Description
A delightful blend of creamy cheesecake and spiced pumpkin, perfect for fall celebrations.
Ingredients
- 1 ½ cups graham cracker crumbs (or gingersnap cookies for extra spice)
- ¼ cup granulated sugar
- ½ teaspoon ground cinnamon
- 6 tablespoons unsalted butter, melted
- 3 packages (8 oz each) cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs, room temperature
- ¾ cup sour cream, room temperature
- 1 cup pumpkin puree (not pumpkin pie filling)
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- 1 tablespoon all-purpose flour
- 2 tablespoons brown sugar
- Optional: Whipped cream, caramel drizzle, crushed pecans or walnuts
Instructions
- Preheat the oven to 325°F (160°C).
- In a bowl, combine the graham cracker crumbs, sugar, cinnamon, and melted butter. Mix well and press into a 9-inch springform pan. Bake for 8–10 minutes until golden.
- In a large bowl, beat the cream cheese until smooth. Add sugar and vanilla, mixing well. Add the eggs one at a time on low speed. Fold in the sour cream.
- In another bowl, mix pumpkin puree, cinnamon, nutmeg, ginger, flour, and brown sugar. Fold 1 cup of the cheesecake batter into the pumpkin mixture.
- Pour the plain cheesecake batter over the crust. Drop spoonfuls of the pumpkin mixture on top and swirl gently with a knife.
- Place the springform pan in a larger baking pan and add hot water halfway up the sides. Bake for 55–65 minutes until the center is set but slightly jiggly.
- Turn off the oven, crack the door open, and let cool inside for 1 hour. Refrigerate for at least 4 hours or overnight before serving.
Notes
Best served chilled with whipped cream and caramel drizzle. Can be stored in the refrigerator for up to 5–7 days.
- Prep Time: 15 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American