Tasty Fall Pumpkin Spice Cheesecake


This Pumpkin Cheesecake is rich, creamy, and delicious. It is made in a rectangle baking dish that makes it perfect to share with family and friends for the holidays or fall season.


– ¼ cup pecans – 1 ½ cups ginger snaps cookies (approx. 38 cookies) – ¼ cup butter, melted – 32 ounces cream cheese, softened (4-8 oz. packages) – 1 cup granulated sugar – 15 ounces pumpkin puree, canned or fresh – 1 tablespoon pumpkin spice – 1 teaspoon vanilla extract – 4 large eggs

Begin the recipe by preheating the oven to 325 degrees F. and grabbing a rectangle 9x13-inch baking dish.

Step #1

To a food processor add in pecans and 1 ginger snaps and pulse for 1 to 2 seconds. Add in the butter and pulse a few more times until it resembles a crumbly mixture. A few big chunks are fine.

Step #2

Spray the baking dish with cooking spray and press the mixture into an even layer on the bottom.

Step #3

Using a mixer, combine together the softened cream cheese and mix until smooth. Add the sugar and continue mixing until well combined. Add in the pumpkin puree, pumpkin spice, and vanilla extract.

Step #4

Adjust the mixer to a low speed and add in the eggs and mix until all of the ingredients are fully combined. Turn off the mixer and pour the cheesecake filling on top of the crust.

Step #5

Place into the oven and bake for 40 to 45 minutes, until the center is almost set. Stick in the fridge for four hours to set before serving.

Step #6

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