Pumpkin Cheesecake
A creamy and delicious pumpkin cheesecake, perfect for fall. This recipe features a gingersnap crust and a smooth, spiced pumpkin filling.
Prep
: 10
Total
: 25 minutes
Ingredients
Crust Ingredients
- 1.5 cups Gingersnap cookies
- 0.5 cups Melted butter
Filling Ingredients
- 15 ounces Cream cheese, softened
- 1.5 cups Pumpkin puree
- 1.5 cups Sugar
- 0.5 cup Sour cream
- 2 Large eggs
- 1 teaspoon Pumpkin pie spice
Instructions
Preparation Steps
- Preheat oven to 350°F (175°C). Crush gingersnaps; combine with melted butter. Press into the bottom of a 9-inch springform pan.
- Beat cream cheese, pumpkin puree, sugar, and sour cream until smooth. Beat in eggs one at a time, then stir in pumpkin pie spice.
- Pour filling over crust. Bake for 50-60 minutes, or until set. Cool completely before serving.
Notes
For best results, use a high-quality cream cheese. Chill the cheesecake for at least 4 hours before serving.