Pumpkin Cheesecake

Pumpkin Cheesecake Recipe

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Janet Tracy


Everyone loves it


★★★★★ 1 vote

25 Min
2 Hr 35 Min


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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
cinnamon stiks and mint optional

How to Make Pumpkin Cheesecake


  • 1Preheat oven 325
    Butter 9" springform pan
    Wrap outside of pan with 2 sheets of tin foil.
  • 2Combine gingersnaps with butter and press into bottom of pan. Refrigerate.
  • 3Beat 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.
  • 4Bake 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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