A slice of the Best Pumpkin Cheesecake is smooth, rich, and creamy and will have everyone going back for more after Thanksgiving dinner.
Every year for Thanksgiving we make and share this Traditional 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 cheesecake, 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…
Maybe I need to make another one of each, so I can compare them side by side and bite by bite. LOL! That’s probably not the best thing I could do for my skinny jeans. Or is it?
Making an easy 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 for baking cheesecake when I made this Vanilla Bean Cheesecake.
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 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’m lazy like that. LOL!
I like to 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 steamy humid environment in the oven. This extra moisture will help your cheesecake bake extra creamy.
For the crust in this pumpkin cheesecake, 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!
How to make the Best Pumpkin Cheesecake:
- Place a large sheet pan of water on the very bottom oven rack. Fill it at least halfway with hot water. Preheat the oven.
- Crush the cookies and mix with melted butter. Press the cookie crust into a parchment lined springform pan.
- 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.
- Beat in the eggs one at a time until just mixed in. PRO 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.
- 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 before refrigerating.
- Decorate the top of the pumpkin cheesecake with Cool Whip swirls, extra gingersnap cookies, and a dusting of pumpkin pie spice right before serving.
Looking for a smaller pumpkin cheesecake to serve at dinner? These Pumpkin Oreo Cheesecakes and these Pumpkin Spice Latte Cheesecake Bites always get rave reviews.
CLICK HERE TO PIN THIS RECIPE FOR LATER!
Tips for Pumpkin Cheesecake Success:
- 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.
- 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 the cheesecake 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 edge of the cheesecake 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 the cheesecake 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 cheesecake 1-2 days earlier than when you need it.
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 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 Thanksgiving desserts you may like:
- 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
Connect with Inside BruCrew Life! Follow us on social media, so you never miss a post.
Email Subscription | Facebook | Pinterest | Twitter | Instagram | Bloglovin
I also have a Facebook group, and I would love for you to join. It’s a group where you can share your favorite recipes, ask questions, share photos, and see what’s new with the BruCrew. If you would like to check it out, you can request to join HERE.
Best Pumpkin Cheesecake
A slice of the Best Pumpkin Cheesecake is smooth, rich, and creamy and will have everyone going back for more after Thanksgiving dinner.
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 ounces each) 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 9-inch springform pan with parchment paper.
- Crush 35-40 cookies to make 2 cups of crumbs. Mix the crumbs, sugar, and melted butter. 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.
- Beat the eggs in one at a time 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 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, remove parchment paper, and place on a plate or cake stand.
- Decorate the top edge of the cheesecake with Cool Whip and extra gingersnap cookies. Dust with pumpkin pie spice.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
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.
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!
Do you bake the pie crust before you put the filling in?
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.
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.
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.
Can I substitute the heavy cream for sour cream?
Yes that would be fine to do since it is a small amount. I hope you enjoy the cheesecake.
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?
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.
It worked perfectly, thank you!
Do you bake the crust first prior to adding cheesecake filling?
No, I just press the crumb mixture evenly in the bottom of the springform pan and set it aside while making the batter.
Thank you! I appreciate your quick response!!
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
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. Are you sure you used a 9 inch pan? And what do you call not baked all the way through? It should be creamy not hard.
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!)
It will be full, but as long as you are using a 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.
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??
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.
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
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/
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
I think it sounds awesome and delicious. It all depends on what you are wanting for it.
Hi! How did you make your cool whip look so pretty?
I used a piping bag and icing tip 1M to create the swirls on top of the cheesecake.
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.
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!
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
The recipe is written for a 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.
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
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.
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
Recipe was a disaster! I say stick to the water bath!!!
Oh no. What happened? I have made this quite a few times with just a steam bath, so I know the recipe works.
Hi! I was wondering if this recipe would work with a 10 inch springform pan?
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.
I’m going to make this tomorrow. It calls for pumpkin purée but I cannot find any. Is it ok to use pure pumpkin?
As long as you are not using pumpkin pie mix, it is fine. I believe pure pumpkin and pumpkin puree are the same thing.
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?
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.
It turned out perfect and my husband sampled a little and it is amazing.
Do you think it would still work ok to use salted butter in the crust with the gingersnaps?
Yes, it works just fine. I have done that before when it was all I had on hand. I hope you enjoy the cheesecake!
Do you use light or dark brown sugar?
I used light brown for this recipe, but either will work fine. I hope you enjoy the cheesecake!
Do you think this cheesecake would be good with a sour cream layer on top?
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.
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!
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.
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! ?
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!
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.
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?
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.
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.
What size pan are you baking it in? If you used the 9 inch springform from the recipe directions, it’s ok if it is full.
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. ?
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?
Can you freeze this cheesecake
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!
Can I use evaporated milk in place of cream in this recipe?
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.
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!
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 🙂
Thanks again and Happy Thanksgiving!
Can’t wait to try this! It looks so good! The flour is throwing me off in a cheesecake.
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.
Thanks!
I only have a glass pie dish. It is possible to make this in that?
No, this would be way too much filling for a pie dish. This particular recipe makes enough to fill a 9 inch springform pan 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…
Thank you for the quick response!
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!
Creamy goodness is always a good idea!