Pumpkin Cheesecake Recipe
Cozy, festive, and oh-so-creamy, this Pumpkin Cheesecake Recipe with a gingersnap crust and silky pumpkin-spice filling is your go-to Thanksgiving dessert.
I’ve been making pumpkin cheesecake every fall for the past two decades, and each year it feels like a warm hug from the holidays. This dessert blends smooth cream cheese and pumpkin puree with a hint of cinnamon, nutmeg, and brown sugar—all nestled on a crunchy gingersnap crust. It’s lighter than a classic pumpkin pie but every bit as delicious, and that swirl of whipped cream on top? Pure magic. According to a 2024 Home Baking Trends report, pumpkin-spice desserts surge nearly 60% in searches come October, so you’re right on time for fall baking season.
Back when my kids were in grade school, I tested dozens of variations—tweaking sugar levels, experimenting with sour cream versus heavy cream, even adding a dash of cardamom once (surprisingly nice!). Over the years I’ve learned that room-temperature ingredients and a gentle hand when mixing eggs are the keys to a crack-free top and velvety texture. You know what? This cheesecake has become the star of our Thanksgiving table, and I can’t wait for you to try it.
Why You’ll Love This Recipe
- Perfect balance of cream cheese and pumpkin puree for a rich, silky filling
- Warm fall spices—cinnamon, nutmeg, a hint of ginger—evoke that cozy Thanksgiving vibe
- Gingersnap crust adds a delightful crunch and spice contrast
- Make-ahead friendly: bake a day in advance and chill overnight
- Simple ingredient swap for gluten-free or no-bake options
- Great holiday hostess gift when cut into mini jars or slices
- Pairs beautifully with a dollop of whipped cream or vanilla ice cream
- Trusted by home bakers: no fancy tools required, just a mixer and a springform pan
Ingredients
- 2 cups (200g) gingersnap cookies, finely crushed (or graham crackers for milder spice)
- 5 tablespoons (70g) unsalted butter, melted (Land O Lakes recommended)
- 16 ounces (450g) cream cheese, room temperature (Philadelphia brand for consistency)
- ¾ cup (150g) granulated sugar
- ¼ cup (55g) packed brown sugar (light or dark)
- 1 cup (240g) pumpkin puree (use 100% pure—Libby’s is a classic)
- ½ cup (120ml) sour cream, whole-milk (for tang and silkiness)
- 3 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon salt
- Whipped cream and extra cinnamon for garnish (optional)
Tip: Crush cookies in a sealed freezer bag with a rolling pin for a rustic texture. Let all dairy sit out for 30 minutes before mixing to prevent lumps.
Directions
- Preheat the oven to 325°F (160°C). Wrap a 9-inch springform pan in foil to catch any drips.
- Stir melted butter into the gingersnap crumbs until they hold together when pressed. Press firmly into the bottom (and ½ inch up the sides) of your pan—use the bottom of a measuring cup for even packing. Chill in the fridge while you make the filling.
- In a large bowl, beat cream cheese, granulated sugar, and brown sugar on medium speed until smooth and lump-free, about 2–3 minutes. Scrape down the sides once or twice.
- Add pumpkin puree, sour cream, vanilla, cinnamon, nutmeg, ginger, and salt. Mix on low just until the color is uniform—overmixing can introduce air that leads to cracks.
- With the mixer on low, add eggs one at a time, pausing to scrape down the bowl. Finish with a gentle stir; the batter should flow slowly off a spatula.
- Pour the filling into the chilled crust, smoothing the top with an offset spatula. Tap the pan gently on the counter to release any air bubbles.
- Bake for 50–60 minutes, or until the center is just set (it should jiggle slightly when you shake the pan). Avoid opening the oven door for the first 40 minutes to maintain temperature.
- Turn off the oven and crack the door. Let the cheesecake cool inside for 1 hour—this gradual drop in heat helps prevent cracks.
- Remove from oven, unwrap foil, and chill uncovered in the fridge for at least 4 hours or overnight. Top with whipped cream and a dusting of cinnamon before serving.
Servings & Timing
Yield: 10–12 generous slices
Prep Time: 20 minutes
Bake Time: 55 minutes
Cooling & Chill Time: 5 hours (mostly hands-off)
Total Time: about 6 hours (including rest)
Variations
- Maple Swirl: Drizzle 2 tablespoons pure maple syrup into batter and swirl before baking.
