Cheesecakes.
They look so intimidating but really…they’re simple to make.
I like to follow the rule of four when making mine: four eggs and four packages of cream cheese. With that combo, you just cannot screw it up.
For this cheesecake, I had the holidays in mind, so I made a quick little gingersnap crust and then loaded the cheesecake batter full of pumpkin and spice.
This would be a show stopper on Thanksgiving day. Make it. Don’t be scared…just try! I promise, you will love it!
For this recipe, you will need a 9″ springform pan. You can find these pans everywhere from Target to Williams-Sonoma and a multitude of places in between. They make cheesecakes a snap!
Shopping List
2 cups of crushed gingersnap cookies
1 stick of butter, melted
4 (8 oz) packages of cream cheese, at room temperature
1 (15 oz) can of pumpkin
1 ¼ cups sugar
4 eggs, at room temp
2 tablespoons pumpkin pie spice
Preheat your oven to 350 degrees.
Lightly spray your springform pan with cooking spray and set aside.
In your food processor, pulse your crushed gingersnap cookies with your melted butter until combined. Press this mixture across the bottom of your pan. Set aside.
In your mixing bowl, beat with an electric mixer your cream cheese, pumpkin and sugar until smooth. Beat in your four eggs. Finally, beat in your pumpkin pie spice.
Pour your batter into your pan on top of your crust.
Bake one hour. After you remove the cake from the oven, allow to cool on your counter 20 minutes before covering and placing in the fridge at least 4 hours (up to 48). When you’re ready to serve, remove from fridge, pop the sides off of your springform pan, slice and serve.
So simple and so perfect for the holidays!
Narci says
Yum!!! Oh my goodness! This looks amazing!!
Amber Sult says
I make a cheesecake very similar to this and everyone is always impressed that I made it homemade, like you said cheesecakes are very simple. I like to drizzle carmel syrup over the top when serving just like Olive Garden does.
Natalie Juns says
I'm so excited to make this! Thank you!
Caitlin Davies says
This looks delicious! It is possible to make of you do not have a food processor?
Meagan Ruse says
This is so happening! OMG this looks so good!
Haley Southey says
I LOVE cheesecake. This sounds incredible!!!!
Kim in RI says
Just made it for tomorrow!
Michelle says
Best gingersnaps ever = Cost Plus World Market. They have them around the holidays and they come in different colored round tins.. usually red for Christmas! But I highly recommend them. Super addictive!
Kelly l Forbes says
I just made this tonight…it’s in my refrigerator right this second! Two things: one… I shamelessly licked the mixing bowl clean after pouring most of the mix in the pan. Two…If anyone in the world is curious about how Heaven will smell, make this to find out …I’m pretty sure this is close to it. Im excited to try even more pumpkin recipes now Shay Shull!
Kelly l Forbes says
p.s. …so it’s almost ten at night and I just have to add that I can’t get enough of this cheesecake. I’m now on my THIRD piece! And honestly, I’m NOT one to knock someone’s ‘product” (and I’m truly not) but I can’t help but throw out the fact that, years ago, I fell so in love with a very popular pumpkin cheesecake that is consumed and loved by millions of others as well. And I just feel like I HAVE GOT to add that this recipe is even much better than that one, in my opinion…and that is saying a lot! Go Shay, for sharing this recipe with us!