Pumpkin Cheesecake Recipe [Video]

Catalina Castravet
By Catalina Castravet
Updated:
Published:
5 from 8 reviews

Cheesecakes Desserts Pumpkin Recipes Recipes Thanksgiving Recipes

Cook time Cook time: 1 hour

Pumpkin Cheesecake is super flavorful and delicious with just the right amount of pumpkin flavor. Made with gingersnap cookie crumbs, and creamy pumpkin filling, this is the best dessert you can have on your Thanksgiving table

We love fall desserts that are easy to make and taste even better! If you are looking for other festive dishes to put on your holiday table, check out our Sweet Potato Bars, Creamy Potato Gratin, or Oven Roasted Turkey Breasts.

This Pumpkin Cheesecake is rich and creamy, with a deliciously crunchy crust. It is the best of both worlds because it tastes as dense as the classic cheesecake, and also as creamy and flavorful as a pumpkin pie.

During the holiday season, I love using gingersnap cookie crumbs as the base of the cake. However, feel free to use graham cracker crust as well. Both are great and work perfectly fine here. 

This creamy pumpkin cheesecake recipe is then topped with fresh cinnamon whipped cream and a drizzle of homemade caramel sauce. I love the fall season, and this is my favorite dessert to enjoy during this time of the year. This is the perfect holiday dessert and a must-have cake for Thanksgiving dinner!

What I love about it is that is not overly sweet, and it has the perfect texture with the ideal amount of pumpkin flavor. When you bake it, your home will smell incredible. You will not want to wait for it to cool off. It is that appealing and delicious!

Also, this is an easy recipe to follow, and it tastes pretty much like a rich, restaurant-quality cheesecake but with a nice pumpkin flavor. Basically, you end up with a dessert that is not only rich and creamy, but also very seasonal, festive, and very yummy!

This is a great Thanksgiving dessert to serve in individual slices. Also, for the ultimate sweet ending, top it with whipped cream and drizzle some maple syrup!

Give it a try, and you will see why this is one of the best treats you can have for Thanksgiving!

Pumpkin cheesecake crust:

  • 2 1/4 cups (302g) gingersnap cookie crumbs or graham cracker crumbs 
  • ½ cup (140g) unsalted butter, melted
  • 1 tablespoon (42g) packed brown sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg

Pumpkin Cheesecake Filling:

  • 24 ounces (678g) cream cheese, room temperature
  • 1/2 cup white sugar
  • 1/2 cup brown sugar
  • ¼ teaspoon salt
  • ¼ cup all-purpose flour
  • 4 large eggs, room temperature
  • 15 oz can pureed pumpkin
  • ½ cup sour cream
  • ½ cup heavy cream
  • 1/2 tbsp vanilla extract
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/3 teaspoon ground cloves
  • 1/4 teaspoon ginger

Cinnamon Whipped Cream Topping:

  • 2 cups  heavy whipping cream (cold)
  • 1/2 cup  granulated sugar 
  • 1 teaspoon  vanilla extract 
  • 1 teaspoon  ground cinnamon

How to make Pumpkin Cheesecake?

Although this type of cake requires some extra steps and attention, it is well worth it. Please see the exact recipe card instructions below. Also, watch the short video tutorial attached. But the general steps are as follows:

  1. Make the pie crust: Using a food processor, pulse the gingersnap cookie crumbs until they are finely crumbled. Also, you could use regular graham crackers if you prefer. Then, stir together crumbs with melted butter, brown sugar, ground cinnamon, and nutmeg. Next, transfer the mixture to a 9-inch springform pan, and using a large spoon press it into the bottom of the pan. Bake until lightly browned. 
  2. Make the pumpkin cheesecake filling: Nex, in a large bowl, combine the filling ingredient. Then pour the pumpkin mixture into the springform pan over the crust. 
  3. Bake cheesecake: The next step is to bake the cake until the filling is set and browned on top. Once, done cooking, open slightly the oven door, and let the cake rest in the oven for another 45 minutes or so. This will prevent it from cracking. After, remove it from the oven and let cool to room temp before covering with plastic wrap and then chill.
  4. Make the whipped cream topping: In a bowl, add the topping ingredients together. Then, beat them on high speed until fluffy, for about 1-2 minutes. Do not overbeat it. 
  5. Decorate and serve: Decore the cake with the whipped cream topping. Then, slice it and serve, preferably drizzled with some caramel sauce.

