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    Home » Dessert » Cheesecake » Pumpkin Cheesecake

    Pumpkin Cheesecake

    Published: Sep 24, 2021 · Modified: Apr 6, 2023 by Tonia Larson

    This post may contain affiliate links. Please read my disclosure policy.

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    This recipe for a Pumpkin Cheesecake is creamy and flavorful with a gingersnap crust! Top it with whipped cream and a sprinkle of cinnamon.

    slice of pumpkin cheesecake on a plate

    This pumpkin cheesecake is like a combination of a classic cheesecake and a pumpkin pie. It’s so creamy and delicious that everyone will love it!

    In This Post: Everything You Need To Make Pumpkin Cheesecake

    • Gingersnap Crust Ingredients
    • Pumpkin Cheesecake Ingredients
    • How To Make Pumpkin Cheesecake
    • Preparing The Cheesecake
    • Baking and Cooling Cheesecake
    • Frequently Asked Questions About Our Recipe For A Pumpkin Cheesecake
    ingredients in four bowls

    Gingersnap Crust Ingredients

    The ingredients for the gingersnap crust are simple. It’s a combination of cookies, graham crackers, sugar, and butter.

    • Cookies: I love how well ginger goes with pumpkin so we added gingersnap cookie crumbs to the crust. The cookies make the crust even more delicious.
    • Crackers: Graham cracker crumbs are the classic choice for a cheesecake crust and we used them along with the cookie crumbs because they are the perfect texture. You can buy graham cracker crumbs in the baking aisle at the grocery store or crush graham crackers to make the crumbs.
    • Sugar: The granulated sugar melts and carmelizes helping bond the crust together. You can use brown sugar too if you prefer.
    • Butter: Melted butter makes all of the crust ingredients stick together.
    ingredients in bowls

    Pumpkin Cheesecake Ingredients

    The ingredients in this pumpkin cheesecake are similar to a traditional baked cheesecake with the addition of pumpkin puree and spices.

    • Cream Cheese: You’ll need four full-fat eight-ounce blocks of cream cheese that have been allowed to soften to room temperature.
    • Eggs: The eggs also need to be at room temperature. Having the ingredients at room temperature will give you the smoothest, creamiest cheesecake!
    • Sugar: We used all granulated sugar for the sweetener but you could use a combination of granulated and brown sugar. Keep in mind that the brown sugar will change the color of the cheesecake somewhat.
    • Pumpkin: This recipe uses canned pumpkin. Look for the can that says 100% pumpkin puree, NOT the canned pumpkin pie filling which includes other ingredients.
    • Sour Cream: A little full-fat sour cream adds to the creaminess of the pumpkin cheesecake.
    • Vanilla: Use pure vanilla extract for the best results. The vanilla extract brings flavor to the dessert.
    • Flour: We added some all-purpose flour to provide some structure to the cheesecake. It is mixed with the spices and helps them disperse evenly.
    • Spices: The spices are similar to a pumpkin pie. We added ground cinnamon, ground ginger, ground nutmeg, and ground cloves.
    • Toppings: We decorated the cheesecake with homemade whipped cream and a sprinkle of cinnamon.
    pumpkin cheesecake with a slice removed

    How To Make Pumpkin Cheesecake

    Making this recipe for a pumpkin cheesecake isn’t difficult but it does take time and patience. Make sure the ingredients are at the right temperature, don’t overmix the batter, bake it in a water bath, allow it to cool properly, and chill it in the refrigerator overnight. If you simply follow the steps, you will have outstanding results!

    Preparing the Cheesecake

    • Crust: We found that baking the crust first, resulted in the best crust. So, after mixing the crust ingredients together, press them onto the bottom and a little up the sides of a springform pan. Bake the crust and then allow it to cool completely.
    • Pumpkin Puree: Since canned pumpkin has a lot of liquid in it, you’ll need to drain some of it for the best results. The easiest way to do so is to spread the pumpkin puree out on several layers of paper towels. The paper towels will absorb the excess liquid and then the pumpkin will easily roll off the paper towels.
    • Flour and Spices: The flour and the spices get mixed together in a separate bowl. This disperses the spices throughout the flour and helps prevent them from clumping together in the batter.
    • Cheesecake: The cream cheese is beaten at a higher speed on the mixer. The same is true once the granulated sugar is added. But then the mixer should stay at a low speed when adding the remaining ingredients. Overbeating the cheesecake will form air bubbles and cracks will form. Also, be sure to scrape the bowl OFTEN for the smoothest cheesecake.
    pumpkin cheesecake with whipped cream on top

