Pumpkin Cheesecake

Super easy pumpkin cheesecake baked in the oven (no water bath!) with a gingersnap crust and pumpkin puree for that real deal flava!
Jump to Recipe

Thanksgiving may be around the corner y’all, but let’s be realโ€ฆ 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!

This post may contain affiliate links. Read our disclosure policy.

A pumpkin cheesecake with a missing slice, showing its smooth texture, surrounded by gingersnap cookies

Want to Save This Recipe, Boo?

I'll email this recipe to you, so you can come back to it later!

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

Closeup of Jocelyn in pink dress smiling

Cuisine Inspiration: Classic American

Primary Cooking Method: Oven

Key Flavor: Pumpkin spice goodness with a buttery, cinnamon-kissed crust

Skill Level: Easy peasy!

This ain’t your average cheesecake crust! The gingersnaps add a sweet and spicy kick that pairs so well with the creamy pumpkin filling.

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.

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

Overhead shot of ingredients to make pumpkin spice on a marble surface before mixing
  • 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, yโ€™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

A mixture of gingersnaps, sugar, and melted butter in a glass bowl
1
Add gingersnaps, sugar, and butter to a bowl.
A mixture of gingersnap crumbs, sugar, and butter combined in a glass bowl, forming the crust mixture
2
Mix them together.
A smooth, evenly pressed gingersnap crust inside a round cake pan
3
Press gingersnap crust into the bottom of the pan.
A crust lined with parchment paper and topped with ceramic pie weights inside a baking dish
4
Add a layer of parchment paper and place either pie weights or fill it with dry beans to act as weights.
A finished crust pressed neatly into a round springform pan, ready for filling
5
Bake for a few and then set aside to completely cool.
A mixing bowl with cream cheese, sour cream, heavy cream, brown sugar and granulated sugar piled together before mixing
6
Add cream cheese, sour cream, heavy cream, brown sugar and granulated sugar to the mixing bowl and mix on high speed until well mixed.
A smooth, creamy cheesecake mixture with an egg added on top, in a metal mixing bowl
7
Mix in eggs, one at a time until well incorporated. Scrape down the sides of the bowl as needed.
A large dollop of pumpkin puree added to the creamy cheesecake mixture in the mixing bowl
8
Add in pumpkin puree and blend well.
Flour, spices, and vanilla extract added on top of the pumpkin cheesecake mixture in the mixing bowl
9
Slow mixer down to low or medium low depending on your mixer. Add flour, vanilla, ground cinnamon and nutmeg.
Smooth and blended pumpkin cheesecake filling in a mixing bowl
10
Mix well, making sure the mixture is mixed all the way at the bottom of the bowl.
Pumpkin cheesecake filling evenly spread in the springform pan before baking
11
Add cheesecake mixture into the springform pan.
A round, smooth pumpkin cheesecake in a springform pan, freshly baked
12
Bake until almost completely set in the middle.

What to serve with this easy pumpkin cheesecake

a white serving dish of cooked turkey legs
These turkey legs are generously seasoned and oven-roasted, great for a gathering and are easy to clean up.
A spoon of cornbread salad lifting from a large bowl
This cornbread salad is the real thing! A Southern classic and a great way to use up leftover cornbread.
A serving fork with a scoop of baked candied yams.
These candied yams are another classic Southern side dish made up of thinly sliced sweet potatoes and a spiced candied mixture.
Sweet potato biscuits in a basket ready to eat.
My fluffy sweet potato biscuits are pillowy, flaky and perfectly spiced.

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.
A sliced pumpkin cheesecake topped with whipped cream and crushed gingersnaps, with more cookies next to it and a white pumpkin in the background.

Expert Tips and Tricks for making the best pumpkin cheesecake recipe

  1. 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!
  2. 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.
  3. 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.
  4. 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.

A slice of pumpkin cheesecake topped with whipped cream and crushed gingersnaps, with a fork cutting into it and more cookies in the background

Frequently asked questions

Can I bake this cheesecake in a water bath?

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.

How can I make this cheesecake gluten-free?

Easy, boo! Just use gluten-free cookies. You can find gluten-free gingersnaps or graham crackers at most grocery stores.

Can I use fresh pumpkin instead of canned?

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.

Overhead view of a partially sliced pumpkin cheesecake topped with crushed gingersnaps, with two forks nearby

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 sliceโ€ฆ Ya’know, for research!

More Cheesecake Recipes

A pumpkin cheesecake with a missing slice, showing its smooth texture, surrounded by gingersnap cookies

Pumpkin Cheesecake

Super easy pumpkin cheesecake baked in the oven (no water bath!) with a gingersnap crust and pumpkin puree for that real deal flava!
No ratings yet
Prep Time 45 minutes
Cook Time 50 minutes
Rest Time 4 hours
Total Time 5 hours 35 minutes
Course: Dessert
Servings: 10 slices

Ingredients

For the Crust:

  • 5.5 ounces or between 20-24 gingersnaps crushed or pulsed in a food processor into crumbs (will need 1, ยฝ cup total of crumbs)
  • 3 tablespoons granulated sugar
  • 5 tablespoons melted butter

For the Cheesecake:

  • 24 ounces cream cheese room temperature
  • ยผ cup sour cream room temperature
  • ยผ cup heavy cream room temperature
  • 1 ยผ cups light brown sugar packed
  • ยฝ cup granulated sugar
  • 4 large eggs
  • 2 cups canned pumpkin puree
  • 2 tablespoons all-purpose flour
  • 1 tablespoon pure vanilla extract
  • ยฝ teaspoon ground cinnamon
  • ยผ teaspoon ground nutmeg

Instructions

For the Crust:

  • Preheat the oven to 350ยฐF 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 350ยฐF.
  • 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

  1. 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!
  2. 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.
  3. 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.
  4. 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.

Nutrition

Serving: 1 slice | Calories: 593kcal | Carbohydrates: 62g | Protein: 8g | Fat: 36g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 159mg | Sodium: 384mg | Potassium: 324mg | Fiber: 2g | Sugar: 48g | Vitamin A: 8934IU | Vitamin C: 2mg | Calcium: 136mg | Iron: 2mg
Tried this Recipe? Tag me Today!Mention @GrandbabyCakes or tag #grandbabycakes!
Filed Under:  Cheesecake, Oven, Thanksgiving

Comments

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating