Thanksgiving may be around the corner y’all, but let’s be real… You’re gonna want this Pumpkin Cheesecake on your table all year long! It’s everything you love about pumpkin pie, but kicked up a notch with creamy, velvety cheesecake goodness. It’s got a buttery gingersnap crust, perfectly spiced pumpkin cheesecake filling, and a texture so smooth that it practically melts in your mouth. One bite, and you’ll be hooked, boo!
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I ain’t ashamed to say that I think about making cheesecake every week, and the moment fall hits, this Pumpkin Cheesecake recipe starts callin’ my name like it’s on speed dial! Not only does it bring all the fall flavor you could ever want, but it’s also pretty easy to make. No water bath, no complicated steps, just pure, simple pumpkin-spiced goodness. So go ahead, grab your mixer, and let’s get bakin’ y’all!
The Lowdown on This Pumpkin Cheesecake
Cuisine Inspiration: Classic American
Primary Cooking Method: Oven
Key Flavor: Pumpkin spice goodness with a buttery, cinnamon-kissed crust
Skill Level: Easy peasy!
Amazing Crust
This ain’t your average cheesecake crust! The gingersnaps add a sweet and spicy kick that pairs so well with the creamy pumpkin filling.
No-Fuss Baking
Forget the water bath, boo! You don’t need it for this cheesecake, and that’s a win in my book. Just pop it in the oven, let it bake up, and let it cool right in there.
Make-Ahead Friendly
You can whip this up a day ahead, and it only gets better as it chills overnight. Perfect for when you need a little extra time to get everything else on the table without the last-minute scramble.
Ingredients you’ll need to make Pumpkin Cheesecake
- Gingersnaps: You can use any store-bought brand, just make sure they’re dry and crispy, not the soft ones.
- Granulated Sugar: A must for both the crust and the cheesecake filling.
- Butter: Melted to bind that gingersnap crust together. Salted or unsalted, whichever you’ve got on hand will work just fine.
- Cream Cheese: Full-fat y’all! Make sure it’s room temp so you don’t end up with any lumps.
- Sour Cream: This adds a little tang and keeps things nice and smooth.
- Heavy Cream: If you want a super-duper rich and creamy pumpkin cheesecake, you have to use heavy cream.
- Light Brown Sugar: Gives the cheesecake a deeper, caramel-like sweetness.
- Eggs: Large ones, room temp. They help bind everything together.
- Pumpkin Puree: Be sure to double-check those labels, y’all! You want pure pumpkin puree, not pumpkin pie filling. The puree gives us that real-deal pumpkin flavor without any extra ingredients.
- All-Purpose Flour: Just a lil’ bit to stabilize the cheesecake.
- Vanilla Extract: Pure vanilla extract is always best, but if you’ve got vanilla bean paste, even better!
- Cinnamon & Nutmeg: These spices bring that warm fall flavor to the recipe. Don’t skimp on ’em boo, they’re what makes this pumpkin cheesecake sing!
How to make Pumpkin Cheesecake
What to serve with this easy pumpkin cheesecake
- Top It Off with Some Ice Cream: Serve up a scoop (or two!) of vanilla bean, cookie butter, or mocha ice cream on the side.
- Drizzle with Caramel Sauce: You can go with my regular caramel or my vegan caramel sauce, both are de-lish!
- Whipped Cream, of Course!: No pumpkin cheesecake is complete without a dollop of fluffy whipped cream! It’s THE ultimate pairing, y’all.
- Cozy Hot Beverages: Serve your cheesecake with a warm cup of spiced apple cider, wassail, or a rich French hot chocolate (you have to try my white hot chocolate boos!). Absolute perfection for those chilly fall nights.
Recipe Substitutions
- Gingersnaps: Swap them with graham crackers or even vanilla wafers. The flavor’s gonna be a little different, but your crust will still be bomb.
- Heavy Cream: Forgot to buy heavy cream? No biggie boo, sub in half-and-half.
- Sour Cream: Grab some Greek yogurt instead. Just make sure it’s plain and full-fat, and you’re good to go.
- Cheesecake Bars: Switch to a square pan and cut your pumpkin cheesecake into easy, grab-and-go bars. Perfect for a party!
Recipe Variations and Additions
- Extra Gingersnap Crumbs: Don’t waste ’em! Sprinkle them over the top for a crunchy finish. Easy and delish.
- Go Nuts: Toss in some toasted pecans or walnuts on top for that addictive crunch.
- Top It All Off: Get creative with toppings! Try adding a drizzle of chocolate ganache, or go with a sprinkle of cinnamon on top before serving.
- More Pumpkin: Mix in an extra tablespoon of pumpkin puree to the batter or swirl a little more on top for a pretty marbled effect.
Expert Tips and Tricks for making the best pumpkin cheesecake recipe
- Crush Those Cookies: No food processor? Pop your gingersnaps into a plastic bag, grab a rolling pin, and go to town. You’ll have perfect crumbs in no time!
