Pumpkin, spice, and everything nice is combined into this Easy Pumpkin Cheesecake. The smooth, rich, and creamy filling loaded onto a gingersnap crust will have you coming back for more. This pumpkin cheesecake recipe will be a hit every time.
Easy Pumpkin Cheesecake
Every year for Thanksgiving we make and share this pumpkin pie. Why? Because it’s tradition to have pumpkin pie for dessert in November. Am I right?
Well, it was until a few years ago anyway. When my husband and I started making more cheesecakes, we added a pumpkin cheesecake recipe to our holiday dessert list.
This one is simple version of the pumpkin chai cheesecake that we included in our cookbook Cheesecake Love. To be honest, I’m not sure which one I love more. The chai topping in the book version or the gingersnap crust in this one.
Making a pumpkin cheesecake is actually easier than you think. I know a lot of people have a phobia when it comes to making cheesecake recipes. Cheesecake has gotten a bad rap over time because it can be difficult to master.
I’m here to convince you that making cheesecake is actually easier than you probably think. I shared a lot of tips and tricks when I made this vanilla bean cheesecake.
Ingredients Needed
For the crust in this pumpkin cheesecake recipe, I used a box of gingersnap cookies. Feel free to change it up and make a graham cracker crust, a brownie crust, or an Oreo crust. Any of those would be amazing!
For the Cookie Crust
- Gingersnap Cookies – Gives the crust a great spicy flavor. You can also use graham cracker crumbs if you prefer that instead.
- Sugar – Sweetens the crust.
- Butter – Unsalted, melted, and mixed with the sugar and cookie crumbs.
For the Creamy Filling
- Cream Cheese – 4 blocks set out ahead of time.
- Sugar – A mix of brown and granulated sugar sweetens the filling.
- Heavy Cream – Adds moisture to the filling.
- Pumpkin Puree – Adds a great pumpkin flavor. Make sure you do NOT buy pumpkin pie filling!
- All Purpose Flour – Stabilizes the filling a little bit, so it doesn’t crack.
- Vanilla and Spices – Adds flavor and compliments the pumpkin.
- Eggs – Gives cheesecake mixture a smooth and rich texture.
Looking for a smaller pumpkin cheesecake to serve at dinner? These Pumpkin Oreo Cheesecakes and these Pumpkin Spice Cheesecake Bites always get rave reviews.
Water Bath vs. Steam Bath
One of the biggest controversies when baking cheesecake is whether to use a water bath or not. My personal opinion, experience, and preference is NO water bath.
A water bath is when you wrap the bottom of your pan with foil and place it directly into a pan of water. The temperature of the water helps the cheesecake bake evenly. I prefer to not mess with this method.
I place a pan of water on the rack UNDER a cheesecake as it bakes…aka a steam bath. The water heats up and begins to steam creating a humid environment in the oven. This extra moisture will give you a creamy cheesecake.
How to make Pumpkin Cheesecake
Follow these steps to make this easy pumpkin cheesecake recipe. The hardest part is waiting for it to cool before you can dive in. The measurements are in the recipe card at the bottom of the post.
Step One: Make the Gingersnap Cookie Crust
- Crush the gingersnap cookies and mix with melted butter.
- Press the cookie crust into a parchment lined springform pan.
Step Two: Make the Pumpkin Cheesecake Filling
- Beat the softened cream cheese with the granulated and brown sugar until creamy.
- Add the heavy cream, pumpkin puree, vanilla extract, flour, and spices and mix again.
- Whisk the eggs in a separate bowl, then add to the batter. Do not over mix!
- Remove the cheesecake once the timer goes off and place it on a wire rack.
- Cool 5 minutes, run a knife around the edges, and continue cooling for an hour at room temperature before refrigerating.
BRUCREW TIP: Do NOT over mix the batter because that can cause the cheesecake to puff up as it bakes and then crack as it deflates and cools.
Step Three: Chill and Decorate
- Refrigerate the cheesecake for 6-8 hours or until chilled through.
