When the air gets a little crisp and the leaves start to turn golden, my kitchen always starts to smell like cinnamon and spice. It is my favorite time of year for baking. There is something so comforting about creating a warm, delicious treat to share with family and friends.
And let me tell you, this Pumpkin Cheesecake is the star of the season. It combines the creamy tang of cheesecake with the warm, familiar spices of pumpkin pie. It is the best of both worlds, all sitting on a wonderfully crunchy gingersnap crust. It is one of my favorite Fall Cheesecake Recipes.
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Why You’ll Love This Recipe
You are going to adore this Pumpkin Cheesecake recipe for so many reasons. First, the flavor combination is just fantastic. The spicy gingersnap crust provides a lovely textural contrast to the smooth, velvety pumpkin filling. It is a dessert that feels both familiar and special at the same time.
This is also a wonderful make ahead dessert, which makes it a great choice for holidays or gatherings. Planning a big meal can be stressful, so having a delicious dessert ready to go is a huge help. This Thanksgiving Cheesecake can be made a day or two in advance, freeing up your time and oven space.
Finally, this recipe is very straightforward. Even if you are new to making cheesecake, the instructions are easy to follow. We will walk through everything, including the simple water bath technique that ensures a beautiful, crack free top every single time. It is a recipe designed to give you confidence in the kitchen.
Ingredients
Gathering your ingredients is the first step to creating this beautiful dessert. Using room temperature items for the filling is very important, as it helps everything combine smoothly without getting lumpy. Let your cream cheese, sour cream, and eggs sit out for a bit before you start.
For the Gingersnap Crust
- 14 ounces crispy gingersnap cookies
- 1 tablespoon brown sugar
- ½ cup unsalted butter, melted
For the Pumpkin Cheesecake Filling
- 32 ounces cream cheese (four 8 ounce bricks), at room temperature
- ¼ cup sour cream, at room temperature
- 2 ½ cups granulated sugar
- one 15 ounce can pumpkin puree
- 6 large eggs at room temperature, lightly beaten
- 1 heaping tablespoon pumpkin pie spice
- 1 tablespoon pure vanilla extract
For Serving (Optional)
- Freshly whipped cream
- Freshly grated nutmeg
- Salted caramel sauce
Step By Step Instructions
Let’s walk through making this incredible Pumpkin Cheesecake together. I have broken it down into simple steps to guide you along the way. Take your time and enjoy the process!
Step 1: Prepare Your Pan and Oven
First things first, preheat your oven to 350 degrees F. Take a nine inch springform pan and lightly grease it. Then, wrap the outside base of the pan with a large sheet of heavy duty aluminum foil. This is a key step to prevent any water from seeping in during the water bath.
Step 2: Make the Gingersnap Crust
Now for the crust. Place the gingersnap cookies into a food processor and pulse until they become very fine crumbs. If you do not have a food processor, a resealable bag and a rolling pin work just as well. You should have about two and a half cups of crumbs.
Transfer these crumbs to a large bowl. Add the brown sugar, melted butter, and a small pinch of salt. Mix it all together until the mixture is evenly moist. It should feel like wet sand.
Step 3: Form and Bake the Crust
Pour the crumb mixture into your prepared springform pan. Press it firmly into an even layer on the bottom and about halfway up the sides of the pan. Using the flat bottom of a measuring cup helps create a nice, compact crust. Bake it for 12 to 15 minutes, until it is golden and smells amazing. Set it aside to cool and reduce the oven temperature to 325 degrees F.
Step 4: Create the Cheesecake Filling
While the crust cools, you can start on the delicious filling. In the bowl of a stand mixer fitted with the paddle attachment, combine the room temperature cream cheese, sour cream, and granulated sugar. Beat on medium speed for about two minutes, just until the mixture is smooth and creamy. Be careful not to overmix.
Step 5: Add the Remaining Ingredients
Add the pumpkin puree to the cream cheese mixture and mix just until it is combined. Scrape down the sides of the bowl as needed. Reduce the mixer speed to low and slowly pour in the lightly beaten eggs, vanilla extract, and pumpkin pie spice. Mix only until everything is just incorporated. Overmixing can add too much air, which can cause cracks.
