Pumpkin Cheesecake

Pumpkin CheesecakeRecipe
Photo: Charles Schiller; Styling: Lynn Miller

Recipe from


Recipe Time

Prep: 40 Minutes
Bake: 1 Hour, 15 Minutes
Chill: 10 Minutes

Nutritional Information

Calories 590
Fat 41 g
Satfat 22 g
Protein 10 g
Carbohydrate 49 g
Fiber 3 g
Cholesterol 185 mg
Sodium 434 mg


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
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


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.