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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118 Responses to “Pumpkin Cheesecake”

  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

  51. sue on June 20, 2011 at 7:49 pm

    Can you please let me know what you used for the caramel drizzle?

    Reply

    • Michelle on June 20th, 2011 at 7:53 pm

      Hi Sue, I think it was a seasonal topping from Smuckers – pumpkin caramel spice topping, or something similar.

      Reply

  52. Monika on October 6, 2011 at 4:49 pm

    I cant wait to try this out on my family! When should i remove the cheesecake from the spring form pan so it doesn’t break??

    Reply

    • Michelle on October 10th, 2011 at 4:40 pm

      Hi Monika, I always remove the sides of the pan once the cheesecake has chilled, but leave it on the base.

      Reply

  53. Annie on October 7, 2011 at 9:43 pm

    Hello
    if making this recipe without a water bath would the baking instructions be different?

    Reply

    • Michelle on October 10th, 2011 at 4:40 pm

      Hi Annie, No you could bake it the same way, you just might experience some cracking on top. The water bath helps to keep that from happening.

      Reply

  54. Lindsay H on October 18, 2011 at 6:16 pm

    Ah – thank you for this recipe! I made it this weekend and it was delish! I was on the hunt for a beautiful, tall pumpkin cheesecake, and this totally fit the bill. When it said 2 lbs of cream cheese, I knew I was on the right track. No wimpy cheesecake here – it looks like it could be served in a restaurant! Mine took quite a bit longer to cook, though. Eventually, I got tired of waiting and cranked up the heat. It ended up looking a little brown on top, so to hide it, I slathered on some homemade apple butter. Not only did it help the cheesecake’s aesthetics, but it also tasted great! Thank you for all your wonderful recipes – you are my go-to blog!

    Reply

  55. Rennie on October 25, 2011 at 2:13 pm

    Hey there!

    Love the blog. How would you adapt this for a mini-cheesecakes recipe?

    Thanks!

    Reply

    • Michelle on October 25th, 2011 at 11:34 pm

      Hi Rennie, I don’t do mini cheesecakes often, but you would just need to reduce the baking time. It all depends on how mini you make them.

      Reply

  56. jasmine on November 3, 2011 at 11:17 pm

    this cake looks delicious, definitely going to make but is it okay to use reg. brown sugar instead of light?

    Reply

    • Michelle on November 4th, 2011 at 11:41 am

      Hi Jasmine, What most people recognize as “regular” brown sugar is usually light brown sugar. There is “light” (which is the default brown sugar used in baking) and then “dark”, which has more molasses in it, and is therefore sweeter.

      Reply

  57. Julianne on November 21, 2011 at 3:46 pm

    Do you have a vegan version of this recipe?

    Reply

    • Michelle on November 22nd, 2011 at 8:27 pm

      Hi Julianne, Unfortunately I do not.

      Reply

  58. Sami on November 22, 2011 at 4:00 pm

    If I only have Pumpkin Pie spice instead of the individual spices – would that work. I think it would be roughly 3 tsp. Will that greatly change the flavor?

    Reply

    • Michelle on November 22nd, 2011 at 8:28 pm

      Hi Sami, That will definitely work! Enjoy the cheesecake!

      Reply

  59. snapdabble on November 24, 2011 at 10:20 am

    I just made this for my second time yesterday. The first time I baked in a water bath and it was perfect. I double wrapped it nice and tight in foil, but some water still got inside and soggy-ed up the crust a bit. I like the idea of using an oven bag! unfortunately I didn’t read that comment until right now. The second time( yesterday) I did not use water bath and it did crack a bit on the top. I’m just going to whip up some cream cheese frosting to pipe around where the cracks are :) This cheesecake is WONDERFUL!

    Reply

    • snapdabble on November 24th, 2011 at 10:25 am

      …I also did not leave it in the oven for an hour after. I hope that doesn’t effect the outcome. I guess we shall find out

      Reply

  60. Lily on November 25, 2011 at 10:44 pm

    I made this for Thanksgiving and it was AMAZING! I garnished with whipped cream and candied pecans, which made for the perfect touch.

