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
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Recipe
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.
Notes
Nutrition
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I originally shared this recipe October 2018. Updated October 2023.
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The crust was a little chewy, probably because I did something wrong. Otherwise, this was divine! It did cause a bit of a rift when my daughter told me that she preferred the Jello No Bake cheesecake. I nearly called for an exorcism! Turns out she just doesn’t like pumpkin.
I have made this for thanksgiving the last few years and it is absolutely amazing!!!
I wish to make a cheese cake for 4. The recipe adjusted regarding ingredients. However, it is difficult to make regarding
the amounts it adjusts to. It would be much better if the adjustments were shown in ounces, etc. One can then use a
scale to weigh ingredients. Also, when the recipe was adjusted for a smaller cheesecake, the pan size was not adjusted.
Thank you.
This is fantastic! Not too heavy, not too fluffy, just perfect. Love the gingersnap crust.
Such a great holiday addition.
Have you made it as cupcakes? I need to make 35 cupcakes for a wedding and am concerned about the baking time and amount of batter
I havent tested them as cupcakes. The baking time will be greatly reduced so I’d definitely suggest testing them out first!
what size canned pumpkin
You need 1 cup which will be about half of a 15 oz can.
i’m making it rn kids and it looks good fam so make it now and you’ll want to have a lick young man
I love this cheesecake recipe. I’m a beginner so this recipe was very easy to follow. My husband loved it! Making some for Thanksgiving.
DELICIOUS! The whole family raved and we will definitely be making this again for Thanksgiving!
Love this recipe although I changed it up and made a no bake pumpkin cheese cake with ginger snap cookie crust and the Carmel sauce
( the sauce is to die for )