Pumpkin Cheesecake Recipe
Who says that you have to choose between the taste of pumpkin and the creaminess of cheesecake? In this world, you can have them both! Get ready to fall in love with the flavor and texture of this Pumpkin Cheesecake. It’s the perfect holiday dessert. A rich and creamy pumpkin cheesecake that everyone is going to love. It has a delicious pumpkin cream cheese filling, a gingersnap and shortbread cookie crust, and then is baked to perfection.
Anytime I can have a dessert that has a plethora of flavors, I’m 100% down to make it happen. I love that this crust is made using gingersnap and shortbread cookies because those flavors just scream the holiday season.
And for the “heart” of this Pumpkin Cheesecake recipe, you literally only need 7 ingredients. Can it get any more simple than that? I know that every single time I’ve made this dessert, it’s been a slam dunk win each and every time.
How do you know when this pumpkin cheesecake is done?
You’re going to have to pay attention to the top of the cheesecake. You’ll notice that it starts to set up more on the top and that will be your cue for pulling it from the oven. The top of the cheesecake is going to be your radar for knowing when to pull this cheesecake out of the oven.
What would be great toppings on pumpkin cheesecake?
That is totally up to you. Some people love to eat it as is without any toppings because the flavor is just that good. However, if you’re a fan of toppings, you can add some of these as well:
- Whipped Cream
- Powdered Sugar
- Crushed Cookies
- Chopped Pecans or Nuts
- Cinnamon and Sugar
The toppings really just add an extra texture and flavor but aren’t necessary for the deliciousness of this recipe.
How Do You Store Cheesecake?
As you’ll see from the entire recipe below, once you’ve cooked this recipe, you need to cool it in your fridge overnight. This is important for the cheesecake to become firm and hold its shape.
Once it’s done, you’ll want to continue to store it in the fridge until it’s gone (and trust me, it won’t take very long at all).
Can you freeze cheesecake?
Technically, you can. BUT, I don’t recommend really doing so. I find that it changes the texture a bit and it’s just something that I don’t personally enjoy eating once frozen. However, if you do decide to freeze your cheesecake, it can be done in a couple of different ways.
The first way is to wrap the entire cheesecake in saran wrap several times and store it in a freezer-proof container. You can then have it stored in your fridge for about 30 days once you’ve frozen it.
If you’re looking for a simple way to freeze a few pieces at a time, you can wrap up a couple of pieces individually in saran wrap as well so that way, you don’t have to unthaw the entire pumpkin cheesecake when you’re wanting to indulge.
The main thing to keep in mind is that you’re really going to want to make certain that it’s wrapped up and sealed tightly so that the air doesn’t get to it at all. This is key!
How To Make Pumpkin Cheesecake
For The Crust
- Mix crushed cookies and melted butter, and press into a lined springform pan. Set aside.
For The Pumpkin Cheesecake
- In a medium bowl using an electric mixer, beat cream cheese, sugar, pumpkin, nutmeg, cinnamon, vanilla, and eggs until combined.
- Next, pour the cheesecake batter into prepared pan, and bake at 325° for 1 hour or until the top of cheesecake is set.
- Once cooked, remove from oven, sprinkle some crushed gingersnaps around the edge of your cheesecake, and cool overnight in the refrigerator.
Ingredients Needed To Make This Pumpkin Cheesecake
All it takes is a few simple ingredients to make this delicious and creamy pumpkin cheesecake.
- Crushed shortbread cookies
- Crushed Gingersnaps
- Butter
- Cream cheese
- Sugar
- Pumpkin puree
- Nutmeg, cinnamon
- Vanilla extract
- eggs
Actual measurements are in the recipe card below.
As you can tell from this homemade cheesecake recipe, it’s seriously a simple one to make. And the fact that it tastes like pumpkin and has a crust made out of cookies just might bump this cheesecake recipe to the top of your holiday desserts list.
The next time that you’re needing a simple dessert to whip up and share with all your family and friends, you can easily create this recipe without worries. And fair warning, once your family and friends try this pumpkin dessert, it’s not going to last very long!
Try This Delicious Cheesecake Today
Here are a few more delicious pumpkin recipes that can be found on the blog.
- Cheesecake Pumpkin Bars
- Pumpkin Pecan Cake
- Pumpkin Spice Crispy Treats
- and Pumpkin Walnut Bread
- and these delicious Pumpkin Pecan Cupcakes with Cream Cheese Frosting
Pumpkin Cheesecake
Ingredients
For The Crust
- 1 cup crushed shortbread cookies
- 1 cup crushed gingersnaps
- 2/3 stick butter, melted
For The Pumpkin Cheesecake
- 2 8 oz cream cheese, room temperature
- 1 cup sugar
- 15 oz can pumpkin puree
- 1/2 tsp nutmeg
- 1/2 tsp cinnamon
- 1 tsp vanilla extract
- 3 eggs
Instructions
- Preheat oven to 325° spray an 8" springform pan with non stick spray then line with parchment paper on the bottom and around the sides.
For The Crust
- Mix crushed cookies and melted butter together and press into prepared springform pan. Set aside.
For The Pumpkin Cheesecake
- In a medium bowl using an electric mixer, beat cream cheese, sugar, pumpkin, nutmeg, cinnamon, vanilla, and eggs until combined.
- Pour into prepared pan, and bake at 325° for 1 hour or until top of cheesecake is set.
- Once cooked, remove from oven, sprinkle some crushed gingersnaps around the edge of your cheesecake, and cool overnight in the refrigerator.
Here are a few pics that are enlarged and perfect to pin to Pinterest.
Enjoy, Terri
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