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Pumpkin Cheesecake with Gingersnap Crust and Caramel Sauce

5 stars based on 63 votes

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


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


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

  • 5 stars

    Absolutely delicious! Loved every part of this dessert! Served at a party and it was immediately gone!

    - Susan Campbell on April 29, 2017 Reply
  • 5 stars

    Pumpkin is a fashion, it’s a good fashion that I love and that shows no signs of fading away, but ginger snap crust! That is a stroke of genius.

    - Margot C on March 8, 2017 Reply
  • 5 stars

    Once again, making a killer cheesecake for our children’s school auction. Hope it goes high! Delicious all around.

    - Irene on March 5, 2017 Reply
  • 5 stars

    I made this version of pumpkin cheesecake and gingersnap and carmel and it turned out really well and was a hit. To add that I didn’t care for the taste of the carmel does not detract from its success. Personal preference. I’m used to the carmel taste of my ‘centres’ I make in chocolates. I often use that recipe to add on to the graham crust of my other cheesecakes along with peacans, before pouring the batter onto the crust. I did use pie pumpkin puree homemade , never use canned.

    - Mamabinger on January 28, 2017 Reply
  • 5 stars

    I love this recipe. This was my first time making a homemade cheesecake and it turned out perfectly. I used warm Carmel ice cream topping instead of making my own. Delicious!

    - Anna on December 26, 2016 Reply
  • 5 stars

    FABULOUS!!!!! Found this recipe 3 years ago and now make it every year for Thanksgiving and Christmas. No one can get enough of it…but that’s why I only make it twice a year…we’d all weigh a ton if I made it more often. YUM.

    - Alex on December 24, 2016 Reply
  • 5 stars

    Fabulous recipe, 2nd year making this cheesecake and it came out perfect both times! Thanks :-)

    - Tina on December 23, 2016 Reply
  • 5 stars

    I made this recipe for my Family’s 2016 Thanksgiving celebration! I’m 18 and have never made anything this elaborate before (The water bath part kind of scared me) but it worked! There was none left the next day! If I had to give one critique/reminder for this recipe it would be that you have to remember to not fold the tin foil down too far when you water bath it because it gets stuck in the sides of the cheesecake and roughes up the top and edges. This is a small detail though and doesn’t change anything about the taste or bake. It remains an awesome cheesecake!

    - Anna on December 9, 2016 Reply
  • 5 stars

    You MUST make this! First time I made a cheesecake and its better than I imagined. I used store bought caramel sauce because I didn’t want to be overwhelmed. A bit of a long process with refrigeration but it is all necessary for the perfect result. Make in the morning and it will be ready to eat that day no problem. Making two more of these for Christmas!

    - Melissa on December 6, 2016 Reply
  • 5 stars

    I brought this to friends for Thanksgiving. One bite from the stuffed guests and everyone was raving about the creamy rich cheesecake, the gingersnap crust and the delicious sauce! Winner all around! So making this for Christmas.

    - Irene Smith on December 1, 2016 Reply
  • 5 stars

    I love this cheesecake! Honestly I skipped the crust making and bought a ready made graham cracker crust from Keebler. This made the presentation perhaps not as beautiful but the cheesecake…oh my! It absolutely melts in your mouth. Be prepared to impress your guests!

    - Yael Myers on December 1, 2016 Reply
  • 5 stars

    I made this for our family Thanksgiving this year & it was a HUGE hit!! My first time making a cheesecake and your thorough details and illustrations helped me put out a perfect cheesecake. Mine took quite a bit longer to cook but your “jiggling” comment really helped in knowing when it was done. The carmel sauce I really struggled with lumps and ended up straining it which helped. Love so many recipes on your blog and shared your blog info. with so many people this Thanksgiving. Thank you for sharing such a spectacular recipe!!!

