Autumn Bliss Pumpkin Cheesecake
This rich and creamy Pumpkin Cheesecake features a spiced gingersnap crust and a velvety filling made with pumpkin puree and a blend of autumn spices. Perfect for holiday gatherings!
Equipment
- 9-inch Springform Pan
- Mixing bowls
- Hand or Stand Mixer
- Spatula
Ingredients
Crust
- 2 cups gingersnap cookies crushed
- ¼ cup brown sugar
- ¼ cup unsalted butter melted
Filling
- 24 oz cream cheese room temperature
- 1 cup granulated sugar
- ½ cup brown sugar
- 15 oz pumpkin puree
- 4 large eggs room temperature
- ¼ cup Greek yogurt
- 2 tablespoons cornstarch
- 2 teaspoons vanilla extract
- 1.5 teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cardamom
- 1 pinch salt
Instructions
- Preheat the oven to 350°F (175°C). Mix crushed gingersnap cookies, melted butter, and brown sugar in a bowl. Press the mixture into the bottom of a 9-inch springform pan and bake for 10 minutes. Allow to cool.
- In a large bowl, beat the cream cheese until smooth. Add the granulated and brown sugar, and mix until fully combined.
- Add the pumpkin puree, Greek yogurt, cornstarch, vanilla, spices, and salt, and beat until smooth. Add the eggs one at a time, mixing well after each addition.
- Pour the filling into the cooled crust. Bake at 300°F (150°C) for 1 hour and 20 minutes or until the edges are set but the center is slightly jiggly.
- Turn off the oven and let the cheesecake cool inside for 1 hour. Then, refrigerate for at least 4 hours or overnight.
- Top with whipped cream and a sprinkle of cinnamon before serving.
Notes
Ensure all ingredients are at room temperature to prevent lumps in the batter. For a more intense spice flavor, consider toasting the spices briefly before adding them to the filling.
Nutrition
Calories: 420kcalCarbohydrates: 40gProtein: 6gFat: 26gSaturated Fat: 15gCholesterol: 110mgSodium: 320mgPotassium: 180mgFiber: 1gSugar: 30gVitamin A: 6000IUVitamin C: 2mgCalcium: 100mg
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