Pumpkin Cheesecake

Pumpkin Cheesecake

The pumpkin train just keeps on rollin’…

Last week my mom told me that she was having a get together with some friends and wanted to have a nice dessert to serve, and could I make something for her. Like the good daughter I am, I said sure. She said she wanted something fall-ish and since it would be Halloween weekend, maybe something pumpkin-y. I immediately suggested pumpkin cheesecake since I’ve been waiting for an opportunity to make one, and she loved the idea. I wanted to base the cheesecake on the recipe that I used for the Fig and Almond Cheesecake with Crème Anglaise since it is, by far, the best cheesecake I have yet to make. I made some adjustments to account for the pumpkin, added a bunch of spices and used a gingersnap cookie crust to create this one. And… it was fabulous.

Pumpkin Cheesecake

The pumpkin in the recipe keeps this cheesecake light and almost gives it the consistency of a mousse or chiffon – it’s very light, smooth and airy. And fabulous. Did I mention that? The gingersnap crust pairs really well with the spices in the cheesecake and when you combine pumpkin and cream cheese, really, nothing can go wrong. This is great served with whipped cream or a caramel sauce, or both! This cheesecake would definitely be an impressive dessert to grace your Thanksgiving table, plus it can be made in advance!

A bite of pumpkin cheesecake

One year ago: Pumpkin Cupcakes with Cream Cheese Frosting
Three years ago: Peanut Butter Doggie Treats

Pumpkin Cheesecake

Yield: 12 to 16 servings

Prep Time: 20 minutes

Cook Time: 55 to 65 minutes

Total Time: 1 hour 30 minutes

Ingredients:

For the Crust:
2 cups gingersnap cookie crumbs (about a 14-oz package of cookies)
2 tablespoons light brown sugar
Pinch of salt
6 tablespoons unsalted butter, melted

For the Cheesecake:
32 ounces cream cheese, at room temperature
¾ cup granulated sugar
½ cup light brown sugar
2 cups (about a 15-oz can) canned pumpkin
4 eggs, at room temperature
2½ tablespoons heavy cream
1 tablespoon vanilla extract
1½ teaspoons ground cinnamon
½ teaspoon ground ginger
½ teaspoon salt
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves
¼ teaspoon ground allspice

Directions:

1. Preheat the oven to 350 degrees F. Double-wrap the bottom and outside of a 9-inch springform pan with heavy duty foil. Mix together the crust ingredients and press into the bottom of the springform pan. Bake for 6 to 8 minutes, or until lightly browned. Remove from oven and cool completely. Reduce oven temperature to 325 degrees F.

2. Bring a pot of water to a boil for a water bath.

3. Beat together the cream cheese and the sugars on medium speed until smooth and creamy, scraping the sides of the bowl as needed, about 3 minutes. Add the pumpkin and mix on low until completely incorporated. Add the eggs one at a time, beating well until fully incorporated and scraping down the sides of the bowl between each addition. Add the heavy cream and vanilla and beat until well combined, about 1 minute. Add the cinnamon, ginger, salt, nutmeg, cloves and allspice and mix on low to incorporate.

4. Pour the batter into the prepared crust. Tap the pan on the counter to release any air bubbles. Place the pan into a larger pan (a roasting pan is great for this) and pour the boiling water into the larger pan until it is about halfway up the springform pan.

5. Bake for 55 to 65 minutes, or until the edges are set, but the middle still jiggles a little. Keeping the oven door closed, turn off the oven and let the cheesecake rest in the oven for 1 hour. After 1 hour, remove the cheesecake from the oven, carefully remove it from the water bath, remove the foil and place the cheesecake on a wire rack to cool completely, about an additional 2 hours. Once completely cool, refrigerate for at least 6 hours (preferably overnight).

6. Cover any leftover cheesecake with plastic wrap and store in the refrigerator for up to 4 days. Wrapped, the cheesecake can be frozen for up to 2 months.

(Recipe adapted from My Baking Addiction)

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122 Responses to “Pumpkin Cheesecake”

Comment Pages 1 2
  1. katie on November 1, 2010 at 3:35 am

    Looks divine, especially with the caramel drizzle. Yum

    Reply

    • Francesca on December 2nd, 2011 at 12:02 pm

      I made this for Thanksgiving, and it was a hit! The gingersnap crust was delicious!
      I served the slices drizzled with caramel sauce and topped with whipped cream and pecans.

      Reply

  2. lauramich on November 1, 2010 at 4:08 am

    Been reading for awhile, have bookmarked many recipes (and tried several), but I think this is my first comment!