    - Liz on November 27, 2016 Reply
  • Oh my goodness. I am so glad I came across this recipe. I don’t know that I’ve ever made a cheesecake before, but I’m glad I started with this one! So tasty, and really easy to do. It was the hit of our Thanksgiving dinner. Thank you so much for sharing your recipe!

    - Kristin on November 26, 2016 Reply
  • 5 stars

    Does this freeze well?

    - Mary on November 23, 2016 Reply
    • Hi Mary, You can freeze this but the crust will get a little soggy when defrosted. It will still be good– just not as crisp.

      - Jenn on November 25, 2016 Reply
  • Hi Jenn,
    Just wondering if you could offer some advice. I am trying to make this for thanksgiving for my family as well as my husbands. I made one last night and it seemed to need a lot of extra time to cook (it was jiggly when i went to remove the roasting pan)- almost a half hour and even then it was still a little jiggly. Today when I went to remove it from the spring form pan the sides obviously came up find but it seems to be stuck to the bottom. I did spray the pan and when I slid the spatula underneath the crust is very wet and gooey (tastes great though haha) Just wondering if you have any advice or thoughts on what I may have done incorrectly? Thanks so much!

    - Maureen on November 23, 2016 Reply
    • Hi Maureen, I wouldn’t worry about the extra cooking time — could just be your oven runs a little cool. So definitely cook it until it is set. As for the bottom, is it possible the water seeped a bit into the pan? That’s happened to me before, even when I’ve wrapped the pan well. Next time, wrap the pan really well, preferably with heavy duty foil. But don’t worry about this one – even if the crust is wet, the cheesecake will still be delicious.

      - Jenn on November 23, 2016 Reply
      • 5 stars

        great thank you!! do you think i can put the caramel sauce directly on the entire cheesecake or do you only recommend it placed on individual pieces? Thanks for all your help and great recipes! Happy thanksgiving!!

        - Maureen Floriano on November 24, 2016 Reply
        • If you pour it on right before serving, that’s fine — otherwise, I’d just pour it on the individual pieces. Enjoy!

          - Jenn on November 24, 2016 Reply
  • Can this pumpkin cheesecake be made with a pastry crust? Thank you

    - Grace on November 22, 2016 Reply
    • Not sure that would work here Grace, I think I’d stick with the gingersnap crust. Sorry!

      - Jenn on November 22, 2016 Reply
  • how would I adjust the cooking time if I were to make a batch of mini-cheesecakes rather than one large cheesecake?

    - Caron on November 21, 2016 Reply
    • Hi Caron, it would depend on the size of the pan you’re using for the mini versions. I’d suggest looking at some other sites to see the baking time that’s been used for the pans you have.

      - Jenn on November 22, 2016 Reply
  • 5 stars

    Hi Jen! I couldn’t find any gingers naps, so I bought biscoff cookies to use instead. Do you think that would be ok?

    - Sara on November 20, 2016 Reply
    • I do think biscoff cookies would work, Sara. Enjoy!

      - Jenn on November 20, 2016 Reply
  • 5 stars

    I have been making this recipe for years.
    Family, friends and all my co-workers just love this cheesecake. This has to be one of my favorite recipes from Jenn. Follow her directions and use the ingredients listed in the recipe. The result will be over the top.

    - Carole Bruno on November 18, 2016 Reply
  • I don’t have a food processor, do you think it is going to be ok if I use a blender ?

    - Ana aparicio on November 17, 2016 Reply
    • Sure Ana, it should work. It will just take a little more effort to make the crust– you can crush the cookies by hand.

      - Jenn on November 17, 2016 Reply
  • 5 stars

    This is the BEST thing that has ever come out of my kitchen. I want to make one for everyone I know. It is so silky, smooth, and decadent. Stop reading these reviews and go make this now!

    - Holly on November 15, 2016 Reply
  • Has anyone made this in a 13×9 pan? If so, how long to bake?