- Mix It Good: If you’re working with a hand mixer, make sure you scrape down the bottom of that bowl with a spatula or whisk. You don’t want any sneaky lumps on your cheesecake mixture.
- Cool Your Jets: Whatever you do, don’t rush the cooling! Leave that cheesecake in the oven to cool slowly or it might crack on ya, even if it looks perfect when it comes out.
- Smooth Crust: Grab a flat-bottomed measuring cup or even a drinking glass to press down the crust. It’ll give you a nice, even base.
How to store Pumpkin Cheesecake
Once your cheesecake has fully cooled, cover it tightly with plastic wrap or aluminum foil, or pop it in an airtight container. Keep it in the fridge, and it’ll stay fresh for a good while.
How long will Pumpkin Cheesecake last in the fridge?
This beauty will last 4 to 5 days in the fridge. If you can resist the sudden cheesecake cravings, of course!
Can I freeze creamy pumpkin cheesecake?
Yep, you can freeze this cheesecake! Wrap the whole cheesecake or individual slices (no need to defrost the entire thing! Unless you wanna eat the whole thing, I won’t judge) in plastic wrap and then foil, or use a freezer-safe bag. It’ll stay fresh for up to 3 months.
Frequently asked questions
You absolutely can! Wrap the bottom of your springform pan tightly with aluminum foil to prevent leaks, place the pan in a larger baking dish, and pour about an inch of hot water into the dish.
Easy, boo! Just use gluten-free cookies. You can find gluten-free gingersnaps or graham crackers at most grocery stores.
Yep! Roast it up, puree it, and make sure it’s smooth and creamy. Keep in mind that fresh pumpkin can be a bit more watery, so you may need to strain it through cheesecloth to get rid of excess moisture.
Alright boos, that’s a wrap on this creamy Pumpkin Cheesecake! Whether you’re servin’ it up for Thanksgiving or just because, I promise it’ll be a hit. Now, if you’ll excuse me, I’m off to “taste test” another slice… Ya’know, for research!
More Cheesecake Recipes
- Caramel Apple Cheesecake Recipe
- Sweet Potato Cheesecake Recipe
- Peanut Butter Cup Cheesecake
- THE BEST Chocolate Cheesecake
- Butter Pecan Cheesecake (With How To Video!)
Pumpkin Cheesecake
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Equipment
Ingredients
For the Crust:
- 5.5 ounces or between 20-24 gingersnaps crushed or pulsed in a food processor into crumbs (will need 1, ½ cup total of crumbs)
- 3 tablespoons granulated sugar
- 5 tablespoons melted butter
For the Cheesecake:
- 24 ounces cream cheese room temperature
- ¼ cup sour cream room temperature
- ¼ cup heavy cream room temperature
- 1 ¼ cups light brown sugar packed
- ½ cup granulated sugar
- 4 large eggs
- 2 cups canned pumpkin puree
- 2 tablespoons all-purpose flour
- 1 tablespoon pure vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
Instructions
For the Crust:
- Preheat the oven to 350°F degrees. Prepare a 9 inch spring form pan with non-stick baking spray and flour. Make sure it is completely secure.
- Whisk together gingersnaps, sugar, and butter.
- Press gingersnap crust into the bottom of the pan. You can use the bottom of a measuring cup if you need to help push it down. Add a layer of parchment paper and place either pie weights or fill it with dry beans to act as weights. Bake for 7-8 minutes and then set aside to completely cool.
For the Cheesecake:
- Add cream cheese, sour cream, heavy cream, brown sugar and granulated sugar to the mixing bowl and mix for about 4-5 minutes on high speed until well mixed. Brush down the sides of the bowl. Preheat the oven to 350°F.
- Mix in four eggs, one at a time until well incorporated. Scrape down the sides of the bowl as needed. Then add in pumpkin puree and blend well.
- Slow mixer down to low or medium low depending on your mixer. Add flour, vanilla, ground cinnamon and nutmeg. Mix well. Make sure the mixture is mixed all the way at the bottom of the bowl.
- Add mixture into the springform pan.
- Bake for 45-50 minutes until almost completely set in the middle. If you shake it, it will have a slight jiggle to it. It will continue to bake while it sits in the oven. Turn off the oven and leave cheesecake in the oven with the door closed for 4 hours. Remove cheesecake from the oven and refrigerate overnight, covered.
- Serve with whipped cream if desired.
Notes
- Crush Those Cookies: No food processor? Pop your gingersnaps into a plastic bag, grab a rolling pin, and go to town. You’ll have perfect crumbs in no time!
- Mix It Good: If you’re working with a hand mixer, make sure you scrape down the bottom of that bowl with a spatula or whisk. You don’t want any sneaky lumps on your cheesecake mixture.
- Cool Your Jets: Whatever you do, don’t rush the cooling! Leave that cheesecake in the oven to cool slowly or it might crack on ya, even if it looks perfect when it comes out.
- Smooth Crust: Grab a flat-bottomed measuring cup or even a drinking glass to press down the crust. It’ll give you a nice, even base.
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