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.
To a food processor add in ¼ cups pecans and 1 ½ cups ginger snaps and pulse for 1 to 2 seconds. Add in the ¼ cup butter and pulse a few more times until it resembles a crumbly mixture. A few big chunks are fine.
Spray the baking dish with cooking spray and press the mixture into an even layer on the bottom.
Using a mixer, combine together the 32 ounces softened cream cheese and mix until smooth. Add the 1 cup granulated sugar and continue mixing until well combined. Add in the 15 ounces pumpkin puree, 1 tablespoon pumpkin spice, and 1 teaspoon vanilla extract.
Adjust the mixer to a low speed and add in the 4 large 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. Spread to make sure it is even.
Place into the oven and bake for 40 to 45 minutes, until the center is almost set. Allow the cheesecake to completely cool to room temperature before covering to place into the refrigerator to cool for at least 4 hours before slicing to serve. Enjoy!
Store in the refrigerator in an airtight container for up to 4 days.
Calories: 351kcal | Carbohydrates: 26g | Protein: 6g | Fat: 26g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 116mg | Sodium: 280mg | Potassium: 197mg | Fiber: 1g | Sugar: 17g | Vitamin A: 5056IU | Vitamin C: 1mg | Calcium: 82mg | Iron: 2mg