Frequently Asked Questions:
Q. What makes this pumpkin cheesecake special? A. The unique combination of flavors in this recipe—creamy cream cheese, white granulated sugar, pumpkin puree, and the blend of ground cinnamon and ginger—creates a taste sensation that is truly unforgettable. Plus, the double-layer approach to this dessert and the crumbly graham cracker crust make it a decadent treat.
Q. How long do I need to bake this cheesecake? A. This scrumptious pumpkin cheesecake needs to be baked for 50-60 minutes, or until the top is lightly golden. Then, let it cool at room temperature for an hour before refrigerating for at least four hours.
Q. Can I make this cheesecake ahead of time? A. Yes! Preparing it the day before you plan to serve it is a great way to ensure you have an impressive dessert that isn’t rushed. Just be sure to refrigerate the cheesecake for at least four hours after baking.
Q. Is this recipe difficult to make? A. Not at all! This pumpkin cheesecake is easy to make and requires just a few simple steps before baking.
Q. Does the type of pumpkin puree I use matter? A. Not really. This recipe will work with any store-bought canned pumpkin puree.