ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Pumpkin Cheesecake

Photo: Charles Schiller; Styling: Lynn Miller
Prep time 40 mins
Bake time 1 hr, 15 mins
Chill time 10 mins
Yield 10 Servings

Ingredients

  • CRUST:
  • 1 1/2 cups gingersnap cookie crumbs (from about 30 cookies)
  • 1/2 cup finely chopped pecans
  • 6 tablespoons unsalted butter, melted
  • 1/4 cup sugar
  • FILLING:
  • 3 8-oz. packages cream cheese, at room temperature
  • 1/2 cup packed light brown sugar
  • 1/4 cup sugar
  • 2 large eggs plus 2 large egg yolks, at room temperature
  • 1 cup canned pumpkin puree
  • 1/2 cup sour cream, at room temperature
  • 2 teaspoons vanilla extract
  • 1 1/2 tablespoons all-purpose flour
  • 2 teaspoons pumpkin-pie spice

Nutrition Information

  • calories 590
  • fat 41 g
  • satfat 22 g
  • protein 10 g
  • carbohydrate 49 g
  • fiber 3 g
  • cholesterol 185 mg
  • sodium 434 mg

How to Make It

  1. Make crust: Preheat oven to 350°F. Butter an 8-inch springform pan. Cover outside of pan with 2 layers of foil. Stir together all crust ingredients. Press into bottom and up sides of pan. Bake for 10 minutes. Let cool on a rack.

  2. Make filling: With an electric mixer on medium speed, beat cream cheese and both sugars until light. Beat in eggs and yolks, 1 at a time. Beat in pumpkin, sour cream and vanilla. Reduce speed to low; beat in flour and spice. Pour into crust.

  3. Place cheesecake in a large roasting pan; fill pan with 2 inches of hot water. Bake until cake is set around edges but still slightly jiggly when lightly shaken (cheesecake will firm as it cools), 55 to 65 minutes. Transfer to a wire rack and let cool to room temperature. Cover and chill for at least 10 hours or up to 2 days.