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a warm orange-toned pumpkin cheesecake topped with whipped cream swirls and a dusting of cinnamon, one slice cut, on a rustic plate in a wide horizontal shot, on an autumn table with small pumpkins and fallen leaves, golden light, shallow depth of field, landscape orientation

Pumpkin Spice Cheesecake

A velvety cheesecake filled with pumpkin and warm fall spices, gingersnap crust and the perfect dessert to add to your Thanksgiving table!
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Prep Time 30 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 35 minutes
Servings: 12 slices
Ingredients Method Notes

Ingredients
  

  • 2 cups gingersnap cookie crumbs
  • 5 tbsp unsalted butter melted
  • 24 oz cream cheese softened
  • 1 cup brown sugar packed
  • 1 cup pumpkin puree
  • 3 large eggs room temperature
  • 0.5 cup sour cream
  • 2 tsp pumpkin pie spice
  • 1 tsp vanilla extract

Method
 

  1. Preheat the oven to 325F and wrap a 9-inch springform pan in foil.
  2. Press the gingersnap crumbs and butter into the pan and bake 9 minutes, then cool.
  3. Beat the cream cheese and brown sugar smooth, then mix in the pumpkin, sour cream, spice, and vanilla.
  4. Add the eggs one at a time on low speed, then pour over the crust.
  5. Bake in a water bath 60 to 65 minutes until the center is just set, then cool an hour in the cracked oven.
  6. Refrigerate at least 6 hours.
  7. Top with whipped cream and a sprinkle of cinnamon before serving.

Notes

Use pure pumpkin puree, not pumpkin pie filling, so you control the sweetness and spice.