Pumpkin Cheesecake

A cheesecake perfect for fall

Course Dessert
Cuisine American
Prep 20 minutes
Cook 1 hour 10 minutes
Total 1 hour 30 minutes
Servings 12 to 16 servings
Calories 527 kcal
Author Michelle


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 canned pumpkin (15-oz )
  • 4 eggs at room temperature
  • tablespoons heavy cream
  • 1 tablespoon vanilla extract
  • teaspoons ground cinnamon
  • ½ teaspoon ground ginger
  • ½ teaspoon salt
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground allspice
US Customary - Metric


  1. 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. 2. Bring a pot of water to a boil for a water bath.
  3. 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. 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. 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. 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.
Nutrition Facts
Pumpkin Cheesecake
Amount Per Serving
Calories 527 Calories from Fat 324
% Daily Value*
Fat 36g55%
Saturated Fat 19g119%
Cholesterol 157mg52%
Sodium 464mg20%
Potassium 286mg8%
Carbohydrates 44g15%
Fiber 1g4%
Sugar 31g34%
Protein 7g14%
Vitamin A 7670IU153%
Vitamin C 1.7mg2%
Calcium 123mg12%
Iron 2.4mg13%
* Percent Daily Values are based on a 2000 calorie diet.