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This Pumpkin Cheesecake has a rich pumpkin flavor and is full of fall spices! With a super creamy filling and a crisp gingersnap crust, this cheesecake is the perfect dessert for Thanksgiving or any Fall day.
Are you ready for the perfect combination of pumpkin pie and cheesecake?! This pumpkin cheesecake is rich and creamy and melts in your mouth. It has the perfect New York style cheesecake texture with all the flavor and spices of pumpkin pie.
Lean into the Season of Spice with some of my favorite pumpkin desserts! Try fried pumpkin donuts, pumpkin cake, pumpkin bundt cake, or the best pumpkin roll recipe! Maybe you want to branch outside the sweet box with these savory pumpkin herb dinner rolls!
Table of Contents
Why You Will Love This Pumpkin Cheesecake Recipe
- The best gingersnap crust! With freshly crumbled gingersnap cookies and toasted walnuts, this crust perfectly complements the pumpkin cheesecake’s filling. You can use homemade gingersnaps or store-bought.
- The perfect New York Cheesecake texture. I’ve spent years perfecting the perfect New York-style cheesecake texture. Pumpkin is tricky because of the additional water content, but this recipe nails it.
- Pastry-chef instructions for a full-proof cheesecake. I’ve made many cheesecakes for the restaurant. I will give you all the tips and tricks for a perfectly baked cheesecake that won’t crack!
- Perfectly Pumpkin! I tested this recipe to ensure I could put as much pumpkin in without the pumpkin messing with the texture. The perfect amount of my pumpkin spice recipe gives this the perfect flavor.
Professional Tips for Making Pumpkin Cheesecake
- Use two pieces of foil on the springform pan. I find it’s best to use two pieces of overlapping foil on the outside of the springform pan. This is double insurance to make sure no water gets inside the cheesecake.
- Make sure your ingredients are at room temperature. Your ingredients need to be at room temperature. Otherwise, the cheesecake won’t come together, and this will affect its texture.
- For the best texture, cool the cheesecake overnight. Once the pumpkin cheesecake is done baking, remove it from the oven and cool at room temperature. Once cool, move it to the fridge and chill overnight for the best texture and most sliceable cheesecake.
Ingredients & Substitutions
- Gingersnap cookies: Old-fashioned gingersnap cookies complement the pumpkin flavor. You can crush them in a large freezer bag with a rolling pin or in a food processor until you have fine crumbs. If you are using homemade gingersnaps, reduce the butter to ¼ cup.
- Walnuts: Walnuts can be omitted. You’ll need to add an equal weight of additional gingersnaps to have enough crust.
- Butter
- Kosher Salt
- Cream Cheese: I use Philadelphia Cream Cheese for all my baked goods, especially cheesecakes. Full-fat, brick-style cream cheese is best, though reduced fat can be substituted. Just ensure that it is not whipped or cream cheese spread.
- Granulated Sugar
- Light Brown Sugar: Light brown sugar adds sweetness and a pleasant light molasses flavor.
- Cinnamon, Clove, Ginger, and Nutmeg: All these fall spices come together to create a balanced pumpkin spice mix.
- Pumpkin Puree: I use Libby’s canned pumpkin puree because it is consistent. You can use whichever brand you prefer. Just be sure to grab pure pumpkin puree, not pumpkin pie filling!
- Whole Eggs and Egg Yolks: Large eggs add leavening and fat to the cheesecake. Egg yolks are also thickeners like whole eggs, but they add more fat than whole eggs without the added moisture from the whites. This makes a thick, rich cheesecake. Too many yolks will make it taste “eggy.”
- Heavy Cream: Heavy cream adds just enough liquid to make a silky cheesecake. Half and half can be substituted but the resulting cheesecake will be less dense. Milk cannot be substituted.
- Confectioners’ Sugar
- Vanilla Extract
See the recipe card for full information on ingredients and quantities.
Variations
- Change the Crust. Use your favorite crust! A graham cracker crust or the Oreo cookie crust from this chocolate chip cheesecake would be delightful.
- Add a different topping! You could add a mound of Marshmallow fluff, vanilla whipped cream, or a layer of caramel sauce to complement the flavors of this pumpkin cheesecake.
- Cheesecake bar or mini cheesecake. Pour this cheesecake batter over a crust baked in a 9×13-inch pan. Bake it until it jiggles like Jell-O in the center. You don’t have to bake this in a water bath because it will bake faster.
