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A slice of pumpkin cheesecake topped with whipped cream and crushed gingersnaps, with a fork cutting into it and more cookies in the background
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5 from 1 vote

Pumpkin Cheesecake Recipe

Super easy pumpkin cheesecake baked in the oven (no water bath!) with a gingersnap crust and pumpkin puree for that real deal flava!
Prep Time45 minutes
Cook Time50 minutes
Rest Time4 hours
Total Time5 hours 35 minutes
Course: Dessert
Cuisine: American
Servings: 10 slices
Calories: 593kcal
Author: Jocelyn Delk Adams

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

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