Pumpkin Cheesecake Recipe

Fall is the time of year when I like to put pumpkin pie spice in everything. My pumpkin cheesecake recipe is one of the most luscious desserts, bursting with fall flavors like cinnamon, nutmeg, cloves, and ginger.

It is creamy, decadent, and rich with the best pumpkin flavor. I chose gingersnap cookies for the crust to make it more festive and flavorful for the holidays. If you love pumpkin pie, you are going to love this cheesecake. 

If you are a pumpkin pie fan and love cheesecake, my pumpkin cheesecake recipe is one to try. Not only is it delicious, but it is also easy to make with basic ingredients and simple step-by-step instructions. It only takes about 30 minutes to prepare and then bake for an hour.

The first thing to note is my gingersnap cookie crust. The buttery molasses flavor is perfect for the holiday season and pairs expertly with pumpkin flavors. I perfected the extra-rich filling by using heavy and sour cream with the cream cheese blended wonderfully with the pumpkin puree, warm fall spices, and sugars.

Then, it is all topped with homemade cinnamon whipped cream and candy pumpkins. This is a great Thanksgiving or Christmas dessert, top it with cinnamon whipped cream and a drizzle of maple syrup! Pair it with a glass of my pumpkin pie smoothie or with my copycat Starbucks pumpkin spice latte.

Is your oven full of other goodies? Try my Instant Pot Pumpkin Cheesecake always turns out perfect and no need to worry about a water bath. These Ultimate Pumpkin Cheesecake Bars are also a wonderful dessert that can be made in advanced.

Why you will love this recipe

• Perfect for the holidays: With the pumpkin puree and the fall spices, this is the perfect dessert for the holidays.
• Just 30 minutes of prep time: You can spend more time with the family because I tailored to streamline things.
• The crust is special: The gingersnap crust I created reminds me of my grandma’s gingerbread cookies and that is why I use this for my holiday cheesecake.
• Make it in advance: This is the type of dessert that its better to make it a day or two in advance.

What you’ll need to make pumpkin cheesecake

Special items:

• Springform pan – To make the cheesecake.
• Stand mixer – For mixing the ingredients.
• Roasting pan – To make the water bath.
• Bowls
• Cooking utensils

Ingredients:

For the crust:

• Gingersnap cookie crumbs – To make this cheesecake taste more like the holidays, I use gingersnaps instead of graham crackers.
• Melted unsalted butter – Gives the crust a sweet creamy flavor of butter without salt as it acts as the glue.
• Brown sugar – Adds a rich sweet nuttiness and even helps the crust stick.
• Cinnamon – Cinnamon has a sweet and mildly spicy taste with a tiny hint of citrus.
• Nutmeg – Warm and nutty with an earthy background.

For the filling:

• Cream cheese – Full-fat brick-style cream cheese softened to room temperature is essential to getting the smoothest, creamiest filling.
• Granulated white sugar – Sugar attracts and contains moisture to keep cheesecake moist and inhibits gluten to keep it soft.
• Packed brown sugar – Adds a caramel flavor as well as a deeper and richer taste.
• All-purpose flour – To thicken the batter without interfering with flavor or structure.
• Large eggs – At room temperature, the eggs will whip up to their fullest consistency.
• Pumpkin puree – You can use my recipe for homemade pumpkin puree or get this from a local grocery store.
• Sour cream – Use room temperature sour cream to temper the cream cheese. It will soften the texture of the cheesecake to make it smooth and silky.
• Heavy whipping cream – Make sure to use cold, high-fat heavy whipping cream for the best results.
• Vanilla extract – For the most refreshing flavor without the bitter aftertaste, use pure vanilla extract instead of vanilla flavoring.
• Cinnamon – Adds a tiny bit of spiciness and sweetness with some spicy and smoky flavor.
• Nutmeg – Sweet, nutty, and warm with a woody and earthy background.
• Cloves – Gives the filling a bit of tangy sweet warmth to pair with big flavors.
• Ginger – With fruity and sweet undertones, ginger is a bit spicy but also adds some mellow sweetness for a kick.

For the cinnamon whipped cream:

• Heavy whipping cream – Use cold cream to get the whipped cream to hold its shape.
• White granulated sugar – The large crystals form larger air pockets to form a better structure.
• Vanilla extract – For the most refreshing and delicious flavor without the bitter aftertaste, use pure vanilla extract rather than vanilla flavoring.
• Cinnamon – Similar to cloves, cinnamon can add sweetness as well as warmth and a bit of heat.
• Candy pumpkins – To place on top of the whipped cream.