How to Serve Pumpkin Cheesecake
- Add some crunch. Toast some pecans, walnuts, or almonds and serve with the cheesecake. Candied nuts, pumpkin seed brittle or honey granola would be excellent choices.
- Serve with a sauce. This pumpkin cheesecake would be perfect with a drizzle of salted caramel sauce, butterscotch sauce, easy blueberry sauce or chocolate fudge sauce. Cherry preserves would also make a nice addition inside the cheesecake.
- Make a layered cheesecake dessert. Chop extra cheesecake into small squares and layer it with spiced whipped cream, candied walnuts, and gingersnap cookies. Use this pumpkin trifle recipe as inspiration!
How to Make Pumpkin Cheesecake
Use these instructions to make a perfect, creamy pumpkin cheesecake every time! Further details and measurements can be found in the recipe card below.
Make the crust and pan:
Step 1: Preheat the oven to 350°F conventional (no fan). Then, spread the walnuts onto a baking sheet lined with parchment paper. Toast them until they are golden brown; this should take about 5-8 minutes. Set aside to cool.
Step 2: Line the outside of the springform pan with a layer of aluminum foil. The goal is to ensure no water gets in while the cheesecake is baking. Extra-large sheets of foil work best, but you can overlap 2 pieces of foil and roll them to create a seal. Be sure to roll any excess foil outward, or you will just direct the water into your crust.
Step 3: Pulse gingersnaps in a food processor until the cookies form fine crumbs. Then, pulse in the cooled walnuts. Melt the butter either on the stovetop over a pot of water or in the microwave.
Step 4: Combine the cookie crumb mixture, melted butter, and salt in a bowl. Mix very well with your hand, squeezing to create clumps.
Create a well in the middle of the cookie crumb mixture and salt. Then, place your melted butter in the well. You can now use your hand to mix the crumb mixture over the butter. This will cool down the butter.
Step 5: Press the crust into the springform pan and up the sides. Bake 350°F for 10 minutes or until the center looks matte. Remove from the oven and allow to cool.
You can pour the batter into a warm crust if you forget to make this ahead.
Prepare and Bake the Cheesecake:
Step 6: Preheat the oven to 325°F conventional.
It is mission-critical that all the ingredients are at room temperature. It will make a difference in the final texture of the cheesecake. If you forgot, measure all the ingredients into plastic or metal containers. Place uncovered on a baking sheet in the top rack of the oven. Place a large roasting pan at the bottom and pour in boiling water. Close the door, and the steam will warm up the ingredients.
Step 7: In the bowl of a stand mixer fitted with the paddle attachment or a very large bowl with an electric hand mixer, beat the cream cheese, spices, and vanilla extract on medium speed until silky, creamy, and smooth.
Step 8: Add both sugars to the cream cheese and beat until no granules are visible. This will take at least 3 full minutes.
Step 9: Add the eggs one at a time and beat well after each addition. Add the egg yolk with the third egg.
To ensure the cheesecake is mixing properly, scrape down the edges and the bottom of the stand mixer. We don’t want any egg or sugar hanging out down there and not being mixed in.
Step 10: Add the pumpkin puree and heavy cream and mix to combine. Start the mixer on low, then increase the speed.
Immersion blend or whisk the puree and heavy cream together to keep the pumpkin puree from clumping inside the cheesecake.
Step 11: Pour pumpkin cheesecake filling into the prepared crust. I find a large roasting pan works best for the water bath. Place the baking pan with the springform nested inside in the oven, then pour hot (not boiling) water inside of the pan about halfway up the sides of the cake pan. This reduces the risk of getting water in your cheesecake before you even start!
Step 12: Bake in the preheated oven for 1 hour and 40 minutes or until set but still wobbly. The cake will puff slightly and jiggle like jello but not look loose in the center. You know how Jello moves in one cohesive unit? It should look like that.
Don’t open the oven for the first hour. You need to give the cheesecake time to set; otherwise you risk it deflating.
Step 13: Carefully remove the springform pan from the water bath and place it on a wire rack to cool completely. Then, carefully remove the water bath from the oven and pour it out.
Step 14: Refrigerate the cheesecake in the pan for at least 2 hours or overnight. Overnight is best because the texture will completely set. Serve with a dollop of spiced whipped cream—maybe with some additional spice dusted on top!
