Instructions
- 1
Press gingersnap crumbs and butter into springform. Bake 10 minutes at 325°F.
- 2
Beat cream cheese and sugar until smooth.
- 3
Add pumpkin puree and all spices. Mix well.
- 4
Add eggs one at a time on low. Mix in sour cream and vanilla.
- 5
Pour over crust. Bake in water bath at 325°F for 65-70 minutes.
- 6
Cool in oven 1 hour. Refrigerate overnight.
- 7
Whip heavy cream with sugar and 1 teaspoon cinnamon to stiff peaks.
- 8
Pipe generous rosettes around the edge. Scatter candied pecans in the center. Dust with cinnamon.
Baker's Tip
Use pumpkin puree, not pumpkin pie filling — the filling contains added sugar and spices that throw off the balance of the recipe. Pure pumpkin puree gives you complete control over flavor and sweetness.
Frequently Asked Questions
Can I use fresh pumpkin instead of canned?
Yes — roast a sugar pumpkin at 400°F until tender, scoop flesh and puree until smooth. Drain excess water through a cheesecloth for 30 minutes before using. The flavor is more nuanced than canned but the texture must be dry or the filling will be too wet.
Why is my pumpkin cheesecake wet in the center?
Pumpkin adds significant moisture. Bake until the center has only a slight jiggle — it will firm during refrigeration. If still soft after overnight chilling, the oven temperature may have been too low or the water bath too high. Next time bake 10 minutes longer.
Can I make pumpkin spice mix at home?
Combine 3 tablespoons cinnamon, 2 teaspoons ginger, 2 teaspoons nutmeg, 1 teaspoon cloves and 1 teaspoon allspice. Store in a jar. Use 1.5 teaspoons of this blend per cheesecake. Homemade is far fresher and more aromatic than store-bought.
Is this recipe good for Thanksgiving?
It is outstanding for Thanksgiving — it can be made 2 days ahead which reduces day-of stress significantly. Make and refrigerate the cheesecake untopped. Add the cream rosettes and pecans on the day of serving for a fresh, beautiful presentation.
About This Recipe
The perfect autumn cheesecake — spiced pumpkin filling swirled with vanilla cream cheese, on a ginger snap crust, finished with cinnamon whipped cream rosettes and candied pecans. Warm, spiced, cozy and spectacular.
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