Pumpkin Cheesecake
This perfectly decadent pumpkin cheesecake has a gingersnap crust and a thick, creamy filling. Using common pantry items, boxed cookies, and canned pumpkin, this delicious recipe is a simple crowd-pleaser!
It’s the time of year where pumpkin takes over, and I will never complain. One of the things I crave year-round is this amazing pumpkin cheesecake. The recipe came about many years ago when my mom needed a sweet treat for a fall get-together with friends. She wanted something pumpkin-y and I started brainstorming.
I used the base from my Fig and Almond Cheesecake with Crème Anglaise. From there I wanted to keep things simple so I used canned pumpkin, tons of favorite fall spices I had in the pantry, and a box of gingersnaps. It was delicious and absolutely blew everyone away.
I have loved it ever since, and I am really excited to share it with you!
What is pumpkin cheesecake?
Since the 1800s, pumpkin pie has been a staple of U.S. Thanksgiving tables. Cheesecake originates from Greece, and there have been variations for hundreds of years all over the world. This is the perfect marriage of two long-time favorites!
Some are no-bake cheesecakes, which only need to chill before eating. This one is baked, giving it a very crispy crust and fluffy texture. Many of them include a graham cracker or crispy, spiced crust as well.
Pan prep & materials
- For this recipe, I use a standard 9-inch springform pan.
- We will be using heavy-duty aluminum foil as well, wrapping the springform pan in it to help the cheesecake bake evenly.
- You will also need a roasting pan or something similar, for the water bath this little cheesecake gets in the oven. Since there is hot water and a precious cheesecake is involved – avoid using anything disposable and instead opt for something solid with tall sides.
- To prep the pan: Double wrap the entire outside of the pan in aluminum foil. This serves a few purposes! First, we will be putting this in a water bath, so we want to be sure that water stays away from our dessert. This also protects the pan from burning or getting warped – which can lead to leaks and uneven baking.
How to make pumpkin cheesecake
- Get all of your ingredients out and room temp before baking!
- Preheat your oven to 350 degrees F
- Prep your springform pan with aluminum foil
- Mix the crust mixture (cookie crumbs, butter, brown sugar, salt) until it is even and crumbly, and press it firmly into the base and up the sides of the pan. Using the base of a metal measuring cup for this is awesome for getting it into a nice even layer.
- Bake the crust for 6 to 8 minutes, or until the crust is slightly browned. Remove and cool completely. Turn the temperature down to 325 degrees F.
- Bring water to a boil for the bath
- Beat together the cream cheese and the sugars on medium speed until smooth and creamy (scrape the sides between each step!) Scoop in the pumpkin and mix on low until completely incorporated. Crack your eggs in one at a time, and after they’re fully incorporated, pour in the heavy cream and vanilla beating for about a minute until smooth. Finally, sprinkle in the cinnamon, ginger, salt, nutmeg, cloves, and allspice and mix on low until everything is smooth.
Save This Recipe
Enter your email address, and we'll send it straight to your inbox!
- Pour filling into the cooled springform. Tap the pan on the counter (carefully) to get out any air bubbles!
- Place it into the roasting pan, and pour in the boiled water into the roasting pan until water is halfway up the side of the springform.
- Bake for 55-60 minutes. Though the center will be jiggly, the edges should be set and slightly browned.
- Turn the oven off totally and let it rest for one hour.
- After an hour, carefully remove the springform pan from the water bath and remove the outside foil. Let it cool for two more hours on a wire rack.
- Chill in the refrigerator for at least six hours before serving!
Serving suggestions
- A dollop of homemade whipped cream makes this an American classic.
- My favorite homemade salted caramel sauce is perfect drizzled over a slice of this pumpkin cheesecake! You will NOT be disappointed!
- Crumbled gingersnap cookies add a nice crunch and a cleaner ginger flavor than the crust itself.
How to avoid cracking your pumpkin cheesecake
- If overmixed, air bubbles form in the filling and pop while baking. Make sure to stop your mixing as soon as things look smooth.
