amount Per Serving
Calories 456 Calories from Fat 198
% Daily Value*
Fat 22g34%
Saturated Fat 12g75%
Cholesterol 112mg37%
Sodium 543mg24%
Potassium 418mg12%
Carbohydrates 56g19%
Fiber 2g8%
Sugar 38g42%
Protein 10g20%
Vitamin A 6274IU125%
Vitamin C 2mg2%
Calcium 211mg21%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.