- Decorate the top with Cool Whip swirls, extra gingersnap cookies, and a dusting of pumpkin pie spice right before serving. You can also use this Homemade Whipped Cream, if you prefer.
CLICK HERE TO PIN THIS RECIPE FOR LATER!
Recipe Tips
- In a large bowl, beat the cream cheese and sugars until light and creamy. It should be fluffy and pale in color. Make sure to use a rubber spatula to scrape down the sides of the bowl and blade. This will ensure that your final cheesecake will be creamy and lump free.
- Make sure you use a 12 cup 9-inch springform pan with 3 inch sides. Anything smaller will be overfilled and cause a mess. Not every 9 inch pan is the same! Please make sure your pan can hold 12 cups. If it cannot, please use a 10 inch pan.
- Use a mixture of granulated and brown sugar in the cheesecake batter. The addition of brown sugar deepens the flavor and adds subtle hints of molasses to your final product.
- Line your pan with parchment paper before pressing the cookie crust into the pan. You will be able to remove this easily after the cheesecake cools.
- Bake with a steam bath to yield a smooth creamy consistency.
- Once the cheesecake is done baking, let it cool 5 minutes. Use a knife to loosen the sides from the pan. As cheesecakes cool, they shrink. If it is still attached to the pan, it will pull and cause cracks in the center.
- Make this ahead of time because it needs time to chill completely. The flavors in the cheesecake will blend and meld better if they have time to chill long enough. You can make this 1-2 days earlier than when you need it.
Frequently Asked Questions
How do you know when pumpkin cheesecake is done?
The center of the cheesecake should jiggle (like Jello) when you gently shake the pan. The top will jiggle as a whole and the center two inches will look soft. The center of the cheesecake will continue to cook and firm up as it cools.
Can you freeze pumpkin cheesecake with a gingersnap crust?
Yes you can. Freeze individual slices, then wrap each one in foil or plastic wrap and place in a freezer-safe bag for up to 1 month. You can also freeze a whole pumpkin cheesecake wrapped this way and it will keep for 4-6 weeks.
Other Pumpkin Desserts
- Easy Pumpkin Crunch Cobbler
- Pumpkin Spice Bundt Cake
- Pecan Pumpkin Cheesecake Pie
- Pumpkin Fluff Salad
- Chocolate Pumpkin Cheesecakes
- Pumpkin Cheesecake Brownie Pie
- More Thanksgiving recipes
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Please consider leaving a 5 star ⭐️ rating in the recipe card below and/or a review in the comments section further below.
Easy Pumpkin Cheesecake Recipe
Pumpkin, spice, and everything nice is combined into this Easy Pumpkin Cheesecake. The smooth, rich, and creamy filling loaded onto a gingersnap crust will have you coming back for more. This pumpkin cheesecake recipe will be a hit every time.
Ingredients
For the Crust
- 1 - 12 ounce box gingersnap cookies
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the Cheesecake
- 4 - 8 ounce packages cream cheese, softened
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 1/4 cup heavy cream
- 1 - 15 ounce can pumpkin puree
- 1 tablespoon vanilla extract
- 1/4 cup all-purpose flour
- 1 tablespoon cinnamon
- 1 teaspoon nutmeg
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 4 large eggs
Instructions
- Preheat oven to 325 degrees F. Place a large sheet pan on the very bottom rack in the oven and fill at least halfway full with hot water.
- Line the bottom of a 12 cup 9-inch springform pan (with 3 inch sides) with parchment paper.
- Crush 35-40 cookies to make 2 cups of crumbs. Mix the crumbs, sugar, and melted butter together. Press the mixture evenly in the bottom of the prepared pan.
- Beat the cream cheese and sugars until creamy. Add the whipping cream, pumpkin, vanilla, flour, and spices and mix again.
- Whisk the eggs in a separate bowl. Add them to the batter until just combined. (Do NOT over beat the batter. If you do, the cheesecake will puff up as it bakes, then crack as it deflates and cools.)
