This rich, creamy pumpkin cheesecake is the perfect addition to your Thanksgiving spread! The gingersnap crust makes it crunchy and spicy.
This has been a fall favorite of mine for a few years now. It is so rich and creamy, you can’t go wrong. The crust is made from gingerbread cookies which adds a little crunch and a lot of spice. (Buy gluten free cookies to make this dessert GF).
The first time I made this was in college and i didn’t have a mixer of any kind. So I mixed the whole thing up by hand. I advice you to not ever do that! Mixing cream cheese is quite the chore. But I have been hooked since that first bite! Since then I have always used an electric mixer.
I have made few adjustments to the recipe over the years and figured out the best way to make it. The recipe here is an adoption of Bon Appetite’s Pumpkin Cheesecake. But I love love love the second layer of sour cream that I have added to the recipe. I stole that from a family cheesecake recipe. The tangy sour cream flavor is a perfect compliment to the sweet pumpkin. Plus, it hides the imperfect top of your cheesecake so you never have to worry about the crack or slight sinking.
I was talking about adding bourbon to the sour cream top… might be delicious, might be too much. Next time.
- 1 1/2 C ginger snaps
- 1/4 C brown sugar
- 1/4 C butter
- 4 - 8ox cream cheese
- 1 2/3 C sugar
- 1 1/2 C pumpkin
- 9 T whipping cream
- 1 t cinnamon
- 1 t allspice
- 4 large eggs
- 1 C sour cream
- 1/4 C sugar
- 1 t vanilla
- Preheat oven to 350°F.
- Finely grind ground cookies. Add melted butter and brown sugar, blend until combined. Press crust mixture onto bottom and up sides of 9-inch-diameter springform pan.
- Using electric mixer, beat cream cheese and sugar in large bowl until light. Transfer 3/4 cup mixture to small bowl to use for topping. Add pumpkin, 4 tablespoons whipping cream, ground cinnamon and ground allspice to mixture in large bowl and beat until well combined. Add eggs 1 at a time, beating just until combined.
- Pour filling into crust. Bake an hour and 15 mintues or until the cake only slightly jiggles in the center.
- Transfer cheesecake to rack and cool 10 minutes. Cover tightly and refrigerate overnight.
- Bring remaining 3/4 cup cream cheese mixture to room temperature. Add remaining 5 tablespoons whipping cream to cream cheese mixture and stir to combine. Add sour cream, sugar and vanilla. Press down firmly on edges of cheesecake to even thickness. Pour cream cheese mixture over cheesecake, spreading evenly. Can be prepared 1 day ahead. Cover and refrigerate
- Can be prepared ahead. Cover and refrigerate, wait until day of to add top layer and any toppings.