This incredible, decadent dessert is easy to make and so delicious!
Keyword pumpkin cheesecake
Prep Time 15minutes
Cook Time 1hour30minutes
Total Time 1hour45minutes
40gingersnap cookiesfinely crushed into crumbs
3/4cup1 1/2 sticks butter
3packages8 oz. each cream cheese, softened
1can15 oz. pumpkin
1tablespoonpumpkin pie spice
Place 13 x 9-inch roasting pan filled halfway with water on bottom rack in oven. Preheat oven to 325°.
Combine cookie crumbs, 1/4 cup sugar and 1/4 cup butter in a small bowl.
Press crumb mixture onto bottom and halfway up sides in a large springform pan; set aside.
Beat cream cheese and remaining 1-1/2 cups sugar and 1/2 cup butter in medium bowl, with electric mixer until mixture is creamy, about 3 minutes.
Beat in pumpkin, flour, and pumpkin pie spice until smooth. Gradually beat in eggs, cream, and vanilla until smooth. Pour into prepared springform pan.
Bake in center of oven 1 hour 30 minutes or until edges are golden and middle is almost set. Without opening the door, turn oven off and let cheesecake stand in oven 30 minutes. Cool completely on wire rack. Cover and refrigerate overnight. Best if made one day ahead.