This Pumpkin Cheesecake came out literally perfect! The texture is fantastic, not too sweet, and the gingersnap crust makes for the perfect base. Topping it with the bourbon whipped cream just sends it RI-GH-T over the top!
Now I have said it before, but I will say it again. I love all things pumpkin, as long as it's not pumpkin pie! So this pumpkin cheesecake is 100%.
If pumpkin pie was this good, everyone would love it!
Use the JUMP TO RECIPE button at the top of the post, or scroll to the bottom of the post to see the full recipe card with ingredient measurements and instructions.
Method
It is very important to blend the first block of cream cheese with a little sugar, then add in each additional block one at a time and blend. This evens the texture while adding in the perfect amount of air that will leave your cheesecake light and fluffy!
Next, you want to be sure to cook with a water bath. The steam helps keep the cake from drying out and also helps prevent the dreaded crack. If you're not comfortable putting water in the pan you are baking the cheesecakes on, place a pan below them in the oven and fill that one with 1-inch of water.
This will also help prevent any spillage after but still keep your cheesecakes from drying out.
After the cheesecakes have baked and are left with the slightest wobble in them when jiggled, turn the oven off and leave the cakes inside. You want to let the cakes completely cool in the oven, 2-3 hours. This will also prevent cracking that can happen during a drastic temperature change.
Notes & Tips
One of the best things about THIS cheesecake is that you can make it ahead of time and freeze it. Whether you want to make it for Thanksgiving, Christmas, or to save for when you get that PSL craving in the spring. You can stash some away for any time you need it.
I have also designed this recipe so you can make a few small cheesecakes to take to friends or family you might be visiting during the holidays. The recipe makes 3, 6-inch cheesecakes. You could bake it in 1, 9-inch or 10-inch large cake pan or springform pan, but I love the little slices a 6-inch cake leaves you with.
It is literally the most perfect little slice that satisfies my sweet tooth and my craving for pumpkin. Plus this means I can have a small slice at breakfast and dinner if I want! And who doesn't want that?
For the best storage of your cheesecakes, after baking, freeze till firm. Then tightly wrap each cheesecake individually in plastic wrap. And be sure to date it just in case you decide to hold on to it for a while.
Substitutions
If you like a more classic cheesecake feel, swap the gingersnaps in the crust for graham crackers.
Pump up the spice flavor and swap the vanilla extract for Pumpkin Spice Extract. It's a great swap for more warm flavor.
If you do the extract swap, another fun swap for the Pumpkin Spice would be changing it to Chai Spice.
Did you make this recipe? Let me know by leaving a review or comment! And be sure to sign up for my newsletter, and follow along on Instagram, Pinterest, and Facebook!
📖 Recipe
Pumpkin Cheesecake
This cheesecake came out literally perfect! The texture is fantastic, it's not too sweet, and the gingersnaps make the perfect base and topping it with the bourbon whipped cream just sends it over the top! It is all around greatness...ENJOY!
Ingredients
Crust
- 3 cup Gingersnap Cookie Crumbs
- ½ cup Unsalted Butter, melted
Cheesecake Batter
- 3, 8 oz blocks Cream Cheese, room temp
- 1 cup Granulated Sugar
- ⅛ cup Corn Starch
- 1 tablespoon Vanilla Extract
- 1 cup Pumpkin Puree, not pie mix
- 1 heaping teaspoon Pumpkin Pie Spice
- 2 lg Eggs
- ½ cup Heavy Cream
Whipped Topping
- 1 cup Heavy Cream
- ½ cup Powdered Sugar
- 2 teaspoons Bourbon
- 1 teaspoon Vanilla Extract
Instructions
- Preheat oven to 350F.
Crust
- Prepare 3 6-inch cake pans by lining the bottom with parchment paper and greasing the bottom and sides well with pan spray.
- In a small bowl combine gingersnap cookie crumbs, and melted butter to form your crust mixture.
- Press 1 cup of the crust mixture into the bottom of each pan using the base of a measuring cup or drinking glass.
- Bake the crust in the oven for 7 minutes. Remove and set aside while making your filling.
Cheesecake Batter
- In a stand mixer, combine one package of cream cheese and ⅓ cup of sugar. Mix on low until well combined, about 3 minutes. Add each of the remaining cream cheese blocks one at a time until they are all combined. Scraping the sides and bottom of the bowl after each addition.
- Add the remaining sugar, corn starch, pie spice, and vanilla. Mix on medium speed adding the eggs one at a time, making sure they are well combined after each addition. Add the cream and only mix until combined, being careful not to over mix.
- Spoon equal parts of the cream cheese mixture into each of your prepared pans.
- Place the cakes in a shallow pan, place in oven and fill the pan with 1 inch of water. This is a water bath, and it will keep the cheesecakes from cracking while cooking.
- Bake for 45-55 minutes until the top is golden brown and it has the slightest wiggle to it. Turn off the oven and leave the cheesecakes in the oven until cool. about 3 hours. Leave the cakes in the pans and cover loosely with plastic wrap and place in refrigerator until completely cool, 4 hrs up to overnight.
- To remove from pan, turn upside down keeping the plastic wrap on top and warm the bottom with your hands. You do this because the butter when cold will keep the cake in the pan. Rub the bottom for about a minute and then give the bottom a good whack. The cake should fall from the bottom and be in perfect condition. Lift the cake using the plastic wrap and place it on a plate. If needed, run a knife around the outside of the pan to loosen the cake.
Whipped Topping
- In a stand mixer fitted with the whip attachment, whip the cream on medium speed until you see it beginning to hold a ribbon. Add the powdered sugar, Bourbon, and vanilla and continue whipping on medium speed until stiff peaks form. Top each slice of cheesecake with a generous dollop and enjoy.
Notes
Notes & Tips
One of the best things about THIS cheesecake is that you can make it ahead of time and freeze it. Whether you want to make it for Thanksgiving, Christmas, or to save for when you get that PSL craving in the spring. You can stash some away for any time you need it.
I have also designed this recipe so you can make a few small cheesecakes to take to friends or family you might be visiting during the holidays. The recipe makes 3, 6-inch cheesecakes. You could bake it in 1, 9 or 10-inch large cake pan, but I love the little slices a 6-inch cake leaves you with.
It is literally the most perfect little slice that satisfies my sweet tooth and my craving for pumpkin. Plus this means I can have a small slice at breakfast and dinner if I want! And who doesn't want that?
For the best storage of your cheesecakes, after baking, freeze till firm. Then tightly wrap each cheesecake individually in plastic wrap. And be sure to date it just in case you decide to hold on to it for a while.
Substitutions
If you like a more classic cheesecake feel, swap the gingersnaps in the crust for graham crackers.
Pump up the spice flavor and swap the vanilla extract for Pumpkin Spice Extract. It's a great swap for more warm flavor.
If you do the extract swap, another fun swap for the Pumpkin Spice would be changing it for Chai Spice.
Nutrition Information:
Yield:
16Serving Size:
1 SliceAmount Per Serving: Calories: 555Total Fat: 34gSaturated Fat: 19gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 107mgSodium: 380mgCarbohydrates: 57gFiber: 2gSugar: 29gProtein: 7g
This is an estimated caloric value, actual numbers may differ based on the ingredients used.
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