Pumpkin Cheesecake with Gingersnap Crust and Caramel Sauce

5 stars based on 10 votes

pumpkin-cheesecake

Pumpkin pie is always expected at Thanksgiving, but this year I decided to shake things up a bit and make pumpkin cheesecake instead. Having never made one before, I scoured the internet in search of the perfect recipe and tested six different variations. (Obsessive, I know, but you probably already know that about me by now!) I took what I liked from each one and created this recipe. I promise you: it’s the ultimate sweet ending to your Thanksgiving feast — and no one will miss that tired ol’ pumpkin pie.

The recipe is not hard — as you can see, there aren’t that many ingredients — but it’s a bit of a project, especially if you make the homemade caramel sauce that goes with it. I hope that won’t deter you because it’s totally worth it, especially once a year! I know many cooks avoid baking cheesecakes at home because they need to be cooked in a water bath so they cook evenly and don’t crack. It seems fussy but, honestly, it’s not a big deal. You’ll see below, all you do is set the cake pan in another larger pan and fill the larger pan with water.

Begin by wrapping a 9-inch springform pan with aluminum foil. I prefer to use heavy duty foil because it does a better job of preventing water from seeping into the pan and also comes in wider sheets. Spray the pan with nonstick cooking spray.

Next, make the crust: combine the gingersnaps and sugar in a food processor and pulse until the crumbs are fine.

Add the melted butter.

Then pulse until crumbs are moistened.

Press the crumbs into the bottom of the prepared pan.

Then bake the crust for 15 minutes.

Set the crust aside to cool, and move on to the filling.

Combine the pumpkin, sugar and spices in a medium saucepan and stir over low heat until shiny and thickened. This step, borrowed from Rose Levy Beranbaum’s recipe, both intensifies the pumpkin flavor and dries the pumpkin out.

Next, transfer the pumpkin mixture to a food processor and run for one minute to smooth and cool the mixture.

With the motor running, add the cold heavy cream.

The mixture will look like this.

Then add the cream cheese in large chunks.

And process until smooth.

Finally, add the eggs and pulse until just combined. It’s important not to overmix — if you incorporate too much air into the filling, it will rise and crack or fall when it bakes.

Set the cake pan in a large roasting pan, then pour the filling into the cooled crust.

Next, pour hot water into the roasting pan until it reaches about halfway up the side of the springform pan.

Bake in a 325 degree oven until just set, about 1-1/2 hours. If it jiggles when you shake the pan, it’s not done.

Let the cheesecake cool in the water bath, then leave it out on a rack to cool completely. Finally, cover and refrigerate until chilled — at least four hours or overnight. On that note, it’s a good idea to bake this cake a day ahead of time or early in the morning on the day you plan to serve it.

For the homemade caramel sauce — which is optional yet oh so good — I recommend a very simple recipe from Cooks Illustrated, which takes less than 10 minutes to make in the microwave and requires no fancy equipment or candy thermometers.

Begin by combining the sugar with the corn syrup, water and lemon juice in a microwave safe bowl or measuring cup. Be sure it holds at least 2 cups of liquid so the mixture doesn’t boil over.

Microwave the mixture for 4-8 minutes, until the mixture is pale yellow in color. Check it frequently after four minutes; if it gets too dark, the caramel sauce will burn. It should look like this…

Let the caramel sit undisturbed for about five minutes and it will gradually darken to a rich amber color.

At this point, stir in the hot heavy cream little by little. It will bubble up vigorously but shouldn’t overflow.

Finally, stir in the butter.

When you’re ready to serve the cheesecake, warm up the caramel sauce (it stiffens as it sits) and thin it with more heavy cream if necessary.



Drizzle the caramel sauce over the each piece of cheesecake and top with a dollop of sweetened whipped cream and a light dusting of cinnamon if desired. Enjoy and Happy Thanksgiving!

Note: You’ll need a large food processor — preferably with a 12-cup capacity — to make the filling (you can also use an 11-cup, but you may have a bit of leakage). If you don’t have one, it’s fine to use a Kitchenaid Mixer or electric beaters for the filling and a small food processor for the crust.