- Overbaking can also be the culprit, as the eggs begin to cook, leaving you with a dryer, fluffier, filling. This is common with cheesecakes since the center can look so jiggly!
- You can unintentionally make your cheesecake crack by opening the oven too often so try to avoid that!
- Sometimes the weather outside, the insulation in your house, or your oven itself can be the culprit, and you just can’t get the perfect surface you want. Remember that no matter what, a big dollop of whipped cream on top will hide any cracks!
Swaps and variations for this pumpkin cheesecake
- You can use vegan cream cheese, butter, and egg replacements for this, though the filling may come out a bit thinner.
- Plant-based sweeteners are great options if you are looking to cut sugar or make this more keto-friendly.
- Gluten-free cookies work well for the crust as well, though they are a bit drier and you may need to add more butter.
- For the chocolate lovers in your life, the homemade Oreo crust I use for this Chocolate Cream Pie is an awesome swap for this pumpkin cheesecake.
- Store-bought graham cracker, gingersnap, or Oreo crusts work really well, too.
Storage information and tips
- Refrigerating: Fully wrapped in plastic wrap, this pumpkin cheesecake will be great in the fridge for up to four days.
- Freezing: Once fully cooled, you can wrap this cheesecake in plastic wrap, and an outer layer of aluminum foil, and it will live happily in the freezer for about two months. (When you’re ready to eat it, let it thaw in the fridge!)
- Prep in advance: You can prepare the crust and press it into the pan ahead of time, cover with plastic wrap and freeze for up to 2 months, making sure to thaw it before throwing it in the oven.
- Gifting: After freezing this to be sure it sets, you can wrap this cheesecake in plastic wrap and deliver it to loved ones in a decorative box or with nothing but a bow!
Ready for more? Pumpkin, cheesecake, and other treats!
- New York Cheesecake
- Red Velvet Cheesecake
- Oreo Cheesecake
- Pumpkin Yummy Dessert
- Pumpkin Bread Recipe
I would absolutely love it if you made this pumpkin cheesecake for dessert (for the holidays or ANY day!); if you do, please stop back and leave a rating and let me know how you liked it! ENJOY! 😍
Pumpkin Cheesecake
This perfectly decadent pumpkin cheesecake has a gingersnap crust and a thick, creamy filling. Using common pantry items, boxed cookies, and canned pumpkin, this delicious recipe is a simple crowd-pleaser!
Ingredients
For the Crust:
- 2 cups (200 g) gingersnap cookie crumbs, about a 14-oz package of cookies
- 2 tablespoons light brown sugar
- Pinch (Pinch) of salt
- 6 tablespoons unsalted butter, melted
For the Cheesecake:
- 32 ounces (907.19 g) cream cheese, at room temperature
- ¾ cup (150 g) granulated sugar
- ½ cup (110 g) light brown sugar
- 15 ounces (490 g) canned pumpkin
- 4 eggs, at room temperature
- 2½ tablespoons (2.5 tablespoons) heavy cream
- 1 tablespoon vanilla extract
- 1½ teaspoons (1.5 teaspoons) ground cinnamon
- ½ teaspoon (0.5 teaspoon) ground ginger
- ½ teaspoon (0.5 teaspoon) salt
- ¼ teaspoon (0.25 teaspoon) ground nutmeg
- ¼ teaspoon (0.25 teaspoon) ground cloves
- ¼ teaspoon (0.25 teaspoon) ground allspice
Instructions
- Preheat the oven to 350 degrees F. Double-wrap the bottom and outside of a 9-inch springform pan with heavy-duty foil.
- Prepare the Crust: 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. Bring a pot of water to a boil for a water bath.
- Prepare the Filling: 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.
- 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.
- 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).
- 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.