    Baking and Cooling Cheesecake

    • Water Bath: After testing several methods when creating this recipe for a pumpkin cheesecake, we found that the traditional water bath method of baking a cheesecake gave the best results. Once the crust has cooled, wrap the bottom and sides of the springform pan with several layers of heavy-duty foil (at least three). This will prevent the water from seeping into the pan. After filling the pan with the cheesecake batter, place it in a roasting pan and set it in the oven. Then, carefully pour 6-8 cups of boiling water into the roasting pan.
    • Bake: The pumpkin cheesecake needs to bake for one hour and 30 minutes.
    • Cooling: After the cheesecake has baked for the full amount of time, it needs to cool slowly for one hour in the oven. Turn the oven off and crack the oven door. This step is crucial for preventing a crack in the top. Then, remove the cheesecake from the oven, remove the foil, and allow it to cool completely at room temperature. Finally, chill the pumpkin cheesecake overnight in the refrigerator.
    side view of baked dessert on plate with cinnamon sticks on the side

    Frequently Asked Questions About Our Recipe For A Pumpkin Cheesecake

    Why did my pumpkin cheesecake crack?

    There are several things that can cause a crack in the top of a pumpkin cheesecake. One cause is overmixing or beating the batter forming air bubbles. Another is baking the cheesecake at too high of a temperature, baking it for too long, or baking it without a water bath. The cheesecake can also crack if it isn’t cooled slowly.

    Should a cheesecake be baked or not?

    It depends on the recipe. Some cheesecake recipes include eggs and therefore need to be baked. Others only include cream cheese, whipped cream, and sugar and do not need to be baked. They are different desserts and both are delicious!

    Can you freeze pumpkin cheesecake?

    Yes, you can freeze the whole pumpkin cheesecake or individual slices. Place it in the freezer for 30 minutes to harden. Then, wrap tightly in plastic wrap and then foil. Store it in an airtight container in the freezer. Remove the foil and thaw the cheesecake in the refrigerator.

    bite of creamy pumpkin cheesecake

    Want more pumpkin recipes? Try these next:

    This Pumpkin Cake recipe is so easy to make with a cake mix, pumpkin puree, and pumpkin pie spice! Top with cream cheese frosting for the ultimate treat.

    A homemade Pumpkin Pie is a must at every holiday dinner from Thanksgiving to Christmas! Top with whipped cream and a sprinkle of cinnamon.

    This Pumpkin Bars recipe is the ultimate autumn dessert for sharing. It is easy to make and tastes even BETTER than pumpkin pie!

    Get cozy this fall with homemade Pumpkin Scones topped with white chocolate and steaming mugs of coffee or tea to drink.

    pumpkin cheesecake slice close up

    Pumpkin Cheesecake

    A creamy Pumpkin Cheesecake with a gingersnap crust is the ultimate autumn dessert! Top it with whipped cream and a sprinkle of cinnamon.
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    Prep Time: 30 minutes minutes
    Cook Time: 1 hour hour 30 minutes minutes
    Cooling Time: 8 hours hours
    Total Time: 10 hours hours
    Servings: 12
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    Equipment

    KitchenAid 6 Quart Mixer
    Springform Pan
    Cuisinart Roaster

    Ingredients

    Gingersnap Crust

    • 1 cup gingersnap cookie crumbs
    • ⅔ cup graham cracker crumbs
    • ¼ cup granulated sugar
    • 5 tablespoon butter melted

    Cheesecake

    • 4 8 oz blocks of cream cheese room temperature
    • 4 eggs room temperature
    • 1 ½ cups granulated sugar
    • 15 oz can pumpkin puree drained (see instructions)
    • ¼ cup sour cream room temperature
    • 2 teaspoon vanilla
    • ¼ cup flour
    • 2 teaspoon ground cinnamon
    • ½ teaspoon ground ginger
    • ¼ teaspoon ground nutmeg
    • ⅛ teaspoon ground cloves

