best pumpkin cheesecake

Pumpkin, spice, and everything nice is combined into this Pumpkin Cheesecake.  The smooth, rich, and creamy filling loaded onto a gingersnap crust will have you coming back for more.  This easy pumpkin cheesecake recipe will be a hit every time.

Pumpkin Cheesecake

box gingersnap cookies

sugar

unsalted butter, melted

packages cream cheese, softened

brown sugar

heavy cream

pumpkin puree

vanilla extract

all-purpose flour

cinnamon

nutmeg

ginger

cloves

eggs

container Cool Whip

Preheat oven to 325 degrees F. Place a...

Preheat oven to 325 degrees F. Place a large sheet pan on the very bottom rack in the oven and fill at least halfway full with hot water.

Line the bottom of a 12 cup 9-inch...

Line the bottom of a 12 cup 9-inch springform pan (with 3 inch sides) with parchment paper.

Crush 35-40 cookies to make 2 cups of...

Crush 35-40 cookies to make 2 cups of crumbs. Mix the crumbs, sugar, and melted butter together. Press the mixture evenly in the bottom of the prepared pan.

Beat the cream cheese and sugars until creamy....

Beat the cream cheese and sugars until creamy. Add the whipping cream, pumpkin, vanilla, flour, and spices and mix again.

Whisk the eggs in a separate bowl. Add...

Whisk the eggs in a separate bowl. Add them to the batter until just combined.  (Do NOT over beat the batter. If you do, the cheesecake will puff up as it bakes, then crack as it deflates and cools.)

Pour the cheesecake batter onto the prepared crust....

Pour the cheesecake batter onto the prepared crust. The pan will be very full. Place the pan on the oven rack directly OVER the pan of water. Bake for 90 minutes.

Turn the oven off and open the door...

Turn the oven off and open the door slightly to bring the temperature down slowly. After 5-7 minutes remove the cheesecake from the oven and place on a wire rack. Run a knife around the outside of the cheesecake to loosen the edges from the pan. Do NOT remove the sides of the pan.

Let the cheesecake cool for an hour on...

Let the cheesecake cool for an hour on the counter, then place in the refrigerator for at least 6 hours or until chilled through.

Remove the springform pan from the cheesecake, pull...

Remove the springform pan from the cheesecake, pull off the parchment paper on the bottom, and place it on a plate or cake stand.

Use a piping bag and icing tip 1M...

Use a piping bag and icing tip 1M to decorate the top edge of the cheesecake with Cool Whip. Add extra gingersnap cookies between the swirls. Dust with pumpkin pie spice.

This Chocolate Chip Pumpkin Cheesecake is thick, creamy and full of pumpkin and chocolate! It's a great flavor combination and such a fun Thanksgiving dessert idea!

Chocolate Chip Pumpkin Cheesecake

tbsp (56 grams) butter, melted (salted

(678 grams) cream cheese, room temperature

(207 grams) sugar

tbsp (24 grams) all purpose flour

pumpkin

(58 grams) sour cream

tbsp vanilla extract

tsp ginger

eggs, room temperature

(169 grams) semi sweet chocolate chips

chocolate chips

tbsp (90 milliliters) heavy whipping cream

(240 milliliters) heavy whipping cream, cold

(29 grams) natural unsweetened cocoa powder

(86 grams) powdered sugar

tsp vanilla extract

Mini Chocolate Chips

Pumpkins

Preheat oven to 325°F (163°C). Line a 9-inch (23cm) springform pan with parchment paper in the bottom and grease the sides.

. Combine the crust ingredients in a small bowl. Press the mixture into the bottom and up the sides of the springform pan.

. Bake the crust for 10 minutes, then set aside to cool.

. Cover the outsides of the pan with aluminum foil (I also use a plastic crock pot liner – see method here) so that water from the water bath cannot get in. Set prepared pan aside.
CHEESECAKE FILLING

id=&#8221;instruction-step-6&#8243;>5. Reduce oven to 300°F (148°C).
6. I

a large mixer bowl, mix the cream cheese, sugar and flour until well combined (Use low speed to keep less air from getting into the batter, which can cause cracks). Scrape down the sides of the bowl.
7. A

d the pumpkin, sour cream, vanilla extract and spices and mix on low speed until well combined.
8. A

d the eggs one at a time, beating slowly and scraping the sides of the bowl after each addition.
9. A

d the chocolate chips and gently fold to combine.
10.

our the cheesecake filling into the crust and spread evenly.
11.

lace springform pan (covered with aluminum foil) inside another larger pan. Fill the larger pan with enough warm water to go about halfway up the sides of the springform pan. The water should not go above the top edge of the aluminum foil on the springform pan.
12.

urn off heat and leave cheesecake in oven with door closed for 30 minutes.
14.

rack oven door and leave the cheesecake in the oven for about 20 minutes.
15.

emove the cheesecake from the oven and water bath wrapping and refrigerate until firm, 5-6 hours or overnight.
16.

hen the cheesecake is cool and firm, remove from the springform pan and set on a serving plate.
TOPPING

=&#8221;instruction-step-18&#8243;>17. To make the chocolate ganache, put the chocolate chips in a heat proof bowl.
18.

icrowave the heavy whipping cream until it just begins to boil, then pour it over the chocolate chips. Allow it to sit for 2-3 minutes, then whisk until smooth.
19.

our the ganache onto the cheesecake and spread into an even layer. Allow to cool and firm.
20.

o make the whipped cream, add the heavy whipping cream, cocoa powder, powdered sugar, and vanilla extract to a large mixer bowl and whip on high speed until stiff peaks form.
21.

ipe the whipped cream around the edge of the cheesecake, then top with some mini chocolate chips and pumpkin decorations, if desired.

This cheesecake was wonderful.  I followed the recipe for the most part, just used special dark cocoa powder for the whipped topping to get a real dark chocolate flavor and it worked great.  I'd attach a photo if it were possible.

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Pumpkin Cheesecake

Chocolate Chip Pumpkin Cheesecake

Top 2 best pumpkin cheesecake recipes from across the web

The most viewed best pumpkin cheesecake recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Pumpkin Cheesecake

Chocolate Chip Pumpkin Cheesecake

The most viewed best pumpkin cheesecake recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine