The most delicious and decadent cheesecake packed with autumn flavors such as pumpkin and spices.
This Pumpkin Ginger Cheesecake is an absolute Fall kinda cheesecake! Ginger, pumpkin, Fall spices and more all gathered in this delicious and decadent cheesecake.
About The Recipe
- This cheesecake has four layers! This may sound intimidating, but let me tell you that, this Pumpkin Ginger Cheesecake does not require more work than the other cheesecakes.
- The base is mainly made of ginger snaps. The body contains pumpkin puree, cream cheese, eggs, and a small amount of flour to add stability.
- The Topping is a streusel mixture of oats, brown sugar, butter, flour, and spices.
- After this cheesecake is ready, it is topped with toasted pecans, more spice, brown sugar, and the most delicious part is that drizzle of Caramel Sauce. In short; this cheesecake is packed with autumn flavors and spices. If you are looking for a super delicious treat for your Thanksgiving Halloween or any Fall party, your answer is here!
How To Make This Pumpkin Ginger Cheesecake
- Just like other cheesecake recipes, we start with preparing the base for this cheesecake. This recipe contains a good amount of ginger in the base layer. The base layer has crushed ginger snaps, butter, and sugar. We need to bake the bottom layer to give a firm foundation to the cheesecake.
- I always recommend using a Food Processor when it comes to making cheesecake and it is no exception for this Cheesecake. Bring that food processor out and blend the room-temperature cream cheese and the pumpkin puree until this mixture is thoroughly smooth and lump-free.
- Then add the rest of the ingredients, and blitz more until everything is well blended and smooth.
- Using the double pan method, bake the cheesecake. See Perfect Cheesecake Hacks to learn how to make the pan.
- The top streusel which contains oats, brown sugar, butter, and spices goes on top of the cheesecake before baking. The oat content gives more volume and texture to this cheesecake.
- Let the cheesecake cool down completely before releasing it from the spring pan.
- Once the cake is cool and ready to serve, add the toasted pecans and drizzle the homemade caramel. The combination of pecans and caramel add a ton of decadent and dreamy flavor to this cheesecake.
📖 Recipe
Pumpkin Ginger Cheesecake
The most delicious and decadent cheesecake packed with autumn flavors such as pumpkin and spices.
Equipment
- 1 Food processor
Ingredients
For The Crust
- 2 cups Ginger snaps, Fine crushed
- ¼ cup Brown sugar, Packed
- ⅓ cup Butter, Melted
- ¼ teaspoon Ginger
For The Filling
- 16 ounce Cream cheese, Room temperature
- 1½ cups Pumpkin puree, Not pumpkin pie filling
- 3 Eggs, Room temperature
- 1 Egg yolk, Room temperature
- 2 tablespoon All-purpose flour
- ¼ cup Sour cream, Room temperature
- 1½ cup Sugar
- 1 tablespoon Vanilla extract
- 1½ cup Fall spice blend, See notes
For The Streusel
- ½ cup Brown sugar, Packed
- ½ cup All-purpose flour
- ⅓ cup Rolled oats
- 3 tablespoon butter, Diced and almost cold
- ½ teaspoon Vanilla extract
- ½ teaspoon Fall spice blend, See notes
- ¼ cup Ginger snaps, Crushed
For The Topping
- 1 cup Pecans
- 2 tablespoon Brown sugar
- 1 tablespoon Butter
- ½ teaspoon Cinnamon
- ½ cup Caramel, For drizzle
Instructions
How To Make The Crust
- Preheat oven to 350°F degrees. Grease and flour a 9-inch springform pan. Set it aside.
- Sift together gingersnap crumbs, brown sugar, ginger, and melted butter. Press into an even layer in the bottom of the springform pan.2 cups Ginger snaps, ¼ cup Brown sugar, ⅓ cup Butter, ¼ teaspoon Ginger
- Bake for 10-15 minutes, until slightly golden. Let cool down and prepare the filling.
How To Make The Filling
- Blend the cream cheese in the food processor until smooth and lump-free. Add in the sugar, sour cream, vanilla extract, flour, pumpkin puree, and spice. Now blitz until smooth.16 ounce Cream cheese, 1½ cups Pumpkin puree, 2 tablespoon All-purpose flour, ¼ cup Sour cream, 1½ cup Sugar, 1 tablespoon Vanilla extract, 1½ cup Fall spice blend
- Add in the eggs and the yolk and blend again. the mixture should be smooth and soft yellow.3 Eggs, 1 Egg yolk
- Pour this mixture over the baked base.
Make The Streuel
- Mix all the dry ingredients for the streusel and add the diced butter. With your fingertips spread the butter through the dry ingredients. The mixture should not be smooth. A few small clusters are good.½ cup Brown sugar, ½ cup All-purpose flour, ⅓ cup Rolled oats, 3 tablespoon butter, ½ teaspoon Vanilla extract, ½ teaspoon Fall spice blend, ¼ cup Ginger snaps
- Spread the above mixture evenly all over the filling. Place the pan in a larger pan filled with hot water. Water should come up to ⅔ of the springform pan height. Bake for 50-60 minutes. Crack open the oven door for half an hour and let the cheesecake cool down gradually. Place the cheesecake in the fridge for 3-4 hours to set it completely.
Topping
- Roast the pecans in the oven for 10 minutes. Melt the butter, and add the pecans, brown sugar, and cinnamon. Mix well.1 cup Pecans, 2 tablespoon Brown sugar, 1 tablespoon Butter, ½ teaspoon Cinnamon
- Once the cheesecake has cooled down, spread the topping all over the top. Drizzle the caramel sauce all over the top.½ cup Caramel
Notes
- See Spice Blends for the Fall Spice Blend recipe.
- See Caramel Sauce on how to make homemade caramel sauce.
Nutrition
Calories: 1252kcalCarbohydrates: 154gProtein: 16gFat: 67gSaturated Fat: 31gPolyunsaturated Fat: 7gMonounsaturated Fat: 22gTrans Fat: 1gCholesterol: 245mgSodium: 711mgPotassium: 611mgFiber: 5gSugar: 108gVitamin A: 11337IUVitamin C: 3mgCalcium: 225mgIron: 6mg
Tried this recipe?Let us know how it was!
Afrooz says
Fall ! Hmmm! Actually for all season you can have it!
The combination of pumpkin and ginger on a cheese cake is the best.
The cheese cake is so smooth, not too sweet, spices are just perfect!
The base is crunchy.
So delicious!
Thanks Arezou
Arezou Bahador says
Thank you so much Afrooz, I appreciate your feedback!