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Pumpkin Cheesecake

If you're a pumpkin lover, you'll love this cheesecake.

Ashley Shinoda Sullivan


8 servings
  1. Crust
  2. 1 3/4 cup Graham Cracker Crumbs
  3. 2 tbsp Brown Sugar
  4. 6 tbsp Butter; melted
  5. Cheesecake
  6. 4 packages Cream Cheese; softened
  7. 1 3/4 cup Sugar
  8. 15 oz Pumpkin Purée
  9. 5 large Eggs
  10. 1 1/2 tsp Cinnamon
  11. 1/2 tsp Ginger
  12. 1/4 tsp Nutmeg
  13. 1/4 tsp Pumpkin Pie Spice
  14. 1/2 tsp Salt
  15. 1 tbsp Vanilla Extract
  16. 2 tbsp All Purpose Flour


15 mins
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    Preheat the oven to 350°F.

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    In a medium bowl, add the graham cracker crumbs, brown sugar, & melted butter. Stir until evenly mixed. Press the mixture onto the bottom of a 9-inch springform pan. Bake the crust until golden brown, about 10 minutes. Remove from the oven & let cool completely.

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    Boil water on the stove over medium heat & bring to a boil.

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    In a large bowl, add the cream cheese & sugar. Beat with an electric mixer until light & fluffy, about 2 to 3 minutes. Add the pumpkin purée & beat until incorporated. Beat in the eggs, one at a time.

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    Add the cinnamon, ginger, nutmeg, pumpkin pie spice, salt, & vanilla extract. Beat until well blended. Add the flour & best until incorporated.

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    Wrap the sides & bottom of the springform pan with foil. Pour the filling into the pan & put it into a roasting pan. Pour the boiled water into the roasting pan, filling halfway up the sides.

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    Bake for about 1 hour & 20 minutes, or until the center of the cheesecake moves slightly when the pan is gently shaken. Remove the cake from the water bath & let it cool on a wire rack.

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    Once cooled, use a knife to loosen the sides of the cake from the pan. Chill the cheesecake for at least 4 hours before serving.

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