Pumpkin Cheesecake with Cookie Crust

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Pumpkin Cheesecake with Cookie Crust Recipe

YIELD: 8 servings


  • 12 pecan sandie cookies, plus more for garnish
  • 1/2 c. roasted salted pecans, plus more for garnish
  • 3 tbsp. unsalted butter, melted
  • 2 tbsp. granulated sugar
  • 3/4 tsp. kosher salt, divided
  • 3 (8-oz.) packages cream cheese, at room temperature
  • 1 (8-oz.) container sour cream, at room temperature
  • 1 c. packed light brown sugar
  • 4 large eggs, at room temperature
  • 1 (15-oz.) can pure pumpkin puree
  • 2 tsp. pure vanilla extract
  • 1 1/2 tsp. ground cinnamon
  • 3/4 tsp. ground ginger
  • 1/2 tsp. ground nutmeg
  • Sweetened whipped cream, for serving


  • Preheat oven to 350 degrees F with the rack in the middle position. Pulse cookies and pecans in a food processor until finely ground, 10 to 15 times. Add butter, granulated sugar, and 1/4 teaspoon salt and pulse until well combined, 5 to 7 times. Press cookie mixture firmly into bottom of a 9″ springform pan.
  • Bake until edges begin to brown, 10 to 12 minutes. Cool completely on a wire rack. Wrap outside of pan with aluminum foil. Reduce oven temperature to 300 degrees F.
  • Beat cream cheese, sour cream, and light brown sugar on medium speed with an electric mixer until blended and smooth, 1 to 2 minutes. Add eggs, one at a time, beating until incorporated after each addition. Add pumpkin, vanilla, cinnamon, ginger, nutmeg, and remaining 1/2 teaspoon salt, beating until just until blended. Pour batter into crust.
  • Bake until edges are set but center is still wobbly, 1 hour 10 minutes to 1 hour and 20 minutes. Turn oven off. Let cheesecake stand in oven, with door closed, 1 hour. Remove from oven, and gently run a knife around outer edge of cheesecake to loosen from sides of pan. (Do not remove ring of pan.) Cool completely on a wire rack, at least 1 hour. Cover and chill, at least 8 hours.
  • Remove ring and bottom of pan, and transfer cheesecake to a serving plate. Top with whipped cream and garnish with cookies and pecans.