This pumpkin cheesecake from Lucy Greer is the perfectly sweet ending to your holiday meal!



  • 9 honey graham crackers
  • 20 gingersnap cookies
  • 1 stick butter, melted
  • ¼ teaspoon pumpkin pie spice


  • 32 oz cream cheese, softened
  • 1 ¼ cup sugar
  • 2 teaspoons vanilla extract
  • 4 eggs
  • 15 oz pure pumpkin puree
  • 1 ¼ teaspoon pumpkin pie spice
  • ¼ teaspoon salt


Preheat oven to 325 degrees. Place graham crackers and ginger snaps in the bowl of a food processor. Pulse until cookies become crumbs. Add 1/4 tsp. pumpkin pie spice and melted butter. Continue to pulse until well combined. Spread mixture in a 8-9 inch spring form pan that has been sprayed with non stick cooking spray. Firmly press crust in the pan and up the sides 1/4-1/2 inch. Set aside.

Beat cream cheese, sugar, and vanilla extract in a mixer until fluffy and smooth. Add eggs one at a time, allowing one to incorporate before adding the next. Beat until well combined. Remove 2 cups of batter to a bowl and set aside.

Add pumpkin purée, 1 1/4 tsp. pumpkin pie spice and salt to the remaining batter in the original bowl. Combine well. Pour half of the pumpkin batter over the crust in the pan. Spread evenly.

Dollop half of the plain batter from the bowl that was set aside over the top of the pumpkin batter in crust. Then pour the remaining pumpkin batter over the top. Dollop the second half of the plain batter over the top of the second layer of pumpkin batter. Using a knife, create a swirl design by making long strokes through the pumpkin and plain batters.

Bake for 1 hour until the center is set. Allow to cool completely before removing from the spring form pan. Run a knife between the pan and the cake before popping spring form pan open.

If using a water bath- wrap the pan in 2 layers of aluminum foil leaving the top exposed. Place wrapped pan in a baking dish or roasting pan and fill pan with water to the half way level of the cheesecake pan. After cheesecake is baked, immediately remove wrapped cheesecake out of the water bath. Remove foil, and allow cheesecake to cool.

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