baking · vegetarian
Pumpkin cheesecake
Creamy spiced pumpkin cheesecake on a gingersnap–graham crust.
- Time
- 480min
- Steps
- 5
Ingredients
Tick what you already have.
Allergens
Contains milk, egg and wheat.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
You have everything. Go cook.
What did you use up?
Tick what's finished. The rest stays in your pantry.
Find them at a store
Amazon Fresh and Whole Foods Market deliver in parts of the US only; Amazon checks your address at checkout. We guess your country from your device's time zone, on your device.
Affiliate links: if you buy through them, the store may pay Pantry Hand a commission. It doesn't change your price, and stores are listed alphabetically, not by what they pay. As an Amazon Associate, Pantry Hand earns from qualifying purchases.
Equipment
You'll need: Oven, Springform pan.
Helpful, not essential: Kitchen thermometer.
Missing a basic? Shop knives, boards, pans and more
Equipment links are Amazon affiliate searches: if you buy through them, Amazon may pay Pantry Hand a commission. It doesn't change your price, and we don't pick or rank products. As an Amazon Associate, Pantry Hand earns from qualifying purchases.
Method
-
1
Press crust into a 23 cm springform and bake at 160°C (325°F) for 10 minutes.
-
2
Beat cream cheese and sugar until smooth; beat in pumpkin, sour cream, flour, spices and vanilla, then eggs one at a time on low.
-
3
Pour over the crust, wrap the pan in foil and set in a water bath.
-
4
Bake at 160°C (325°F) until the edges are set and the center wobbles, 70–80 minutes; turn off the oven and leave 1 hour with the door ajar.
-
5
Chill at least 6 hours.
