Pumpkin Cheesecake Recipe

My easy Pumpkin cheesecake recipe is one of the most luscious desserts, filled with fall flavors like cinnamon, nutmeg, cloves, and ginger. It is creamy, rich, and full of pumpkin flavor. I make the crust with gingersnap cookies to give it a festive touch that is perfect for the holidays. If you love pumpkin pie, you will love this cheesecake even more.

If you are a pumpkin pie fan and love cheesecake, my pumpkin cheesecake recipe is a must along with my pumpkin cheesecake bars. It is delicious and so easy to make with simple ingredients and step by step instructions anyone can follow. Prep takes only about thirty minutes and then it bakes for an hour while your kitchen fills with the sweetest holiday aroma. The first thing I always talk about is the gingersnap cookie crust. Oh.. my it is so good! In my house we get carried away with pumpkin desserts during the holidays and this cheesecake always has a spot on the table.

I perfected the rich filling by blending cream cheese with heavy cream, sour cream, pumpkin puree, warm fall spices, and just the right mix of sugars. To finish, I top it with homemade cinnamon whipped cream and little candy pumpkins, making it festive for Thanksgiving or Christmas. Sometimes I add a drizzle of maple syrup too, and it is such a treat. I like to serve this cheesecake with my pumpkin pie smoothie or my copycat Starbucks pumpkin spice latte for the ultimate holiday spread. And if your oven is packed with other dishes, my Instant Pot pumpkin cheesecake is another great option, and you do not have to worry about using a water bath.

Why you will love this recipe

• Perfect for the holidays: I pack this cheesecake with pumpkin puree and warm spices, so it always fits great on my holiday table.
• Just 30 minutes of prep time: I love that it only takes me about half an hour to get it ready, which means I can spend more time with my family.
• The crust is another level: I make the crust with gingersnaps because it reminds me of my grandma’s gingerbread cookies, and it brings back the best memories.
• Easy to make in advance: I actually like baking this a day or two ahead since the flavors have time to settle and it is ready to serve when I need it.

What you will need

For the crust:

• Gingersnap cookie crumbs: I like using gingersnaps instead of graham crackers because they give the cheesecake a true holiday flavor.
• Melted unsalted butter: I mix in butter so the crust holds together nicely and has a smooth creamy taste.
• Brown sugar: I add brown sugar for sweetness and a little nuttiness, and it also helps the crust stay firm.
• Cinnamon: I always add cinnamon for its sweet warm taste with a light hint of spice.
• Nutmeg: I sprinkle in nutmeg because it has a cozy nutty flavor that pairs so well with pumpkin.

For the filling:

• Cream base: Cream cheese, sour cream, and heavy cream work together to make the filling rich, smooth, and silky.
• Sweeteners: Granulated sugar and brown sugar add the right balance of sweetness with a touch of caramel depth.
• Eggs and flour: Eggs and a bit of all-purpose flour help hold the cheesecake together.
• Pumpkin and flavor: My homemade pumpkin puree is the star here, and it blends perfectly with pure vanilla extract.
• Spices: Cinnamon, nutmeg, cloves, and ginger bring all the warm fall flavors.

For the cinnamon whipped cream:

• Heavy whipping cream: I make sure the cream is cold so it whips up fluffy.
• White granulated sugar: I add sugar to sweeten the cream.
• Vanilla extract: I like using pure vanilla because it makes the whipped cream taste smooth and sweet.
• Cinnamon: A little cinnamon is what I use.
• Candy pumpkins: I place candy pumpkins on top for a festive finish.

How to make

Make the pie crust:

1. Prep the pan: I coat a nine or ten inch springform pan with baking spray and set it aside. Then, I wrap the outside of the pan with two layers of aluminum foil, making sure the bottom and sides are well covered so nothing leaks while baking.

2. Combine the ingredients: I mix the crumbled gingersnaps with melted butter, brown sugar, and cinnamon in a medium bowl until everything is blended and looks like a sandy crust.

3. Press it down: I press the crust mixture firmly into the springform pan and use the bottom of a measuring cup to smooth it out. I also press it about one inch up the sides to hold the filling nicely.

4. Chill the crust: I place the pan in the refrigerator for about 20 minutes so the crust firms up while I get started on the filling.

Make the filling:

5. Preheat and beat: Before I start the filling, I preheat the oven to 325 degrees F. Then, I beat the cream cheese in a large bowl with an electric mixer for about a minute before adding the sugars, flour, and salt. I keep mixing until smooth and scrape the sides with a spatula.

