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perfect pumpkin cheesecake

(1 rating)
breonnavp avatar
Blue Ribbon Recipe by
Bre Van Patten
@breonnavp
Vale, OR

This cheesecake is a show-stopper! You know, the dessert that makes people's eyes roll in the backs of their heads. The one that makes them say, "You know it's a special occasion. I'll have just one more piece..." And most of all, the one that puts a smile on everyone's face. It is fan-friggin-tastic!! Just make it, you will see.

Blue Ribbon Recipe

Deliciously smooth and nicely spiced, this pumpkin cheesecake will be a tasty ending to your holiday meal. It's a nice alternative to pumpkin pie. The warm fall spices in the cheesecake complement the gingerbread crust. Add a little whipped cream and an extra ginger snap for added flavor when serving.

— The Test Kitchen @kitchencrew
(1 rating)
yield 12 -18
prep time 25 Min
cook time 1 Hr
method Bake

Ingredients For perfect pumpkin cheesecake

  • 3 pkg
    cream cheese, room temperature (8 oz each)
  • 1 c
    granulated sugar
  • 3 Tbsp
    all-purpose flour
  • 1 tsp
    pumpkin pie spice (i use chinese five spice)
  • 1 can
    pumpkin puree (15 oz, not pumpkin pie filling)
  • 4 lg
    eggs, room temperature
  • 1 tsp
    vanilla extract
  • CRUST
  • 1 1/4 c
    crushed ginger snaps
  • 5 Tbsp
    butter, melted

How To Make perfect pumpkin cheesecake

  • Crush ginger snaps and mix in melted butter.
    1
    Preheat oven to 325 degrees. Crush ginger snaps and mix in melted butter.
  • Mixture pressed into a springform pan.
    2
    Press along the bottom and edges of a springform pan.
  • Baking the crust.
    3
    Bake in the oven for 12 minutes.
  • Baked crust cooling.
    4
    Take out and set aside. Lower oven temp to 300 degrees.
  • Cream cheese and sugar in a bowl.
    5
    In a mixer, whip softened cream cheese and sugar.
  • Scraping down sides of the bowl.
    6
    Make sure between each step you scrape down the sides and bottom of the bowl.
  • Adding eggs one at a time.
    7
    Add one egg at a time, mixing for about 30 seconds between each one.
  • Adding vanilla extract.
    8
    Add in vanilla.
  • Stir together pumpkin, flour, and spice.
    9
    In a separate bowl, stir together pumpkin, flour, and spice. Make sure there are no flour lumps.
  • Add pumpkin mixture to cream cheese mixture.
    10
    Add pumpkin mixture to cream cheese mixture. Scrape down the sides and bottom. Then mix for about 90 seconds.
  • Batter poured into the springform pan.
    11
    Pour batter into the springform pan. Place the pan on a baking sheet and place in the oven. Pour approximately 2 cups of water onto the baking sheet making a water bath.
  • Baked pumpkin cheesecake cooling.
    12
    Bake for 60-70 minutes or until the cake is no longer wobbly and slightly firm to the touch. Remove from the oven. Let cool for 30-40 minutes before moving it to the fridge. Refrigerate for at least 2 hours.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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