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Fall Pumpkin Pie Cheesecake - featured image

Fall Pumpkin Pie Cheesecake: Best Easy Holiday Recipe

  • Author: Natalia
  • Total Time: 5 hours 40 minutes
  • Yield: 12 servings 1x

Description

A dense yet light pumpkin cheesecake with a creamy, rich filling and a spicy, crunchy gingersnap crust. This make-ahead dessert combines the flavors of pumpkin pie and New York cheesecake for an impressive holiday centerpiece.

Ingredients

Scale
  • 2 cups (200g) crushed hard gingersnap cookies
  • 6 tablespoons (85g) unsalted butter, melted
  • 2 tablespoons granulated sugar
  • 1/2 teaspoon ground cinnamon
  • 32 ounces (900g) full-fat brick-style cream cheese, room temperature
  • 1 cup (200g) granulated sugar
  • 2 teaspoons vanilla extract
  • 4 large eggs, room temperature
  • 1/2 cup (120ml) heavy cream
  • 15 ounces (425g) 100% pure pumpkin puree
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • Whipped cream (optional, for topping)
  • Extra gingersnap crumbs (optional, for garnish)

Instructions

  1. Preheat oven to 325°F (165°C). Wrap the bottom and sides of a 9-inch springform pan tightly with two layers of heavy-duty aluminum foil.
  2. Crush gingersnap cookies into fine crumbs. Mix with melted butter, 2 tablespoons sugar, and 1/2 teaspoon cinnamon until it resembles damp sand.
  3. Press the crust mixture firmly into the bottom of the springform pan. Bake for 8-10 minutes until fragrant, then let cool.
  4. In a stand mixer or large bowl, beat the softened cream cheese on medium-high speed for 2-3 minutes until completely smooth and lump-free. Scrape down the sides.
  5. Reduce speed to low. Add 1 cup sugar and vanilla extract. Mix until just combined. Scrape down the bowl again.
  6. Add eggs one at a time, mixing on low speed just until the yellow disappears. Do not overmix.
  7. Add pumpkin puree, 1 teaspoon cinnamon, ginger, nutmeg, and salt. Mix on low until smooth and uniform.
  8. Pour batter over the cooled crust. Bake at 325°F for 1 hour and 15 minutes. The edges should be set and slightly puffed, but the center should jiggle slightly like Jell-O.
  9. Turn off the oven and crack the door open. Let the cheesecake sit in the oven for 1 hour to cool gradually.
  10. Remove from oven and cool completely on a wire rack. Cover and refrigerate for at least 4 hours, preferably overnight.
  11. Remove the springform ring. Slice with a sharp knife dipped in hot water for clean cuts. Top with whipped cream and serve chilled.

Notes

Ensure all dairy and egg ingredients are at room temperature to prevent lumps and cracking. Do not use pumpkin pie filling; use 100% pure pumpkin puree. For clean slices, dip the knife in hot water and wipe dry between cuts. The cheesecake can be made 2-3 days in advance and tastes better as flavors meld. It can also be frozen for up to 2 months.

  • Prep Time: 25 minutes
  • Cook Time: 1 hour 15 minutes
  • Category: Dessert
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 480
  • Sugar: 28
  • Sodium: 350
  • Fat: 32
  • Saturated Fat: 18
  • Carbohydrates: 38
  • Fiber: 1
  • Protein: 8

Keywords: pumpkin cheesecake, gingersnap crust, holiday dessert, fall recipes, make-ahead dessert, pumpkin pie cheesecake, easy cheesecake

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Find it online: https://fooduvo.com/fall-pumpkin-pie-cheesecake-best-easy-holiday-recipe/