Pumpkin Pie Cheesecake Recipe
A delicious dessert that combines cheesecake and pumpkin pie.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Pumpkin Pie Cheesecake Ingredients
Method
Directions for Pumpkin Pie Cheesecake
- 1
Prepare the Crust
Preheat the oven to 350°F (175°C). In a food processor, pulse the gingersnap cookies until they are finely crushed. In a mixing bowl, combine the crushed cookies and melted butter. Mix until well combined.
- 2
Form the Crust
Press the cookie mixture into the bottom of a 9-inch springform pan to create an even layer. Bake the crust in the preheated oven for 10 minutes, then remove and let it cool.
- 3
Mix the Cheesecake Filling
In a large bowl, beat the cream cheese and granulated sugar until smooth. Add the pumpkin puree, eggs, vanilla extract, cinnamon, nutmeg, and ginger. Mix until well combined and smooth.
- 4
Combine and Bake
Pour the cheesecake filling over the cooled crust in the springform pan. Bake in the oven for 50-60 minutes, or until the center is set and only slightly jiggly. Turn off the oven and let the cheesecake cool in the oven for about 1 hour.
- 5
Chill and Serve
Remove the cheesecake from the oven and let it cool to room temperature. Refrigerate for at least 4 hours, or overnight for best results. Before serving, whip the heavy cream and spread it on top of the cheesecake.