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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
Author Kristl Story, TheBudgetDiet.com

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

  1. Crust Instructions
  2. Preheat oven to 325
  3. Grease a 10" springform pan
  4. Wrap the springform pan tightly with heavy duty aluminum foil - the extra wide roll works best!
  5. Mix together melted butter, ginger snap crumbs and sugar
  6. Press mixture on bottom and up sides of springform pan
  7. Bake 15 minutes
  8. Cheesecake Instructions
  9. Beat cream cheese until smooth
  10. Beat in sugar
  11. Beat in sour cream
  12. Beat in pumpkin, eggs, vanilla, cinnamon, ginger and cloves until combined
  13. Pour into crust
  14. Place foil wrapped springform pan in a large roasting pan and place in preheated 325 oven
  15. Slowly add boiling water until it comes up about halfway on the springform pan - aka a water bath
  16. Bake 1 hour and 40 minutes (center will not look set!)
  17. Turn oven off
  18. Leave pumpkin cheesecake in the oven for 1 more hour
  19. Remove from the roasting pan and cool on a wire rack for 1 1/2 hours
  20. Topping Instructions
  21. Beat together the remaining 1 package of cream cheese with 1/2 cup sugar and 1 1/2 teaspoons pumpkin pie spice.
  22. Fold in whipped topping.
  23. Spread on cheesecake.
  24. Cover and refrigerate overnight.