    This made me think … I know you love cheesecake (and this one looks amazing!) and that you’re a fan of David Leibovitz’s ice cream recipes—as am I. I found this adaptation of his cheesecake ice cream, Pumpkin Cheesecake Ice Cream. OMG, amazing. If it piques your interest, I would love to hear your take on it! (I want to stress that this is not my blog or recipe!)

    Thanks for a great blog!

    Reply

    • Michelle on November 1st, 2010 at 10:27 pm

      Oooh thank you so much for sharing! I will DEFINITELY be trying that out!

      Reply

  3. CrustaBakes on November 1, 2010 at 4:24 am

    You are right on this being an impressive dessert! Each of the components, from the gingersnap crust to the pumpkin filling and caramel or whipped cream sauce sound divine! I love it

    Reply

  4. Lauren at KeepItSweet on November 1, 2010 at 5:52 am

    i love pumpkin cheesecake and don’t know why i haven’t made one yet this year!

    Reply

  5. Estela @ Weekly Bite on November 1, 2010 at 6:20 am

    I love how thick and creamy this looks!

    Stuffing photos!!

    Reply

  6. Katrina on November 1, 2010 at 7:11 am

    This cheesecake looks absolutely perfect. I wish it were in my kitchen right now!

    Reply

  7. Tabitha (From Single to Married) on November 1, 2010 at 7:16 am

    oh heavens this looks good! I’d make it if only I knew my husband would eat it because I couldn’t (or shouldn’t) eat the whole thing. Unfortunately, he doesn’t like cheesecake OR pumpkin. Crazy, right? :)

    Reply

  8. Jason Sandeman on November 1, 2010 at 7:20 am

    I love it! Simply divine. I am not one to use a water bath for my cheesecake though. Do you think that it improves the quality that much more?

    Reply

    • Michelle on November 1st, 2010 at 10:28 pm

      Hi Jason, I have found since trying the water bath method that the consistency of the cheesecake itself is much creamier and I get absolutely no cracks on the top. I still have no problem baking it without, though.

      Reply

      • Spatz on November 5th, 2011 at 2:46 pm

        Oh good deal! I loked all over my kitchen for something to make a water bath out of that was big enough for my springform pan to fit into and was also oven safe and couldn’t find anything! So I bit my lip and went ahead and baked it without. Turned out great even with all my fretting. :) Wonderful recipe!

        Reply

  9. Amalia on November 1, 2010 at 8:36 am

    cream cheese and sweet pumpkin….mmm I want NAO! it looks fabulous!

    -Amalia

    http://buttersweetmelody.wordpress.com

    Reply

  10. Emily @ Darby O'Shea on November 1, 2010 at 9:34 am

    This is gorgeous. I love a pumpkin cheesecake – the one I make (the recipe is over on my blog!) has lots of spices and a dash of bourbon – never a bad idea in my book. I love the idea of a gingersnap crust! Will definitely try that next time.

    Reply

    • Michelle on November 1st, 2010 at 10:28 pm

      Oooh bourbon – what a great addition!

      Reply

  11. the blissful baker on November 1, 2010 at 10:04 am

    pumpkin cheesecake is one of my favorites! yours looks spectacular!

    Reply

  12. Kristine on November 1, 2010 at 10:21 am

    This looks delicious! I’ve been wanting to make a pumpkin cheesecake for a while now, I just need an occasion to make it for. Your photos are amazing!

    Reply

  13. Maria on November 1, 2010 at 10:32 am

    This looks amazing! Now I just need a good excuse to make this. Thanksgiving, perhaps…yum. Thanks for posting!

    Reply

  14. Jeanne on November 1, 2010 at 10:59 am

    Pumpkin Cheesecake is always fabulous, but with a ginger snap crust and caramel drizzle it’s over the top! I have to try this.

    Reply

  15. Sara on November 1, 2010 at 11:51 am

    Oh my goodness! This looks so delicious! I want some right now…but for the sake of my thighs, I think I’ll wait until Thanksgiving to make this. :)

    Reply

  16. Silvia on November 1, 2010 at 11:55 am

    Great idea, may I ask if it is strictly necessary to bake the cake in a pan of boiling water or can it be done the normal way?

    Reply

    • Michelle on November 1st, 2010 at 10:31 pm

      Hi Silvia, No the water bath is not necessary. It tends to help the cheesecake bake more evenly and not crack on top, but you can definitely bake it without the water bath if you prefer.

      Reply

  17. Kita on November 1, 2010 at 11:58 am

    Great pictures! I love the idea of the caramel sauce. :)

    Reply

  18. Georgia @ The Comfort of Cooking on November 1, 2010 at 12:18 pm

    What an incredible cheesecake! Thank you for sharing these gorgeous photos and your awesome recipe!