Pumpkin Cheesecake with Gingersnap Crust and Caramel Sauce

Servings: Makes one 9-inch cake, serving 12.
Total Time: 2 Hours

Ingredients

For the Crust

  • 7-1/2 ounces gingersnaps (or 1-1/2 cups finely ground gingersnap crumbs)
  • 1/4 cup granulated sugar
  • 5 tablespoons unsalted butter, melted

For the Filling

  • 1 15-ounce can pumpkin (such as Libby's)
  • 1-1/3 cups granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1 cup heavy cream, cold
  • 1-1/2 pounds (three 8-ounce packages) cream cheese, room temperature
  • 5 large eggs, room temperature

For Caramel Sauce

  • 1 cup sugar
  • 2 tablespoons light corn syrup
  • 2 tablespoons water
  • 1/8 teaspoon lemon juice
  • 1/2 cup heavy cream, plus more if necessary
  • 1 tablespoon unsalted butter

Instructions

For the Crust

  1. Preheat the oven to 325 degrees. Wrap a 9-inch springform pan twice with aluminum foil (preferably heavy duty). Take care to pull the foil all the way up the sides so that water cannot seep in from the water bath. Spray the bottom and sides of the pan with nonstick cooking spray. Pulse the crackers (or crumbs) and sugar in a food processor fitted with the metal blade until finely ground. Add the butter and pulse a few times to combine. Dump the moistened crumbs into the prepared pan and, using a measuring cup or glass, press into an even layer. Bake until fragrant and set, about 15 minutes. Cool on a wire rack while you prepare the filling.

For the Filling

  1. Bring about 4 quarts of water to a simmer in a tea kettle (this will be used for the water bath). In a small, heavy saucepan, stir together the pumpkin, sugar, cinnamon, ginger, nutmeg, cloves and salt. Over medium heat, bring the mixture to a sputter, stirring constantly. Reduce the heat to medium-low and cook, stirring constantly, for 5 minutes, until thick, bronzed and shiny. Scrape the mixture into a large food processor fitted with the metal blade and process for 1 minute with the feed tube open.
  2. With the motor running, add the cold cream. Add the cream cheese (cut into chunks) and process for about 30 seconds, scraping the sides if necessary, or until smoothly incorporated. Add the eggs and process for about 5 seconds or just until incorporated (do not overmix!).
  3. Set the cake pan in a large roasting pan. Pour the batter into the cooled crust, and then pour enough boiling water into the large roasting pan to come about halfway up side of the cake pan. Bake until the cake is just set, about 1-1/2 hours. If it jiggles, it's not done. Carefully remove the roasting pan from the oven and set on a wire rack. Use a paring knife to loosen the cake from the sides of the pan. Cool until the water is just warm, about 45 minutes. Remove the springform pan from the water bath, discard the foil and set on a wire rack. Continue to cool at room temperature until barely warm, about 3 hours. Cover with plastic wrap and refrigerate until chilled, at least 4 hours or overnight.

For the Caramel Sauce

  1. Stir the sugar, corn syrup, water and lemon juice together in a 2-cup microwave-safe measuring cup or medium glass bowl. Microwave until the caramel is pale yellow, or just barely starting to take on some color, 4-8 minutes (depending on the strength of your microwave). It's fine to stop and open the microwave to check often; just don't let it get too dark or it will burn. Let the caramel sit for about 5 minutes -- it will gradually turn a rich amber color. (If after five minutes, it's not dark enough, place it back in the microwave for thirty seconds or so, then let it darken again. If it gets too dark, start over.)
  2. In the meantime, heat the cream in the microwave until hot. Once the caramel reaches the right color, add the hot cream a few tablespoons at a time. It will bubble up intensely, but won't overflow. After you've added all the cream, stir to incorporate then add the butter. Add more cream if the mixture seems too thick. Once the caramel cools, you can store it in your fridge.