    Topping

    • 3 cups whipped cream
    • 2 teaspoon ground cinnamon

    Instructions

    Gingersnap Crust

    • Preheat the oven to 325˚F. Put gingersnap crumbs, graham cracker crumbs, granulated sugar, and melted butter in a bowl. Use a fork to stir until combined.
      gingersnap crust ingredients
    • Press on the bottom and a little up the sides of a 9-inch springform pan.
      pressing crumbs into springform pan
    • Bake at 350˚F for 5-7 minutes, remove from the oven and cool completely. Reduce oven temperature to 325˚F.
      baked crust in springform pan

    Cheesecake

    • Layer several sheets of paper towels. Spread the pumpkin puree over the paper towels and set aside to drain the excess liquid from the pumpkin puree.
      pumpkin puree draining on a paper towel
    • In a large stand mixer, beat the softened cream cheese until smooth.
      beat cream cheese with stand mixer
    • Scrape down the sides of the bowl. Add granulated sugar and beat until smooth, scraping the sides of the bowl as needed.
      add sugar to cream cheese in stand mixer
    • Add one egg at a time, stirring at low speed until combined before adding the next egg. Scrape down the sides of the bowl.
      add eggs to cream cheese mixture
    • In a small bowl, stir together the flour, ground cinnamon, ground ginger, ground nutmeg, and ground cloves.
      mixing spices in a small bowl
    • Roll the pumpkin puree off of the paper towel. Add the pumpkin puree, sour cream, vanilla, and the flour/spices mixture to the mixing bowl. Stir at low speed until combined. Scrape down the sides of the bowl as needed.
      add dry ingredients to mixing bowl
    • Remove the bowl from the stand mixer and stir the cheesecake filling by hand to make sure it is all combined.
      stirring in pumpkin mixture
    • Cover the bottom and sides of the springform pan with three layers of heavy-duty foil.
      cover springform pan with foil
    • Pour the batter over the cooled crust in the springform pan (discard any excess filling you may have depending on the size of your pan) and place it in a large roasting pan.
      adding batter to springform pan
    • Place the roasting pan with the cheesecake in the oven. Carefully add boiling water (about 6-8 cups depending on the size of the pan) to the roasting pan so that the water goes about 1 inch up the sides of the springform pan creating a water bath.
      pour boiling water into roasting pan
    • Bake the cheesecake at 325˚F for 1 hour and 30 minutes. Turn off the oven and crack the oven door. Leave the cheesecake in the oven for 1 hour.
      pumpkin cheesecake in the oven
    • Remove the cheesecake from the oven. Remove the foil from the pan. Run a thin knife around the edge of the cheesecake. Place it on a cooling rack to cool completely.
      baked pumpkin cheesecake on cooling rack
    • Drape a paper towel across the top of the pan and then wrap the pan in plastic wrap. Chill in the refrigerator overnight before removing the springform pan. Transfer to a serving platter if desired.
      spring form pan covered with paper towel and plastic wrap
    • Garnish with whipped cream and cinnamon.
      piping whipped cream on cheesecake

    Video

    Nutrition

    Serving: 1slice | Calories: 309kcal | Carbohydrates: 48g | Protein: 4g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 82mg | Sodium: 147mg | Potassium: 173mg | Fiber: 2g | Sugar: 35g | Vitamin A: 5879IU | Vitamin C: 2mg | Calcium: 58mg | Iron: 2mg
    Course: Dessert
    Cuisine: American
    Author: Tonia Larson

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    About Tonia Larson

    Hi! I’m Tonia, the owner and recipe creator at The Gunny Sack, where I’ve shared easy recipes for busy people for 12+ years! My family-friendly meals, easy side dishes, and delicious desserts include mouthwatering photos, dynamic videos, and step-by-step instructions to help you cook at home.

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    Tonia Larson and Brian LarsonHi, We are Brian and Tonia Larson! We hope you enjoy our family-friendly meals, easy side dishes, and tasty desserts!
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