Rich, creamy, and filled with pumpkin flavor, this easy pumpkin cheesecake recipe is the perfect fall dessert!
You'll only need a few ingredients to make this easy cheesecake. Let's round them up and get started!
Pulse gingersnap cookies into a fine crumb using a food processor, and combine with melted butter.
Next, press the crust mixture into the bottom of a greased springform pan.
Start by beating cream cheese with brown and white sugar, then add the eggs.
Next, beat in the remaining ingredients until everything is fully combined.
Pour the pumpkin cheesecake filling over the crust in your prepared pan.
Bake the cheesecake in a water bath at 350ºF for 1 hour. Cool the cheesecake and then move it to the fridge to chill.
After 2 hours in the fridge, this pumpkin cheesecake is ready to slice and serve.