    My only question is, how did you get your crust to stay up the sides? In the instructions it says to press the crust in the bottom, but in your photos the crust is up the sides of the cake. I tried to push the crust up with a drinking glass, but it kept crumbling. More butter perhaps?

    Reply

    • Michelle on November 26th, 2011 at 11:37 am

      Hi Lily, I just use a measuring cup to press the crust up the sides, no real trick to share unfortunately.

      Reply

  61. Lil on December 1, 2011 at 1:15 pm

    this is definatly on my list after having read all the comments, ;o)))
    maybe I will amaze my family here in europe

    and now I return to your blog, amazing

    Reply

  62. Keely on October 19, 2012 at 5:26 pm

    OH MY GOSH! I just made this for a co-workers birthday and it is SO good! Thanks for sharing!

    Reply

  63. Cat on October 21, 2012 at 4:53 pm

    We totally just shared your recipe with our followers for National Pumpkin Cheesecake day! http://www.facebook.com/yourstrulymepersonalshoppers

    xo

    Reply

  64. JUlia on November 8, 2012 at 12:16 pm

    hello,
    am i whipping the heavy whipping cream and the vanilla until its like a whip cream? this is the first attempt at a cheese cake ever!

    Reply

    • Michelle on November 9th, 2012 at 6:54 pm

      Hi Julia, No you definitely do not want whipped cream. You just mix them into the batter until they are incorporated, maybe 30 seconds to 1 minute.

      Reply

  65. Tania on November 15, 2012 at 11:12 pm

    I tried this recipe tonight, when pouring it into the pan I had way more mix than room in the pan. :/ I’m not sure what I did wrong, hoping it turns out good.

    Reply

  66. Greta on November 21, 2012 at 7:26 pm

    I just had to share that I made this cheesecake today and it is the most beautiful cheesecake I have ever made! And probably the first one that didn’t crack. Thanks for a great recipe. I can’t wait to serve it tomorrow!

    Reply

  67. beth on December 7, 2012 at 5:52 pm

    This cheesecake is amazing! I have made it 4 times now and everyone loves it. just make sure you wrap it really good with tinfoil, if the water seeps through the crust is a little soggy… still good tho:)

    Reply

  68. Sophia Ciora on December 14, 2012 at 12:49 pm

    I made this to take over a friend’s house for Thanksgiving.
    I don’t like cheesecake because of the heaviness, but LOVE this! It’s more like a rich souffle…light and creamy….and the taste is wonderful.
    It’s easy to make.
    I did the water bath, but it did crack a little.
    This is the BEST cheesecake I’ve ever made.

    Reply

  69. Jenny Park on March 26, 2013 at 3:32 pm

    Okay this is the BEST freaking thing I have ever tasted. I am a chocolate lover and have never liked cheesecake. So my friend made this and I thought “well I like pumpkin pie so I’ll give it whirl”….well I ended up making my own the next day and then a week later…haha! This was my baby girl’s first birthday cake because she loves it so! I have tried it with the water bath and it cracked both times but it is so delicious I don’t mind a bit. My question is I just bought Wilton 4-inch springform pans (just to make this into mini cheesecakes…can you imagine the cuteness overload?). And I was reading other recipes and they say to bake 300F for 40-50 minutes….but that seems a bit long and low? Would you recommend keeping it at 325F (like you do for the cupcake size) and do 30-40? Just checking with what you think since you are my cheesecake guru. Seriously the best dessert ever! Thanks!

    Reply

    • Michelle on March 28th, 2013 at 2:56 pm

      Hi Jenny, I haven’t made this into mini cheesecakes, but usually when I go mini I keep the temperature the same but reduce the time. Good luck, let me know how they turn out!

      Reply

  70. Jackie on September 30, 2013 at 1:36 pm

    This turned out to be absolute perfection. I topped it with caramel sauce, whipped cream, and candied pecans. My boyfriend couldn’t stop raving about it!

