Oh cheesecake, how I love thee. You are the creamiest and dreamiest dessert in the world. And pumpkin. I might be pumpkin’s biggest fan. If there was a competition to see who loved pumpkin the most, I’m sure I would win a medal (and not just for participation).
As you may have gathered by now, I don’t hate this dessert. And I think you’ll love it, too. With Thanksgiving around the corner (!!!), consider baking one of these beauties for your holiday feast. It’ll be a hit!
- Crust
- 2 cups of Iced Gingerbread Cookies (any cookie or graham cracker will do)
- 6 tablespoons unsalted butter, melted
- *1/4 cup granulated sugar, if you are using graham crackers (I didn’t add sugar because my cookies were iced)
- 1/4 teaspoon salt
- Pumpkin Cheesecake
- 2 pounds cream cheese, softened
- 1 1/2 cups granulated sugar
- 1/4 cup sour cream
- 5 eggs
- 15 oz. pumpkin purée (canned pure pumpkin, NOT pumpkin pie filling)
- 1 tablespoon vanilla
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- Preheat oven to 375 degrees. Butter a springform pan and set aside.
- Crush your cookies until no large chunks exist.
- Mix the crushed cookies with the melted butter and salt (and sugar, if using).
- Press the mixture into your prepared pan, pressing just a little bit up the sides of the pan, about an inch.
- Bake in preheated oven for 12-15 minutes. Remove from oven and allow to cool while you prepare your cheesecake filling.
- Start by boiling water in a tea kettle on the stovetop. You will use this later when you bake the cheesecake.
- In the bowl of a stand mixer, cream the cream cheese with a paddle attachment until smooth.
- Mix in the sugar.
- Mix in the eggs, one at a time, until completely combined.
- Mix in the sour cream.
- Now mix in the pumpkin, vanilla, salt, and spices.
- Pour the cheesecake mixture over the crust.
- Wrap your pan tightly with foil. Place the springform pan in a large roasting or baking pan. Pour boiling water into the roasting pan so that the water comes halfway up the pan. This method helps the cheesecake bake slowly and evenly, which also prevents cracks in the top.
- Carefully place the pan in the oven and bake for 1 hour and 45 minutes. You want your cheesecake to be mostly set, with just a slight jiggle in the center.
- Remove the cheesecake pan from the oven and cool on a wire cooling rack for about 30 minutes, before releasing from the springform pan to cool completely.
- Place cheesecake in refrigerator for at least 4 hours before slicing and serving. I like to dip a large, sharp knife if hot water between each slice, this keeps the slices clean. Store leftovers in the refrigerator.
I saw these in the store and thought “Why not?” But feel free to use any cookie or graham cracker your heart desires.
Crush the cookies and mix in the salt and melted butter.
Press the crumbs into a buttered springform pan. Bake at 375 for 12-15 minutes. Remove from oven and allow to cool while you prepare your cheesecake filling.
Beat your cream cheese until smooth, then slowly mix in the sugar.
Mix in the eggs, one at a time.
Beat in the sour cream.
Now mix in the pumpkin, salt, vanilla, cinnamon, ginger, and cloves.
All mixed up and ready to pour.
Ready to bake.
To help the cheesecake bake evenly and to avoid cracks in the top, wrap the springform pan with foil and place in a boiling water bath. I placed the wrapped springform pan in a large pan and then poured boiling water halfway up the sides of the springform pan. Bake for about 1 hour 45 minutes until the cheesecake is mostly set, just a smidge jiggly in the center. Cool on a wire cooling rack for 30 minutes before releasing it from the springform pan. Cool completely and the refrigerate for a few hours before slicing and serving. Store leftovers in the fridge.