- Pour the cheesecake batter into the prepared crust. The pan will be very full. Place the pan on the oven rack directly OVER the pan of water. Bake for 90 minutes.
- Remove the cheesecake from the oven and place on a wire rack. Cool for 5 minutes, then run a knife around the outside edge of the cheesecake to loosen the edges from the pan. Do NOT remove the sides of the pan.
- Let the cheesecake cool for an hour, then place in the refrigerator for at least 6 hours or until chilled through.
- Remove the cheesecake from the springform pan, pull off the parchment paper, and place it on a plate or cake stand.
- Use a piping bag and icing tip 1M to decorate the top edge of the cheesecake with Cool Whip. Add extra gingersnap cookies between the swirls. Dust with pumpkin pie spice.
Notes
- Make sure you use a 12 cup 9-inch springform pan with 3 inch sides. Anything smaller will be overfilled and cause a mess.
- Not every 9 inch pan is the same! Please make sure your pan can hold 12 cups. If it cannot, please use a 10 inch pan.
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Nutrition Information:
Yield: 14 Serving Size: 1Amount Per Serving: Calories: 297Total Fat: 11gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 73mgSodium: 155mgCarbohydrates: 46gFiber: 1gSugar: 29gProtein: 4g
Nutrition facts are an estimate and are not guaranteed to be accurate. If you need special diet advice, please see a registered dietician.
Mary Stacey says
I should of listened to the reviews. I used a 9 inch pan and I did not use all the batter as it was way too much. I covered the batter to the top and it still overflowed . It rose way over the pan. It is still in the oven and have no idea how it is going to turn out. I have made many cheesecakes and this has never happened. The good thing about putting the pan of water is that it caugh all the excess batter. This is my Thanksgiving dessert , let’s see what happens when it cools down. I think you definitely need a 10 inch pan.
Jocelyn says
I am so sorry to hear that. What was the depth and cup capacity of your 9 inch springform pan? Not all pans are the same. I have done some research and have found multiple 9 inch springform pans can hold different amounts of batter. The one I use all the time is 3 inches deep and holds 12 cups. If your pan is smaller than this, you would need to use the 10 inch pan. I added additional notes in the recipe regarding the pan size.
Kim says
I made this before and it was a hit. So delicious 😋
Can I make with light cream cheese instead? Will this make it taste very different? Our local store is often sold out of regular cream cheese 😔
Jocelyn says
I’m glad you love this recipe. I have actually never tried this recipe with the light cream cheese. I think it would work fine, and maybe just taste a little less rich. If you try it, please keep me posted on how it turns out.
Sherri says
So my daughter loves loves cheesecake and and I made this one for her birthday and she said it is the best cake period that I have ever made!!! Yay me!! Yay you for sharing!!! I roasted pecans and made a ring on top soo good
Jocelyn says
Yay you!!!! That is awesome, and I am so happy that your daughter loved it! Thank you so much for coming back and sharing that with me! Would you mind leaving a 5 star rating in the recipe card, so others know it is a great recipe to make?
Tatiana says
I was so concerned that bringing this to a family dinner was going to be a mistake, here’s why: I had enough filling and crust leftover to make a thin 8inch pie and when the cheesecake baked it raised 1.5 inches above the rim of my 9 inch springform. I have NEVER seen a cheesecake puff up as much as this one did. To my surprise, after the cheesecake fell it looked somewhat normal with many large cracks. The next day at my family’s Christmas dinner it was SO delicious. The flavors were perfect and the texture was creamy and firm but not overly much.
Despite my concerns, I will make this again but will plan to make mini cheesecakes in a muffin tin with the leftovers and trust that the extreme rising will settle into something delicious.
Thank you for sharing!
Lexie Roper says
Do you bake the pie crust before you put the filling in?
Jocelyn says
This one has a cookie crust, not a pie crust. And no, it does not need to be baked first. I hope you enjoy the cheesecake.
