Pumpkin Cheesecake

(42)

133 comments
Servings: 10-12
READY IN
2hrs
Ingredients
  • Crust
  • 1 1⁄2 cups graham cracker crumbs
  • 1 cup gingersnap cookie
  • 1⁄4 cup sugar
  • 1⁄2 teaspoon cinnamon
  • 8 tablespoons melted butter
  • Cheesecake Filling
  • 3 (8 ounce) packages cream cheese
  • 1 (15 ounce) can pumpkin puree
  • 2⁄3 cup light brown sugar
  • 3 eggs
  • 1 teaspoon vanilla
  • 1⁄2 teaspoon salt
  • 1⁄2 teaspoon ground cinnamon
  • 1⁄2 teaspoon nutmeg
  • 1⁄4 teaspoon ground ginger
  • 1⁄4 teaspoon ground cloves
  • Sour Cream Layer
  • 1 cup sour cream
  • 1⁄4 cup sugar
  • 1 teaspoon vanilla
  • 1⁄8 teaspoon cinnamon
  • 1⁄8 teaspoon nutmeg
  • Whipped Cream
  • 2 pints heavy cream
  • 1⁄4 cup sugar
  • 1⁄2 teaspoon vanilla
  • Additional toppings
  • caramel sauce
  • gingersnap crumbs
Directions
  • Crust preparation:
  • In a medium sized bowl, combine graham cracker crumbs, ginger snap crumbs, sugar, and butter; mix well. Press crust into a spring form pan. Press the crust about halfway up the side of the spring form pan. Refrigerate crust while you continue to prepare the cheesecake.
  • Filling preparation:
  • Allow extra time for mixing up this filling. Remove the pure pumpkin puree from the can and place in a couple of large paper towels. Wrap the pumpkin puree with the paper towels; this will soak up the excess water in the pumpkin puree. Continue to remove excess water from the pumpkin puree for about 60 minutes before making cheesecake mixture. Bring the remaining ingredients for the filling to room temperature while the pumpkin puree is being drained. With a mixer, beat cream cheese until smooth; add eggs one at a time and then combine all ingredients for the filling in a mixer. Blend until very smooth. For best results, allow all ingredients to reach room temperature before mixing the filling. Remove crust from refrigerator, and pour in filling.
  • Bake cheesecake at 350 for 30 minutes and then reduce temperature to 325 degrees for an additional 30 minutes. When you remove the cheesecake, it should be slightly jiggly in the center.The cheesecake will set up nicely as it cools.