How to Make Pumpkin Cheesecake

We're combining America's favorite cheese-based dessert with America's favorite gourd! (Sorry, cucumbers!) There's a lot of ingredients, but the good news is it's super-easy to do. Serve with a dollop of whipped cream and a sprinkling of toasted pumpkin seeds.

Recipe by   
 8 Servings
  • Prep
    30 mins
  • Cook
    45 mins
  • Serve in
    75 mins

Ingredients

  •   Crust:
  •   2 cups gingersnap cookie crumbs
  •   1/2 cup brown sugar
  •   3 tablespoons all-purpose flour
  •   1/4 cup butter, melted
  •   1 egg yolk
  •   Filling:
  •   canola oil cooking spray
  •   4 (8 ounce) packages cream cheese at room temperature
  •   1 cup packed brown sugar
  •   1/2 cup white sugar
  •   2 (15 ounce) cans pure pumpkin puree
  •   1 teaspoon ground cinnamon
  •   1/2 teaspoon ground ginger
  •   1/4 teaspoon freshly grated nutmeg
  •   1/4 teaspoon ground allspice
  •   1/4 teaspoon salt
  •   1 tablespoon vanilla extract
  •   1 tablespoon bourbon whiskey
  •   1/4 cup all-purpose flour
  •   4 large eggs
  •   2 large egg yolks

Instructions

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