Pumpkin Cheesecake Dessert has two layers of smooth, creamy cheesecake with a gingersnap crust. Made in a 9×13 inch pan this cheesecake is made for sharing!
Pumpkin Cheesecake Dessert is the autumn version of my husband’s favorite childhood dessert. It’s the perfect dessert to bring to all of your fall celebrations, as well as the upcoming holiday dinners from Thanksgiving to Christmas!
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Where is the Pumpkin Cheesecake Dessert Recipe? In this post, I will share step-by-step instructions with photos for how to make the cheesecake, as well as answering FAQs about the recipe, giving suggestions for more pumpkin recipe and showing a video of the recipe. But you can go directly to the recipe by scrolling down to the bottom of the post.
How To Make Pumpkin Cheesecake Dessert
Put gingersnap crumbs, graham cracker crumbs, granulated sugar, and melted butter in a bowl.
Use a fork to stir until combined.
Press into a 9×13 inch pan. Set aside.
Beat softened cream cheese until smooth.
Add granulated sugar, and vanilla.
Beat until smooth, scraping the sides of the bowl as needed.
Lightly whisk four eggs in a small bowl to break them up but do not beat them.
Stir the eggs into the cream cheese mixture just until combined. Do not over mix or beat.
Remove three cups of cheesecake batter and spread over prepared gingersnap crust.
Place in the freezer for 20 minutes.
Add pumpkin puree, cinnamon, and nutmeg to the remaining batter.
Mix until combined.
Remove pan from freezer.
Pour the pumpkin cheesecake batter over the hardened plain cheesecake layer.
Bake at 350˚F for 45-50 minutes until dry to the touch. The center should be set but still jiggly.
Place on a cooling rack to cool completely.
Chill in the fridge for 5-6 hours.
Remove from fridge and cover with whipped cream.
Sprinkle with cinnamon.
Store in the fridge.
Pumpkin Cheesecake Dessert FAQs
1. Does the bottom layer have to go in the freezer or can I just add the pumpkin layer immediately? You can add the pumpkin layer right away but it will end up with more of a swirled look.
2. Can this be made into a one layer cheesecake? Yes! Skip the step where you remove three cups of batter and add the pumpkin puree and spices to the entire cheesecake batter. Spread over the crust and bake.
3. What kind of gingersnaps did you use for the crumbs? I used these gingersnap cookies. They are dry, hard, and crispy, not soft bakery style.
4. Would an all graham cracker crust work for this pumpkin cheesecake dessert? Of course! Just replace the gingersnap crumbs with graham cracker crumbs.
5. HELP…my cheesecake cracked! What should I do? No worries! It happens to me too. It will be covered up with whipped cream and cut into slices so it won’t matter.
6. Can this recipe be made ahead of time? Yes, you can make it ahead of time. Cover it and store it in the fridge.
This Pumpkin Cheesecake Dessert is absolutely divine! The gingersnap crust is so chewy and flavorful. It’s the perfect compliment to the creamy cheesecake.
I’ve made this pumpkin cheesecake several times already. My husband brought one pan to work to share and I shared another at ladies coffee night. Everyone raved about how good it is!
Craving Pumpkin Desserts? Try one of these next:
Pumpkin Cheesecake Ritz Cookies: Pumpkin Cheesecake Ritz Cookies are like a pumpkin truffle inside Ritz crackers. The dark chocolate is the perfect compliment to the sweet pumpkin filling.
Pumpkin Bundt Cake with Maple Glaze: A moist Pumpkin Bundt Cake with a Maple Glaze. It’s fast and easy to make with pumpkin puree and a cake mix. The bundt pan shape is gorgeous on a cake plate.
Easy Pumpkin Mug Cake Recipe: This Pumpkin Mug Cake recipe is dangerously easy to make. You are only 60 seconds away from a warm, delicious cake!
Pumpkin Silk Pie: This Pumpkin Silk Pie is a delicious holiday dessert recipe that is easy to make. Pumpkin dessert recipes are perfect for holiday parties and this pie is a fun alternative to the traditional pumpkin pie.
Pumpkin Cheesecake Dessert
- Put gingersnap crumbs, graham cracker crumbs, granulated sugar, and melted butter in a bowl. Use a fork to stir until combined.
- Press into a 9×13 inch pan. Set aside.
- Beat softened cream cheese until smooth. Add granulated sugar and vanilla. Beat until smooth, scraping the sides of the bowl as needed.
- Lightly whisk four eggs in a small bowl to break them up but do not beat them. Stir the eggs into the cream cheese mixture just until combined. Do not over mix or beat.
- Remove three cups of cheesecake batter and spread over prepared gingersnap crust.
- Place in the freezer for 20-25 minutes.
- Add pumpkin puree, cinnamon, and nutmeg to the remaining batter. Mix until combined.
- Remove pan from freezer. Pour the pumpkin cheesecake batter over the hardened plain cheesecake layer.
- Bake at 350˚F for 45-50 minutes. The center should be set but still jiggly.
- Place on a cooling rack to cool completely.
- Cover and chill in the fridge for 5-6 hours or overnight.
- Remove from fridge and cover with whipped cream or Cool Whip. Sprinkle with cinnamon. Store in the fridge.