How to make pumpkin cheesecake from scratch?

Make the pie crust:

1. Prep the pan: First, coat a nine or 10-inch spring form pan or cheesecake pan with baking spray and set it aside.
2. Wrap the outsides: Then, wrap the outside of the pan with a double layer of aluminum foil. You need to cover the sides and bottom but only on the outside of the springform pan.
3. Combine the ingredients: Next, mix crumbled ginger snaps with the melted butter, brown sugar, and cinnamon in a medium bowl.
4. Press it down: After, press the crust mixture into the springform pan and use a measuring cup to press it down. You want it to go about one inch up the sides of the pan.
5. Chill the crust: Put the crust in the refrigerator for at least 20 minutes to chill.

Make the filling:

1. Preheat the oven: Before you begin making the filling, preheat the oven to 325 degrees F.
2. Beat the cream cheese: Beat the cream cheese for one minute in a large bowl with an electric mixer. Then add the sugars, flour, and salt and mix until it is smooth. Scrape the sides of the bowl with a thin spatula to get it all mixed in.
3. Add the eggs: Turn the mixer to low and add eggs, one at a time just until they are combined. Do not overmix them.
4. Add the rest of the ingredients: Next, add pumpkin puree, spices, vanilla, cream, and sour cream and beat until it is mixed through, scraping the sides and bottom of the bowl as you go.
5. Pour it in: Pour the batter into the prepared pan. Level the top with a spatula.

Bake the cheesecake:

1. Make the water bath: To bake, place the cheesecake into a large roasting pan deep enough to add water. Pour boiling water into the roasting pan about halfway up the sides of the springform pan.
2. Bake the pie: Put the whole thing into the preheated oven and bake for 45 to 50 minutes. The cheesecake should be just a little wobbly in the middle but puffed up and solid on the sides.
3. Cool: After, turn off the oven and leave the oven door open with just a crack. You can use a wooden spoon to keep it open. Let it cool in the open oven for 45 to 50 minutes. Then remove it and set it on a wire rack or cooling rack to cool completely.
4. Chill the cheesecake: Once the cheesecake is completely cool, remove it from the oven, cover with plastic wrap, and chill it in the fridge for at least five or six hours.
5. Loosen the sides and chill some more: Then, run a butter knife around the edges of the pan to release it, and keep it in the fridge until you are ready to serve.

Make cinnamon whipped cream:

1. Whip the topping: To make the whipped cream, first mix the vanilla, cinnamon, sugar, and cold cream in a large bow with a stand mixer at slow to medium speed. Gradually increase the speed as you go. Continue to mix until soft peaks form and the whipped cream holds its shape.
2. Serve pumpkin cheesecake: When ready to serve, put the whipped cream in a pastry bag with a star tip and pipe it onto the cheesecake. Garnish with pumpkin candies and serve.

Expert tip

My secrets to the best cheesecake

My number one secret, is to use high-quality ingredients with full fat. Do not even try to use low-fat ingredients for a cheesecake. Also, the cream cheese should be in blocks rather than tubs of spreadable stuff. The whipping cream and sour cream (if using) should also be full fat.

Another secret is to make sure all the ingredients are at room temperature. And this does not just mean the eggs, cream cheese, butter, milk, and cream. Do not use cold sugar, flour, or other ingredients either. Just because they are not dairy or eggs, does not mean they do not affect the mixing.

Packing in the crust is also important. Spend some time on it. The crust has to be packed tightly so it does not fall apart. The other step that needs time is whisking the sugar and cream cheese. First, beat the cream cheese by itself until it is really creamy. Then, add the sugar and whisk it until it is no longer grainy and fully combined.

Scrape the sides and bottom frequently to get all the unmixed chunks. However, after adding the eggs, only stir until combined. Do not incorporate air or the cheesecake will fall flat or crack when cooking.