For Serving

  1. Remove the outer ring from the springform pan. Slide a thin metal spatula between the crust and pan bottom to loosen, then slide the cheesecake onto a serving platter. (Alternatively, you can keep it on the pan bottom.) If there is condensation on the top of the cheesecake, blot it gently with a flat paper towel. Let the cheesecake stand at room temperature for about 30 minutes, then cut it into wedges. Warm up the caramel sauce in the microwave (it stiffens in the fridge). If it's too thick, add more heavy cream to thin it out. Drizzle the caramel sauce over each piece of cheesecake and top with a dollop of sweetened whipped cream if desired.
  2. Note: You'll need a large food processor -- preferably with a 12-cup capacity -- to make the filling (you can also use an 11-cup, but you may have a bit of leakage). If you don't have one, it's fine to use a Kitchenaid Mixer or electric beaters for the filling and a small food processor for the crust.

Nutrition Information

Powered by Edamam

  • Per serving (12 servings)
  • Serving size: 1 slice
  • Calories: 643
  • Fat: 40g
  • Saturated fat: 23g
  • Carbohydrates: 66g
  • Sugar: 54g
  • Fiber: 1g
  • Protein: 8g
  • Sodium: 397mg
  • Cholesterol: 196mg

Reviews & Comments

  • My family doesn’t care for gingersnaps. Would chocolate wafers or graham crackers work? Thank you.

    - Janie on November 22, 2014 Reply
    • Hi Janie, Yes that would be delicious.

      - Jenn on November 22, 2014 Reply
  • Could I just pour the caramel sauce over the whole cheesecake? With many guests for Thanksgiving and the cheesecake will be on a dessert buffet, it’s easier if the caramel is a topping instead of a sauce.

    - judy on November 20, 2014 Reply
    • Hi Judy, Sure, I don’t see why not. Hope everyone enjoys!

      - Jenn on November 20, 2014 Reply
  • 5 stars

    Jen, couldn’t you make this a couple of days ahead or would the crust get soggy? I have a cheese cake with 1/2 ginger snap crumbs and !/2 graham cracker crumbs and have frozen it with no problem

    - carol on November 17, 2014 Reply
    • Hi Carol, You certainly could, and it would still be very good, but I find that the crust does get a little soft after a day in the fridge. That said, many cheesecakes have soft crusts. The nice thing about this one is that it’s a little crisp. You could always replace the crust in this recipe with your crust recipe; that way you won’t have to worry about it. Hope that helps, and please come back and let me know how it turns out :)

      - Jenn on November 17, 2014 Reply
  • 5 stars

    Made exactly as written and loved it. Hint for baking…mine still jiggled at the end of the baking time, so I turned off the oven and left it in for another 45 minutes. PERFECT! Question, can I just put a pan of hot water on the shelf below the cake and skip the water bath.? Removing from bath is where I sometimes mess up.

    - Carol on November 16, 2014 Reply
    • Hi Carol, Great tip and so glad it turned out. Unfortunately, the cake needs to be immersed in the water bath. Sorry!

      - Jenn on November 16, 2014 Reply
  • Based on the recipe and reviews, I’d really like to try this for Thanksgiving. However I only have a small food processor and will have to use my KitchenAid for the filling. Could you please provide more details for using a mixer rather than a processor? Thank you.

    - Sandra DeLony on November 16, 2014 Reply
    • Hi Sandra, Absolutely. Here’s the instructions for the filling using an electric mixer:

      Bring about 4 quarts of water to a simmer in a tea kettle (this will be used for the water bath).

      In a small, heavy saucepan, stir together the pumpkin, sugar, cinnamon, ginger, nutmeg, cloves and salt. Over medium heat, bring the mixture to a sputter, stirring constantly. Reduce the heat to medium-low and cook, stirring constantly, for 5 minutes, until thick, bronzed and shiny. Scrape the mixture into the bowl of an electric mixer fitted with the paddle attachment (or beaters). Beat for 1 minute until slightly cooled. With the mixer running, add the cold cream. Add the cream cheese (cut into chunks) and beat until the mixture is smooth, scraping the sides of the bowl if necessary. Add the eggs and mix just until incorporated (do not overmix!).

