Spiced Pumpkin Cheesecake
Can’t possibly eat another bite? You’re likely to change your tune when faced with a slice of this creamy cheesecake.
For the crust —
For the filling —
For the topping —
The sour cream topping goes on at the end of the baking time. It acts as the icing on the cheesecake, adding a perfect contrast to the sweet pumpkin filling.
Preheat oven to 325°; coat a 9-inch springform pan with nonstick spray.
Combine gingersnap crumbs and graham-cracker crumbs for the crust in a bowl. Add pecans; stir in butter, the 2 Tbsp. granulated sugar, and salt until mixture is sandy. Press crumbs into bottom and 1 inch up sides of the prepared pan. Bake crust until it’s slightly golden, about 10 minutes. Remove pan from the oven; cool slightly.
Using a hand mixer on medium speed, beat cream cheese and the 1 cup granulated sugar in a bowl until mixture is fluffy. Add pumpkin, eggs, lemon juice, vanilla, cinnamon, ginger, nutmeg, and cloves. Beat mixture until smooth, scraping sides of the bowl. Pour filling into crust; place springform pan on a baking sheet.
Bake cheesecake until sides are set but center still is jiggly, about 50 minutes. Remove cheesecake from oven. (Leave oven on.)
Whisk together sour cream and powdered sugar in a bowl. Spread topping over cheesecake. Return cheesecake to the oven; bake until it’s set, 15 minutes more. Turn off oven and crack open the door; leave cheesecake in the oven for 20 minutes more.
Remove cheesecake from oven. Allow cheesecake to cool in pan on a rack for about 1 hour. Loosely cover cheesecake in pan with plastic wrap; refrigerate overnight.
To serve, remove ring from the springform pan. Slice cheesecake with a sharp knife dipped in hot water and wiped dry before each cut. Garnish individual servings with whipped cream and sugared pecans, if desired.
Press the cookie mixture firmly into the bottom and 1 inch up the sides of the springform pan.
After beating cream cheese and sugar together until fluffy, add pumpkin purée and spices.
Pour the filling into the cooled prebaked crust. Shake the pan to level the cheesecake filling.
Per 1/12 cheesecake
% Daily Value*
Total Fat 34g 52%
Saturated Fat 19g 95%
Cholesterol 135mg 45%
Sodium 330mg 13%
Carbs 37g 12%
Fiber 2g 8%
*Percent Daily Values are based on a 2,000 calorie diet.