    Reply

  19. Maria on November 1, 2010 at 12:20 pm

    I love love love the caramel drizzle on top! Great job on the cheesecake!

    Reply

  20. eatgreek.net on November 1, 2010 at 12:37 pm

    it looks soooooooo yummy!!!! may I have one piece??? :D

    Reply

  21. Evan Thomas on November 1, 2010 at 2:12 pm

    Yum! I don’t think there’s anything that wouldn’t be good as a cheesecake.

    Reply

  22. Tracy on November 1, 2010 at 3:40 pm

    I love pumpkin cheesecake. It’s the perfect fall treat!

    Reply

  23. Holly on November 1, 2010 at 3:47 pm

    Here’s another fabulous pumpkin cheesecake recipe to try:

    http://www.epicurious.com/recipes/food/views/Pumpkin-Pecan-Cheesecake-4662

    The praline-y topping is lovely.

    Reply

    • Michelle on November 1st, 2010 at 10:32 pm

      Thank you for sharing Holly!

      Reply

  24. Sherry on November 1, 2010 at 7:05 pm

    The way you describe it does make it sound like the perfect cheesecake! Ship me a slice!

    Reply

  25. Katrina on November 1, 2010 at 8:19 pm

    That looks delicious, Michelle!

    Reply

  26. Lynn @ I'll Have What She's Having on November 1, 2010 at 8:58 pm

    That cake looks so good! I need to find people to make this for! (Even though I could probably eat it all myself..)

    Reply

  27. Annie on November 1, 2010 at 8:58 pm

    That looks fabulous!

    Reply

  28. Kelsey on November 1, 2010 at 9:24 pm

    Out of all the pumpkin cheesecakes I’ve seen recently this has the best presentation. The drizzle makes it look just so mouthwatering.

    Reply

    • Michelle on November 1st, 2010 at 10:32 pm

      Thank you Kelsey!

      Reply

  29. Sharlene on November 1, 2010 at 10:03 pm

    Oh this looks heavenly! The pumpkin really does seem to lighten up the cheesecake. Perhaps I can convince myself that a lighter in texture cheesecake equals a lighter in calories cheesecake?

    Reply

    • Michelle on November 1st, 2010 at 10:33 pm

      I’d buy into that logic :)

      Reply

  30. Jennifer on November 1, 2010 at 10:05 pm

    This looks AMAZING! I’m going to have to make it to take to Thanksgiving! Thanks for sharing!

    Reply

    • Michelle on November 1st, 2010 at 10:34 pm

      You’re most welcome! Enjoy!

      Reply

  31. Gloria on November 1, 2010 at 10:55 pm

    Perfection! So creamy and light looking. Definitely bookmarking. P.S. Your photos are gorgeous!

    Reply

  32. Summer on November 2, 2010 at 12:06 am

    This looks amazing! I love pumpkin and more importantly I love pumpkin cheesecake. Pretty sure this will be my choice for the pumpkin cheesecake I am planning on making for Thanksgiving.

    Reply

  33. Nuts about Food on November 2, 2010 at 6:42 am

    Wow, that looks so light and fluffy…not to be taken for granted with cheesecake!

    Reply

  34. Patty on November 2, 2010 at 2:26 pm

    I’m just loving your fall goodies Michelle – what a beautiful cheesecake! Sounds super-yummy too. :)

    Reply

  35. Kim - Liv Life on November 2, 2010 at 4:36 pm

    You are so right… combine pumpkin and cream cheese and you can’t go wrong. Gorgeous photo too!

    Reply

  36. UrMomCooks on November 2, 2010 at 6:58 pm

    Gingersnap crust! Pumpkin and cream cheese! I cannot seem to get enough pumpkin! I would love an excuse to make a whole cheesecake! This is to die for!

    Reply

  37. Celeste Jenkins on November 2, 2010 at 8:08 pm

    This is what they will serve in heaven I should think. SO excited to try this recipe! :)

    Reply

  38. leslie on November 2, 2010 at 8:21 pm

    Love the height of your cheesecake.

    Reply

  39. linda on November 3, 2010 at 5:54 am

    michelle…i have baked many of your cheesecake recipes & they all have been fabulous!
    happy fall, happy thanksgiving & happy me with this wonderful addition to your cheese cake repertoire…& now mine!
    beautiful presentation & post!

    Reply

    • Michelle on November 8th, 2010 at 9:30 pm

      Thank you Linda, awesome to hear you’ve been enjoying the cheesecakes!

      Reply

  40. Liz N on November 3, 2010 at 1:25 pm

    I would like to see recipes ‘recycling’ Thanksgiving turkey, potatoes, side dishes. I hate to waste food but don’t want to have to eat all the leftovers for a week!

