The Cheesecake Factory's Pumpkin Ginger Cheesecake

Indulge in the decadent flavors of autumn with The Cheesecake Factory's Pumpkin Ginger Cheesecake, a showstopping dessert that combines warm seasonal spices with creamy, tangy sweetness. This irresistible cheesecake features a spiced gingersnap crust, perfectly complementing the luscious pumpkin-infused filling, flavored with cinnamon, ginger, nutmeg, and cloves for the ultimate fall-inspired treat. Topped with a dollop of velvety sour cream and a dusting of powdered sugar, this recipe delivers a restaurant-worthy dessert right from your kitchen. With easy-to-follow instructions, 25 minutes of prep time, and a stunning presentation, it’s the ideal centerpiece for Thanksgiving or any special gathering. Serve this silky, flavorful creation chilled and watch it steal the show!

Nutriscore Rating: 43/100

Prep Time:25 mins

Cook Time:65 mins

Total Time:90 mins

Servings: 12

Ingredients

• 2.5 cups (crushed into crumbs) gingersnap cookies
• 0.25 cup powdered sugar
• 0.5 cup (melted) unsalted butter
• 24 oz (softened) cream cheese
• 1.5 cups granulated sugar
• 2 tsp pure vanilla extract
• 4 large eggs
• 1.5 cups pumpkin puree
• 1 tsp ground cinnamon
• 0.5 tsp ground ginger
• 0.25 tsp ground nutmeg
• 0.25 tsp ground cloves
• 1 cup sour cream
• 2 tbsp (optional) powdered sugar (for topping)

Directions

Step 1

Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan or line the bottom with parchment paper.

Step 2

In a medium bowl, mix the crushed gingersnap cookies and powdered sugar together. Add the melted butter and stir until well combined.

Step 3

Press the cookie mixture evenly into the bottom and about 1 inch up the sides of the prepared springform pan to form the crust. Bake for 10 minutes, then set aside to cool.

Step 4

In a large mixing bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy.

Step 5

Add the vanilla extract and eggs, one at a time, mixing well after each addition.

Step 6

Stir in the pumpkin puree, ground cinnamon, ground ginger, ground nutmeg, and ground cloves until fully incorporated.

Step 7

Pour the pumpkin cheesecake batter into the prepared crust, spreading it out evenly.

Step 8

Bake the cheesecake in the preheated oven for 55–65 minutes or until the center is slightly jiggly but set around the edges.

Step 9

Turn off the oven, crack the door open slightly, and let the cheesecake cool inside for 1 hour to prevent cracking.

Step 10

Once cooled, remove the cheesecake from the oven and chill it in the refrigerator for at least 4 hours, preferably overnight.

Step 11

To serve, top the cheesecake with sour cream and a sprinkle of powdered sugar (optional). Slice and enjoy!

Nutrition Facts

Serving size	(2218.7g)

Amount per serving	% Daily Value*
Calories	6644.1

Total Fat 435.7g	0%
Saturated Fat 240.9g	0%
Polyunsaturated Fat 17.0g
Cholesterol 1802.6mg	0%
Sodium 4307.0mg	0%
Total Carbohydrate 633.3g	0%
Dietary Fiber 18.7g	0%
Total Sugars 428.3g
Protein 96.4g	0%

Vitamin D 164IU	0%
Calcium 1459.8mg	0%
Iron 28.8mg	0%
Potassium 2997.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 57.3%

Protein: 5.6%

Carbs: 37.0%