Recipe variations and add-ins:

• Different crust: Instead of ginger snaps, sometimes I use graham crackers. In fact, Golden Oreos are my kids’ favorites.
• Nutty crust: Grind some pecans and add them to the crust for a nuttier taste and texture.
• Add flavors: Add a half teaspoon of your favorite extract to the batter to give it some exotic flavor such as amaretto or rum.
• Chocolate: Those who like chocolate will love a cup of chocolate chips added to the mix.
• Mini cheesecakes: Instead of making one big cheesecake, turn this recipe into little cheesecakes by using a muffin pan. Don’t forget the muffin cups to keep them from sticking. Bake for 30 minutes.
• Gluten-free: Use GF flour instead of regular flour for gluten-free pumpkin cheesecake.

How to serve:

This delicious pumpkin cheesecake recipe is so yummy and goes great with any meal but is especially popular at our house during the holidays. I always have to have a unique pumpkin dish, but this is one that we like to have every year. Here are some tasty serving suggestions to try.

• Top it with caramel sauce for an even more decadent dessert.
• Add chopped pecans or walnuts on top of the whipped cream before serving.
• Try it with a drizzle of caramel sauce or creamy instant pot dulce de leche.
• Chocolate syrup and mini chocolate chips would also be great on top of this scrumptious cheesecake.
• This pumpkin cheesecake goes great with any holiday entree. If you are making Thanksgiving dinner, try my perfect oven-roasted turkey or this amazing herb-roasted turkey recipe.
• This is a wonderful dessert to serve after a meal of my luscious pumpkin pot roast. The melt-in-your-mouth meat is so incredibly delicious.
• It would be perfect with a cup my pumpkin spice hot cocoa bombs hot chocolate.

Frequently asked questions

Why is my pumpkin cheesecake runny?

One of the main tips I give for making cheesecake is to use full-fat ingredients. It is important for so many reasons. One of them is to keep the batter from being runny. Low-fat cream cheese or sour cream can cause runny cheesecake because it needs the fat to help the batter harden as it cools. Underbaking can also cause runny cheesecake. Make sure it is cooked long enough. Also, if you use fresh pumpkin puree, be sure to drain it to get rid of any excess liquid.

How can I prevent my cheesecake from cracking?

First, make sure all of the ingredients are at room temperature before using them. Also, using a water bath is one of the best ways to prevent cracks. It adds moisture to the oven to keep the air humid. Just make sure to cover the outside of the springform pan with two layers of foil to keep any water from getting inside.

Another thing to be careful of is overmixing. That will add air bubbles to the batter that can crack on the surface or make the cake rise and fall. Overbaking will also cause cracks if it gets dried out. Another trick that I use, it to add a few tablespoons of flour or cornstarch into the batter. While baking it, do not open the door oven, the internal temperature will drastically change, and this might result in a crack.

How long do you bake pumpkin cheesecake?

As a general rule, I bake it for about 50-65 minutes in a preheated oven at 325 degrees. However, because each oven is different, the baking time might differ. Therefore, it’s best to check on it prior to the 50 minutes mark, not to overbake it.

Remember that it will be done, when the edges will be lightly browned and the center is just set and is a little jiggly. Also, keep in mind to rest it in the oven with the door open and still continue cooking for a bit. 

Do I have to use a water bath?

You can absolutely make this creamy cheesecake without a traditional water bather. A water bath simply means baking the cheesecake in its springform pan inside another larger pan that is filled with boiling water (or hot water) and set on a large roasting pan. The benefit of the water bath is that it helps prevent cracks, and it does not overcook the cake. If you are not worried about cracks on the surface of the cake, you can skip the water bath.

How to store leftovers:

• Store: Store leftover pumpkin cheesecake in an airtight container and refrigerate it for up to three days.
• Freeze: Freeze it for up to three months. First, ensure to cool it on the counter and chill it in the refrigerator before freezing. Then, wrap it with plastic wrap, after that in foil, and freeze it.
• Thaw: For the best flavor and texture, remember to put the frozen cheesecake in the refrigerator to thaw overnight before serving it.

More Thanksgiving desserts:

Recipe tips:

• No piping bag handy? Use a resealable baggie or Ziploc bag and cut off the corner.
• Hold the oven door open with a wooden spoon to cool the cheesecake slowly.
• Be sure that all the ingredients are at room temperature including the sugar and flour.
• It is also important to use a water bath to prevent your cake from cracking.
• Overmixing and overbaking can also cause your cheesecake to crack. 
• It is important to use hot water for the water bath to keep the cheesecake from cracking.
• Use a food processor to crumble the gingersnap cookies into fine crumbs.