    Reply

  71. Caiti on October 6, 2013 at 9:13 pm

    This looks perfect for fall! Fall is definitely my favorite season, and I get WAY too excited about everything pumpkin. My question is, can I bake a 1/2 batch in a pie pan? I don’t have a springform pan, and quite frankly it would be a lot easier to keep it looking nice in a pie pan. Would I still use a water bath, and do you have any advice on how to adjust baking time? Thanks so much!!!

    Reply

    • Michelle on October 10th, 2013 at 1:06 pm

      Hi Caiti, I have never taken a full cheesecake recipe and cut it and baked it in a pie pan. I’m unsure of the results you’ll obtain, but you would probably not do a water bath, and the baking time would need to be significantly decreased.

      Reply

  72. Jodi on November 7, 2013 at 8:53 am

    Hi – – – Does the recipe change if a pre-made crust is used, or does everything stay the same? Thanks!

    Reply

    • Michelle on November 7th, 2013 at 12:57 pm

      Hi Jodi, No changes!

      Reply

  73. Elena on November 24, 2013 at 2:22 pm

    Hi, this cheesecake looks wonderful and I’d like to make it for Thanksgiving. I live in Colorado at 6000 ft. Does this recipe need any modification for high altitude?

    Reply

  74. Sandy on November 27, 2013 at 4:39 pm

    I’d like to cut the recipe in half as there’s only 4 of us this Thanksgiving.
    Do you foresee any problems with this? Will I need to modify the cooking time?
    I’d live anyone’s recommendation-I’m not a great baker and I know it a science

    Reply

    • Michelle on November 27th, 2013 at 11:37 pm

      Hi Sandy, Baking time will depend upon the size pan (or pans) that you use, but will almost certainly need to be reduced.

      Reply

  75. Beth on November 29, 2013 at 6:44 pm

    Thank you so much for a wonderful recipe. I made this for thanksgiving and my family now says its their favorite dessert!

    I decided to make mini cheesecakes so they would be easier to serve. I didn’t have to change very much. I just scooped a heaping tablespoon of the crust mixture into a muffin pan and flattened. Then baked for about five minutes. I ended up using almost 1/3 cup filling in each muffin cup and then baking for about 25 minutes. I didn’t do a water bath so they had a few cracks but otherwise came out fine. It ended up making about 30 minis. I topped with caramel sauce and your cinnamon candied pecans. My family (who will not even touch pumpkin pie) raved about them!

    Reply

  76. Julia on October 6, 2014 at 8:52 pm

    Sorry if this is a silly question, but is 32 oz of cream cheese a weight or volume measurement? Would I convert to cups or grams? Thanks!

    Reply

    • Michelle on October 9th, 2014 at 11:02 am

      Hi Julia, You would convert to grams.

      Reply

  77. Lynne on October 9, 2014 at 11:49 pm

    Made this tonight for my brother’s birthday party tomorrow. The only change I made was that I used gluten free ginger snap cookies so that the celiac in our family could eat it. Not a wise idea to start it after work the night before the party, but that’s the time I had. First problem was the crust, I couldn’t get it to go up the sides evenly – after about 20 minutes of pressing and redistributing, etc., I finally just gave up and baked it as is. As my mom always says, it doesn’t matter if it tastes good, right? I baked the crust for 10 minutes, but it didn’t seem any browner, and it was really greasy. Once it cooled it looked less greasy. When I poured the batter into the pan, I noticed that globs of cream cheese hadn’t mixed in even though I had scraped down sides numerous times. My cheese cake has been cooking for 95 minutes now, and the center is still more than “a little jiggly” and it’s more that just the center – the first 2 times I checked it, only about a half inch of the sides wouldn’t move. I saw one other poster mention that it took longer, so I’m not the only one. I wish I had known that this was going to be closer to 30 minutes of prep and 4 and a half hours for the cooking/post cooking time I wouldn’t have started it at 7:45 PM – the cook time should reflect the 3 hours of post-cooking and the longest time it may take to cook (in my case, 105 minutes). It’s a pain to check it every 10 minutes because of the water bath, it sloshes around so much. I hope it doesn’t cause leaking through the foil. I just wanted to share my experiences in case anyone else has the same issues.
    So, I waited to take it out of the oven before I posted this comment, and yes, water seeped into the foil even though I had 4 sheets of foil covering the bottom. I had to bring the pan to the sink and tip it so that water could drain out of it. And, there’s a ~1.5″ crack in the top, so that was a complete waste of time and foil and now the crust will be soggy :-( It’s 11:43 PM, and I’m supposed to wait ANOTHER 2 hours before I put it in the refrigerator – that’s not going to happen. I hope, after all this, that it tastes amazing, but I’m not holding out hope with the soggy crust.

