I am not a huge cheesecake fan, but something about pumpkin cheesecake is just amazing. It makes cheesecake taste a little lighter and has a nice spice to it. I highly recommend trying this if you have a chance this season! I’ve also seen mini versions which are so cute, but that involves owning a mini cheesecake pan which boggles my mind that there is such a thing.
Anyways, enjoy some pumpkin cheesecake today. Even if just through the computer.
Recipe Adapted from Martha Stewart
- ¾ cup gingersnap cookie crumbs
- ½ cup graham-cracker crumbs
- ¼ cup sugar
- 4 tablespoons butter, melted
- 4 packages (8 ounces each) of cream cheese, softened
- 1 ¼ cup sugar
- 3 tablespoons all-purpose flour
- 1 cup pumpkin puree (fresh or canned)
- 1 tablespoon vanilla extract
- 2 tablespoons pumpkin pie spice
- ½ teaspoon salt
- 4 large eggs at room temperature
Preheat your oven to 350 degrees. Get out your springform pan and place the raised side of the bottom part facing up.
For the crust, mix the cracker and cookie crumbs, sugar, and butter together. Press the mixture firmly into the bottom of the springform pan. Bake until golden brown, about 10-12 minutes.
Reduce oven heat to 300 degrees.
For the filling, beat the cream cheese and sugar until smooth. Slowly mix in the flour until combined, being careful to not overmix. Mix in your pumpkin puree, pumpkin pie spice, vanilla, and salt. Add the eggs one at a time, mixing in each before adding in the next.
Pour the mixture onto the baked crust and smooth the top. Bake for 45 minutes, and then turn off the oven. Leave the cheesecake in the oven for 2 hours more before you take it out to cool. It’s best to not open the oven at all during this time to reduce cracking. Once completely cool, wrap tightly in plastic wrap and cool in the refrigerator for at least 4 hours before serving.
Yes, my cheesecake cracked a little, but since the result was pac-man, I was OK with it.