Kirsten says
Yep. 9 inch springform. Had the pan of water underneath– it caught most of the butter. About set my oven ablaze with the bits it didn’t catch when I heated my oven higher after taking out the cheesecake to make dinner. Yikes.
Sherry says
So so so good! I’m not even a fan of cheesecake but this one is so easy and SO GOOD. I used BISCOFF instead of gingersnap cookies because I didn’t have those but I imagine they would have made it even better. Definitely will make again.
Breanna says
Can I substitute the heavy cream for sour cream?
Jocelyn says
Yes that would be fine to do since it is a small amount. I hope you enjoy the cheesecake.
Samantha Jo says
Can you use the nuefchatel cheese instead of actual cream cheese? It says that the neufchatel is softer than regular cream cheese will that mess with the consistency?
Jocelyn says
I have actually never made a cheesecake with neufchatel cheese, but I did some google searching to see what I could find out. Everything I read says that you can use neufchatel cheese in a cheesecake with no problems. I hope that helps and you enjoy the cheesecake.
Samantha says
It worked perfectly, thank you!
Shannon says
Do you bake the crust first prior to adding cheesecake filling?
Jocelyn says
No, I just press the crumb mixture evenly in the bottom of the springform pan and set it aside while making the batter.
Shannon says
Thank you! I appreciate your quick response!!
Linda says
What a disaster. I baked my cheesecake 15 minutes longer than called for. When I cut into it, was not baked all the way through. I had to throw out the whole thing. No dessert for LThanksgiving!
Probably should be baked at 350 not 325
Jocelyn says
I’m so sorry to hear that your cheesecake did not turn out. The baking temperature of 325 is correct though. I have made this particular recipe many times for that temp and time and it always turns out. Did you use a 12 cup 9 inch pan? And what do you call not baked all the way through? It should be creamy not hard.
Kirsten says
Darn. Next time I’ll follow my gut. Looked too full going in- and I was right. Puffed out over the top of my springform and cracked all around the edges. It’s settling now that it’s out of the oven, but pretty cracked all over. Also leaked a LOT of butter from the crust. Hoping it’s ok once I take it out of the pan on Saturday morning. (Fingers crossed!)
Jocelyn says
It will be full, but as long as you are using a 12 cup 9 inch springform pan, it should have baked fine. Did you have a pan of water under it for the steam bath? If so, that will have at least caught the excess butter from your pan.
Kaylee says
Are you supposed to cover the cheese cake after you let it cool for an hour, before you put it in the fridge?? Or just put it directly in the fridge without covering??
Jocelyn says
You can do either. I usually put the warm cheesecake in the fridge without covering it to keep moisture from forming on the top of the cheesecake.
Melissa says
Hi was wondering if this recipe minus the pumpkin and spices would make a good regular cheesecake! Only asking bc I have to make plain and pumpkin so if I could use 1 batter and go from there that would be great! Happy Thanksgiving
Jocelyn says
It’s not as simple as just leaving out the pumpkin. I would suggest baking this vanilla bean cheesecake for the plain one. https://insidebrucrewlife.com/vanilla-bean-cheesecake/
Sophie says
Thanks for responding so fast!! So I was thinking maybe instead of cool whip, I could do gingerbread buttercream icing. Would that be too much do you think? I did the gingerbread cookie crust
Jocelyn says
I think it sounds awesome and delicious. It all depends on what you are wanting for it.
Sophie says
Hi! How did you make your cool whip look so pretty?
Jocelyn says
I used a piping bag and icing tip 1M to create the swirls on top of the cheesecake.
Sophie says
I just put this in the fridge for the night! I have never baked a cheesecake before so I’m hoping it turns out.
I did put a cookie sheet under my pan because the springform pan I have leaks very easily. When I took it out of the oven, it looked good besides one little bubble which later cracked after about an hour. So there’s a slight crack on the top, but oh well.
Hopefully it looks just as good tomorrow.