- Chocolate Crust: Swap gingersnaps for chocolate wafers for a rich twist.
- Gluten-Free: Use certified gluten-free gingersnaps or crackers.
- No-Bake Version: Chill filling in crust for 6 hours, skip the oven entirely.
- Boozy Infusion: Stir in 2 tablespoons bourbon or spiced rum for an adult-only treat.
Storage & Reheating
Store slices in an airtight container in the fridge for up to 4 days—this cheesecake actually tastes better on day two. Freeze leftovers (well-wrapped) for up to 2 months; thaw in the fridge overnight. No reheating needed—serve cold or let sit at room temperature for 15 minutes for a softer feel. Make-ahead tip: bake up to 2 days in advance, then garnish just before guests arrive.
Notes
• Room-temperature cream cheese and eggs blend more evenly—plan ahead for smoother filling.
• Don’t overmix once eggs go in; a few streaks of pumpkin are fine and reduce cracking.
• For a crack-free top, let it cool in the oven with the door ajar—this little trick saved my first batch from shriveling.
• Taste your pumpkin puree—some brands vary in moisture, so if it seems runny, drain it briefly in a fine-mesh strainer.
FAQs
Q: Can I use fresh pumpkin puree?
A: Yes—steam chunks of sugar-pumpkin, puree in a blender, then drain extra water before measuring.
Q: My cheesecake cracked—how do I fix that?
A: A crack is purely cosmetic; simply cover it with whipped cream or a pumpkin-spice sauce.
Q: Can I halve this recipe?
A: Absolutely—use a 6-inch pan and reduce bake time by 10–15 minutes, checking for a slight jiggle.
Q: Why is my crust soggy?
A: Press crumbs firmly and chill before filling; a hot filling on a cold crust can cause sogginess, so bring everything to room temp.
Q: How do I get a creamy, not grainy texture?
A: Beat cream cheese until silky smooth before adding other ingredients, and avoid overbeating after eggs go in.
Q: Can I swap sour cream for Greek yogurt?
A: You can, but stick to whole-milk yogurt to keep the filling silky rather than tangy/thick.
Q: What’s the best way to garnish?
A: Homemade whipped cream dusted with cinnamon or a sprinkle of toasted pecans makes it extra festive.
Q: Is this suitable for holiday parties?
A: Definitely—slice ahead of time and display on a platter with autumn leaves for a gorgeous spread.
Conclusion
This Pumpkin Cheesecake Recipe delivers all the cozy flavors of fall—cream cheese, pumpkin puree, warm spice, and a crunchy gingersnap crust—in one show-stopping dessert. Give it a try at your next holiday gathering, and let me know how it turned out in the comments—or tag me @CozyKitchenMom on Instagram. If you loved this, you might also enjoy my Pecan Pie Bars or Apple Crisp Muffins for more seasonal treats. Happy baking!
Pumpkin Cheesecake Recipe
Ingredients
- 2 cups gingersnap cookies finely crushed (or graham crackers for milder spice)
- 5 tablespoons unsalted butter melted (Land O Lakes recommended)
- 16 ounces cream cheese room temperature (Philadelphia brand for consistency)
- ¾ cup granulated sugar
- ¼ cup packed brown sugar (light or dark)
- 1 cup pumpkin puree (use 100% pure—Libby’s is a classic)
- ½ cup sour cream whole-milk (for tang and silkiness)
- 3 large eggs room temperature
- 1 teaspoon pure vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon salt
- Whipped cream and extra cinnamon for garnish (optional)
Instructions
- Preheat the oven to 325°F (160°C). Wrap a 9-inch springform pan in foil to catch any drips.
- Stir melted butter into the gingersnap crumbs until they hold together when pressed. Press firmly into the bottom (and ½ inch up the sides) of your pan. Chill in the fridge while you make the filling.
- In a large bowl, beat cream cheese, granulated sugar, and brown sugar until smooth. Add pumpkin puree, sour cream, vanilla, cinnamon, nutmeg, ginger, and salt. Mix until just combined.
- With the mixer on low, add eggs one at a time, pausing to scrape down the bowl. Pour the filling into the chilled crust.
- Bake for 50–60 minutes, or until the center is just set. Let it cool in the oven for 1 hour, then chill in the fridge for at least 4 hours or overnight.
- Top with whipped cream and a dusting of cinnamon before serving. Enjoy!
