This post may contain affiliate links. For more information, read my disclosure policy.
Pumpkin Cheesecake is a classic upgrade to pumpkin pie! With a gingersnap crust, this recipe is truly to die for and a dessert your whole family will be impressed with!
Table of Contents
Creamy Pumpkin Cheesecake Recipe
I know pumpkin pie is a hallmark of tukey day, but why not switch it up with pumpkin cheesecake for Thanksgiving? It’s like the even creamier cousin of pumpkin pie.
Why you’ll love this recipe
- The gingersnap crust really sets this cheesecake apart from the rest! It adds that extra flavor boost and adds some warmth to the pumpkin cheesecake making it perfect for a fall treat. This flavor contrast makes this the best pumpkin cheesecake recipe I’ve ever had!
- This is a tried and true recipe I’ve been making for years.
- Gingersnaps – Just buy a box of them at the grocery store. Graham crackers can be substituted.
- Sugar- This recipe calls for granulated sugar in both the crust and cheesecake.
- Butter- Make sure you are using unsalted, melted butter.
- Cream cheese- Set it out before use so it’s at room temperature – this is to avoid lumps.
- Eggs- I always use large eggs; make sure these are at room temperature as well.
- Pumpkin puree – not pumpkin pie mix.
- Vanilla extract- Pure vanilla is always best
- Pumpkin pie spice
- All-purpose flour – this helps solidify the cheesecake.
How to Make Pumpkin Cheesecake
- Make the crust: Put the gingersnaps into a food processor and grind until they are a crumb. Pour the cookie crumbs into melted butter with ¼ cup of sugar. To fully combine, stir with a fork to alleviate any large chunks. When you are done stirring press the mixture into the bottom of the pan, work it about halfway up the sides of the springform pan and bake the crust for ten minutes. Transfer to a cooling rack and lower the oven temperature to 325°F.
- During this process make sure all the ingredients are room temperature so they mix together with ease. Beat the cream cheese and remaining sugar with an electric mixer (a stand mixer is best).
- Then, beat in the eggs, pumpkin, vanilla, flour, pumpkin pie spice, and salt. Continue mixing until everything is combined.
- Then take the pan with your crust in it and set in a large roasting pan.
- Pour the cheesecake into the crust and out the pan in the oven with enough boiling water to reach halfway up the side of the springform pan.
- Bake the cheesecake until the center is slightly wobbly but has firm edges. This will take about an hour and 15 minutes.
- When the cheesecake is done baking turn off the oven and crack the oven door. Let the cheesecake sit in the oven for one hour. After, transfer the roasting pan with the cheesecake to a cool rack for 45 minutes. Remove the springform pan and foil and let the cheesecake cool by itself for 3 hours on the rack. Wrap with plastic wrap and refrigerate overnight.
- When you make a cheesecake make sure you are going for full-fat ingredients it will make your cheesecake rich, thick, and creamy. This is something you simply don’t want to skimp on.
- Using a hand mixer or a stand mixer will help your cheesecake be mixed thoroughly without much effort at all, it is definitely worth the investment and will save you a lot of time.
When your pumpkin cheesecake is done it will still wiggle but be firm around the edges.
Cheesecakes call for a water bath because it helps them stay moist during the baking process. Without one it is possible for them to crack or become dry.
Make sure you are using a waterbath and the correct type of pan. Also, don’t peek at your pumpkin cheesecake while it is baking. Try to open the oven as little as possible. The cool air being let it can cause cracks!
Yes, you can! This will help you cheesecake last longer.
- 50 Gingersnaps
- ¼ cup (50g) granulated sugar
- 7 tablespoons (99g) unsalted butter , melted
- Preheat the oven to 350°. Position the rack in the lower third of the oven.
- Wrap a 10-inch springform pan with a few layers of aluminum foil, making sure that the foil tightly covers the seam of the pan and reaches more than halfway up the sides of the pan. Spray the inside of the pan with nonstick cooking spray.
- Grind the cookies in a food processor. Pour the cookie crumbs into the melted butter along with 1/4 cup sugar. Stir with a fork to combine. Press the mixture in the bottom and halfway up the sides of the springform pan. Bake 10 minutes. Transfer to a rack to cool and lower the oven temperature to 325°F.
- Make sure ALL your ingredients are room temperature to avoid lumps!
- Beat the cream cheese and remaining 1 1/2 cups sugar with an electric mixer. (I prefer using my stand mixer for this.) Beat in the eggs, pumpkin, vanilla, flour, pumpkin pie spice and salt and continue mixing until combined and very few lumps remain, about 2 minutes with a stand mixer.
- Meanwhile, set 4 cups of water to boil in a kettle or on the stove or microwave (this is for the water bath).
- Place the prepared crust into a large roasting pan (the kind you bake a turkey in). Pour the cheesecake onto the prepared crust. Transfer the roasting pan to the oven and fill with enough boiling water to reach about halfway up the springform pan.
- Bake the cheesecake until the center is still slightly wobbly but the edges are firm to the touch, about 75 minutes. Turn off the oven and crack the oven door and let the cheesecake sit, undisturbed, for one hour.
- Transfer the roasting pan with the cheesecake to a rack and let it cool for 45 minutes. Remove the springform pan, remove the foil, and let the cheesecake cool on the rack for about 3 hours. Run a knife around the edges to loosen and wrap with plastic wrap. Refrigerate overnight. When ready to serve, remove the springform pan sides and slide onto a serving platter.
- Serve with whipped cream.
Other Favorite Recipes
Pumpkin Cheesecake with gingersnap crust is a creamy homemade cheesecake recipe perfect for Thanksgiving! It’s the best ever pumpkin cheesecake recipe!
Last Updated on November 16, 2022