      Set the cake pan in a large roasting pan. Pour the batter into the cooled crust, and then pour enough boiling water into the large roasting pan to come about halfway up side of the cake pan. Bake until the cake is just set, about 1-1/2 hours. If it jiggles, it’s not done. Carefully remove the roasting pan from the oven and set on a wire rack. Use a paring knife to loosen the cake from the sides of the pan. Cool until the water is just warm, about 45 minutes. Remove the springform pan from the water bath, discard the foil and set on a wire rack. Continue to cool at room temperature until barely warm, about 3 hours. Cover with plastic wrap and refrigerate until chilled, at least 4 hours or overnight.

      - Jenn on November 17, 2014 Reply
  • If I make this cheese cake on Sunday, freeze it and thaw it out for Wednesday night will the crust be OK or still soggy? Is it OK the freeze it?

    - Brette on November 16, 2014 Reply
    • Hi Brette, I do think the crust will get a little soggy if you freeze it; won’t be bad by any means, just not as crisp.

      - Jenn on November 17, 2014 Reply
  • This looks incredibly delicious! I was wondering if you can replace the granulated sugar in the filling with brown sugar or maple sugar. Also, is there alternative to the corn syrup for the caramel sauce? Thanks!

    - Lauren on November 13, 2014 Reply
    • Hi Lauren, I think brown sugar would work fine in the cheesecake but, unfortunately, there’s no alternative to the corn syrup in the sauce. Sorry!

      - Jenn on November 13, 2014 Reply
  • 4 stars

    Caramel sauce is so easy, seems to flavor-mellow after a couple days in refrig. However, the gingersnap crust does get wet, early on. Tasty but wet! That was a turn off. I might try to mix gingersnaps with graham crackers for a crust? I wonder if that would help? I also cut the butter a tbs less. The filling is excellent! Very rich, smooth, lovely. Guests loved the filling, sauce, dab of whipped cream.

    - Sally Fumich on November 13, 2014 Reply
  • I questionned previously about the caramel sauce – asking how long it can “live” in the refrigerator before spoiling. I’m waiting for an answer. I would like to make this for an upcoming dinner party in a couple of weeks, would like to be able to make the sauce well in advance, if possible.
    Thank you for your help/answer.
    Sally Fumich

    - Sally Fumich on October 13, 2014 Reply
    • Hi Sally, Sorry about that! I actually emailed you last week with a response; not sure why you didn’t receive it. Anyway, I would say that the caramel sauce keeps well for about a week, maybe longer. So you can make it well in advance :) Just warm it up in the microwave and add a little more cream to thin it out if necessary.

      - Jenn on October 13, 2014 Reply
  • Well I tried it but haven’t had it yet looks good but it took a lot longer to cook as the temp was only 325 degrees .Going to have it for dinner today I have a back up in case it is a flop. I hope it’s not .

    - Janet on October 12, 2014 Reply
    • 4 stars

      Janet I totally agree – 1 1/2 hrs at 325 degrees was not adequate for me either. It took well over 2 hours for mine to ‘not jiggle’. It was still delicious though and thumbs up from all family members

      - Susan on November 13, 2014 Reply
      • 5 stars

        I agree, I am over 2 hours as well. I’m excited about this recipe; the batter tasted divine!!!! I’ll report back…

        - Tahnika on November 16, 2014 Reply
  • 5 stars

    I made this cheesecake and it was so delicious. I substituted mascarpone for one of the cream cheese just to give it a more velvety texture. So I used cream cheese and mascarpone. It was great. However, I think 5 tablespoon of butter may be a little much for the ginger snap crust. It made it too moist and gummy. I’d use a little less butter next time. Otherwise, I love this recipe. Thanks Jenn.

    - Lucy Conway on October 12, 2014 Reply
  • Do you know if I can substitute dark corn syrup rather than the light variety, for the caramel sauce? I only have the dark on hand. The cheesecake is in the oven now… Canadian Thanksgiving feast tomorrow – yum :)

    - Deja on October 11, 2014 Reply
    • Hi Deja, I’d stick with the light corn syrup here; I think the dark will make it difficult to see the color so it might burn. Sorry!