Jocelyn says
It sounds like you did an amazing job for your first cheesecake! Unfortunately cracks do happen in cheesecake. Nothing a little Cool Whip can’t fix, right? I hope you enjoy it!
Alkesh says
What a bummer! Batter was too much for the 9 inch pan. Either recipe should be revised or edit to suggest ramekins for extra better. It is baking right now, but doesn’t look good
Jocelyn says
The recipe is written for a 12 cup 9 inch springform pan. Is that what you used? It will be full, but it bakes just fine. I have made this multiple times in my 9 inch pan and it turns out every time.
Debby Pitchford says
I found out that my springform pan leak water thru the bottom, is this still going to be a problem with the crust at the bottom? If so what else can I use,I do have a a Square Pyrex baking dish
Jocelyn says
As long as it isn’t a large hole, you should still be able to use the springform pan. I would put a sheet of parchment over the bottom of the pan and lock the sides on it. The excess parchment will be hanging on the outside of the pan. Press the crust in firmly and it shouldn’t leak.
Sue says
I always use a crock pot liner instead of foil. It works great and no leaking and best of all NO mess. I also read that to prevent cracking on the top it’s the eggs that are the problem. I beat the eggs really well and then add them to the cheesecake last and stir by hand until they’re all mixed in. No cracking
DHolmes says
Recipe was a disaster! I say stick to the water bath!!!
Jocelyn says
Oh no. What happened? I have made this quite a few times with just a steam bath, so I know the recipe works.
Kelly says
Hi! I was wondering if this recipe would work with a 10 inch springform pan?
Jocelyn says
Yes, you could make it in the larger pan as well. The baking time will be just a little bit shorter though. I would probably take a look at it around 1 hour 20 minutes.
Kathy says
I’m going to make this tomorrow. It calls for pumpkin purée but I cannot find any. Is it ok to use pure pumpkin?
Jocelyn says
As long as you are not using pumpkin pie mix, it is fine. I believe pure pumpkin and pumpkin puree are the same thing.
Kathy says
Thank you just one more question I just took this out of the oven letting it cool and it’s in the fridge. How does the parchment paper come off?
Jocelyn says
Once it chills completely (at least 4 hours or more) unlatch the sides of the pan and remove them. You will be able to lift the cheesecake off the bottom of the pan and gently pull the parchment off.
Kathy says
It turned out perfect and my husband sampled a little and it is amazing.
Ashley Veristain says
Do you think it would still work ok to use salted butter in the crust with the gingersnaps?
Jocelyn says
Yes, it works just fine. I have done that before when it was all I had on hand. I hope you enjoy the cheesecake!
Jennifer says
Do you use light or dark brown sugar?
Jocelyn says
I used light brown for this recipe, but either will work fine. I hope you enjoy the cheesecake!
Gillian says
Do you think this cheesecake would be good with a sour cream layer on top?
Jocelyn says
Actually it’s amazing with a sour cream layer on it. The original one we did for our cookbook has this type of layer on it. I would mix 2 cups of sour cream and 1/4 granulated sugar. Take the cheesecake out of the oven at 85 minutes, spread the sour cream mixture on top, and then bake the cheesecake for 5 more minutes. I hope you enjoy the cheesecake.
Elizabeth Ruiz says
Hi. I can’t wait to try this. I just have a few questions…
1. Can I bake more than 1 at a time?
2. Do I put the parchment paper only on the bottom?
3. Should I put it inside a pan incase it leaks in the oven?
Thank you so much!
Jocelyn says
I hope I can help. 1. As long as your oven is large enough to accommodate two springform pans on the same shelf with enough room around each one for air flow to get around, you should be able to bake 2 – 9 inch cheesecakes at a time. It may or may not need a few extra minutes, so just keep an eye on them at the end of the time. 2. Yes, I just put a layer of parchment paper on the bottom of the pan and then snap the sides of the springform pan on it. I also like to trim the excess paper off after attaching the sides. 3. I would not put the pan inside another one. I always add a large sheet pan of water on the very bottom rack and let it heat up with the oven. It creates a nice steamy oven for the cheesecake to bake in. I hope that helps and you enjoy the cheesecake. Feel free to message me with any other questions.
