Photo: Luca Trovato; Styling: Lynda Hirst
Prep Time:
25 Mins
Bake Time:
1 Hour
Stand Time:
2 Hours
Chill Time:
8 Hours
Total Time:
11 Hours 25 Mins
Yield:
Makes 10 to 12 servings

How to Make It

Step 1

Preheat oven to 350°. Combine cookie crumbs, 1/3 cup granulated sugar, and next 2 ingredients in a medium bowl. Press mixture into bottom and about 1 inch up sides of a 9-inch springform pan. Bake 15 minutes or until browned around edges. Place pan on a wire rack to cool completely.

Step 2

Meanwhile, beat cream cheese and sour cream at medium speed with an electric mixer until creamy. Gradually add remaining 1 cup granulated sugar and 1/2 cup brown sugar; beat at medium speed about 5 minutes or until mixture is smooth and sugars have dissolved. Add eggs, 1 at a time, beating just until yellow disappears after each addition. Stir in pumpkin and vanilla.

Step 3

Whisk together flour and next 2 ingredients in a medium bowl. Gradually add flour mixture to cream cheese mixture, beating at low speed just until blended.

Step 4

Bake at 300° for 45 minutes. Turn oven off, and let cheesecake stand in oven with door closed 2 hours. Remove cheesecake from oven, and cool on a wire rack. Chill 8 hours or overnight. Gently run a knife around outer edge of cake to loosen. Remove sides of pan, and place cheesecake on a serving plate. Garnish, if desired.

Ratings & Reviews

MaryannWimberly's Review

mjcword
December 20, 2013
The best cheesecake ever. I get rave reviews whenever I make it. The only thing I found was that the recipe makes too much batter for a 9" springform pan. So I make smaller cakes using small Pyrex round bowls with the extra batter. These make great individual treats.

Patty46's Review

bobielouann
December 14, 2012
I used a can of sweetened condensed milk and a liquid whipping cream in the mix, instead of the sour cream. Came out wonderful.

BKSinger's Review

ajb2dance
November 23, 2012
N/A

bobielouann's Review

DaphneRice
November 14, 2012
By far one of the best cheesecakes I've ever made. The ginger snap cookie crust is amazing. I followed the recipe and the cooking instructions to the letter. I brought this to our Thanksgiving potluck at work and it received rave reviews.

mjcword's Review

MaryannWimberly
December 22, 2011
N/A

DaphneRice's Review

Patty46
November 26, 2011
This cheesecake was easy to make and incredibly delicious. More a wonderful mousse consistency than traditional baked cheesecake. Easily make gluten-free, which I did, by using Trader Joe's GF ginger snaps for the crust and substituting 3 Tbsp of tapioca flour for the regular flour. The dessert was the first to get called for seconds at our Thanksgiving meal. A total winner!

saralnovak's Review

saralnovak
November 25, 2011
Absolutely delicious! Be sure to use real butter, and not a butter substitute. Thinking I'd reduce the cholesterol, I made the mistake of using a "healthy choice", but the cookie crumb crust did not set up well (as the "butter" did not harden, rather stayed in a rather liquid form.). Otherwise ... it was wonderful!

ajb2dance's Review

BKSinger
November 18, 2011
This was the best cheesecake I have ever had from any store, restaurant or personally made. Absolutely delicious. The only thing I did different is that I ran a knife around the edge after removing from the oven before it cooled rather than waiting for it to cool all the way to prevent the top from cracking when cooling.