The Best Pumpkin Cheesecake

The Best Pumpkin Cheesecake

The Best Pumpkin Cheesecake


Thanksgiving is over but I just could not post this awesome cheesecake! Seriously the best-tasting pumpkin thing I’ve eaten ever. Matthew loves pumpkin flavors in EVERYTHING, I think he’s nuts.


In the fall we have to go to every place that is doing pumpkin shakes, pumpkin pie, and pumpkin cheesecake and we have to try them. This recipe, I hope, satisfies him for awhile.

The Best Pumpkin Cheesecake



Use a 9-inch Spring-form pan
1 2/3 cups graham cracker crumbs
1 1/4 ginger snap cookie crumbs
1/3 cup sugar
8 tablespoons melted butter

Cheesecake Filling
3 8 oz. packages Philadelphia cream cheese
1 15 oz. can pure pumpkin
2/3 cup light brown sugar
3 eggs
1 teaspoon vanilla
1/2 teaspoon sea salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves

Sour Cream Layer
1 cup Tillamook sour cream
1/4 cup sugar
1 teaspoon vanilla
1/8 teaspoon cinnamon
1/8 teaspoon nutmeg

Whipped Topping
1-pint heavy cream
1/4 cup powdered sugar
1 teaspoon vanilla

Extra Toppings
Mrs. Richardson Carmel sauce
Gingersnap crumbs

The Best Pumpkin Cheesecake


1. In a medium-sized bowl, combine graham cracker crumbs, ginger snap crumbs, sugar, and butter;  mix well. Press the crust mixture into the spring-form pan, make sure to cover the bottom completely and halfway up the sides of the pan. Then refrigerate the crust while you are making the cheesecake filling.

2. Remove the pumpkin puree from the can and place the pumpkin in a couple of large paper towels or cheesecloth. Try to remove as much excess water as possible, for about an hour. Make sure the ingredients are at room temperature it will mix smoother.

3. Preheat the oven to 350 degrees. After removing the excess water from the pumpkin puree. Mix together all of the ingredients of the cheesecake filling. Blend until smooth.

4. Remove the crust from the fridge and pour in the filling. Bake the cheesecake at 350 for 30 minutes and then reduce temperature to 325 degrees for an additional 30 minutes. When you remove the cheesecake it will be slightly jiggly in the center. The cheesecake with firm up as it cools.

5. Mix together sour cream, sugar, vanilla, cinnamon, and nutmeg, until smooth. Spread the sour cream mixture on the cheesecake you pulled from the oven. Place the cheesecake back into the oven at 325 degrees for about 8 minutes, until the sour cream layer is set.

6. Allow the cheesecake to cool completely and then remove the spring-form. Place in the fridge to set up for 12 to 24 hours.

7. Mix heavy whipping cream, powdered sugar, and vanilla in a stand mixer until it forms stiff peaks. Spread on top of the cheesecake and smooth out using a knife. Sprinkle the gingersnaps on top.

8. Cut with a hot, wet knife for a prettier cut. Then drizzle caramel over the top before serving! Again, I can not stress enough how good this is!! Enjoy!!


The Best Pumpkin Cheesecake

6 thoughts on “The Best Pumpkin Cheesecake”

  1. Looks so yummy! We made pumpkin cheesecake this year too. I love that yours has gingersnaps. Pinning. thanks for dropping by the party @DearCreatives Hope your holiday was fantastic!!

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