    - Kelsey on October 16, 2016 Reply
    • Hi Kelsey, I’ll let other readers weigh in if they’ve made this in a 13 x 9 pan, but if you do that, I think you’d need to make 1 ½ times the recipe. I suspect the baking time would be about the same if not a tiny bit longer.

      - Jenn on October 17, 2016 Reply
      • I have made this recipe and it is fabulous and I would also like to use a 13 x 9 pan how would you still do the water bath??

        - Cathy on December 11, 2016 Reply
        • Glad you like it! If you want to bake this in a 9×13 dish, you could place the dish in a larger roasting pan to create a water bath. Just be careful taking it out of the oven!

          - Jenn on December 11, 2016 Reply
  • 5 stars

    Though I just reviewed this yesterday, I have a question which you may or may not choose to post, but I hope you’ll be able to answer. This pie is excellent. But, after a couple of days, I find that the caramel sauce seems a bit sweet for my taste. The Libby’s recipe includes a lightly sweetened sour cream topping. I would like to try that on this pie, as I can control the sweetness of sour cream better than of caramel. My question is, do you think it can work? I am thinking that the steam cooking method might compromise the setting, which works well in a dry oven. Any thoughts?? Thanks.

    - Fran Antolina Bickel on October 12, 2016 Reply
    • Hi Fran, it may be fine, but I’m not certain– sorry! You could just add the sour cream topping right before serving.

      - Jenn on October 14, 2016 Reply
  • 5 stars

    As with all of Jenn’s ‘tested & perfected’ recipes, this one is perfect. I made it exactly as written, except that I used the Philadelphia seasonal favorite of Spiced Wafers in lieu of Ginger Snaps, which is a long standing routine of mine in this pie. The only constructive comment I can make is to use WHITE sugar when making the caramel. I used ORGANIC white sugar, which is slightly golden in color from the start. This somewhat skewed the cook times for me, thinking it was more done than it was. Once I realized the problem, I stopped & started a couple of times with several short visits to the microwave. It still worked, but took a bit more attention. I generally use the recipe on the back of the Libby’s Pumpkin label with good results, which does not require the boiling water bath. Without question, the water bath yields a superior product & renders the Ginger Snap/Spiced Wafer crust an absolutely perfect texture, which has been objectionable in the past. Thanks for the ongoing lessons you teach me, Jenn!

    - Fran A. Bickel on October 11, 2016 Reply
  • 5 stars

    Just made this for our thanksgiving dinner… rave reviews, will definitely make again. Thank you!

    - Sue on October 10, 2016 Reply
  • 5 stars

    Excellent! Rich and creamy and I have to say that the caramel sauce brought it to a whole new level.

    - Ruth on October 9, 2016 Reply
  • This is definitely the year I make this for Thanksgiving! Planned to make it last year for Thanksgiving and we ended up having T Day at someone else’s house. Then the plan was Christmas and with company in the house it just didn’t happen. This year even if I am home alone, the cheesecake gets made! LOL Thanks for your great recipes and thanks, too, to all the other reviewers with their great input!

    - Northern Belle on October 6, 2016 Reply
  • Can you make the cheesecake ahead of time and freeze it?

    - Judi on September 23, 2016 Reply
    • Hi Judi, I think you can freeze this but the crust will get a little soggy when defrosted. It will still be good– just not as crisp.

      - Jenn on September 23, 2016 Reply
  • Hi Jen – I have been saving your beautiful looking pumpkin cheesecake recipe for a rainy day. .. upon rereading it though (it’s supposed to rain) I was wondering if one could substitute something called “pumpkin pie spice” – for the individual spices called for in the recipe, and if so, what would you expect the measure of this “all in one”powdered spice mixture to be?

    - Kimberley on March 10, 2016 Reply
    • Hi Kimberley, I would suggest sticking with the spices that the recipe calls for– sorry!