Step 6: Assemble the Pumpkin Cheesecake
Carefully pour the creamy pumpkin filling over your cooled gingersnap crust. The filling might go right up to the top of the pan, which is totally fine. Gently tap the pan on the counter a few times to release any trapped air bubbles. This simple action helps ensure a smooth surface on your finished cheesecake.
Step 7: Prepare the Water Bath
The water bath is what gives this Pumpkin Pie Cheesecake Recipe its silky texture. Bring a kettle of water to a boil. Place a large roasting pan on the middle rack of your 325 degree oven. Carefully set your foil wrapped springform pan in the center of the roasting pan. Then, pour the boiling water into the roasting pan until it comes about halfway up the sides of the cheesecake pan.
Step 8: Bake and Cool the Cheesecake
Bake the cheesecake for about one hour and 45 minutes. The edges should look set, but the center will still have a slight wobble. That is exactly what you want. Turn off the oven, but leave the cheesecake inside with the door closed for one hour. This gentle cool down period is another trick to prevent cracks.
Step 9: Chill Completely to Set
After an hour, carefully remove the cheesecake from the oven and the water bath. Let it cool a bit more on the counter before covering it and moving it to the refrigerator. It needs to chill for at least 8 to 12 hours, or overnight, to set completely. This patience is worth it!
Step 10: Serve and Enjoy
When you are ready to serve, run a thin knife around the edge of the pan before releasing the springform ring. Slice your beautiful Pumpkin Cheesecake and top it with fresh whipped cream, a dusting of nutmeg, or a drizzle of salted caramel. This is truly the Best Pumpkin Cheesecake Recipe you will make.
How To Store Leftovers
If you happen to have any leftover cheesecake, storing it properly is key to keeping it fresh. Cover the cheesecake tightly with plastic wrap or place it in an airtight container. It will keep well in the refrigerator for up to five days. The flavors actually continue to meld and deepen, so it tastes just as good, if not better, the next day.
You can also freeze this Pumpkin Cheesecake for longer storage. You can freeze it whole or in individual slices. Wrap the slices securely in plastic wrap and then a layer of foil. It will last in the freezer for about a month. Just let it thaw in the refrigerator overnight before serving.
Tips
Here are a few extra tips to help you get the best results with your Fall Cheesecake Recipes. First, do not skip the room temperature ingredients. Cold cream cheese will result in a lumpy batter, and no one wants that. A smooth batter makes a smooth cheesecake.
Second, be gentle when mixing. Once you add the eggs, mix on low speed and only until they are just combined. Overmixing at this stage incorporates too much air, which can cause the cheesecake to puff up and then crack as it cools. We want a dense, creamy texture.
Lastly, do not be afraid of the water bath. The steam it creates in the oven helps the cheesecake cook gently and evenly, which is the key to that creamy texture and uncracked surface. The foil wrap is your insurance policy against any leaks. This is how you get that bakery quality look and feel at home.
Conclusion
Baking a homemade Pumpkin Cheesecake from scratch is such a rewarding experience. It is a dessert that looks impressive and tastes even better. From the spicy crust to the rich, creamy filling, every bite is full of cozy autumn flavor. It is more than just a recipe, it is a new tradition for your holiday table.
I hope you enjoy making this Thanksgiving Cheesecake as much as I do. It is a wonderful way to celebrate the season and share something special with the people you care about. Happy baking!
FAQ
Can I Use a Different Crust?
Absolutely. While the gingersnap crust is delicious, you can certainly use a classic graham cracker crust if you prefer. The method for making it would be the same. You could also try a crust made from shortbread or even chocolate wafer cookies for a different flavor profile.
What Is the Difference Between Pumpkin Puree and Pumpkin Pie Filling?
This is a great question. This recipe calls for pumpkin puree, which is simply cooked and mashed pumpkin. Pumpkin pie filling, on the other hand, comes preseasoned with spices and sweeteners. Using pumpkin puree allows you to control the sugar and spice levels in your Pumpkin Pie Cheesecake Recipe yourself.
How Do I Know When My Cheesecake Is Done Baking?
The visual cue is key. The outer edges of the cheesecake, about two to three inches, should look set and slightly puffed. The very center of the cheesecake should still have a slight jiggle to it, like gelatin. It will continue to cook and set from the residual heat as it cools down in the oven and then in the fridge.
