Pumpkin Cheesecake

Photo by Chris Court
Read Reviews
  • Serves 14
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 480 calories
    • Fat 34 g
    • Sat Fat 20 g
    • Cholesterol 158 mg
    • Sodium 366 mg
    • Protein 8 g
    • Carbohydrate 38 g
    • Sugar 30 g
    • Fiber 2 g
    • Iron 2 mg
    • Calcium 55 mg


  1. Check 6ounces gingersnaps (about 22)
  2. Check 4tablespoons (1/2 stick) unsalted butter, melted
  3. Check nonstick cooking spray, for the sides of the pan
  4. Check 4 8-ounce bars cream cheese, at room temperature
  5. Check 1 1/2cups packed light brown sugar
  6. Check 4 large eggs, at room temperature
  7. Check 1/4cup all-purpose flour, spooned and leveled
  8. Check 1teaspoon ground allspice
  9. Check 1teaspoon ground ginger
  10. Check 1teaspoon ground cinnamon, plus more for dusting
  11. Check 1/2teaspoon kosher salt
  12. Check 1 15-ounce can pure pumpkin puree
  13. Check 3/4cup heavy cream
  14. Check 1/4cup sour cream
  15. Check 1tablespoon confectioners’ sugar


  1. Heat oven to 325° F. In a food processor, pulse the gingersnaps until fine crumbs form (you should have about 1 cup). Add the butter and pulse to combine. Press the mixture into the bottom of a 9-inch springform pan (preferably nonstick), using a straight-sided dry measuring cup to help. Spray the sides of the pan lightly with the cooking spray. Place the pan on a rimmed baking sheet.
  2. Using an electric mixer, beat the cream cheese and brown sugar on medium until smooth, 1 to 2 minutes. Beat in the eggs, one at a time. Add the flour, allspice, ginger, cinnamon, and salt and beat to combine. Add the pumpkin and beat to combine. Pour the mixture into the prepared pan and bake until set but still slightly wobbly in the center, 1¼ to 1¾ hours. (Tent loosely with foil if the top becomes too dark.)
  3. Let cool completely in the pan, then refrigerate until firm, at least 2 hours. Run a knife around the edge of the cheesecake to loosen, then unmold.
  4. Just before serving, using an electric mixer, beat the cream, sour cream, and confectioners’ sugar until soft peaks form. Dollop on the cheesecake and dust with cinnamon.