Pumpkin Cheesecake

Name: Pumpkin Cheesecake
Prep time: 30 min
Cook time: 1 h 10 min
Total time: 1 h 40 min
Yield: 12 servings
Cuisine: American
Ingredients: 1 1/2 cups gingersnap crumbs; 5 tbsp melted butter; 24 oz cream cheese, softened; 3/4 cup sugar; 1 cup pumpkin puree; 3 eggs; 1/2 cup sour cream; 1 tsp cinnamon; 1/2 tsp ginger; 1/4 tsp nutmeg; 1 tsp vanilla

A silky, spiced pumpkin cheesecake on a gingersnap crust. A make-ahead showpiece for the holiday table.

Prep30 min

Cook1 hr 10 min

Total1 hr 40 min

Serves12

What you'll need

9-inch springform panFor cheesecakes

Amazon

Mixing bowl setFor mixing and marinating

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Silicone spatula setFor stirring and flipping

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Steps

Heat the oven to 325°F. Mix crumbs and butter, press into a 9-inch springform pan and bake 10 minutes.

Beat cream cheese and sugar until smooth. Mix in pumpkin, sour cream, spices and vanilla, then eggs one at a time on low.

Pour over the crust. Bake 60 to 70 minutes until the edges are set and the center jiggles slightly.

Turn off the oven, crack the door and cool 1 hour. Chill at least 6 hours.

TipRun a knife around the edge as soon as it comes out so the top does not crack as it cools.