{"id":17914,"date":"2020-10-05T08:25:32","date_gmt":"2020-10-05T13:25:32","guid":{"rendered":"https:\/\/www.livewellbakeoften.com\/?p=17914"},"modified":"2024-10-02T11:31:32","modified_gmt":"2024-10-02T16:31:32","slug":"pumpkin-cheesecake","status":"publish","type":"post","link":"https:\/\/www.livewellbakeoften.com\/pumpkin-cheesecake\/","title":{"rendered":"Pumpkin Cheesecake"},"content":{"rendered":"

A smooth and creamy pumpkin cheesecake with an easy homemade gingersnap cookie crust. The perfect dessert for fall!<\/em><\/p>\n

\"A<\/p>\n

When it comes to the holidays, the one thing I always look forward to are the pumpkin desserts. Or more specifically, pumpkin pie. But this year I wanted to change things up so I decided to create a pumpkin cheesecake recipe.<\/p>\n

The filling for this pumpkin cheesecake is smooth, creamy, and full of spices that really accentuate the flavor. It’s also topped on a simple homemade gingersnap crust that really takes this cheesecake over the top. Plus, how gorgeous would this be on the dessert table at your next holiday gathering?<\/p>\n

I also topped this cheesecake with some homemade whipped cream<\/a>, but you could leave it plain or top it with some homemade salted caramel sauce<\/a> or chocolate ganache<\/a>.<\/p>\n

\"The<\/p>\n

Recipe Ingredients<\/h2>\n

This easy pumpkin cheesecake uses fairly simple ingredients. I wanted to go over just a few of them to ensure that this cheesecake turns out right for you. Because let’s be honest, nothing is more frustrating than spending the time making a cheesecake and it doesn’t turn out quite right!<\/p>\n