This easy Pumpkin Cheesecake recipe is a showstopper during the holidays season. It starts with a gingersnap cookie crust, then a smooth creamy cheesecake filling topped with caramel drizzle.
Take advantage of the pumpkin season and also try my Pumpkin Cream Cheese Muffins, Pumpkin Snickerdoodles or Pumpkin Cake!
Why I love Pumpkin Cheesecake:
- Impressive (but EASY!) – It might seem intimidating to make Pumpkin Cheesecake, but it’s actually simple and fun, and we have detailed step-by-step instructions for your success. This dessert is beautiful and sure to impress any guests.
- Better than Pumpkin Pie: Don’t get me wrong, I adore pumpkin pie, but if I have my choice for Thanksgiving dessert, this Pumpkin Cheesecake reigns supreme every time.
- Delicious – The fall flavors shine and finishing it off with fresh whipped cream and caramel sauce makes this the best pumpkin cheesecake recipe, ever.
How to make Pumpkin Cheesecake:
Prep Springform Pan: Cover the outside bottom of an 8-inch springform pan with a double layer of aluminum foil, or use a cheesecake wrap.
Make Gingersnap Crust and press the crumb mixture firmly into the bottom and half way up the sides of the pan. Bake crust at 350 degrees for 5 minutes.
Mix Cheesecake Filling: Add the filling ingredients to a bowl and mix until smooth, but don’t over mix. It’s imperative that the cream cheese is at room temperature, so that there are no lumps in the batter. Pour the batter into the pan,over the prepared crust.
Place in a water bath: Boil a small pot of water. Place the prepared springform pan inside a larger roasting pan. Pour about 1 inch of boiling water into the pan, around the inside edges of the roasting pan. The humidity and bubbling of the water while the cake bakes helps the cheesecake cook evenly and helps prevent cracks in the surface of the cheesecake.
Bake: Carefully place cheesecake, in the water bath, into the oven and bake for 60-70 minutes, or until the sides of the cheesecake have set and the center is just barely jiggly. Lift the cheesecake out of the water bath, remove the foil from around the pan, and allow cheesecake to cool completely on a wire cooling rack. Then. refrigerate the cheesecake for several hours before serving.
Serve: I love to decorate this Pumpkin Cheesecake with a little bit of piped whipped cream and caramel sauce before serving.
Make Ahead And Freezing Instructions:
To Make Ahead: This homemade pumpkin cheesecake can be made one day ahead of time.
To Freeze: Place the cheesecake onto a cardboard round, or use leave it on the bottom round from the springform pan. Wrap the cheesecake completely in plastic wrap, and then a layer of aluminum foil. Freeze for up to 3 months. Thaw completely in the fridge before serving.
More Pumpkin Desserts:
- Pumpkin Pie Recipe
- Classic Pumpkin Roll
- Pumpkin Chocolate Chip Cookies
- Pumpkin Mug Cake
- Pumpkin Cinnamon Rolls
- Chewy Pumpkin Chocolate Chip Cookies
Follow me for more great recipes
Pumpkin Cheesecake
Equipment
Ingredients
For the Crust
- 2 cups finely ground gingersnap crumbs (about 10 ounces)
- 1/4 cup granulated sugar
- 7 Tablespoons unsalted butter , melted
For the Cheesecake
- 1 cup granulated sugar
- 3 8 ounce packages cream cheese , at room temperature
- 1 teaspoon vanilla extract
- 1 cup canned pumpkin (or homemade pumpkin puree)
- 3 eggs , at room temperature
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground cloves
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- Whipped Cream , for topping, optional
- Caramel sauce , for topping, optional
Instructions
-
Preheat oven to 350 degrees F.
-
Make Gingersnap Crust: Use a food processor to crush the cookies into fine crumbs. Measure out 2 cups of crumbs and pour them into a mixing bowl. Add ¼ cup sugar and melted butter and stir to combine. Press the gingersnap crumb mixture firmly into the bottom and about half way up the sides of an 8-inch springform pan.
-
Prep Cheesecake Pan: Cover the outside bottom of the springform pan with a double layer of aluminum foil, securing the foil partway up the outer sides of the pan. (Or, skip this step and place the springform pan inside a cheesecake wrap).
-
Bake the crust for 5 minutes. Remove from oven and set aside while you make the cheesecake filling.
-
Pumpkin Cheesecake batter: In a large mixing bowl beat the cream cheese with an electric hand mixer until smooth. (It’s essential that the cream cheese is softened, so that there are no lumps in the batter). Add the the sugar and vanilla and mix for 2 minutes. Add the pumpkin, eggs, cinnamon, cloves, ginger and nutmeg and mix until smooth, but don’t over mix. Pour the filling into the prepared pan.
-
Place in a water bath: Boil a small pot of water. Place the prepared springform pan inside a larger roasting pan. Pour about 1 inch of boiling water into the pan, around the inside edges of the roasting pan. The humidity and bubbling of the water while the cake bakes helps the cheesecake cook evenly and helps prevent cracks in the surface of the cheesecake.
-
Bake: Carefully place cheesecake, in the water bath, into the oven and bake for 60-70 minutes, or until the sides of the cheesecake have set and the center is just barely jiggly.
-
Cool: Lift the cheesecake out of the water bath, remove the foil from around the pan, and allow cheesecake to cool completely on a wire cooling rack. Then. refrigerate the cheesecake for several hours before serving.
-
Remove springform pan: Once the cheesecake has chilled in the fridge, remove the pan sides (I like to gently run a dull butter knife along the inner edge of the pan before I release the springform pan sides).
-
Serve with caramel sauce (homemade or store-bought) and whipped cream on top, if desired.
Video
Notes
Freezing Instructions: Place the cheesecake onto a cardboard round, or use leave it on the bottom round from the springform pan. Wrap the cheesecake completely in plastic wrap, and then a layer of aluminum foil. Freeze for up to 3 months. Thaw completely in the fridge before serving.
Nutrition
Follow Me
I originally shared this recipe October 2018. Updated October 2023.
This post contains affiliate links. I love sharing my favorite products with you!
