Pumpkin Cheesecake - As Good As The Cheesecake Factory!
Pumpkin Cheesecake is my favorite fall dessert and ideal for your Thanksgiving dinner! This Pumpkin Cheesecake is frugalicious (frugal and delicious) because it will cost you less than $10 to make. Compare that to just under $50 for The Cheesecake Factory's Pumpkin Cheesecake, and yes - it's as good as The Cheesecake Factory! Actually it's better...thanks to the gingersnap crust and amazing pumpkin creme topping!
Prep Time 20 minutes
Cook Time 1 hour 55 minutes
Total Time 2 hours 15 minutes
Servings 12
Ingredients
- Gingersnap Crust Ingredients:
- 1 stick butter melted
- 2 1/2 cups gingersnap crumbs approximately 1, 12 oz. box of gingersnaps crumbled in a food processor
- 1/4 cup sugar
- Cheesecake Ingredients:
- 4, 8 oz. packages cream cheese softened
- 3 cups sugar
- 1/4 cup sour cream
- 1, 15 oz. can solid-packed pumpkin
- 6 large eggs beaten
- 2 teaspoons vanilla
- 2 1/2 teaspoons cinnamon
- 1 teaspoon ginger
- 1/4 teaspoon ground cloves
- Pumpkin CremeTopping Ingredients:
- 1, 8 oz. package cream cheese softened
- 1/2 cup sugar
- 1 1/2 teaspoons pumpkin pie spice
- 8 oz. whipped topping store brand Cool Whip is fine!
Instructions
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Crust Instructions
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Preheat oven to 325
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Grease a 10" springform pan
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Wrap the springform pan tightly with heavy duty aluminum foil - the extra wide roll works best!
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Mix together melted butter, ginger snap crumbs and sugar
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Press mixture on bottom and up sides of springform pan
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Bake 15 minutes
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Cheesecake Instructions
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Beat cream cheese until smooth
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Beat in sugar
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Beat in sour cream
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Beat in pumpkin, eggs, vanilla, cinnamon, ginger and cloves until combined
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Pour into crust
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Place foil wrapped springform pan in a large roasting pan and place in preheated 325 oven
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Slowly add boiling water until it comes up about halfway on the springform pan - aka a water bath
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Bake 1 hour and 40 minutes (center will not look set!)
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Turn oven off
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Leave pumpkin cheesecake in the oven for 1 more hour
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Remove from the roasting pan and cool on a wire rack for 1 1/2 hours
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Topping Instructions
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Beat together the remaining 1 package of cream cheese with 1/2 cup sugar and 1 1/2 teaspoons pumpkin pie spice.
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Fold in whipped topping.
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Spread on cheesecake.
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Cover and refrigerate overnight.
Add some variety to your Thanksgiving menu and serve Pumpkin Cheesecake instead of Pumpkin Pie…it will be one less thing to cook on Thanksgiving Day!!! Pumpkin Cheesecake must be made the day ahead, and it will be wonderful even if you make it 2 – 3 days ahead.
Made this tonight, and had a couple of problems…although I thought I followed the recipe to a T and used the specified pan, there was too much filling to fit into the pan. I filled it nearly to the top and still had some left over…and then it rose while baking and looked like a mess. Yummy flavor though…
Does it seem to fit nicely into the pan for you? I’m so curious because it calls for nearly double the amounts of a similar cheesecake I make all the time. Twice as much cream cheese, twice as many eggs.
Did you use a 10″ springform pan – maybe your pan is an 8″ or 9″? I’ve been making this for years, and it’s always just the right amount albeit it’s a big cheesecake. I’m glad you enjoyed it even if it was a mess!
Happy Thanksgiving! This looks heavenly! I love pumpkin cheesecake!
I’m making one tomorrow…it’s a great make ahead Thanksgiving dessert!
This crust and the filling both sound so good! Pinned this from stir stitch and straighten!
It really is as good as The Cheesecake Factory’s and for a fraction of the cost!
What a great alternative to pumpkin pie!
and so much better!!!
Yum! Thanks! Visit me at to enter my giveaway!
One can of pumpkin? Is that solid packed pumpkin, puree or pie filling? Or am I show my kitchen stupidty. Sorry I want to try this this week.
Solid packed pumpkin is the can you’re looking for! I’ll make that clarification on the recipe right now! FYI…pumpkin pie filling is already sweetened and has spices in it. Pumpkin Puree is the same a solid packed pumpkin, but you usually make it at home using an actual pumpkin! Probably more info. than you really wanted!
Sounds amazing – as all your recipes always do!
If you get a chance to make it, please come back and rate it! Thanks!
Thanks for sharing this recipe. I love just about anything with pumpkin in it, especially cheesecake. Gonna give this one a try! 😉
I promise it’s so, so yummy! Please take a moment to come back and rate the recipe. Thanks Laura!
This really sounds good. I Stumbled it.
This dessert is at the top of my list when it comes to pumpkin! Please take a moment to come back and rate this recipe if you get a chance to make it. Thanks!
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