      - Jenn on March 10, 2016 Reply
  • 5 stars

    I made this exact to the recipe however I skipped the caramel. Brought for a dinner get together and everyone absolutely loved it! Only had one issue and that was using the food processor to blend the filler and it only occurred to me when i was ready to pour into the pan. The filling poured through the hole in the bottom of processors mixing bowl. Now this is probably due to my own inexperience or my processors design but next time i am going to use the stand mixer.

    - Sean on February 4, 2016 Reply
  • 5 stars

    I had a hankering for pumpkin cheesecake for Christmas and this recipe looked good and had great ratings, so I gave it a try! Oh. My. Goodness! It is awesome! I omitted the sugar in the crust (glad I did), but other than that I made no alterations (except that I used organic ingredients where possible, and used a Vitamix instead of a food processor). I didn’t bother with the caramel sauce, and my cheesecake got rave reviews at the family Christmas dinner. I just finished the last little piece and thoroughly enjoyed it. Thank you for sharing this recipe!

    - Abigail on December 26, 2015 Reply
  • After cooking the filling do you have to wait for it to cool before putting it into the food processor?

    - Carol on December 24, 2015 Reply
    • Hi Carol, It’s not necessary to let the filling cool.

      - Jenn on December 25, 2015 Reply
  • We don’t have a microwave. Can we make the Caramel Sauce on the stove?

    - Carol on December 23, 2015 Reply
    • Hi Carol, I would use a different recipe as this one is specifically designed for a microwave.

      - Jenn on December 24, 2015 Reply
  • hi, in the recipe it states to reduce the canned pumpkin… how long should i reduce it for? what quantity of pumpkin should i end up with?


    - samantha on December 21, 2015 Reply
    • Hi Samantha, It should be reduced, (stirring constantly), for 5 minutes, until it looks thick, bronzed and shiny.

      - Jenn on December 21, 2015 Reply
  • Hello Jenn! Would this recipe freeze well?
    Also, I was wanting to make individual cheesecakes in cupcake liners in the muffin tins. Would this recipe work well like that?
    Thanks so much!

    - Vickie on December 17, 2015 Reply
    • Hi Vickie, I think you can freeze this but that the crust will get a little soggy when it’s defrosted; won’t be bad by any means, just not as crisp. And while I think these would be nice as mini cheesecakes, I’m not sure how well they’ll work in cupcake liners.

      - Jenn on December 17, 2015 Reply
  • 5 stars

    I just made little mini cheesecakes with this receipe using the Norpro mini cheesecake pan. They are darling and delicious! My husband and family declared them much better than pumpkin pie. Thanks for the recipe!

    - Sue on November 26, 2015 Reply
    • 5 stars

      For how long and a what temp did you bake the minis? Been wanting to bake the smaller version also.

      - Olga on December 27, 2015 Reply
    • 5 stars

      Hi, Sue…for how long and at what temp did you bake the minis? I also have the Norpro pan and would love to make the smaller version. Thanks!

      - Olga on February 19, 2016 Reply
      • You know, I can’t recall how long I baked them, I think I started with about 15 minutes and just watched until they were done. It didn’t take too long.

        - Sue on March 10, 2016 Reply
  • 5 stars

    This cheesecake was so creamy and delicious. I decided not to do the water bath and left it in the oven with the door ajar for about an hour after baking was complete. Not one single crack! I’ve never made a cheesecake that didn’t crack. I had a little trouble (clumps of sugar) with the caramel topping but it still tastes amazing on top of this cheesecake.

    - Loretta G on November 26, 2015 Reply
  • 5 stars

    My husband likes cheesecake and the flavor of pumpkin, but does not like the texture of traditional pumpkin pie. He is coming back from travel the day before Thanksgiving and I can’t wait to surprise him with this dessert! The kids and I just made it and it looks fabulous and smells delicious!!! Thank you for the recipe! (I have tried so many of your recipes and have not yet been disappointed.) Happy Thanksgiving!

