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Pumpkin Pie Cheesecake

Pumpkin Pie Cheesecake Recipe

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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 12 servings
Calories: 310
Ingredients Method Notes

Ingredients
  

  • 1 ½ cups gingersnap cookie crumbs (about 30 cookies)
  • 6 tbsp unsalted butter, melted
  • 3 tbsp granulated sugar
  • 16 oz full-fat cream cheese, softened
  • ¾ cup granulated sugar
  • 2 large eggs, at room temperature
  • 1 tsp vanilla extract
  • ½ cup full-fat sour cream, at room temperature
  • 1 cup pumpkin purée
  • ⅓ cup packed light brown sugar
  • 1 tsp ground cinnamon
  • ½ tsp ground ginger
  • ¼ tsp ground nutmeg
  • ¼ tsp ground allspice
  • ¼ tsp salt

Method
 

  1. Preheat oven to 350°F. Mix gingersnap crumbs, 3 tbsp sugar, and melted butter. Press into a 9-inch springform pan and bake 8–10 minutes.
  2. Beat 8 oz cream cheese with ¼ cup plus 2 tbsp sugar until smooth. Mix in 1 egg and vanilla, then fold in ¼ cup sour cream.
  3. Beat remaining cream cheese, remaining sugar, and brown sugar until fluffy. Mix in remaining egg, pumpkin, cinnamon, ginger, nutmeg, allspice, and salt.
  4. Pour vanilla batter into crust, top with pumpkin batter, and swirl with a knife in a figure-eight motion.
  5. Reduce oven to 325°F. Bake for 55–65 minutes until edges are set and center jiggles. Cool in oven with door cracked for 1 hour, then cool completely and chill at least 4 hours.
  6. Run a knife around the edge, release the springform, and slice with a warm knife. Serve cold.

Notes

Chill the cheesecake overnight for the cleanest slices, or at least 4 hours. The whole dessert can be made 2 days ahead and kept wrapped in the fridge.