I ain’t ashamed to say that I think my pumpkin cheesecake recipe is better than any pumpkin pie y’all got around. It’s got all that warm pumpkin spice, but with the creamiest cheesecake filling. Couple that with a gingersnap crust and the whole thang is a hit. No water bath, no complicated steps, just a simple and damn good pumpkin cheesecake. Add a dollop of whipped cream and get ya whole life!
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How to Make Pumpkin Cheesecake
These step-by-step photos show how to make an easy pumpkin cheesecake, but be sure to check the recipe card below for the full ingredient list and detailed instructions. Skip to the → Best Pumpkin Cheesecake Recipe
1. Mix the gingersnap crumbs, sugar, and melted butter
Press the mixture firmly and evenly into the bottom of a prepared springform pan.
2. Cover the crust with parchment paper and add pie weights
You can also use dry beans if you don’t have pie weights. Bake the crust, carefully remove the parchment and weights, then let it cool completely.
PRO TIP: Use the flat bottom of a measuring cup or drinking glass to pack the crust down. The firmer and more even it is, the less it’ll crumble when sliced.
3. Beat the cream cheese mixture and add the eggs
Beat the cream cheese, sour cream, heavy cream, and sugars until smooth. Reduce the mixer speed to low, then add the eggs one at a time. Mix only until each one disappears into the filling, scraping down the sides and bottom of the bowl as needed.
4. Finish the creamy pumpkin cheesecake filling
Blend in the pumpkin puree. Then add the flour, vanilla, cinnamon, and nutmeg on low speed, mixing just until the filling is smooth and evenly combined.
PRO TIP: Measure the pumpkin! This recipe needs 2 full cups of puree, which is slightly more than you’ll usually get from one standard 15-ounce can.
5. Pour the filling over the cooled crust
Smooth the top, then gently tap the pan against the counter a few times to bring any large air bubbles to the surface.
6. Bake your pumpkin cheesecake until the center has a slight jiggle
Turn off the oven and leave the cheesecake inside with the door closed so it can finish setting and cool slowly. Refrigerate it overnight before slicing.
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Full Pumpkin Cheesecake Recipe
Pumpkin Cheesecake Recipe
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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, carefully remove the parchment and weights, and set the crust aside to cool completely.
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
How to Store
- Fridge: Cover the cheesecake tightly or transfer individual slices to an airtight container. Refrigerate for 4-5 days.
- Freezer: Freeze the cheesecake whole or in individual slices without the whipped cream. Wrap it tightly in plastic wrap followed by aluminum foil, then freeze for up to 3 months. Thaw it overnight in the fridge before serving.
Nutrition
Recipe Tips
- Use full-fat, brick-style cream cheese. The spreadable kind in a tub has more moisture and can leave the filling too soft.
- Bring the ingredients to room temperature. Room temp cream cheese, dairy, and eggs blend together smoothly without needing a ton of mixing.
- Buy pure pumpkin puree. Do NOT grab pumpkin pie filling, boos! That already has sweeteners and spices mixed in and will throw off the flavor and texture.
- Warm the knife before slicing. Run a sharp knife under hot water, dry it, and wipe it clean between cuts for those neat bakery-style slices.
- Save some extra gingersnap crumbs. I like to sprinkle them over the cheesecake with the whipped cream right before serving.
Recipe Help
Sure can! Wrap the bottom of the springform pan tightly with foil, set it in a larger baking dish, and add about an inch of hot water.
Yep! Roast it and puree it until smooth and creamy. Fresh pumpkin can be watery, so you may need to strain it through cheesecloth to get rid of excess moisture.
Your cream cheese was probably too cold, or the bowl wasn’t scraped well enough. Let the cream cheese soften completely and smooth out any lumps before adding the eggs.
The filling was probably overmixed after the eggs went in, overbaked, or exposed to a sudden temperature change. Mix on low once you add the eggs, don’t repeatedly open the oven door, and take out the cheesecake when the center still jiggles slightly. Letting the cheesecake cool slowly in the turned-off oven also helps. And if it still cracks, cover that thang with whipped cream and gingersnap crumbs. Nobody has to know!
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Best cheesecake ever
Awe, thanks doll!
Thank you for sharing all of your delicious recipes!!!
You’re so welcome!