Can I Make This Pumpkin Cheesecake Ahead of Time?
Yes, this is a wonderful make ahead dessert. In fact, it needs to be made ahead of time to allow for proper chilling. You can bake it up to two days before you plan to serve it. Just keep it covered and refrigerated until you are ready to unveil your amazing creation.
Pumpkin Cheesecake with Gingersnap Crust
This Pumpkin Cheesecake combines the creamy tang of cheesecake with the warm, familiar spices of pumpkin pie, all sitting on a wonderfully crunchy gingersnap crust. It’s a comforting, make-ahead dessert perfect for Fall gatherings, designed to be straightforward with a silky texture and crack-free top.
Requirements
Ingredients
Instructions
- First things first, preheat your oven to 350 degrees F. Take a nine inch springform pan and lightly grease it. Then, wrap the outside base of the pan with a large sheet of heavy duty aluminum foil. This is a key step to prevent any water from seeping in during the water bath.
- Now for the crust. Place the gingersnap cookies into a food processor and pulse until they become very fine crumbs. If you do not have a food processor, a resealable bag and a rolling pin work just as well. You should have about two and a half cups of crumbs.
- Transfer these crumbs to a large bowl. Add the brown sugar, melted butter, and a small pinch of salt. Mix it all together until the mixture is evenly moist. It should feel like wet sand.
- Pour the crumb mixture into your prepared springform pan. Press it firmly into an even layer on the bottom and about halfway up the sides of the pan. Using the flat bottom of a measuring cup helps create a nice, compact crust. Bake it for 12 to 15 minutes, until it is golden and smells amazing. Set it aside to cool and reduce the oven temperature to 325 degrees F.
- While the crust cools, you can start on the delicious filling. In the bowl of a stand mixer fitted with the paddle attachment, combine the room temperature cream cheese, sour cream, and granulated sugar. Beat on medium speed for about two minutes, just until the mixture is smooth and creamy. Be careful not to overmix.
- Add the pumpkin puree to the cream cheese mixture and mix just until it is combined. Scrape down the sides of the bowl as needed. Reduce the mixer speed to low and slowly pour in the lightly beaten eggs, vanilla extract, and pumpkin pie spice. Mix only until everything is just incorporated. Overmixing can add too much air, which can cause cracks.
- Carefully pour the creamy pumpkin filling over your cooled gingersnap crust. The filling might go right up to the top of the pan, which is totally fine. Gently tap the pan on the counter a few times to release any trapped air bubbles. This simple action helps ensure a smooth surface on your finished cheesecake.
- The water bath is what gives this Pumpkin Pie Cheesecake Recipe its silky texture. Bring a kettle of water to a boil. Place a large roasting pan on the middle rack of your 325 degree oven. Carefully set your foil wrapped springform pan in the center of the roasting pan. Then, pour the boiling water into the roasting pan until it comes about halfway up the sides of the cheesecake pan.
- Bake the cheesecake for about one hour and 45 minutes. The edges should look set, but the center will still have a slight wobble. That is exactly what you want. Turn off the oven, but leave the cheesecake inside with the door closed for one hour. This gentle cool down period is another trick to prevent cracks.
- After an hour, carefully remove the cheesecake from the oven and the water bath. Let it cool a bit more on the counter before covering it and moving it to the refrigerator. It needs to chill for at least 8 to 12 hours, or overnight, to set completely. This patience is worth it!
- When you are ready to serve, run a thin knife around the edge of the pan before releasing the springform ring. Slice your beautiful Pumpkin Cheesecake and top it with fresh whipped cream, a dusting of nutmeg, or a drizzle of salted caramel. This is truly the Best Pumpkin Cheesecake Recipe you will make.
Notes
Taste the base before freezing and adjust sweetener if needed. Frozen desserts tastes less sweet, so aim for slightly sweeter than you prefer.
Do not fill the pint past the max fill line, as the mixture will expand during freezing and processing.
A full 24-hour freeze is essential for the best, creamiest texture. Rushing this step can result in an icy or soupy consistency.
Feel free to experiment with other flavors like vanilla protein with frozen berries or adding mint extract for a mint-chip version.
Nutrition
Calories
Sugar
Fat
Carbs
