There’s something magical about the blend of pumpkin and cheesecake, especially when it’s set on a snickerdoodle crust. The Pumpkin Cheesecake with Snickerdoodle Crust is that dessert you didn’t know you were missing out on.
It combines the spiced allure of autumn with the timeless appeal of cheesecake, creating a dessert that’s both familiar and refreshingly new. And when you add the snickerdoodle twist to it? It’s so perfect! If you’re looking for a dessert that stands out yet feels wonderfully classic, this is the one to try.
Why You’ll Love Pumpkin Cheesecake with Snickerdoodle Crust
- Unique Blend: The amalgamation of pumpkin, cheesecake, and snickerdoodle offers a taste that’s unparalleled.
- Festive Feel: With pumpkin in the mix, it’s perfect for fall festivities and celebrations.
- Texture Play: The creamy cheesecake paired with the crunchy snickerdoodle crust ensures a delightful textural contrast.
- Impress Guests: This cheesecake isn’t just delicious, it’s a conversation starter.
- Perfect Balance: The blend of sweet, tangy, and spicy flavors hits all the right notes.
What You Need To Make Pumpkin Cheesecake with Snickerdoodle Crust
- Measuring cups/spoons
- Mixing Bowls
- 8” spring form pan
- Hand Mixer or KitchenAid Mixer
Ingredients You Need To Make Pumpkin Cheesecake with Snickerdoodle Crust
- Cream cheese
- Sour cream
- Pumpkin puree
- Vanilla extract
How To Make Pumpkin Cheesecake with Snickerdoodle Crust
- Begin by preparing an 8″ springform pan, though a 9″ will work with a slight adjustment in baking time.
- To create the crust, combine melted butter with crushed snickerdoodles in a bowl. Press this mixture onto the base and up the sides of the pan. Chill the crust in the fridge while you focus on the filling.
- For the filling, start by beating the cream cheese in a mixing bowl and then add the sour cream and continue to mix until it’s smooth and creamy. This ensures your cheesecake is free from lumps.
- Gently mix in the sugar, vanilla extract, pumpkin puree, and eggs. The key here is to achieve a velvety texture without overbeating, which could incorporate too much air.
- Once mixed, pour this filling into your prepared crust.
- Bake in a preheated oven at 325 degrees for around 55-65 minutes. The middle should have a slight wobble to it.
- Here’s the patience part: after baking, let it sit at room temperature for an hour, and then refrigerate for at least 8 hours. This cooling and setting process is crucial for the perfect cheesecake texture.
Commonly Asked Questions
Can I use store-bought snickerdoodles for the crust?
Absolutely! While homemade cookies are always a delightful choice, store-bought ones work just as well for the crust.
How do I prevent the cheesecake from cracking?
Cracks in cheesecakes often happen due to overbaking or sudden temperature changes. Avoid opening the oven frequently, and let it cool gradually for best results.
Is there an alternative to pumpkin puree?
While this recipe specifically highlights pumpkin, a sweet potato puree could offer a similar texture and slightly different flavor profile.
Can I freeze the cheesecake?
Yes! Ensure it’s wrapped well to prevent freezer burn, and it can be stored in the freezer for up to a month. Defrost in the refrigerator overnight before serving.
Pumpkin Cheesecake with Snickerdoodle Crust
- Measuring cups/spoons
- mixing bowls
- 8" spring form pan
- Hand mixer or KitchenAid mixer
- 3 cups snickerdoodles crushed
- 8 tbsp butter melted
- 16 oz cream cheese room temp
- 12 oz sour cream
- 2 eggs
- pinch of nutmeg
- 1 cup pumpkin puree
- 1 1/4 cup of sugar
- 2 tbsp vanilla extract
- This will fit an 8” spring form pan (9” will work, bake time will be reduced by approx. 5-10 minutes)
- In a bowl add the melted butter and snickerdoodle cookies.
- Press the crust mixture into the bottom and sides of the pan and place in the fridge while you make the filling.
How To Make It Step-by-Step Instructions:
- Preheat the oven to 325 degrees.
- In a mixing bowl add the cream cheese and sour cream and mix for a couple of minutes until smooth.
- Then mix in the sugars, vanilla extract, pumpkin puree and eggs.
- Pour into the springform pan.
- Set the rack in the center of the oven and bake for 55-65 minutes. (Do not open the door to the oven during this time) The center should jiggle a little when done.
- Remove and let sit for 1 hour and then place in the fridge for 8 hours to set up.
Every bite of this Pumpkin Cheesecake takes you on a nostalgic journey to cozy autumn evenings, wrapped in warm blankets and surrounded by the fragrance of spices in the air. The snickerdoodle crust adds a touch of whimsy to the dish, making it both comforting and gourmet.
It’s the kind of dessert that leaves an impression, a beautiful culmination of sweet, creamy, and spiced. Whether you’re celebrating a special occasion, or simply in the mood to treat yourself, this cheesecake is your golden ticket to a dessert paradise. Each slice is a celebration of flavors and is bound to make any day feel extraordinary.