      - Jenn on October 12, 2014 Reply
      • 5 stars

        So…, I couldn’t get to the store to buy the light corn syrup, and since the worst thing that could happen would be a burnt batch of caramel sauce, I decided to try using the dark corn syrup in the recipe. It turned out great! I think, because it’s only 2 tablespoons of the dark corn syrup added to a full cup of white sugar, the original color (before cooking it in the microwave) isn’t dark at all… pretty much the same color as you have in your pictures. The darkening, after cooking, was very evident, and the sauce is delicious!

        - Deja on October 12, 2014 Reply
        • Hi Deja, So glad it worked out! Thanks for reporting back; good to know the dark corn syrup works.

          - Jenn on October 13, 2014 Reply
  • Can’t wait to try this . I’m gong to make it for Thanksgiving and will take it to a family dinner.

    - Janet on October 8, 2014 Reply
  • Can I use 15% cooking cream instead of 35% cream? Also lite cream cheese? These are the ingredients I have on hand. Let me know if I have to go to the store…

    - Lisa Woolly on October 6, 2014 Reply
    • Hi Lisa, Unfortunately, I can’t say for sure because I haven’t tried it. I would probably head out to the store to get the ingredients — this cheesecake is quite a project and I’d hate to have you spend all that time and then not have it come out perfectly. Sorry!!

      - Jenn on October 6, 2014 Reply
  • ? Can your Pumpkin Cheesecake w/ Gingersnap Crust be prepared in a 13×9 Pyrex? If yes, what would the modification be to the temp and bake time?
    Impromptu patio gathering for 60-70 guests at my home. Excited to have found “you.” All recipes for our 9/20 gathering will be prepared, w/o a trial-run from Once Upon A Chef.

    - Lissi on September 8, 2014 Reply
    • Hi Lissi, I’ve never tried it in a Pyrex but can’t think of any reason why it wouldn’t work. I think the temp would be the same but it may cook a little faster so definitely keep an eye on it and take it out when it is just set. Hope everything turns out for your party– so honored that my recipes will be on the menu!

      - Jenn on September 9, 2014 Reply
  • 5 stars

    This is now on my family’s must have dish for the holidays. It is so good. The first year I served it I couldn’t get the hang of making home made caramel, so went with the store bought kind. I have no mastered caramel, so I imagine it will be even tastier now.

    - DonnaA on August 3, 2014 Reply
  • 5 stars

    I did two of these and took one to work, my co-workers devour it, that’s how good it is. I had one piece and between my brothers and my boyfriend it was ll gone. Delicious, it’s easy to make.

    - Gina on July 17, 2014 Reply
  • 5 stars

    This cheesecake is perfection; or as they say “to die for”.

    - Liz on July 8, 2014 Reply
  • Wow, what an amazing recipe!!! Thank you so much for this! I tend to be a bit skeptical of recipes from the internet as I’ve had some real disasters. I am good cook with 40 years of experience (but not anywhere near a chef) so the disasters have not been my fault. Anyway, everything in this recipe was absolutely right on and I can appreciate that you did indeed test six recipes. I usually find that I end up tweaking a lot of recipes but there’s no need to do that with this one :) Right down to the caramel sauce, it all turned out perfectly. I’ve never made caramel sauce in the microwave before and it is so easy to do…..much easier than on the stove. Again, THANK YOU

    - Jill on January 22, 2014 Reply
  • Hi Jenn, I am making the pumpkin cheese cake, it’s said about 11/2 hrs for baking, but mine still seems jiggle. Is it ok to keep baking it until it stop jiggling and should I add more water in the pan to keep it moist so it don’t crack on top?
    Thanks

    - Elizabeth on November 27, 2013 Reply
    • Hi Elizabeth, Yes and yes!

      - Jenn on November 28, 2013 Reply
  • Silly question. Is it possible to get the pie off the springform pan bottom and on to a serving plate afterwards??? Or do you just keep it on and place that on the serving plate??? So excited to make this!!! Wish me luck, although all of your recipes that I make come out awesome!!

    - Judee on November 27, 2013 Reply
    • Hi Judee, Not silly! It is possible…you have to slide a thin metal spatula underneath the crust (it should be very hard from being in the fridge, so definitely wait til it’s chilled) to separate it from the bottom of the pan. Then you should be able to slide it off and transfer it. Please come back and let me know how it turns out…this is one of my favorites!

