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a warm orange pumpkin spice cheesecake dusted with cinnamon in a wide horizontal shot, swirls of whipped cream around the edge, rustic linen napkin, cozy golden natural light, shallow depth of field, landscape orientation

Pumpkin Spice Cheesecake

A velvety cheesecake on a gingersnap crust with swirls of pumpkin and warm spices from the fall season.
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Prep Time 25 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 40 minutes
Servings: 12 slices
Ingredients Method Notes

Ingredients
  

  • 2 cups gingersnap crumbs
  • 6 tbsp butter melted
  • 24 oz cream cheese softened
  • 1 cup granulated sugar
  • 3 eggs room temperature
  • 1 cup pumpkin puree
  • 2 tsp pumpkin pie spice
  • 1/3 cup sour cream
  • 1 tsp vanilla extract

Method
 

  1. Heat oven to 325F. Press gingersnap crumbs and butter into a springform pan and bake 10 minutes; cool.
  2. Beat cream cheese and sugar until smooth, then add eggs one at a time.
  3. Blend in pumpkin puree, pie spice, sour cream, and vanilla until silky.
  4. Pour over the crust and bake 65 to 75 minutes until set with a slight center jiggle.
  5. Cool in the cracked oven 1 hour, then chill 6 hours before slicing.

Notes

A swirl of whipped cream and a dash of cinnamon make each slice feel like fall.