This is the best pumpkin cheesecake recipe! It’s creamy, easy to make, and packed with cozy pumpkin flavor, baked in a crunchy gingersnap crust. I love serving this easy pumpkin cheesecake as a fun alternative to pumpkin pie at Thanksgiving. It’s just as delicious topped with whipped cream!
If you love this fall dessert, try my homemade pumpkin ice cream, too. And, make these easy pumpkin cheesecake bars that you can bake without a water bath!
If you like the flavor of homemade pumpkin pie but aren’t sold on baking a whole pie, this delightful pumpkin cheesecake is for you. I’ll admit, I’m not the biggest fan of traditional pumpkin pie. But I LOVE this cheesecake. And you will, too! This pumpkin cheesecake has been a longtime favorite Thanksgiving dessert. It sits on a buttery gingersnap crust and the filling is ultra-creamy, packed with warm spice and sweet pumpkin flavor. Our whole family adores it. They never ask me to make pumpkin pie!
Why I Love This Pumpkin Cheesecake Recipe
- Irresistibly creamy. Every time I take a bite of this pumpkin cheesecake I’m reminded of just how incredibly soft and creamy the filling is! It’s so smooth that it literally melts in your mouth.
- Gingersnap crust. I love the contrast of the silky smooth cheesecake filling against the crispy crunch of the gingersnap crust. The cookies also bring their signature spice to the mix. I find that it makes the pumpkin flavors in the filling pop even more. Too good!
- Easy to make. Like my Biscoff cheesecake, this baked cheesecake recipe calls for a water bath for that perfectly baked, crack-free finish. If you’re new to baking cheesecakes, don’t let the idea of a water bath deter you. My pumpkin cheesecake recipe is super simple and all but foolproof!
Cheesecake Ingredients
Here’s what you’ll need to make this easy pumpkin cheesecake completely from scratch. I’ve included some notes, and be sure to scroll down to the recipe card below the post for a printable ingredients list.
FOR THE CRUST
- Gingersnap cookie crumbs – Finely crush up your favorite gingersnap wafers (a food processor makes quick work of this).
- Brown sugar – You can also use granulated sugar.
- Ground cinnamon – Feel free to substitute nutmeg, ginger, or cardamon, or you can use the same blend of spices that you’ll use in the cheesecake filling (see below).
- Salt
- Butter – Melted and cooled before you start.
FOR THE Pumpkin FILLING
- Cream cheese – Use full-fat cream cheese and allow it to come to room temperature first. It ensures an extra-smooth cheesecake that’s free from lumps.
- Pumpkin puree – Be sure to use 100% canned pumpkin puree, and NOT pumpkin pie filling, which has added sweeteners and spices.
- Eggs – You’ll need whole eggs, plus an additional egg yolk.
- Sour cream – For the creamiest cheesecake, make sure to use full-fat sour cream (rather than low-fat or non-fat).
- Sugar
- Spices – I use a mixture of cinnamon, ginger, nutmeg, and cloves. You can substitute the individual spices with pumpkin pie spice if you’d like.
- Salt
- All-purpose flour – To thicken the filling. You can also replace the flour with half the amount of cornstarch.
- Vanilla extract – Use pure vanilla extract for the best flavor (not imitation vanilla extract).
How to Make Pumpkin Cheesecake
As far as cheesecakes go, this is a simple one to make. Just follow the steps below and you’ll be rewarded with the best pumpkin cheesecake ever! Remember to scroll down to the recipe card for printable instructions.
- Make the crust. Combine the crust ingredients and stir in melted butter. Press the mixture into the bottom and up the sides of a springform pan. Chill, and then par-bake the crust at 350ºF for 10 minutes.
- Prepare the water bath. Baking in a water bath helps the cheesecake bake evenly, to avoid cracking. First, double-wrap the outside of your springform pan with foil. Set that inside a larger roasting pan. Then, fill the roasting pan with boiling water, enough so that it comes partway up the side of the springform pan.
- Make the cheesecake filling. Meanwhile, in a new bowl, beat the cream cheese until it’s smooth. Add the pumpkin puree and then the eggs, one at a time, followed by the sour cream. Finally, stir in the sugar, spices, and vanilla.
- Bake. Pour the cheesecake filling into your prepared crust inside the water bath. Afterward, bake the cheesecake at 350ºF for about 1 ½ hours, until the center is set. Once the cheesecake cools to room temperature, pop it into the fridge to chill for at least 4 hours. Then, you’re ready to slice and serve!
Recipe Tips
- Use full-fat ingredients. Low-fat and non-fat sour cream or cream cheese should not be used in this recipe, as the texture and consistency will change.
- Allow to cool before transferring to the fridge. Transferring from the oven to the fridge can cause the cheesecake to crack. Be sure to allow it to come fully to room temperature before moving to the fridge to chill.
- Prepare ahead of time. The longer the cheesecake is able to set and fully chill, the better. A minimum of 4 hours is suggested but overnight really is best. Which is perfect for entertaining on big days like Thanksgiving!