      - Jenn on November 27, 2013 Reply
  • What a treat!!! I make two and gave one away and got rave reviews. The one I served was loved by all. I am now making it for Thanksgiving in place of traditional pumpkin pie and everyone is happy about the change. Thank you so much for this divine recipe. I love this website and it’s philosophy.

    - Arianne on November 25, 2013 Reply
  • I cannot wait to try this in a few days!! How far in advance can I make this? Would you recommend no further than a day ahead?

    - Suzannah on November 23, 2013 Reply
    • Hi Suzannah, Yes, one day ahead is good as the crust will get soggy if you do it too far in advance. Hope you enjoy it!

      - Jenn on November 23, 2013 Reply
  • Made this last year for Thanksgiving and it received rave reviews. It is on the menu again this year by request!

    - Lizzie Crowl on November 17, 2013 Reply
  • This recipe is excellent. Our family loved it! Thanks!

    - Lisa & Jen on October 15, 2013 Reply
  • I just made this today for Thanksgiving Day (Canadian)….I was disappointed in the texture…the caramel sauce is to die for though !! ..I’m hoping the texture will improve with overnight in the fridge…maybe it wasn’t cooled enough……maybe I didn’t cook it long enough?? 3 1/2 hrs…but did have some trouble regulating the temp in my Honduran gas oven ….I doubled the spices, it found it was still bland….

    - Wendy on October 14, 2013 Reply
  • The cheesecake was a huge hit this evening! I wasn’t sure what kind of pumpkin I should buy, the pure pumpkin, which came in a 14 oz can or the pumpkin pie filling, which came in a 15 oz can. Since the recipe called for a 15 oz can, I used the pie filling. I still added the spices as per the recipe. I was told that guests at the dinner, who don’t like pumpkin, loved the cheesecake because the pumpkin flavor was subtle. I suspect that had I used the pure pumpkin, the results might have been different.

    Also found that I needed to bake the cake for 2 hours and let it continue to set in the oven with the heat turned off and the oven door shut.

    Great recipe which I will add to my go-to recipes! Thanks for sharing it.

    - Gina on October 12, 2013 Reply
  • I found the 9″ springform too small, as the filling almost spilled over. Next time I will use an 11″ springform. Waiting for it to come out of the oven, but so far it smells great.

    - Gina on October 10, 2013 Reply
  • Looks interesting, will leave more details once I’ve baked it

    - Manda on October 7, 2013 Reply
  • I just want to say that I can’t stand pumpkin pie and have always thought it was disgusting. I wanted an alternative and I stumbled upon this recipe. I was skeptical but my GOD these are the most delicious dessert I have EVER tasted. I made 36 muffin-sized cheesecakes and froze them for our upcoming Canadian Thanksgiving dinner and to be honest, I don’t want to share them at all. Thanks so much for posting this recipe!

    - Sally on October 4, 2013 Reply
  • I love pumpkin cheesecake.

    - Gianna on March 12, 2013 Reply
  • OMG ! I was lucky to get a bite. Made this for a party and it was gone I. The blink of an eye

    - Sharyn on March 10, 2013 Reply
  • I made this for family thanksgiving last year. It was great. I did find that I had to cook it for a lot longer than the recommended time (about 45min) as the center was still runny, and it ended up cracking on top. But it tasted amazing do it was well worth the time put into it :)

    - Renee Evans on March 9, 2013 Reply
  • The caramel sauce was a nice addition to the cheesecake. Be careful when covering the springform pan with foil because I apparently had some holes and water got in. I thought the cheesecake was ruined, but it wasn’t thankfully. It was very creamy and the gingersnap crust was nice and crunchy.

    - Leanne Storch on March 9, 2013 Reply
  • I made your Pumpkin Cheesecake with Gingersnap Crust and Caramel Sauce for a Thanksgiving potluck with friends last year. The filling was really flavorful and creamy! My only complaint with the recipe was that I found the crust to be a little soggy. I weighed my crust ingredients with a kitchen scale, so I think the portion were correct, but it didn’t have a very pleasant texture. I prefer a crust with a little more heft to contrast with the smooth and creamy cheesecake filling. Again, I’m not sure if that was a fault of mine or the recipe.