    Reply

  78. Joanne on October 22, 2014 at 8:12 am

    Good morning! You know, I can’t decide if finding this website is the best or the worst thing that has happened to me in the past year – I’ve had so much fun making so many of your delicious recipes, but they are absolutely ruining my diet. Oh well, I’ll just run a little further in the mornings. I do have a reason for finally breaking my silence and commenting this morning, I am looking forward to making this cheesecake for Thanksgiving this year and I was wondering if you had any thoughts about whether the recipe could be modified to add in a maple swirl? I think it could be done by removing a portion of the batter before adding the pumpkin and spices (and maybe the extract as well?), and then flavoring the smaller portion with maple and the larger with pumpkin, but I am not sure about the ingredient modifications to retain the right consistency for the batter. Sorry for such a long-winded question, and thank you so much for sharing your recipes and fun anecdotes (which help inspire me to indulge and create)!

    Reply

    • Michelle on October 22nd, 2014 at 3:39 pm

      Hi Joanne, I’m so happy that you’ve been enjoying the site! I haven’t played around with any cheesecake swirls, so any direction I’d give would just be a guess on my part. If you give it a try, let me know how it turns out!

      Reply

  79. Sandy on October 22, 2014 at 3:09 pm

    I’ve done the first cheesecake on my cheesecake list and this is #2 which I will be doing in the first/second week of November. I am excited.

    Reply

  80. Kaura on November 1, 2014 at 9:10 pm

    Made this a few days ago – without the water bath (there was a crack, yes, but it didn’t make it taste any less delicious). Turned out FANTASTIC – shared it with many people, all of whom expressed delight. Waiting for it to cool for so long was the biggest struggle, but it was definitely better after the first day! Found this tasted really good with whipped cream on top. Thanks so much for the fantastic recipe, it is now going to be a staple in my kitchen! Though, perhaps only once a year, as it is sinfully unhealthy…..

    Reply

  81. Carol on November 18, 2014 at 8:06 pm

    Beautiful looking (no cracks), Loved the texture, creamy, but not too soft makes an impressive presentation when drizze;d with carmel sauce. My only suiggestion is to decrease or omit the vanilla. It tended to overpower the spices. Will be making this and taking to friends for Thanksgiviong.

    Reply

  82. Sandy on November 21, 2014 at 1:09 pm

    Got invited to Thanksgiving Dinner and since this is on my to-make list for November I volunteered to make this dish. I am happy I can make it a couple days in advance in case I mess up and need to make something else.

    Reply

  83. Elizabeth on November 23, 2014 at 4:08 pm

    I am so excited to try this for my family this year for thanksgiving! I unfortunately picked up by accident the Neufchâtel instead of regular cream cheese. Should I just go back to get the full fat version? Also do you think I can make this Tuesday and it still be okay for dessert on Thursday or would Wednesdaybe the earliest you recommend?

    Thanks so much!!!

    Reply

    • Michelle on November 24th, 2014 at 5:24 pm

      Hi Elizabeth, I would recommend going back for the full-fat cream cheese; it definitely makes a difference. You could make it on Tuesday and it would be fine for Thursday. Enjoy!

      Reply

  84. Malissa on November 26, 2014 at 10:33 am

    Hi! Love your recipes!! I used two last year around the holiday season.i wanted to know can I use a regular aluminum pie pan instead?

    Reply

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