Ummmm… I don’t know what to say about this cheesecake except that I am drooling just thinking about it. I plated a slice before church last Sunday so that I could take a picture. I took the photo and the next thing I knew the plate was clean. I think I may have licked it. Yup… cheesecake for breakfast. I just couldn’t stop myself. I brought some of it to church and some to the office. I’m not sure what my church peeps thought of it because I just left in in the choir room and ran. I was afraid to be around it! I could hear it whispering my name. (I’m not kidding.)
I brought the rest to the office Monday morning and I do know that they loved it as much as I did. Honestly… I’m afraid to make this again. It’s evil.
You be the judge 
Pumpkin Cheesecake with Gingerbread Crust
Ingredients:
- 2 1/4 cups gingersnap crumbs
- 1 stick butter, melted
- 4 8-oz packages cream cheese, room temperature
- 1 cup sugar
- 1 15-oz can pumpkin (not pie mix)
- 2 teaspoons vanilla extract
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground clove
- 4 eggs
- 1/4 cup sour cream
- whipped cream and caramel sauce for garnish (optional)
Preheat oven to 325 degrees.
Combine the gingersnap crumbs and the melted butter and press onto the bottom and half way up the sides of a 9-inch springform pan. Set aside.
In a large mixing bowl beat the cream cheese with the sugar until light and fluffy. Beat in the pumpkin, vanilla and spices. Add the eggs one at a time, mixing well after each addition. Add the sour cream and beat 30 additional seconds.
Pour batter into the crust. Bake for 90 minutes or until the center is almost set. It should still be just a little loose as it will continue to set up as it cools.
Remove from oven and let cool completely. Once cooled remove rim of pan, place on serving platter, cover and store in the refrigerator for several hours or overnight.
To serve, drizzle caramel on plate, place slice of cheesecake on top, and top with whipped cream.
Try not to cry as you take your first bite.
Happy Thanksgiving!
Sweetest Blessings,
LeAnn
{ 9 comments… read them below or add one }
I love pumpkin cheesecake, thank you. I cracked up at your comment..”I’m afraid to make this again, it’s evil.” I feel that way about some foods too!!!
Thanks.
Sounds decadent … but I’ll try it anyways. I have loads of company coming in November, and I think I’ll have to put this on the menu.
LeAnn, I don’t have a springform pan yet but dont want to wait to try this recipe. Can I just bake it in my glass or ceramic stone pie plate?
Hi Michelle,
The pan would have to be deep. A springform pan has 2 inch sides. I think you could make the cheesecake in a deep dish pie pan but it might be difficult to get out of the pan. I have tried this before. I ended up spraying (very lightly) with non-stick cooking spray the next time. That really helped!
Hope that helps!
LeAnn
did you bake it in a water bath?
All of these pumpkin recipes have been wonderful, hard to pick a favorite, can’t wait to see what you will be sharing in November and December as we head into the wonderful holiday seasons with Thanksgiving and Christmas!
Are you making this to bring into the office anytime soon for a taste testing? If so, please let me know so I can come over! It looks awesome! Im a pumpkin lover at heart.
Yum! This sounds so delicious! Thanks for sharing!!
I bought the springform pan at my local grocery store and the cheesecake is in the oven as I type. Ohhh, the smells of pumpkin spicey goodness has my senses all a-whirl and my mouth constantly watering! lol