Pumpkin Cheesecake

Pumpkin Cheesecake

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Janet Tracy


Everyone loves it


★★★★★ 1 vote

25 Min
2 Hr 35 Min


  • 24
    ginger snaps finley ground. about 1 1/4 cups
  • 3 Tbsp
    butter or margarine melted
  • 2 lb
    cream cheese room temperature
  • 1 1/3 c
    plus 2 tbs. sugar divided
  • 1 1/2 c
    sour cream divided
  • 1 c
    canned pumpkin puree
  • 3 tsp
    pumpkin pie spices
  • 2 tsp
    vanilla extract
  • 4
  • ·
    cinnamon stiks and mint optional

How to Make Pumpkin Cheesecake


  1. Preheat oven 325
    Butter 9" springform pan
    Wrap outside of pan with 2 sheets of tin foil.
  2. Combine gingersnaps with butter and press into bottom of pan. Refrigerate.
  3. Beat cream cheese and 1 1/3 cups sugar until smooth.
    Beat in 1/2 cup sour cream, pumpkin, eggs 2 3/4 tsp. pumpkin pie spice. and vanilla.Pour into pan.
    Place pan into larger baking pan.
    Pour enough water into large pan to come halfway up sides of springform pan.
  4. Bake 1 1/2 hours.
    Combine remaining sour cream, sugar and spice.
    Spread over cheesecake.
    Bake 5 minutes.
    Cool Chill overnight.
    Garnish with cinnamon sticks and mint.

Printable Recipe Card

About Pumpkin Cheesecake

Course/Dish: Cakes
Other Tag: Quick & Easy
Hashtags: #cheesecake #pumpkin

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