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a pumpkin spice cheesecake with a gingersnap crust topped with swirls of whipped cream and a dusting of cinnamon, a slice cut on a rustic table, wide horizontal composition, warm autumn light, shallow depth of field, landscape orientation

Pumpkin Spice Cheesecake

A rich pumpkin cheesecake with warm spices and gingersnap crust.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 30 minutes
Servings: 12 slices
Ingredients Method Notes

Ingredients
  

  • 2 cups gingersnap crumbs
  • 24 oz cream cheese softened
  • 1 cup brown sugar
  • 1 cup pumpkin puree
  • 3 eggs
  • 2 tsp pumpkin pie spice

Method
 

  1. Preheat the oven to 325 degrees F and press the gingersnap crumbs into a springform pan.
  2. Beat the cream cheese and brown sugar until smooth.
  3. Mix in the pumpkin puree and pumpkin pie spice.
  4. Add the eggs one at a time on low speed.
  5. Pour over the crust and bake for 60 to 65 minutes until just set.
  6. Cool, then chill at least 4 hours before serving with whipped cream.

Notes

Use pure pumpkin puree, not pie filling.