6. Add the eggs: With the mixer on low, I add the eggs one at a time, mixing just until they are combined. I make sure not to overmix so the cheesecake stays creamy.

7. Add the rest of the ingredients: I mix in the pumpkin puree, spices, vanilla, cream, and sour cream, beating until everything is smooth. I stop a few times to scrape the sides and bottom of the bowl so nothing is left out.

8. Pour it in: I pour the cheesecake batter into the prepared pan and smooth the top with a spatula so it bakes evenly.

Bake the cheesecake:

Bake in a water bath: I place the cheesecake pan into a large roasting pan and carefully pour in boiling water until it reaches about halfway up the sides. Then, I bake it in the preheated oven for 45 to 50 minutes, until the sides are set and the center still has a gentle wobble.

Cool and chill: After baking, I turn off the oven and leave the door cracked open with a wooden spoon, letting the cheesecake cool inside for about 45 to 50 minutes. Then I move it to a wire rack to finish cooling completely before covering it with plastic wrap and chilling it in the fridge for at least six hours.

Loosen: I run a butter knife around the edges of the pan to release the cheesecake, then keep it in the fridge until it is ready to serve.

Make cinnamon whipped cream:

Whip the topping: I add vanilla, cinnamon, sugar, and cold cream to a large bowl and start mixing on low speed with my stand mixer. Then I slowly increase the speed and keep mixing until soft peaks form and the whipped cream is fluffy and holds its shape.

Serve pumpkin cheesecake: When it is time to serve, I pipe the whipped cream on top of the cheesecake using a pastry bag with a star tip. Then I add a few pumpkin candies for garnish and bring it to the table.

Expert tip

Cool the cheesecake slowly

My best tip for baking pumpkin cheesecake is to let it cool slowly so it sets the right way. When the baking is done, I turn off the oven and keep the door cracked open with a wooden spoon, letting the cheesecake rest inside. After about an hour, I take it out and let it finish cooling on the counter before moving it to the fridge. This step helps the cheesecake stay creamy and smooth, and it is always worth the extra bit of time.

More tips to consider:

• No piping bag handy? I just use a resealable bag and snip off the corner to pipe on the whipped cream.
• Cheesecake needs rich ingredients, so I always stick with full fat for the best texture and taste.
• I use block cream cheese instead of the spreadable tubs because it makes the filling smooth.
• I make sure all my ingredients are at room temperature, even the sugar and flour, so they blend evenly.
• I always bake this cheesecake in a water bath since it keeps the top from cracking.
• Do not overmix or overbake. Gentle mixing and the right baking time are key to a creamy cheesecake that stays smooth.
• I use boiling water in the water bath so the cheesecake bakes evenly without cracks.
• I run the gingersnaps through a food processor to get fine crumbs for a crust that holds together.

Recipe variations and add-ins:

• Make a nutty crust: I like to grind up 1 cup of pecans and mix them into the crust for a rich nutty flavor.
• Add flavors: A half teaspoon of extract such as amaretto or rum can make the cheesecake taste extra fun for the holidays.
• Chocolate: I stir in 1 cup of chocolate chips when I want to make the cheesecake richer for the chocolate fans in my family.
• Mini cheesecakes: I spoon the batter into a muffin pan lined with cups and bake for 30 minutes to make mini cheesecakes that are easy to share.
• Gluten free: I replace the flour with gluten free flour so everyone at the table can enjoy this cheesecake.
• Different crust: I sometimes swap the gingersnaps with graham crackers, and my kids love when I use about 2 cups of Golden Oreos instead.

Serving suggestions:

I love topping this pumpkin cheesecake with caramel sauce and sometimes a sprinkle of pecans or walnuts for extra crunch. Around Thanksgiving, I often serve it after my oven-roasted turkey or herb roasted turkey, and it is such a comforting finish to a holiday meal.

For another family dinner, this cheesecake pairs so nicely with my pumpkin pot roast. And if you want to go all out with the pumpkin theme, serve it with a warm mug of pumpkin spice hot cocoa bombs to make everyone smile.

How to store leftovers:

• Store: I keep leftover pumpkin cheesecake in an airtight container in the fridge, and it stays fresh for about three days.
• Freeze: I let it cool on the counter, then chill it in the fridge before wrapping it in plastic wrap and foil. It keeps well in the freezer for up to three months.
• Thaw: For serving, I move the cheesecake from the freezer to the fridge and let it thaw overnight.

Frequently asked questions

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