Pumpkin Ginger Cheesecake

Pumpkin Ginger Cheesecake

In this recipe:

based on 185 reviews
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5
30 min.
prep
226 min.
total
16 servings

Pumpkin Ginger Cheesecake has a memorable blend of flavors and will add extra flair to your holiday entertaining with family and friends.

Ingredients

  • CRUST
  • 1 1/2 cups gingersnap cookie crumbs (about 36 cookies)
  • 1/4 cup granulated sugar
  • 3 tablespoons butter or margarine, melted
  • CHEESECAKE
  • 3 pkgs. (8 oz. each) cream cheese, at room temperature
  • 1 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 2 large eggs
  • 1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin
  • 2/3 cup (5 fl.-oz. can) NESTLÉ® CARNATION® Evaporated Milk
  • 2 tablespoons cornstarch
  • 3/4 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • TOPPING
  • 1 container (16 oz.) sour cream, at room temperature
  • 1/3 cup granulated sugar
  • 1 teaspoon vanilla extract
  • Crumbled gingersnap cookies
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PREHEAT oven to 350° F. Tightly wrap outside bottom and side of 9-inch springform pan with 2 pieces of foil to prevent leakage. Lightly grease inside of pan.

FOR CRUST:
COMBINE
cookie crumbs, granulated sugar and butter in medium bowl. Press onto bottom and 1 inch up side of prepared pan. Bake for 6 to 8 minutes. Cool on wire rack for 10 minutes.

FOR CHEESECAKE:
BEAT
cream cheese, granulated sugar and brown sugar in large mixer bowl until fluffy. Beat in eggs, pumpkin and evaporated milk. Add cornstarch, ginger and cloves; beat well. Pour into crust. Place pan in large roasting pan; fill roasting pan with hot water to 1-inch depth.

BAKE for 65 to 75 minutes or until edge is set but center still moves slightly.

FOR TOPPING:
COMBINE
sour cream, granulated sugar and vanilla extract in small bowl; mix well. Remove cheesecake from water bath, leaving water bath in oven. Spread sour cream mixture over surface of warm cheesecake. Return cake to water bath; bake for 5 minutes longer. Remove cheesecake from water bath to wire rack. Run knife around edge of cheesecake. Cool completely. Refrigerate for several hours or overnight. Top with crumbled gingersnaps. Remove side of pan.

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This is a keeper.

This is the best cheesecake recipe I have ever made. The evaporated milk made a big difference, the texture was unbelievable. The ginger gives this great taste. I will be serving this cheesecake for the holidays this year.

- rose miller from Elysburg, PA

The Very Best Pumpkin Cheesecake Ever!

I tried this recipe a few years ago, and it is now a permanent part of our Thanksgiving and Christmas holidays every year. It is simply wonderful--could not be any more perfect! This year, I have bought mini springform pans, as well as using the regular size, and will make this pumpkin ginger cheesecake for gifts for family and friends. Everyone loves this cheesecake! I have started using just a dash of the ginger and cinnamon in the sour cream topping mixture, and also use that topping on many other cheesecakes. For lemon cheesecake, I add lemon zest into the sour cream mixture. It is just too yummy! The spice mixture in this recipe is total perfection, and it is moist and creamy--lovely. Thanks for a really great recipe!

- Pamala Bielman from Aumsville, Oregon

Perfect!

I made this for a former friend's birthday, and I honestly believe his family fell in love with me because of this cheesecake! I am no longer friends with him, but I will use this recipe FOREVER! I am getting ready to make it for Thanksgiving tomorrow. It will be the first time I contribute to the dessert table, and it is sure to knock my aunt's raspberry cheesecake out of first place!

- Sarah Surprenant from Attleboro, MA

Best Pumpkin Cheesecake Ever!

This recipe is fabulous and will definitely have your crowd complimenting your baking skills. Although it is an intermediate recipe, I felt that it was very easy to make and it came out just perfect. This will become a part of our Thanksgiving tradition every year.

- K M from Upstate NY

So Tasty!

I made this cheesecake for a friend's last day at work. He loves pumpkin pie, but wanted to try something different. This was excellent. I added a little bit of pumpkin pie spice to it to make the flavor stronger, but this is so good! The texture was so smooth and it was so easy to make! Loved it!

- Roxie Johnson from HESSTON, KS

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Nutrition Facts

Serving Size: 1/16 of Recipe

Servings Per Recipe: 16

  • Amount Per Serving
  • Calories: 430
  • Calories from Fat: 230
  • Total Fat: 26g (40% of DV)
  • Saturated Fat: 15g (77% of DV)
  • Cholesterol: 95mg (31% of DV)
  • Sodium: 300mg (12% of DV)
  • Carbohydrates: 44g (15% of DV)
  • Dietary Fiber: 2g (6% of DV)
  • Sugars: 29g
  • Protein: 7g
  • Vitamin A: 80% of DV
  • Vitamin C: 0% of DV
  • Calcium: 10% of DV
  • Iron: 10% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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