Calories: 527kcal, Carbohydrates: 44g, Protein: 7g, Fat: 36g, Saturated Fat: 19g, Cholesterol: 157mg, Sodium: 464mg, Potassium: 286mg, Fiber: 1g, Sugar: 31g, Vitamin A: 7670IU, Vitamin C: 1.7mg, Calcium: 123mg, Iron: 2.4mg
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
[Photography by Dee Frances]
I’m wondering how you were able to get the crust around the sides of the cheesecake?
Hi Shelley, I just pressed it up the sides with my fingers.
I have been making your pumpkin cheesecake for about 4 years now (every Thanksgiving) and my whole family LOVES it – my uncle even calls ahead to make sure I’m making it! We’re all Polish, and typical Polish cheesecake is made from a crumbly-type of cheese. Until I brought this masterpiece to the table, none of the adults had ever tried cream cheese-based cheesecake (everyone was skeptical, too). One bite and their minds all changed!
Thank you for sharing this amazing recipe!
This is the first (and absolutely successful) attempt at a non-original NY style cheesecake I have ever made. I like mine thick, dense, yet creamy, so I was very pleased with the result of this great recipe, which I sort of combined with my own go-to recipe for a plain cheesecake that I have already perfected over time. I didn’t use a gingersnap crust – which, I realize, is possibly the key to this recipe -, remained faithful to the crust I usually make, basically a mix of graham crackers and vanilla wafers, with a touch of cinnamon. Delicious, promised! Then I did in fact compose the filling with the ingredients listed above, with a few variations: I used sour cream in place of heavy cream because that’s what I had in my fridge, plus I really like the extra tang it provides to the cheesecake; I folded in 3 whole eggs and 1 yolk, instead of 4 eggs; finally, since I only had cinnamon and ginger on the shelf, I went ahead and left out the other spices listed. The cheesecake came out beautifully! Perfect texture, so silky and smooth, just the right balance of flavors. And what I really want to underline is that the pumpkin does not overwhelm the taste at all, on the contrary it’s very delicate. Try it with a caramel topping, it’s fantastic! Thanks!
Hi Michelle,
I’d really love to bake this but live in Australia where I can’t seem to find canned pumpkin. Can I use fresh pumpkin and steam it before mixing it in? If so would I still need 2 cups or would the amount change? By the way, I just made your salted caramel apple pie and OMG it is amazing!
Thanks so much for your recipes!
Yes, you can use homemade puree, just be sure to drain it REALLY well before using it. And yes, use the same amount.
The cheesecake was sticking to the knife while slicing – how do I avoid that?
Hi Joan, Try running the knife under very hot water then wiping clean immediately before slicing. Alternatively, you could try slicing with (unflavored) dental floss – if you Google it, you’ll find tons of YouTube videos and tutorials!
My darling my darling. I made this lovely delicious pumpkin cheesecake this past Sunday for Thanksgiving (none of us are American and we live in the Caribbean but my friends and I decided to have Thanksgiving dinner because well food and I volunteered to make dessert. Everyone loved it ^_^ .
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?
Hi Malissa, Unfortunately not… there will be way too much batter.
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!!!
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!
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.
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.
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…..
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.
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)!
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!
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.
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!
Hi Julia, You would convert to grams.
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!
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
Hi Sandy, Baking time will depend upon the size pan (or pans) that you use, but will almost certainly need to be reduced.
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?
Hi Elena, I have not baked at altitude before, but I would imagine if any other cheesecake you’ve made has needed adjustments, then this one would, too. This page has some tips I have collected that might help you: https://www.browneyedbaker.com/high-altitude-baking/
Hi – – – Does the recipe change if a pre-made crust is used, or does everything stay the same? Thanks!
Hi Jodi, No changes!
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!!!
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.
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!
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!
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!
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.
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:)
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!
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.
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!
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.
We totally just shared your recipe with our followers for National Pumpkin Cheesecake day! http://www.facebook.com/yourstrulymepersonalshoppers
xo
OH MY GOSH! I just made this for a co-workers birthday and it is SO good! Thanks for sharing!
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