Tiffany says
Instead of using all the spices separately (ie clove, ginger, cinnamon) could you substitute w pumpkin pie spice? Thank you! Looks delicious and I can’t wait to make this! ?
Jocelyn says
You sure can. I would say 2-3 teaspoons of the pumpkin pie spice would work in place of the separate spices. I hope you enjoy the cheesecake!
Susanna says
Thanks for the tips about a steam bath (I think water baths are such a mess too) and the small addition of flour to keep it smooth. I’m planning on making this for the micro-version of Thanksgiving this year. Yum.
Maggie Reiff says
So sad, this cheesecake blew up and cracked all around the edges. I didn’t make any substitutions. I used the steam bath instead of a water bath (i normally do water baths). Super disappointed but any ideas what went wrong?
Jocelyn says
Oh, no! I am so sorry to hear this. When you say it blew up…do you mean it puffed up really high? Did it ever sink back in after it cooled? It kind of sounds like it may have been over baked, but I can’t say for sure without seeing it. I never use a water bath, and I have made this particular recipe quite a few times. I know every oven it different, so yours may run a little hotter than mine which is why it would be over baked.
Laurie says
I had way too much filling so I sprayed and filled a ramikin to bake along side of the cheesecake. Hope it bakes up ok. Well see.
Jocelyn says
What size pan are you baking it in? If you used a 12 cup 9 inch springform from the recipe directions, it’s ok if it is full.
Anna says
I wish you had stated 350 degrees Fahrenheit. Because a noob like me just baked my cheesecake at the highest Celsius temperature which was 240 degrees Celsius instead. There goes my dessert for Halloween. ?
Jocelyn says
I’m so sorry about the cheesecake not turning out. I appreciate the feedback & will make sure to add that to my recipes going forward. Where are you from?
Joyce says
Can you freeze this cheesecake
Jocelyn says
Yes, you can freeze the cheesecake. Wrap the cooled cheesecake tightly in plastic wrap and then again in foil. It should keep for 1-2 months if tightly sealed. Place it in the refrigerator to thaw overnight before serving. I hope you enjoy the cheesecake!
Louise Pilkerton says
Can I use evaporated milk in place of cream in this recipe?
Jocelyn says
I have not tried it with anything other than the cream, but I think the evap milk would work just fine too. Keep me posted if you try it this way.
Denise says
Prepping to make this!! I know to have the cream cheese and eggs room temp. Does the heavy cream also need to be at room temp for this recipe?
THanks!
Jocelyn says
I usually just pull it from the fridge and use it right away. If you want to take it out a little bit earlier, that would be fine too. I’m making this one again tonight for our dinner tomorrow too 🙂
Denise says
Thanks again and Happy Thanksgiving!
Denise says
Can’t wait to try this! It looks so good! The flour is throwing me off in a cheesecake.
Jocelyn says
The little bit of flour in a cheesecake helps keep it from cracking as it bakes and cools. You can leave it out if you like, but I find my cheesecakes usually never crack when I add a little bit. I hope that helps and you enjoy the cheesecake.
Denise says
Thanks!
Alexandra says
I only have a glass pie dish. It is possible to make this in that?
Jocelyn says
No, this would be way too much filling for a pie dish. This particular recipe makes enough to fill a 12 cup 9 inch springform pan very full. You could make half the batter and bake it in the pie plate. I haven’t done it with this particular recipe, so I do not have an exact time for it. My guess would be around 40-45 minutes…
Alexandra says
Thank you for the quick response!
Scarlet says
We do pumpkin pie every year but I think I may have to try this instead. I mean, who doesn’t want a little extra creamy goodness in their life?! Thanks for the recipe!
Jocelyn says
Creamy goodness is always a good idea!