    Reply

  41. Cookin' Canuck on November 3, 2010 at 10:56 pm

    Just look at the height on that cheesecake! It looks as though it is light as air.

    Reply

  42. Holly on November 5, 2010 at 7:10 pm

    Wow. That looks divine.

    Reply

  43. Vicki in GA on November 6, 2010 at 11:36 am

    By far, the pumpkin cheesecake recipe is my favorite.
    I read so many food sites but this recipe is devine!

    Reply

  44. Dawn on November 6, 2010 at 7:58 pm

    I never had pumpkin cheesecake before, I made this one yesterday, my husband and I just had a piece it is out of this world, I didn’t have gingersnap cookies so I had to use graham crackers I added a little bit of cinnamon, cloves, nutmeg, allspice and ginger to the crust and mine did crack a little even with the water bath, that’s ok, it gets eaten anyway. I will be making again for Thanksgiving. Thank you for the recipe.

    Reply

    • Michelle on November 8th, 2010 at 9:31 pm

      You’re welcome Dawn, so happy you both enjoyed it! Happy early Thanksgiving!

      Reply

  45. Jen @ How To: Simplify on November 8, 2010 at 5:59 pm

    Cheesecake is my favorite dessert and pumpkin is my absolute favorite flavor in the fall…I know I would devour a slice (or two) of this!

    Reply

  46. Tarrah Dame on November 8, 2010 at 9:19 pm

    YUM! looks so good! I just did a german pumpkin cheesecake myself…can’t go wrong! :)
    http://damegoodeats.blogspot.com/2010/11/german-pumpkin-cheesecake.html

    Reply

  47. Jen @ My Kitchen Addiction on November 9, 2010 at 11:05 pm

    Sorry I’m bit late on commenting lately… But, I had to let you know that this pumpkin cheesecake looks fantastic. I will absolutely have to give it a try!

    Reply

  48. Lesa on November 12, 2010 at 1:31 pm

    I’m going to plan on making this for Thanksgiving. Looks AMAZING! One thing though, care to share which brand of gingersnap cookies you used? I tried a recipe once using a gingersnap crust and it was just too overpowering. How is your’s? I could always sub a graham cracker crust… Thanks for sharing! LOVE, LOVE, LOVE your recipes and site!

    Reply

    • Michelle on November 14th, 2010 at 8:52 pm

      Hi Lesa, I actually used the general Wal-Mart brand of gingersnaps! I thought it was a nice complement to the pumpkin filling, but I’m sure a graham cracker crust would be great too!

      Reply

  49. Erik on November 27, 2010 at 11:45 am

    I made 2 of these for Thanksgiving – we usually have 2 stops to make each Thanksgiving, so I decided to bring it to both families. Everyone loved them, in fact, the regular pumpkin pies didn’t get touched at all! (Sorry). I served them with a choice of Salted Butter Caramel Sauce or Bourbon Caramel Sauce and it just put these desserts over the top. I’ll definitely be making them again. Like you said, these are not your typical cheesecake – they are very light and fluffy. The tanginess of the cream cheese pairs very well with the pumpkin. My only problem was cutting them, the filling is so light that it was sticking to the knife a lot while slicing. The slices didn’t always look as nice as yours did, but they were still wonderful. Finally, I decided to make the crusts with 1/2 gingersnaps and 1/2 graham crackers since some of my family wouldn’t like the spiciness of the full recipe, and it worked just fine. I would also like to recommend an alternative to the foil on the bottom of the pan- an oven roasting bag (like for roasts or turkeys) works very well around the pan and has no chance (if the bag isn’t ripped) of leaking at all. Works great, and can be re-used a few times. Thanks for the great recipe, Michelle.

    Reply

    • Michelle on November 29th, 2010 at 7:49 pm

      Oh gosh, bourbon caramel sauce?! Swoon. And thank you for the tip on using the oven bags!

      Reply

  50. Rhondi on November 27, 2010 at 8:36 pm

    Michelle, I made your pumpkin cheesecake for our Thanksgiving dessert
    http://bigmamashomekitchen.blogspot.com/2010/11/thanksgiving-2010.html

    Oh My Goodness! It was fabulous! This is the best cheesecake recipe I have ever tried. I can’t wait to try some of your others. I needed to add some pumpkin into our desserts and cheesecake is my family’s absolute favorite. I found your blog from your google image, and I’m so glad that I did. Thanks for the fabulous recipe!

    Reply

    • Michelle on November 29th, 2010 at 7:54 pm

      You are welcome! It looks like you had a fabulous Thanksgiving, so glad this cheesecake was a part of it!

      Reply

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