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If you are looking for that special fall dessert this pumpkin cheesecake will be sure to satisfy!

Preparation time: 15
Cooking time: 1

Difficulty: Easy - for beginners
Serves: 8


Gingersnap Crust:
12 oz gingersnaps
8 T butter, melted
2 ½ T sugar

3 (8 oz) packages cream cheese, at room temperature
1 (15 oz) can pureed pumpkin
3 eggs plus 1 egg yolk
¼ cup sour cream
1 ½ cups sugar
½ teaspoon ground cinnamon
1/8 teaspoon fresh ground nutmeg
1/8 teaspoon ground cloves
2 tablespoon all-purpose flour
1 teaspoon vanilla extract


Preheat oven to 350 degrees F.
For crust:
Place gingersnaps in food processor, and process until crumbs form. Add sugar and melted butter. Press into bottom and up the sides of a 9 inch springform pan. Place in oven and bake 8-10 minutes.
For Filling:
Beat cream cheese until smooth. Add pumpkin puree, eggs, egg yolk, sour cream, sugar and the spices. Add flour and vanilla. Beat together until well combined.
Pour into crust. Spread out evenly and bake in oven for 1 hour. Remove from the oven and let cool until room temperature. May be served room temperature or chilled.

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