Pumpkin Cheesecake Recipe 🎃

Indulge in this Pumpkin Cheesecake, featuring a delightful spiced pecan gingersnap crust, creamy pumpkin filling, and topped with spiced whipped cream and caramel sauce. It’s the perfect fall dessert to impress your guests!

Ingredients

For the Pecan Gingersnap Crust:

2 cups gingersnap crumbs (292 grams) 🍪

1/2 cup pecans, chopped (50 grams) 🌰

1/4 cup brown sugar (55 grams) 🍂

1/4 tsp pumpkin spice 🎃

5 tbsp unsalted butter, melted (70 grams) 🧈

For the Pumpkin Cheesecake Batter:

1 1/2 cups pumpkin puree (340 grams) 🎃

680 grams cream cheese, at room temperature (3 packages of 8 oz) 🧀

1 1/4 cup brown sugar (275 grams) 🍬

3 large eggs, at room temperature 🥚

1 large egg yolk 🥚

1/3 cup sour cream (80 grams) 🍶

2 tsp pumpkin spice 🎃

1 tbsp vanilla extract 🌿

1/2 tsp salt 🧂

For the Spiced Whipped Cream:

1 cup heavy whipping cream 🍦

1 tbsp powdered sugar 🍬

1/2 tsp pumpkin pie spice 🎃

For the Topping:

Caramel sauce (store-bought or homemade) 🍯

Instructions

Pecan Gingersnap Crust

1️⃣ Preheat the oven to 325ºF (160ºC).

2️⃣ In a food processor, combine gingersnap cookies and pecans, processing until fine crumbs form.

3️⃣ Transfer to a large bowl, add brown sugar and pumpkin spice, and stir to combine.

4️⃣ Melt the butter in the microwave and pour it into the crumb mixture. Mix until combined.

5️⃣ Press the mixture firmly into the bottom of an 8” or 9” cheesecake pan (use a deep pan for an 8”).

6️⃣ Bake for 15 minutes or until slightly golden brown. Remove from the oven and let it cool.

Pumpkin Cheesecake Batter

7️⃣ Drain the pumpkin puree to eliminate excess liquid. Place it in a fine mesh strainer for at least 30 minutes, weighing it down with a small plate.

8️⃣ While draining, bring a large pot of water to a boil for the water bath.

9️⃣ In a mixing bowl, beat the cream cheese for 3 minutes on medium speed until creamy.

🔟 Gradually add brown sugar and beat for an additional 2 minutes. Scrape the bowl and beat for another 30 seconds.

1️⃣1️⃣ Mix in the drained pumpkin puree and sour cream until well combined, scraping the bowl as needed.

1️⃣2️⃣ Add the eggs, one at a time, mixing until just incorporated after each addition. Avoid overmixing to prevent cracking.

1️⃣3️⃣ Stir in vanilla, pumpkin spice, and salt. Grease the sides of the cheesecake pan.

1️⃣4️⃣ Pour the cheesecake batter over the cooled crust. Wrap the bottom of the pan with foil.

1️⃣5️⃣ Place the cheesecake pan in a larger roasting pan and add hot water to create a water bath.

1️⃣6️⃣ Bake in the preheated oven for 60 to 70 minutes. The center should jiggle slightly while the edges look set.

1️⃣7️⃣ Turn off the oven and let the cheesecake cool inside for 1 hour.

1️⃣8️⃣ Refrigerate for at least 6 hours (or overnight) before serving. Don’t remove the ring from the pan until after it has chilled.

Spiced Whipped Cream

1️⃣9️⃣ Before serving, beat the heavy whipping cream with powdered sugar and pumpkin spice until stiff peaks form (about 2 to 3 minutes).

2️⃣0️⃣ Transfer to a piping bag and decorate the top of the cheesecake. Sprinkle with additional pumpkin spice if desired.

To Serve

2️⃣1️⃣ Drizzle with caramel sauce or melted Biscoff cookie butter before serving. Enjoy! 🍰✨

Yields: 12 servings

Prep Time: 1 hour

Cook Time: 1 hour

Cooling Time: 6 hours

Total Time: 8 hours

This Pumpkin Cheesecake is sure to be a hit at any fall gathering! 🎃🍰