Are you in the mood for over the top, festive dessert? Try my Pumpkin Cheesecake!
This easy Pumpkin Cheesecake recipe features a gingersnap crust topped, salty pumpkin seeds, and pumpkin spiced whipped cream. Simple and delicious!
‘Tis the season for all things pumpkin. I felt the need to create a pumpkin cheesecake with a little something, something to give it a unique edge.
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I started my research and came across something interesting Food Network recipe claiming I could make a cheesecake in the slow cooker. This method begged to be tested.
The theory is as such: the slow cooker keeps the moisture in and prevents the pumpkin cheesecake from cracking. That is why you cook traditional cheesecakes in the oven in a water bath.
I had one tiny problem. After buying all of the ingredients, I realized my springform pans wouldn’t fit into my slow cooker.
Sadly, my experimental cooking technique was kaput, but I was making cheesecake anyhow. I would just have to do it the old fashioned way so I fired up the oven.
There are a few additional changed to the original Food Network recipe in addition to change the cooking method.
First, I wanted to add something more to the texture. I’m a nut for sweet and salty. I topped each slice with roasted, salted pumpkin seeds. This added crunch and the salt enhanced the flavor of the pumpkin.
Second, I decided regular old whipped cream was just not enough. I doctored mine up and made pumpkin spiced whipped cream. Just add pumpkin spice to your regular whipped cream and tada!
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Pumpkin Cheesecake
Ingredients
Gingersnap Crust:
- 24 gingersnap cookies finely ground
- 1/4 cup plus 1 tablespoon butter melted
- 1/4 teaspoon salt
Cheesecake:
- 16 ounces cream cheese
- 1 cup light brown sugar packed
- 1 cup pumpkin puree
- 2 teaspoons pure vanilla extract
- 1 teaspoon pumpkin spice
- 3 large eggs room temperature
Whipped Cream:
- 1 pint heavy whipping cream
- 2 tablespoons sugar
- 1 teaspoon pumpkin pie spice
Garnish:
- 1/4 cup roasted and salted pumpkin seeds
Instructions
- Heat oven to 375 degrees. Using a basting brush, cover the bottom and sides of a 9-inch springform pan. In a medium mixing bowl, mix gingersnap crumbs, salt and remaining melted butter. Mix until all crumbs are moistened. Press mixture into the bottom of the pan, pressing down hard with the back of a spoon. Bake for 8-10 minutes. Remove and reduce oven temperature to 350 degrees.
- In a large mixing bowl or in the bowl of your stand mixer, beat cream cheese until smooth and creamy, approximately 2-3 minutes. Add brown sugar through pumpkin pie spice and mix until fully combined. Lastly, add eggs, one at a time until fully combined and smooth.
- Pour cream cheese mixture over crust. Tap on your countertop for at least 1 minute to pull out any tiny air bubbles.
- Place springform pan into a high rimmed baking sheet or the bottom of a broiler pan. Around springform pan, fill 1/2 way with water. Cooking in a water bath will keep your cheesecake smooth, allow to bake flat and prevent cracking.
- Bake cheesecake for 45-60 minutes, or until the center has set and edges are a light brown. If edges start to brown before enter is set (not jiggly), loosely cover with a sheet of aluminum foil.
- Remove and allow to fully cool. While still in springform pan, refrigerate for a minimum of 12 hours, but preferably overnight.
- Carefully remove from springform pan to serving dish.
- Next, make whipped cream by whipping cold, heavy whipping cream until it becomes thick and will stand on its own. Whip in sugar and pumpkin pie spice.
- When ready to serve, top each piece with a generous helping of pumpkin pie spiced whipped cream and sprinkle of roasted and salted pumpkin seeds.
- If you’ve tried this recipe, come back and let us know how it was!
Nutrition
This looks amazing and I love that you added the pumpkin seeds on top!
Mmm, I would have never thought of putting pumpkin seeds on top. It’s a fun twist!
I like the idea of topping with pumpkin seeds. Yum!
That cheesecake looks divine. I love me some cheesecake but i have never had pumpkin cheesecake.
I love pumpkin seeds! I don’t eat pies, but it does look delicious
I never would have thought to use pumpkin seeds as a garnish what a great idea.
Beautiful presentation. I’ll just eat the whole thing here! 🙂 Pinned, SU’d and YUM’d.
This looks so delicious i wish i could try it rite now. I like that you added salted pumpkin seeds to the top with the spiced whip cream.
What a gorgeous cheesecake Jessica! Happy Thanksgiving!
This looks amazing! It’s a great alternative to plain pumpkin pie.
I am drooling now. I have never had pumpkin cheesecake before and this one looks just amazing
I’ve only recently started liking cheesecake but yum this one sounds good definitely a must try 🙂
Looks so yummy and delicious. I never heard about this salted pumpkin seeds. Really a nice recipe too. Cheesecake is my favorite dessert. I am going to try this for sure.
The pumpkin spice whipped cream and pumpkin seeds on top are excellent touches. It looks really nice!
That looks as delicious as it sounds! I want some of that cheesecake, yum!
Yum! Both of my favorite holiday treats in one dessert! I love savory-sweet combinations.
It looks like a perfect dessert for Thanksgiving! I still haven’t decided on our menu!
Cheesecake is one of my favorite desserts. I’d love to give this recipe a try.
That is gorgeous! Wish I could reach right through the screen and grab a slice!
I really love cheesecakes, but I have never tried a pumpkin one. Have to try it out for sure! Thanks for sharing!
My hubby would go nuts for this!!! It looks amazing!
These days I am taking advantage and getting my pumpkin mega dosage! this recipe is sure to make its way to my kitchen!
Looks good. I bet the pumpkin seeds add a wonderful crunch.
Looks so delicious!!! Thank you so much for the wonderful recipe ^_^
YES PLEASE! You don’t even know how addicted to cheesecake I am. I need every piece of that!
what a great use of pumpkin seeds. I love them and cook them out of our pumpkins every fall.
This looks good! I did a pumpkin cheesecake last year and really liked it! My grandfather protested it LOL (He was more of a fan of the traditional pumpkin pie LOL)
I love the gingersnap cookies as a crust, I have not seen that before. My family does not like gingersnaps or pumpkin but I certainly do – that mess I would not have to share!!!
THis looks absolutely amazing! I have never had much luck in cooking desserts but this one I think I might try!
This looks nice and different. I am bored with traditional pumpkin pie.
That sounds awesome. I am a sucker for anything pumpkin! YUM.
How lovely. I like the addition of the pumpkin seeds. It adds a lovely twist to a Thanksgiving staple.
This sounds fantastic. Cheesecake is my favorite dessert.
I love any dessert that contains pumpkin. Since cheesecake is my favorite dessert, I’m sure adding pumpkin to it will only make it more delicious.
pumpkin, Pumpkin and more pumpkin please I am a pumpkin addict the pumpkin seeds are a nice touch
This is something new to be but boy does it look delicious. I know I would love the combination of the salty seeds with the pie. Yum!
I have never heard of salted pumpkin seeds. I bet they taste interesting!