Most Requested Copycat Pumpkin Cheesecake Recipe Is Just Wow by Donna John
You know that place that is famous – and even named – for cheesecake? Well, this pumpkin cheesecake recipe is just as good – really. Impress your guests this fall and on Thanksgiving with a slice or two.
This creamy copycat pumpkin cheesecake recipe is simple to make, but does require a little time (most is just waiting for the cheesecake to bake and cool!). To make this pumpkin cheesecake recipe you will need butter, graham crackers, sugar, salt, cream cheese, sour cream, pumpkin puree, eggs, vanilla extract, ground cinnamon and ground ginger,
Serve this creamy pumpkin cheesecake recipe with whipped cream and chopped pecans on top for dessert any time or make it a part of your Thanksgiving dessert table. This is one of my most-requested desserts for Thanksgiving.
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Prep Time: 20 minutes plus chill time
Cook Time: 2 hours
Total Time: 2 hours and 20 minutes plus chill time
Servings: 12 (makes 1 cheesecake)
- 12 tablespoons butter, melted
- 2 1/2 cups graham cracker crumbs
- 2 3/4 cups granulated sugar
- 4 packages (8 ounces each) cream cheese, at room temperature
- 1/4 cup sour cream
- 1 can (15 ounces) pumpkin puree
- 6 eggs, beaten, at room temperature
- 1 tablespoon vanilla
- 2 1/2 teaspoons cinnamon
- 1 teaspoon ground ginger
- whipped cream
- chopped pecans
- Springform Pan
- Measuring Cups
- Measuring Spoons
- Rubber Spatula
- Electric Mixer
- Mixing Bowl
- Stand Mixer
- Roasting Pan
- You could use pumpkin pie spice instead of the cinnamon and ginger.
- Store the cheesecake covered in the refrigerator.
Here’s how you make it:
- Coat a 10-inch springform pan with a little melted butter.
- Add the remaining butter, graham cracker crumbs, 1/4 cup sugar and a pinch of salt in a bowl. Mix well. Press it into the bottom and up the sides of the springform pan. Bake in a preheated 325-degree F oven for about 15 to 20 minutes. Remove and cool while making the filling.
- Bring a pot of water to a boil while making the filling for the water bath.
- For the filling, beat the cream cheese with an electric mixer until creamy. Add the remaining 2 1/2 cups sugar and beat well. Beat in the sour cream, pumpkin, eggs, vanilla, 1 teaspoon salt, cinnamon and ginger until just combined.
- Wrap the bottom of the springform pan with aluminum foil and set it in a roasting pan. Pour the batter into the crust and place it in the oven. Slowly pour the boiling water into the roasting pan until it comes about halfway up the sides of the springform pan.
- Bake until the outside of the cheesecake is set but the middle is still a little jiggly, about 1 hour and 45 minutes. Turn off the oven, crack the door to let out some of the heat and leave the cheesecake in the oven for another hour. Remove and cool. Refrigerate at least 6 hours before serving – overnight is best. To serve, remove from springform pan.
Nutrition Facts Per Serving
Total Fat: 42.9g
Saturated Fat: 25.3g
Total Carbohydrate: 66.6g
Dietary Fiber: 2.6g
Total Sugars: 51g
Vitamin D: 16mcg
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by VeryWellFit. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
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