- Swap out the crust. Not a fan of gingersnaps? You can easily make this crust with graham crackers or vanilla wafers!
Serving Suggestions
Like most cheesecakes, this one should be served chilled and kept in the fridge until it’s time to enjoy. Serve this cheesecake all on its own, or top it with a big dollop of freshly whipped cream and caramel syrup. You can add sautéed cinnamon apples or chopped candied pecans for garnish! Pumpkin cheesecake makes a great Thanksgiving dessert washed down with coffee or tea, or any of these festive Thanksgiving cocktails. I also love my slices paired with a cranberry gin and tonic at Christmas!
How to Store Leftovers
- Refrigerate. Store this pumpkin cheesecake in an airtight container in the fridge for up to 5 days. I recommend wrapping it tightly in plastic wrap to keep the cheesecake from drying out (the wrap may stick to the cheesecake a bit). The crust will soften up with time, but the flavors will still be delicious.
- Freeze. Allow the cheesecake to fully set and chill in the fridge (for at least 4 hours). Then, wrap the entire pumpkin cheesecake or individual slices tightly in plastic wrap, followed by foil. Place the cheesecake in a freezer safe baggie or container. Freeze it for up to 3 months and thaw it in the fridge before serving.
More Pumpkin Recipes
Pumpkin Cheesecake
Yield: 16 servings
This is the best pumpkin cheesecake recipe! It's rich, creamy, and packed with cozy pumpkin flavor, baked in a crunchy gingersnap crust.
Print
Ingredients
for the crust:
- 1¾ cups gingersnap cookie crumbs from about 40 gingersnap wafers
- 3 tablespoons brown sugar
- ½ teaspoon ground cinnamon
- ½ teaspoon kosher salt
- ¼ cup unsalted butter melted and slightly cooled
for the filling:
- 3 packages 8 ounces each regular cream cheese (not low fat or nonfat), at room temperature
- 1 can 15 ounces pumpkin purée (not pre-spiced pumpkin pie filling)
- 3 large eggs
- 1 large egg yolk
- ¼ cup regular sour cream not low fat or non-fat
- 1½ cups sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ⅛ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- ¼ teaspoon kosher salt
- 2 teaspoons all-purpose flour
- 1 teaspoon pure vanilla extract
Instructions
- Preheat oven to 350° F. Prepare a 9″ springform pan by lightly spraying with cooking spray.
- For the crust: In a food processor, pulse the cookies until crumbs are uniform. Add brown sugar, cinnamon, and salt, and pulse to combine. Transfer to a medium bowl and add the melted butter. Combine thoroughly with a fork. When the mixture is evenly moist, crumbly, and holds together when you squeeze a handful, it’s ready. Press the mixture evenly over the bottom, and very slightly up the sides, of your springform pan. Chill for 5 minutes, then bake for 10 minutes. Let cool completely.
- Prepare a water bath while the crust cools. Heat a kettle or pan of water to a soft boil. Have a larger baking dish or roasting pan ready to set the springform pan inside. Once the crust is cooled, set the springform pan on a double layer of heavy-duty aluminum foil and wrap the foil up around the outside of the pan.
- For the filling: Beat the cream cheese until smooth. Add the pumpkin purée and combine. Add the eggs and egg yolk, one at a time, incorporating each egg thoroughly before adding the next, and scraping down the sides of the bowl after each one. Beat in the sour cream. Then add the sugar, cinnamon, ginger, nutmeg, cloves, salt, and flour. Beat just until combined, then beat in the vanilla.
- Scrape the filling into the cooled crust and spread evenly. Set the springform pan in the larger roasting pan and add enough hot water from the kettle to come about halfway up the sides of the springform pan.
- Bake until the top of the cheesecake is a deep golden color and the center is set, about 1 hour 30 minutes to 1 hour 40 minutes. It’s ok if there is a slight jiggle to the center of the filling. Remove the cheesecake from the oven and run a thin-bladed knife between the perimeter of the cheesecake and the pan. Let cheesecake cool to room temperature in the pan on a wire rack. Then cover and chill for at least four hours or overnight before serving. Serve chilled, topping individual slices with fresh whipped cream.
Video
Nutrition Information:
Serving: 1 Calories: 341kcal Carbohydrates: 56g Protein: 5g Fat: 11g Saturated Fat: 5g Polyunsaturated Fat: 6g Cholesterol: 73mg Sodium: 316mg Fiber: 1g Sugar: 30g
Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.
Did you make this recipe?Please leave a comment below. And share a photo on Instagram with the hashtag #afarmgirlsdabbles or tag @farmgirlsdabble!
This post was previously published in 2010 and then updated in 2021.
5 star
Would this cheesecake freeze well?
I have had good success with freezing cheesecake, but have not personally frozen this particular one. If you do, I’d love to hear how it goes. Thanks!!
Interesting post. Thanks for finding this for us. Do You work in cooking industry maybe?