5 Replies to “Pumpkin Cheesecake Recipe”

  1. First, this looks delicious! Second, thank you for mentioning that people can use ginger snap cookies as the crust. 🙌 That’s my favorite way to switch up the traditional pumpkin cheesecake

  2. Pumpkin Cheesecake Recipe

    For full recipe, tips, & tricks, visit: [https://maplewoodroad.com/food/pumpkin-cheesecake-recipe/](https://maplewoodroad.com/food/pumpkin-cheesecake-recipe/)

    ### INGREDIENTS

    #### Crust

    * 10 oz graham crackers or gingersnaps
    * 1-1/2 sticks unsalted butter, melted

    #### Pumpkin Cheesecake Filling

    * 1 lb Philadelphia cream cheese softened
    * 3/4 c granulated sugar
    * 16 oz pure pumpkin puree (not pumpkin pie mix)
    * 2 large eggs
    * 1 Tbsp flour
    * 1-1/2 tsp cinnamon
    * 1/2 tsp ginger
    * 1/2 tsp nutmeg
    * 1 tsp vanilla extract

    #### Whipped Cream (optional)

    * 1 c heavy cream
    * 2 Tbsp sugar
    * 1 tsp vanilla extract

    ### INSTRUCTIONS

    #### Making the Crust

    * Using a food processor, pulse the graham crackers or ginger snaps until they’re cookie dust…or very fine crumbs. If you don’t have a food processor, you can place the crackers in a ziplok bag and crush them with a rolling pin.
    * Place the “cookie dust” in a bowl and add melted butter. Mix with a fork until the crumbs stick together well when pressed between your fingers.
    * Using your fingers, press the crust into the bottom and up along sides of the springform pan in an even layer.

    #### Pumpkin Cheesecake Filling

    * Preheat oven to 350°F.
    * To soften cream cheese, either leave it sit out on the counter for a little bit until it has reached room temperature, or remove foil wrapper from cream cheese and microwave for about 30 seconds.
    * Using a stand mixer or a handheld electric mixer, first mix together cream cheese, eggs, and sugar until well blended.
    * Then, add remaining ingredients and mix just until well blended and smooth.
    * Pour into crust and spread evenly using a rubber spatula.
    * Bake at 350°F for 45 minutes.
    * Wearing oven mitts, give the oven rack a good shake. If the outer 2″ have firmed up, but the inside is still a bit wobbly, that’s fine. Turn off the oven, but leave the cheesecake in the oven for another hour, while it cools down…then put it in the refrigerator. Cooling the pie in this slow manner helps reduce the chance of cracking.  Chill for at least 6 hours. Serve with homemade whipped cream.

    #### Whipped Cream (optional)

    * Using a stand mixer or a handheld electric mixer, whisk together 1 c heavy cream, 2 Tbsp sugar, and 1 tsp vanilla extract until firm peaks.  Enjoy!

  3. Australian here, unfortunately I don’t know about or have access to the cookies you mentioned for the crust. What is it about them that makes them right for it? I should be able to find a good alternative.

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