How long do you bake a cheesecake?

As a general rule, you want to bake it for about 50-65 minutes. However, because each oven is different, the bake 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. Therefore, you do not want to have a firm center prior to resting.

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 them on a large roasting pan.

Then, it is pop in the oven and baked as instructed.  

The benefit of the water bath is that it helps prevent cracks, and it does not overcook the cake. 

How do you keep the cheesecake from cracking?

To prevent it from cracking, I recommend doing the following:

  1. First, ensure that all the ingredients are at room temperature
  2. Mix your cheesecake as little as possible once the eggs are added to avoid incorporating extra air into the batter
  3. Also, adding some flour to the batter helps to prevent the cracks as well
  4. Do not open the door oven while baking the cheesecake. If you open it, the internal temperature will drastically change, and this might result in a crack. 
  5. In addition, DO NOT overbake it. The cheesecake is done when the center is slightly wobbly, and the edges are lightly browned and puffy. The center will firm up as it cools in the oven. 

Can I make homemade pumpkin puree?

Yes! To save time, feel free to use canned puree. 

However, for the best results, I recommend making your own, homemade pumpkin puree. It tastes so much better than the store-bought version. Plus, you control the ingredients and know exactly what goes into it. 

Here are the steps:

  1. First, turn the oven to 400 degrees f. 
  2. Then, using a sharp knife, cut a whole pumpkin in half. Using a spoon, clean out the insides. 
  3. Next, pup it in the oven, and roast for about 40 minutes, until tender. 
  4. Lastly, discard the skin, and using a food processor, puree it until smooth. 
  5. Use it right away to make this dessert, or refrigerate it into mason jars or an airtight container for later use. 

How to Freeze Pumpkin Cheesecake?

  1. First, ensure to cool it on the counter before freezing. You can also chill it in the refrigerator if desired.
  2. Once chilled, remove it gently from the springform pan. Just remove the outer rim from the springform pan. Then, wrap it with plastic wrap.
  3. Then, a final layer of aluminum foil. Transfer it to a freezer, and store for up to 3 months.
  4. Also, do not freeze the cheesecake with any topping. 
  5. Thaw it overnight in the refrigerator prior to serving. 

More great Thanksgiving desserts? 

Recipe Tips:

  • Ensure to use regular cream cheese blocks, not cream cheese spread.
  • Also, the batter ingredients should be at room temperature prior to mixing them in.
  • Similarly important is not to overbeat the batter, as this might cause cracks in the cake.
  • After the pumpkin cheesecake is done baking, cool it in the oven with the door open for about 40-60 minutes. 
  • In addition, you can use pumpkin puree or canned pumpkin pie filling.
  • Feel free to decorate it the way you want, or add other toppings. Caramel, a dollop of ice cream, berries, sprinkles, etc.
  • If you prefer, use regular graham crackers instead of gingersnap cookies for the crust.
  • Also, cool it completely at room temperature prior to refrigerating. 
Pumpkin Cheesecake is super flavorful and delicious with just the right amount of pumpkin flavor. It is the best dessert you can have on your Thanksgiving table.  #pumpkin #pumpkincheesecake #cheesecake #thanksgiving #sweetandsavorymeals

Pumpkin Cheesecake

Pumpkin Cheesecake is super flavorful and delicious with just the right amount of pumpkin flavor. It is the best dessert you can have on your Thanksgiving table.
5 from 8 votes
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Prep Time: 30 minutes
Cook Time: 1 hour
Chill: 6 hours
Total Time: 7 hours 30 minutes
Servings: 12 slices
Calories: 456kcal
Author: Catalina Castravet

Ingredients

Crust:

  • 2 1/4 cups gingersnap cookie crumbs
  • 1/2 cup unsalted butter (melted)
  • 1 tablespoon packed brown sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg

Pumpkin Cheesecake Filling:

