Spiced Pumpkin Cheesecake

Pumpkin Cheesecake lovers, unite! 🎃 This smooth and creamy dessert, packed with our Pumpkin Pie Spice, is the perfect fall treat. 🍂🍰 Try it with a dollop of whipped cream for extra indulgence! 😋

Prep Time: 20 minutes
Cook Time: 90 minutes
Yields: 12 servings

Ingredients

For the Crust

• 2 ½ cups ginger snaps
• 1 stick butter, melted
• ¼ cup Bolner’s Fiesta Brand Sugar and Cinnamon

For the Cheesecake Filling

• 3 bricks cream cheese, softened
• 1 ½ cups packed brown sugar
• ½ cup Bolner’s Fiesta Brand Sugar and Cinnamon
• 1 15 oz. can pumpkin puree
• 4 eggs
• ½ cup sour cream
• 1 Tbsp vanilla extract
• 3-4 Tbsp Bolner’s Fiesta Brand Pumpkin Pie Spice
• 1 tsp Bolner’s Fiesta Brand Ground Cinnamon
• Whipped cream (optional)

Instructions

Prepare the Crust

1. Preheat the oven to 325°F. In a microwave-safe bowl, melt the butter.
2. In a food processor, pulse ginger snaps in batches until finely crumbled. Add the melted butter and Sugar and Cinnamon. Mix until well combined.
3. Spray a springform pan with baking spray. Press the crust mixture firmly into the bottom and up the sides of the pan as evenly as possible.
4. Bake for 12-15 minutes. Set aside.

Prepare the Cheesecake Filling

1. In a stand mixer with a paddle attachment, beat the cream cheese, brown sugar, and Cinnamon and Sugar Spice together until smooth.
2. In a separate bowl, whisk together the pumpkin puree, eggs, sour cream, vanilla extract, Pumpkin Pie Spice, and Ground Cinnamon.
3. Add the pumpkin mixture to the cream cheese mixture in the stand mixer. Beat until well incorporated, scraping down the sides as needed.

Bake the Cheesecake

1. Pour the filling over the pre-baked crust. Bake at 325°F for approximately 55 minutes, or until the cheesecake barely jiggles when gently shaken.
2. Allow the cheesecake to cool and chill for at least 4 hours before serving.

Serve!

Top with whipped cream and additional Pumpkin Pie Spice if desired.