perfect pumpkin cheesecake

Name: Perfect Pumpkin Cheesecake
Prep time: 25 min
Cook time: 1 h
Yield: 12
Cuisine: American
Ingredients: 3 package(s) cream cheese, room temperature (8 oz each); 1 cup(s) granulated sugar; 3 tablespoon(s) all-purpose flour; 1 teaspoon(s) pumpkin pie spice (i use chinese five spice); 1 can(s) pumpkin puree (15 oz, not pumpkin pie filling); 4 large eggs, room temperature; 1 teaspoon(s) vanilla extract; ## CRUST; 1 1/4 cup(s) crushed ginger snaps; 5 tablespoon(s) butter, melted

(1 RATING)

414 Pinches 16 Photos

Bre Van Patten

Vale, OR

Updated on Nov 4, 2023

This cheesecake is a show-stopper! You know, the dessert that makes people's eyes roll in the backs of their heads. The one that makes them say, "You know it's a special occasion. I'll have just one more piece..." And most of all, the one that puts a smile on everyone's face. It is fan-friggin-tastic!! Just make it, you will see.

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A slice of Perfect Pumpkin Cheesecake on a plate.

Blue Ribbon Recipe

Deliciously smooth and nicely spiced, this pumpkin cheesecake will be a tasty ending to your holiday meal. It's a nice alternative to pumpkin pie. The warm fall spices in the cheesecake complement the gingerbread crust. Add a little whipped cream and an extra ginger snap for added flavor when serving.

— The Test Kitchen

prep time 25 Min

cook time 1 Hr

method Bake

yield 12-18 serving(s)

Ingredients

3 packages cream cheese, room temperature (8 oz each)
1 cup granulated sugar
3 tablespoons all-purpose flour
1 teaspoon pumpkin pie spice (i use chinese five spice)
1 can pumpkin puree (15 oz, not pumpkin pie filling)
4 large eggs, room temperature
1 teaspoon vanilla extract
CRUST
1 1/4 cups crushed ginger snaps
5 tablespoons butter, melted

How To Make perfect pumpkin cheesecake

Step 1

Preheat oven to 325 degrees. Crush ginger snaps and mix in melted butter.

Step 2

Press along the bottom and edges of a springform pan.
Step 3

Bake in the oven for 12 minutes.
Step 4

Take out and set aside. Lower oven temp to 300 degrees.
Step 5

In a mixer, whip softened cream cheese and sugar.
Step 6

Make sure between each step you scrape down the sides and bottom of the bowl.
Step 7

Add one egg at a time, mixing for about 30 seconds between each one.
Step 8

Add in vanilla.
Step 9

In a separate bowl, stir together pumpkin, flour, and spice. Make sure there are no flour lumps.
Step 10

Add pumpkin mixture to cream cheese mixture. Scrape down the sides and bottom. Then mix for about 90 seconds.
Step 11

Pour batter into the springform pan. Place the pan on a baking sheet and place in the oven. Pour approximately 2 cups of water onto the baking sheet making a water bath.
Step 12

Bake for 60-70 minutes or until the cake is no longer wobbly and slightly firm to the touch. Remove from the oven. Let cool for 30-40 minutes before moving it to the fridge. Refrigerate for at least 2 hours.
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