Pumpkin Cheesecake

Pumpkin Cheesecake is my go-to fall dessert when I want something classic, creamy, and comforting with just the right hint of spice. It blends the best of two holiday favorites—pumpkin pie and cheesecake—into one decadent dessert. The gingersnap crust adds a perfect crunch and kick of warmth, while the pumpkin-spiced filling is smooth, rich, and totally irresistible.

Why You’ll Love This Recipe

What I love most about this cheesecake is how it captures all the cozy flavors of fall in every bite. It’s elegant enough to serve at Thanksgiving and easy enough for a casual weekend dessert. Here’s why I think it’s a must-bake:

• Classic Fall Flavor: The pumpkin, cinnamon, and warm spices hit all the right seasonal notes.
• Bakery-Level Creaminess: That velvety filling is rich, smooth, and perfectly balanced.
• Sturdy Yet Flavorful Crust: The gingersnap cookie crust adds spice and texture that makes each slice pop.
• Great Make-Ahead Dessert: It’s even better the next day after chilling—so it’s perfect for entertaining.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Crust
2 cups crushed gingersnap cookies (or graham crackers)
2 tablespoons granulated sugar
6 tablespoons unsalted butter, melted

For the Filling
4 blocks (8 oz each) full-fat cream cheese, softened
1 cup granulated sugar
1/2 cup packed brown sugar
3/4 cup heavy cream
1 1/2 cups pumpkin puree (not pumpkin pie filling)
1/4 cup all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon each: ground nutmeg, ginger, and cloves (or 1 tablespoon pumpkin pie spice)
1 teaspoon vanilla extract
4 large eggs

For the Topping (Optional)
Cool Whip or homemade whipped cream
Extra gingersnap cookies
Pumpkin pie spice for dusting

Directions

Step 1: Prepare the Crust

I start by crushing the gingersnap cookies in a food processor until fine. Then I mix in the sugar and melted butter. I press the mixture firmly into the bottom of a parchment-lined 9-inch springform pan. I bake it at 325°F (160°C) for 10 minutes, then set it aside to cool slightly.

Step 2: Make the Cheesecake Filling

In a large bowl, I beat the cream cheese until smooth. I add both sugars and beat again until light and creamy. I then mix in the heavy cream, pumpkin puree, vanilla, flour, and spices. Finally, I whisk the eggs in a separate bowl and gently fold them into the batter without over-mixing.

Step 3: Bake the Cheesecake

I pour the filling over the prepared crust. Then I place the pan in a steam bath or wrap it in foil and use a water bath to prevent cracks. I bake at 325°F for 60–70 minutes until the center is just slightly jiggly. I crack the oven door, turn off the heat, and let it cool for 5 minutes before removing. After that, I run a knife around the edge, cool it on a wire rack for an hour, then refrigerate overnight.

Step 4: Chill and Decorate

Once it’s fully chilled (at least 6–8 hours), I decorate with swirls of Cool Whip or homemade whipped cream. Just before serving, I like to add a few gingersnap cookies and dust the top lightly with pumpkin pie spice for a festive finish.

Servings and timing

Servings: 12 slices
Prep Time: 30 minutes
Bake Time: 60–70 minutes
Chill Time: 6–8 hours (or overnight)
Total Time: ~8 hours

Variations

• Crust Choices: I sometimes use a graham cracker, Oreo, or even brownie crust for a different twist.
• Mini Cheesecakes: I make these in muffin tins with liners—bake for 20–25 minutes.
• No Crust: For a crustless version, I bake it in a greased pie dish and serve it like a pudding-style dessert.
• Biscoff Crust: Biscoff cookies give it an extra layer of caramel-like flavor.

Storage/Reheating

• Refrigerator: I store leftovers covered in the fridge for up to 5 days.
• Freezer: I wrap slices tightly and freeze them for up to 2 months. I thaw overnight in the fridge before serving. I hold off on adding whipped cream or cookies until serving.

FAQs

Can I use pumpkin pie filling instead of puree?

No, I only use 100% pure pumpkin puree. Pumpkin pie filling is already sweetened and spiced, which throws off the balance.

How do I prevent cracks in the cheesecake?

I bake it in a water bath or use a steam bath and cool it gradually. Also, I avoid over-mixing and overbaking.

What’s the difference between a steam bath and a water bath?

A water bath means placing the cheesecake pan in a larger pan of hot water. A steam bath just places a separate pan of hot water on the rack below. I’ve used both with great results.

Can I make this ahead of time?

Yes, I always make it the night before to ensure it’s fully set and ready to slice.

What’s the best way to slice cheesecake cleanly?

I run a sharp knife under hot water and wipe it clean between slices. This keeps the edges neat.

Conclusion

This Pumpkin Cheesecake is one of those desserts that brings warmth, comfort, and a touch of elegance to any fall table. With its creamy spiced filling and crunchy gingersnap crust, it’s the perfect way to celebrate the season. Once I made it for Thanksgiving, I never went back to plain pumpkin pie again—it’s that good.

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