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This Pumpkin Cheesecake is rich, creamy, and full of pumpkin spice flavor, with a gingersnap crust that makes every bite taste like fall. It’s one of those desserts that’s special enough for Thanksgiving but you’ll want it all season long (and it’s better than Pumpkin Pie!)

A pumpkin pie on a plate, topped with a ring of whipped cream rosettes.

Why You’ll Love Pumpkin Cheesecake

I’ve been making this cheesecake for years, and the gingersnap crust is still my favorite part of this flavor combination. I know pumpkin pie is traditional but this dessert tastes like Thanksgiving, if you ask me.

Cheesecake can feel intimidating, but a few simple details make a big difference: start with room temperature ingredients so the filling stays smooth, bake it in a water bath to avoid cracks, and don’t skip the setting and chilling steps and you’ll end up with the perfect cheesecake – no cracks!

Ingredients for pumpkin cheesecake with labels identifying eggs, sugar, butter, cream cheese, pumpkin puree, salt, vanilla, flour, spices, and gingersnap cookies.

Pumpkin Cheesecake Recipe Ingredients

  • A box of Gingersnaps (Graham crackers can be substituted) add a spicy touch to the crust.
  • Make sure you are using unsalted, melted butter.
  • It’s super important that you use block cream cheese (full fat) and that the cream cheese and eggs are room temperature to avoid lumps.
  • Pumpkin puree from a can is just fine.
  • Pumpkin pie spice (or use all the individual spices). Learn about substituting pumpkin spice.
  • Always add a little All-purpose flour to help solidify the cheesecake.
A slice of pumpkin cheesecake topped with whipped cream on a small plate, with the rest of the cheesecake visible in the background.

How to prepare your pan for a cheesecake (water bath):

Preheat the oven to 350° and position the rack on the lower shelf of the oven. Wrap a 10 inch springform pan with a few layers of aluminum foil, make sure that the foil is tight to the seam of the pan and reaches more than halfway up the sides of the pan. You want to create a good seal for the cheesecake. Spray the inside of the pan with baking spray so it won’t stick. 

While you are mixing the ingredients together you can set 4 cups of water on the stove to boil (if you have a kettle it makes this step very easy!) You can also do this is a microwave is you’d like. This is for the water bath that your cheesecake will sit in when baking. Learn how to do a water bath to make the best cheesecake!

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A pumpkin cheesecake with a missing slice, topped with swirls of whipped cream on a plate.

Dorothy’s Expert Cheesecake Tips

  • 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.
  • The cheesecake needs the rest time in the oven to settle. If it’s removed and cools down too quickly, it can crack. It also needs the chilling and setting time in the fridge before serving to make sure it gets to the perfect creamy texture, so plan to make this the day before you need it.
  • You know pumpkin cheesecake is done baking when it’s just a little wobbly when you tap the pan (doesn’t roll) and the top should look solid (not wet).
5 from 7 votes

Pumpkin Cheesecake Recipe

By: Dorothy Kern
An Easy Pumpkin Cheesecake is the perfect dessert recipe for the holidays! This homemade pumpkin cheesecake with gingersnap crust is a foolproof cheesecake.
Prep Time: 30 minutes
Cook Time: 1 hour 15 minutes
Resting Time: 9 hours
Total Time: 10 hours 45 minutes
Servings: 16 servings
A slice of pumpkin cheesecake on a small plate, topped with two dollops of whipped cream.
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Ingredients

Crust:

  • 45-50 Gingersnaps (344g or approx 12 ounces)
  • ¼ cup (50g) granulated sugar
  • 6 tablespoons (84g) unsalted butter, melted

Cheesecake:

  • 3 8 ounce packages (678g) cream cheese, room temperature
  • 5 large eggs, room temperature
  • 1 15 ounce can pumpkin puree, room temperature
  • 1 ½ cups (300g) granulated sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon pumpkin pie spice
  • ¼ cup (31g) all-purpose flour
  • ½ teaspoon salt
  • Whipped Cream, for serving

Instructions 

  • Preheat the oven to 350°. Position the rack in the lower third of the oven.
  • Spray a 10-inch springform pan with nonstick cooking spray. Prepare it for a water bath: either wrap it up the sides with 2-3 layers of foil that does not leave any openings for water or wrap the bottom of the pan in a slow cooker bag or meat cooking bag.
  • Grind the cookies in a food processor. Pour the cookie crumbs into the melted butter along with ¼ 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 ½ 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.

Notes

If substituting spices for the Pumpkin Pie Spice, use: 2 teaspoons ground cinnamon, 3/4 teaspoons each ground nutmeg and ground cloves and 1/2 teaspoon ground ginger.

Nutrition

Serving: 1serving | Calories: 249kcal | Carbohydrates: 41g | Protein: 3g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 65mg | Sodium: 215mg | Potassium: 102mg | Fiber: 1g | Sugar: 26g | Vitamin A: 241IU | Vitamin C: 0.1mg | Calcium: 29mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Storing Pumpkin Cheesecake

  • Before wrapping or covering with plastic wrap, place a paper towel on the top of the cheesecake to catch condensation.
  • Store covered in the refrigerator for up to 3 days.
  • You can also freeze cheesecake for up to 2 months. Just be sure to wrap it well with plastic.
Crumbled graham cracker crust in a clear glass mixing bowl.
A pressed cookie crumb crust inside a round springform pan.
Creamy pale yellow frosting in a glass mixing bowl.
Smooth orange batter in a glass measuring cup viewed from above.
A pumpkin cheesecake in a springform pan wrapped in plastic, sitting inside a black roasting pan.

How to Make Pumpkin Cheesecake

  1. You want your cookie crumbs to be very fine so they completely compact.
  2. Press into the bottom and up the sides of the springform pan.
  3. Make sure the cream cheese, sugar, and eggs are completely smooth before adding the pumpkin and other ingredients.
  4. The mixture should be orange and free of lumps before adding to the crust.
  5. Don’t forget to prepare your pan for a water bath by wrapping the pan to avoid leakage and placing in a larger pan in the oven. Bring water to a boil while assembling the cheesecake to pour into the pan only after it’s already in the oven.

FAQs

How to tell if pumpkin cheesecake is done.

When your pumpkin cheesecake is done it will still wiggle but be firm around the edges. 

Why do I need to do a water bath for cheesecake?

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. 

Why did my cheesecake crack?

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!

Can you freeze pumpkin cheesecake?

Yes, you can! This will help you cheesecake last longer. 

Other Favorite Recipes

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Dorothy Kern

Welcome to Crazy for Crust, where I share recipes that are sometimes crazy, often with a crust, and always served with a slice of life.

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6 Comments

  1. Love all your recipes Dorothy! Your Pumpkin Cheesecake was absolutely amazing! So delicious! My family loved it! I’m picky when it comes to cheesecake and this was fabulous! Thx for the recipe!

    Reply

  2. Hi Dorothy, Where is the flour used in the cheesecake recipe? It’s listed in the ingredient list but not in the instructions.

    Reply