Ingredients for Pumpkin Spice Cheesecake
- Gingersnap Crumbs
- 2 tablespoons (20g) granulated sugar
- Butter
- Soft Cream Cheese
- 1 cup (200g) packed light brown sugar
- 3/4 cup (177g) sour cream
- 1/2 teaspoon almond extract
- 1 cup (245g) canned pumpkin puree
- 1 1/2 teaspoons pumpkin pie spice
- Eggs
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How to Make Pumpkin Spice Cheesecake
- Preheat oven to 350°F (175°C).
- **Make the crust:** In a medium bowl, combine 1 1/4 cups (150g) gingersnap cookie crumbs, 2 tablespoons (20g) granulated sugar, and 3 1/2 tablespoons (52g) melted unsalted butter. Mix until evenly moistened.
- Press the crumb mixture firmly into the bottom of a greased 9-inch springform pan. Bake for 10 minutes.
- Remove from oven and let cool completely.
- **Make the filling:** In a large bowl, beat 3 (8 ounce) packages (227g each) of softened cream cheese with 1 cup (200g) packed light brown sugar until smooth and creamy. Beat in 3/4 cup (177g) sour cream and 1/2 teaspoon almond extract for another 3 minutes.
- Add 3 large eggs one at a time, beating well after each addition until the batter is smooth.
- Stir in 1 cup (245g) canned pumpkin puree and 1 1/2 teaspoons pumpkin pie spice.
- Pour the filling into the cooled crust.
- Bake for 55-60 minutes, or until the cheesecake is set around the edges but the center is still slightly jiggly.
- Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to prevent cracking.
- Remove from oven and let cool completely on a wire rack.
- Once completely cool, refrigerate for at least 4 hours, or preferably overnight, before serving.
- Garnish with ground cinnamon, whipped cream, nutmeg, and/or toasted pecans, if desired.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
76g
Fat
65g
Carbs
10g