    When I make cheesecake, I find that the extra step of straining the batter into the pan really helps get out any lumps of cream cheese, egg, or spices and ensures a perfectly smooth filling. Also, I’ve learned that a piece of heavy duty white thread (or unflavored dental floss) can ensure a gorgeous presentation of a cut cheesecake.

    - Amy Kelly on March 9, 2013 Reply
  • Ok I admit it I am a cheescake nut, love to experiment with different flavors of cheesecake, this one, is really wonderful, with the gingersnap crust & the luscious sauce…the perfect decadent dessert.

    - Barbara J on March 9, 2013 Reply
  • This is the BEST dessert eva!!! I made it for “the girls” yearly Christmas dinner and one women said it was like havng an orgasm in her mouth…. EVERYONE Loved loved loved it!!! I also made it for family at Christmas and again rave reviews!!!
    I followed insturctions to the T and it was flawless… Thank you for sharing these wonderful recipes.

    - Rachelle on January 29, 2013 Reply
  • This sounds amazing! I’m throwing it together this evening for a late Thanksgiving celebration with friends tomorrow. Your cheesecake looks so beautifully sliced! Do you have any unique techniques for how to get perfectly sliced cheesecake?

    - Amy Kelly on December 13, 2012 Reply
    • Hi Amy, Just be sure to rinse or dip the knife in hot water and wipe it clean before cutting each slice. Hope you enjoy it!

      - Jenn on December 14, 2012 Reply
  • I made this for Thanksgiving. It turned out perfect! Thanks for making it so easy for my first time making it Jen!

    - Sarahjones on December 5, 2012 Reply
  • I love pumpkin cheesecake — I’m always ready to try a new rendition

    - susie 414 on November 26, 2012 Reply
  • I’ve been making pumpkin cheesecake for Thanksgiving for years now. When my gluten intolerant sister visits I simply use gluten free ginger snaps in the crust — always yummy.

    - susie dyksinski on November 26, 2012 Reply
  • My birthday was the day after Thanksgiving so my hubby made me a pumpkin cheesecake. I love the idea of doing a gingersnap crust!

    - Loretta | A Finn In The Kitchen on November 26, 2012 Reply
  • I made this for Thanksgiving dinner, and it was a huge hit (though mine turned out to be more caramel-colored and less orange than yours)! Due to a lack of communication, my sister in law also made pumpkin cheesecake, but of the more ‘conventional’ variety — there were loads of difference in the intensity of flavor! Thanks for another wonderful recipe.

    - Cynthia on November 23, 2012 Reply
  • I made this for Thanksgiving dinner and it was a huge hit. It competed with traditional pumpkin pie and a layered chocolate dessert. Loved the Caramel Sauce in the microwave and LOVED it on the cheesecake. Adding it to my recipe file as a keeper.

    - Liz McNett Crowl on November 23, 2012 Reply
  • I made this for our thanksgiving celebration.

    I have no idea how much the quality of my cheesecake changed with me being an absolute beginner and NOT using a food processor.

    I committed to the project, bought all the ingredients, and then realized my food processor was out of commission.

    Cookies where smashed in a plastic baggie. Not sure I incorporated it well with the butter and sugar when I transferred it to a bowl.

    I don’t have any measuring cups, and I am in the EU–so I just crossed my fingers that 24 oz of cream cheese is equivalent to 680 grams. Trying to whisk it was so tiresome, and I wasn’t even sure it was all incorporated.

    When it came to the eggs, maybe I underbeat it, but I didn’t want any cracks! And when pouring my hot water for the bath, I spilled a couple tablespoons of water into my cheesecake.

    While it was really stressful, I can look back and laugh at it because the recipe turned out great!!

    There were no leftovers, except for a small slice I saved for myself because I wanted to see what would happen if I would have let it set overnight–and if you can, it is definitely a lot more flavorful the next day. I also felt the texture was a bit creamier.

    Next time I make this, day ahead!

