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Pumpkin Cheesecake

This cheesecake is the ultimate fall treat.  It’s decadent and has just the right amount of sweetness.


    • 1  cup graham cracker crumbs
    • 3/4 cup gingersnaps, finely crushed (put about 20 in a food processor and process until they’re fine)
    • 3 tablespoons light brown sugar
    • 1/2 tsp cinnamon
    • 1 stick butter, melted


    • 3 – 8 oz. packages cream cheese, room temperature
    • 1 – 15 oz. can pumpkin
    • 3 eggs, plus 1 egg yolk
    • 1  1/2 cups granulated sugar
    • 1/2 tsp cinnamon
    • 1/8 tsp nutmeg
    • 1/8 tsp cloves
    • 2 tbsp flour
    • 1 tsp vanilla extract



    • In a medium bowl, combine the graham and gingersnap crumbs, sugar and cinnamon
    • Add the melted butter and mix well
    • Press the mixture down into a flat 9 in. springform pan – make sure the crust comes up along the sides of the pan
    • Beat the cream cheese until it’s smooth
    • Add the pumpkin, eggs, egg yolk, sugar and spices
    • Add the flour and vanilla and mix together until well combined
  • Pour the filling into the crust and spread it out evenly
  • Bake in the oven for 45 minutes at 325°F (wrap the spring form pan in aluminum foil and bake it in a water bath – here are some more tips)
  • After 45 minutes in the oven, turn the oven off and leave the cake in there for another hour
  • After the hour, take the cheesecake out and let it cool on the countertop covered with an inverted large plate/platter – this will slow the cooling process down and prevent cracks
  • When the cheesecake is room temperature, place in the refrigerator for at least 6 hours
  • Top your piece off with some whipped cream and enjoy!