Chef Lindsey’s Recipe Tip
For easy removal from the water bath, you can let the cheesecake sit in the oven turned off for an hour. This will allow the water to cool down and the cheesecake to cool gradually. Abrupt temperature changes can cause the cheesecake to crack.
Frequently Asked Questions
Store cooled cheesecake well wrapped in plastic wrap for up to 10 days or frozen for up to 3 months. Cheesecake freezes very well, so freezing is the best option for keeping it fresh! Thaw the cheesecake unwrapped in the refrigerator or at room temperature. Just don’t use the microwave or the oven.
Most store-bought crust comes in a 9-inch pie tin, which is too shallow for this recipe. If you would like, you could use half the recipe. You would be able to use store-bought crust.
Cooling the pumpkin cheesecake overnight in the refrigerator before slicing is best. You can chill between 4-5 hours, but the cheesecake won’t be as set.
If you tried this recipe and loved it please leave a 🌟 star rating and let me know how it goes in the comments below. I love hearing from you; your comments make my day!
Pumpkin Cheesecake
Ingredients
Crust:
- 1½ cups old fashioned gingersnap crumbs
- ¾ cups walnut pieces toasted, ground or finely chopped
- 6 tablespoons unsalted butter melted
- ¼ teaspoon kosher salt
Pumpkin Filling:
- 32 ounces cream cheese room temperature, full fat, brick style
- 1 teaspoon vanilla extract
- 1 cup granulated sugar
- ¾ cup light brown sugar packed
- 2 teaspoons ground cinnamon
- 1 ½ teaspoons ground ginger
- ¼ teaspoon ground cloves
- ½ teaspoon nutmeg freshly grated**
- 15 ounces pumpkin puree 1 can
- 3 large eggs
- 1 egg yolk
- ½ cup heavy cream
Spiced whipped cream
- 2 cups heavy whipping cream
- ½ teaspoon pumpkin pie spice or cinnamon
- 1 tablespoon confectioners' sugar
Instructions
Make the crust and pan:
- Preheat the oven to 350°F conventional (no fan). Then, spread the walnuts onto a baking sheet lined with parchment paper. Toast them until they are golden brown; this should take about 5-8 minutes. Set aside to cool.
- Line the outside of the springform pan with a layer of aluminum foil. The goal is to ensure no water gets in while the cheesecake is baking. Extra-large sheets of foil work best, but you can overlap 2 pieces of foil and roll them to create a seal. Be sure to roll any excess foil outward, or you will just direct the water into your crust.
- Pulse gingersnaps in a food processor until the cookies form fine crumbs. Then, pulse in the cooled walnuts. Melt the butter either on the stovetop over a pot of water or in the microwave.
- Combine the cookie crumb mixture, melted butter, and salt in a bowl. Mix very well with your hand, squeezing to create clumps.
- Press the crust into the springform pan and up the sides. Bake 350°F for 10 minutes or until the center looks matte. Remove from the oven and allow to cool.
Prepare and Bake the Cheesecake:
- Preheat the oven to 325°F conventional.
- In the bowl of a stand mixer fitted with the paddle attachment or a very large bowl with an electric hand mixer, beat the cream cheese, spices, and vanilla extract on medium speed until silky, creamy, and smooth.
- Add both sugars to the cream cheese and beat until no granules are visible. This will take at least 3 full minutes.
- Add the eggs one at a time and beat well after each addition. Add the egg yolk with the third egg.
- Add the pumpkin puree and heavy cream and mix to combine. Start the mixer on low, then increase the speed.
- Pour pumpkin cheesecake filling into the prepared crust. I find a large roasting pan works best for the water bath. Place the baking pan with the springform nested inside in the oven, then pour hot (not boiling) water inside of the pan about halfway up the sides of the cake pan. This reduces the risk of getting water in your cheesecake before you even start!
- Bake in the preheated oven for 1 hour and 40 minutes or until set but still wobbly. The cake will puff slightly and jiggle like jello but not look loose in the center. You know how Jello moves in one cohesive unit? It should look like that.
- Carefully remove the springform pan from the water bath and place it on a wire rack to cool completely. Then, carefully remove the water bath from the oven and pour it out.
- Refrigerate the cheesecake in the pan for at least 2 hours or overnight. Overnight is best because the texture will completely set. Serve with a dollop of spiced whipped cream—maybe with some additional spice dusted on top!
Notes
Nutrition
Before You Go
I hope you enjoyed this professional chef tested recipe. Check out our other delicious, chef-developed cake recipes!