    Thanks for reading my novella! And thank you for the recipe.

    - Christy on November 22, 2012 Reply
    • I so enjoyed reading this, Christy…and am very glad to know the recipe is fail-safe! Thanks for sharing :)

      - Jenn on November 23, 2012 Reply
  • Making this right now, for tommorow. Wish me luck first time at making a cheesecake. It just looked to good to pass up!

    - Sarahjones on November 21, 2012 Reply
  • I just put mine in the oven and can not wait until tomorrow to have a slice, or two:)…I did my filling in a blender up until the eggs.I tranferred to a mixing bowl to add the eggs.

    - Marisa on November 21, 2012 Reply
  • I just placed this beautiful dessert in the oven! Thanks for such an amazing Thanksgiving recipe!!! I am so thankful for your blog!!! :D It is always my “go to” site for deliciousness!

    - Jennifer F on November 21, 2012 Reply
  • I made this last night and it looks amazing. However, I used an 11 cup Cuisinart Food Processor and the filling was leaking through the bottom of the work bowl. You must work fast if you don’t want to lose too much of the filling. I ended up with a few pea sized cream cheese chunks because I had to stop processing the filling and get it in the pan. Not a huge problem as I used my finger and a fork to break up the chunks of cream cheese. I wish my food processor had a sealed blade. The max fill line for liquids in the work bowl is very low. Great Recipe! Can’t wait to taste it tomorrow. Happy Thanksgiving!

    - Lily on November 21, 2012 Reply
    • Hi Lily, This is good to know, and I will make a note in the recipe. A 12 or 14 cup food processor is best, but if you don’t have one it’s fine to make the filling in a kitchen aid mixer or large bowl with an electric beater. You could also make the filling up to the eggs in a food processor, and then whisk in the eggs by hand in a large bowl. I just like to use a food processor because it’s fast and doesn’t incorporate too much air into the filling. Please come back and let me know how you liked it!

      - Jenn on November 21, 2012 Reply
      • Everybody in my family absolutely loved this cheesecake. Thank you for sharing this recipe. I will be adding it to my cache.

        - Lily on November 24, 2012 Reply
  • Looks yummy. I always make pumpkin cheesecake for T’giving. I’m going to try this version tomorrow.

    - Sri K. on November 20, 2012 Reply
  • It is a picture perfect cheesecake…thanks for the post…Happy Thanksgiving to yiou and yours…e*

    - edna on November 20, 2012 Reply
  • Oh my, this looks so good. The recipe looks simple and easy to follow. Thanks for perfecting for us! Can’t wait to try that caramel sauce.

    - Tonia on November 20, 2012 Reply
  • OMG, my dream dessert! I have tried making a pumpkin cheesecake,(recipes from the internet) and have not had success. I cannot wait to try this one. Thank you for doing all the trial and error, and perfecting this dream come true.

    - Karen on November 20, 2012 Reply
  • This looks so wonderful! How large is your food processor? I’m worried that it will overflow in mine.

    - Carmen on November 20, 2012 Reply
    • Hi Carmen, Mine is 11 cups and it just fits. You could also make it in a food processor…just be sure the cream cheese is room temp.

      - Jenn on November 20, 2012 Reply
    • Mine was about to overflow. I just took a couple cups out and put it in a big mixing bowl, continued mixing it all together in the food processor, and then just stirred it all in the big mixing bowl. Turned out fine.

      - Chad on September 29, 2013 Reply
  • Mmm I made a dessert with a gingersnap crust a few weeks ago and I love the flavor – this looks amazing! Love the caramel drizzled on top

    - Ashley @ Wishes and Dishes on November 20, 2012 Reply
  • Step aside pumpkin pie!!
    Once you go pumpkin cheesecake at Thanksgiving, I really don’t think you can go back. My family has our own pumpkin praline version, but I love your gingersnap crust idea. I think it would be just perfect.
    Thanks for the great recipe and HAPPY THANKSGIVING!

    - Erin | The Law Students Wife on November 20, 2012 Reply
  • Looks amazing! Anyone would be lucky to have this grace their dessert table.

    - Blog is the New Black on November 20, 2012 Reply

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