  • 24 ounces cream cheese (room temperature)
  • 1/2 cup white sugar
  • 1/2 cup brown sugar
  • 1/4 teaspoon salt
  • 1/4 cup all-purpose flour
  • 4 large eggs (room temperature)
  • 15 oz can pureed pumpkin (or pumpkin pie filling)
  • 1/2 cup sour cream
  • 1/2 cup heavy cream
  • 1/2 tbsp vanilla extract
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/3 teaspoon ground cloves
  • 1/4 teaspoon ginger

Cinnamon Whipped Cream:

  • 2 cups heavy whipping cream (cold)
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon

Instructions

Cheesecake Crust:

  • Lightly coat a 9-inch or 10-inch springform pan with nonstick baking spray and set aside.
  • Wrap the outside of the springform pan in a double layer of foil. Covering the bottom and sides of the pan, only from outside.
  • Add all the ingredients except butter to a large bowl and stir to combine.
  • Add melted butter and stir until well combined.
  • Add the mixture to the prepared springform pan and using a measuring cup, press it to line the sides about 1 inch up of the pan edges.
  • Refrigerate for at least 20 minutes.

Pumpkin Cheesecake Filling:

  • Preheat oven to 325 degrees F.
  • In a large bowl, beat cream cheese for 1 minute. Add both sugars, salt, and flour, mix until completely combined and there are no lumps. Scrape down the sides of the bowl with a spatula.
  • With the mixer on low, add the eggs, one at a time, and beat until just mixed through, do not to over-beat. Scrape down the sides of the bowl with a spatula.
  • Add pumpkin puree, sour cream, cream, vanilla extract, and spices, beat until mixed through, stopping to scrape the sides and bottom of the bowl with a spatula.
  • Pour the batter into the prepared pan. Level the top with a spatula.

Bake:

  • Set the springform pan in a large roasting pan, that is deep enough to add water to it. Pour HOT water into the roasting pan, about halfway up the sides of the springform pan.
  • Transfer the cheesecake to the preheated oven and bake it for 45-50 minutes. Or until the cheesecake is just slightly wobbly in the center, but puffy and settled on the sides.

Cool:

  • Turn off the oven and crack open the door. Cool cheesecake completely in the open oven.
  • Once completely cooled remove from the oven and refrigerate for at least 5-6 hours.
  • Run a butter knife around the edges to release it from the pan. Store in the fridge until ready to serve.

Cinnamon Whipped Cream:

  • Add cold cream, sugar, vanilla, and cinnamon to a large bowl.
  • Using a hand mixer or stand mixer, whisk on slow-medium speed, gradually increasing to high speed. Mix until soft peaks form and the whipped cream holds its shape.
  • Add the whipped cream to a pastry bag, fitted with a star piping tip and pipe it onto the cheesecake and garnish with pumpkin candies.

Video

Nutrition

Calories: 456kcal | Carbohydrates: 56g | Protein: 10g | Fat: 22g | Saturated Fat: 12g | Cholesterol: 112mg | Sodium: 543mg | Potassium: 418mg | Fiber: 2g | Sugar: 38g | Vitamin A: 6274IU | Vitamin C: 2mg | Calcium: 211mg | Iron: 2mg
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Comments

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Nikka Shae

I love cheesecake, and this cheesecake looks so good! This is the season for this too!

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Tiffany La Forge-Grau

That is such a great combination of recipes! I would love to serve this at a nice family dinner!

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mya kroeplin

well you had me at pumpkin so there is that. I will be saving this to make like next week. I'm out of town this weekend or I would be making it tomorrow. this looks amazing.

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Rachel

Yum, this looks so good. I can't wait to try this out. I love cheesecake.

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CLAIRE BELLEFEUILLE

Can’t wait to try this; good change from the usual pumpkin and apple pie!

Reply

monica Shinnebarger

I am looking for a pumpkin cheese cake without a crust. How would I bake this cheesecake in a pie plate?

Reply

Just skip the crust, this will make too much for a pie, more like two pies.

Reply

Gayle

Can this cheesecake be made in the instant pot? If so, what is the cook time?

Reply

Hi Gayle, please check my recipe for Instant Pot Pumpkin Cheesecake, it is delicious, just search for it on the blog.

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