Recipe

Pumpkin Ginger Cheesecake

4.8 176 Recipe Reviews | Rate this Recipe | 107 Saves
Pumpkin Ginger Cheesecake has a memorable blend of flavors and will add extra flair to your holiday entertaining with family and friends.

30 mins. to Prepare

76 mins. Cooking Time

120 mins. Standing Time cooling

226 mins. Total

Servings: 20 servings

Difficulty: Challenging

Ingredients

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Directions

PREHEAT oven to 350° F. Tightly wrap outside bottom and side of 9-inch springform pan with 2 pieces of foil to prevent leakage. Lightly grease inside of pan.

FOR CRUST:
COMBINE
cookie crumbs, granulated sugar and butter in medium bowl. Press onto bottom and 1 inch up side of prepared pan. Bake for 6 to 8 minutes. Cool on wire rack for 10 minutes.

FOR CHEESECAKE:
BEAT
cream cheese, granulated sugar and brown sugar in large mixer bowl until fluffy. Beat in eggs, pumpkin and evaporated milk. Add cornstarch, ginger and cloves; beat well. Pour into crust. Place pan in large roasting pan; fill roasting pan with hot water to 1-inch depth.

BAKE for 65 to 75 minutes or until edge is set but center still moves slightly.

FOR TOPPING:
COMBINE
sour cream, granulated sugar and vanilla extract in small bowl; mix well. Remove cheesecake from water bath, leaving water bath in oven. Spread sour cream mixture over surface of warm cheesecake. Return cake to water bath; bake for 5 minutes longer. Remove cheesecake from water bath to wire rack. Run knife around edge of cheesecake. Cool completely. Refrigerate for several hours or overnight. Top with crumbled gingersnaps. Remove side of pan.
Amount Per Serving
Servings: 20 servings
Calories340
Calories from Fat180
%Daily Value*
Total Fat 20g31%
Saturated Fat 11g56%
Cholesterol 75mg25%
Sodium 230mg10%
Carbohydrates 35g12%
Dietary Fiber 1g3%
Sugars 25g
Protein 4g
Vitamin A60%
Vitamin C2%
Calcium10%
Iron8%
* Percent Daily Values are based on a 2,000 calorie diet.
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5 Stars148
4 Stars27
3 Stars1
2 Stars0
1 Star0

This is the best cheesecake recipe I have ever made. The evaporated milk made a big difference, the texture was unbelievable. The ginger gives this great taste. I will be serving this cheesecake for the holidays this year.

I tried this recipe a few years ago, and it is now a permanent part of our Thanksgiving and Christmas holidays every year. It is simply wonderful--could not be any more perfect! This year, I have bought mini springform pans, as well as using the regular size, and will make this pumpkin ginger cheesecake for gifts for family and friends. Everyone loves this cheesecake! I have started using just a dash of the ginger and cinnamon in the sour cream topping mixture, and also use that topping on many other cheesecakes. For lemon cheesecake, I add lemon zest into the sour cream mixture.

I made this for a former friend's birthday, and I honestly believe his family fell in love with me because of this cheesecake! I am no longer friends with him, but I will use this recipe FOREVER! I am getting ready to make it for Thanksgiving tomorrow. It will be the first time I contribute to the dessert table, and it is sure to knock my aunt's raspberry cheesecake out of first place!

This recipe is fabulous and will definitely have your crowd complimenting your baking skills. Although it is an intermediate recipe, I felt that it was very easy to make and it came out just perfect. This will become a part of our Thanksgiving tradition every year.

I made this cheesecake for a friend's last day at work. He loves pumpkin pie, but wanted to try something different. This was excellent. I added a little bit of pumpkin pie spice to it to make the flavor stronger, but this is so good! The texture was so smooth and it was so easy to make! Loved it!

The cheesecake is so good and it looks like it was difficult to make. It is better after chilling overnight. The flavor is excellent.

I made this cheesecake at T-Day and everyone loved it! It's been requested for a wedding rehearsal dinner dessert this Friday evening. It has become a staple at my holiday dinner spread. Thanks for a great recipe!

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