Ingredients
Scale
- 1 and 1/2 cups crushed gingersnap cookies (or graham crackers)
- 1/4 cup sugar (for crust)
- 6 tablespoons melted butter
- 24 ounces (3 blocks) cream cheese, softened
- 1 cup sugar (for filling)
- 1 cup canned pumpkin (not pie mix)
- 3 eggs, room temperature
- 1 teaspoon vanilla extract
- 1 and 1/2 teaspoons pumpkin pie spice
- 1/4 cup sour cream
Instructions
- Preheat oven to 350°F.
- Mix gingersnap cookies, 1/4 cup sugar, and melted butter; press into the bottom of a 9-inch springform pan.
- Bake crust for 8 minutes. Cool.
- Reduce oven temperature to 325°F.
- In a mixing bowl, beat cream cheese until creamy.
- Add 1 cup sugar, canned pumpkin, and mix well.
- Add eggs one at a time, mixing after each addition; add vanilla, pumpkin pie spice, and sour cream.
- Pour the filling over the crust and bake for 50-60 minutes until the edges are set but the center is slightly jiggly.
- Cool slowly on the counter, then refrigerate overnight.
Notes
For a crack-free cheesecake, avoid overmixing and let ingredients come to room temperature before mixing.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 28g
- Sodium: 400mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 90mg