Best Pumpkin Cheesecake

Best Pumpkin Cheesecake Ever! on MyHumbleHomeandGarden.com

Once you try this recipe, you’ll know why it’s called the best pumpkin cheesecake!  It’s simple to make but is a stunning dessert for your Thanksgiving feast!

Click here ► for a printable recipe 

Best Pumpkin Cheesecake

                                                        Crust:                                                              

   Preheat oven to 325°


2 cups Gingersnap Cookie crumbs (about 8 ounces)
1/2 cup finely chopped Pecans
4 Tblsp. melted unsalted Butter
2 Tblsp. Brown Sugar
1 tsp. ground Cinnamon

 Filling:

3 Tblsp. all-purpose Flour
1-1/2 tsp. ground Ginger
1 tsp. ground Cinnamon
1/4 tsp. grated Nutmeg
1/4 tsp. Salt
4 (8-ounce) pkg. Cream Cheese (room temperature)
1-1/2 cups Sugar
1 (15-ounce) can Pumpkin Puree
3 Tblsp. Bourbon
2 Tblsp. Vanilla Extract
4 large Eggs (room temperature)

 

**For Serving, You’ll Also Want:

   Whipped Cream


   Caramel Sauce (I made Ree Drummond’s Caramel Sauce.  It takes about 10 minutes to make this sauce.  Quick, easy, and the BEST Tasting Caramel Sauce I have ever had!)  

           You’ll need brown sugar, half-and-half, butter, salt, and vanilla extract.

               

  Crust –

 Process gingersnaps in the bowl of a food processor until finely ground.  Add the pecans, melted butter, brown sugar, and cinnamon. 

Process until combined and the mixture holds together.

Transfer mixture to a 10″ springform pan. *With a heavy-bottomed glass, press mixture onto the bottom and about 1″ up the sides of the 10″ springform pan.

*You don’t have to, but I use parchment paper on the bottom so there is no possibility of the crust sticking to the pan.  After the cheesecake has been baked and cooled, slide the cheesecake off of the removable bottom onto your palm, peel off the parchment, and set it on the serving plate.

 

   Bake the crust until lightly set, about 10 minutes.  Set aside to cool.

Filling –

    Using an electric mixer, beat cream cheese, and sugar in the bowl for a couple of minutes until the mixture is light and fluffy.

 

   Add pumpkin, bourbon, vanilla, and the flour mixture to the batter and mix well.

 

   Add the eggs, one at a time, beating after each addition.

 

   Pour the batter into the prepared springform pan, set in a bain-marie, or hot water bath, and bake at 325° for 1 hour and 20 minutes.

   Prop the oven door open slightly and allow it to cool for an hour.  Remove from the oven and the hot water bath, cover, and refrigerate overnight.

Best Pumpkin Cheesecake Ever! on MyHumbleHomeandGarden.com

    Remove from the refrigerator and transfer to a serving plate.  Serve with caramel sauce and a dollop of whipped cream.  Yum!

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Pumpkin Cheesecake, Ginger Snap Crust, and Homemade Caramel Sauce
Best Pumpkin Cheesecake

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recipe

Best Pumpkin Cheesecake, Ginger Snap Crust, and Caramel Sauce

Best Pumpkin Cheesecake, Ginger Snap Crust, and Caramel Sauce

Cook Time: 1 hour 30 minutes
Total Time: 1 hour 30 minutes

Ingredients

  • Crust:                                                            
  • 2 cups Gingersnap Cookie crumbs (about 8-ounces)
  • 1/2 cup finely chopped Pecans
  • 4 Tblsp. melted unsalted butter
  • 2 Tblsp. Brown Sugar
  • 1 tsp. ground Cinnamon
  • Filling:
  • 3 Tblsp. all-purpose flour
  • 1-1/2 tsp. ground Ginger
  • 1 tsp. ground Cinnamon
  • 1/4 tsp. grated Nutmeg
  • 1/4 tsp. Salt
  • 4 (8-ounce) pkg. Cream Cheese (room temperature)
  • 1-1/2 cups Sugar
  • 1 (15-ounce) can Pumpkin Puree
  • 3 Tblsp. Bourbon
  • 2 Tblsp. Vanilla Extract
  • 4 large Eggs (room temperature)
  • **For Serving, You’ll Also Want:
  •  Whipped Cream
  •    Caramel Sauce (I made Ree Drummond’s Caramel Sauce.  It takes about 10 minutes to make this sauce.  Quick, easy, and the BEST Tasting Caramel Sauce I have ever had!)    You’ll need brown sugar, half-and-half, butter, salt, and vanilla extract.

Instructions

    Preheat oven to 325°

Crust for Pumpkin Cheesecake

Process gingersnaps in the bowl of a food processor until finely ground.  Add the pecans, the melted butter, brown sugar, and cinnamon.

Process until combined and the mixture holds together.

Transfer mixture to a 10″ springform pan. *With a heavy-bottomed glass, press mixture onto the bottom and about 1″ up the sides of the 10″ springform pan. 

Bake the crust until lightly set, about 10 minutes.  Set aside to cool.

Filling  for Pumpkin Cheesecake

Mix the flour, ground ginger, cinnamon, nutmeg, and salt in a small bowl.  Set aside.

Using an electric mixer, beat cream cheese and sugar in the bowl for a couple of minutes until the mixture is light and fluffy.

Add the pumpkin, bourbon, vanilla, and flour – spice mixture to the batter and mix well.

Then, add the eggs, one at a time, beating after each addition.

Pour the batter into the prepared springform pan, set in a bain-marie, or hot water bath, and then, bake at 325° for 1 hour and 20 minutes.

Leave the cheesecake in the oven, prop the oven door open slightly and allow it to cool for an hour.  Remove from the oven and the hot water bath, cover, and refrigerate overnight.  I like to cover the top with a paper towel and then, secure it with Reynold's wrap around the top rim to absorb any condensation.

Remove from the refrigerator and transfer to a serving plate.  Then, serve with caramel sauce and a dollop of whipped cream.  Yum!

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