    - Veronique on November 25, 2015 Reply
  • 5 stars

    This was the best pumpkin cheesecake I’ve ever eaten. The caramel sauce was fun to make, like a science experiment, and even better to eat. Had I not had more restraint, I would’ve poured it straight into my pie hole. Will definitely make again.

    - Dina Sargis on November 24, 2015 Reply
  • Jenn,
    One last question. With many cheesecake recipes, it says to leave the oven door open about one hour after the cheesecake is done. I do this for my New York style cheesecake. I do not have to do this with your recipe? Thanks again for your help.

    - Sharon on November 20, 2015 Reply
    • Hi Sharon, You are welcome to do this for extra insurance but I have not found it necessary for this recipe.

      - Jenn on November 20, 2015 Reply
  • Your recipe looks great. Is it possible to use the whipped cream cheese versus the block cream cheese? I would like to make this for Thanksgiving. Thank you.

    - Sharon on November 20, 2015 Reply
    • Hi Sharon, Unfortunately, that won’t work. Sorry!

      - Jenn on November 20, 2015 Reply
  • I am excited to make this for Thanksgiving this year! I have loved everything I’ve made from your awesome site! I don’t have a large enough food processor – do you think it would be OK to make the filling in my Vitamix, or would it be best to use my hand-held electric beater?

    - Jena on November 18, 2015 Reply
    • Hi Jena, I don’t have a Vitamix so it’s hard to say for sure if it would do the job. I would probably just use the electric beater. Hope you enjoy it!

      - Jenn on November 19, 2015 Reply
      • I used my Vitamix and it worked wonderfully.

        - Abigail on December 26, 2015 Reply
  • I am living in Western Australia and this year I can not find any canned pumpkin from the U.S. I have looked at your reviews and did not see anyone ask a question about using fresh pumpkin or butternut squash. If I bake, purée and then strain the pumpkin in a cheese cloth, do you think I need to make any other adjustments.

    - Frances on November 15, 2015 Reply
    • Hi Frances, You could always order online — canned is so much easier :) — but here’s a good tutorial on making pumpkin puree:

      - Jenn on November 17, 2015 Reply
    • We grow pumpkins on our farm and process our extra and freeze it for pies and other delicious pumpkin dishes.
      Frances, the method you described is the same method I use to make our own pumpkin puree’. Once you clean, de-seed and de-slime the pumpkin and bake it, you can easily scoop the cooked flesh into a food processor and puree it really well.
      Then I line a colander with 3 layers of paper toweling and pour the puree in and cover with a paper towel and a plate. The colander goes into a bowl to catch the liquid and then into the fridge. The next day I take our the colander, weigh the drained puree on my digital scale (the puree is a lot thicker now) and package it into 12 ounce or 15 ounce packages in freezer bags. When I need pumpkin puree for anything I just pull it from the freezer and thaw it in the fridge. Is this more difficult than buying canned pumpkin? Yes, but the flavor is amazing. And in an area where you have no canned pumpkin available, it’s much faster than ordering it online and waiting for it to arrive.

      - Juliane on November 23, 2015 Reply
  • 5 stars

    Dear Ms Segal,
    I usually shy away from desserts -too finicky for me – but decided to try your pumpkin cheesecake on 11/1 for late Canadian- early US Thanksgiving party. I’m so happy I did. I followed recipe exactly but used a smaller cheesecake tin so had extra mixture. It took all my willpower not to pour into a class and drink! It was so delicious. The cake came out beautifully- nice firm crust, no seepage. Offered guests store bought caramel syrup but they said none was needed. Thank you for making us novices look and feel like pros.

    - Janice on November 4, 2015 Reply
    • So glad it was a success, Janice! Thanks for letting me know.

      - Jenn on November 20, 2015 Reply
  • This looks wonderful! My question is–can it be frozen? I really need to plan ahead for a n upcoming family gathering because of time constraints and I like to be well-prepared!

    - Ingrid on October 31, 2015 Reply
    • Hi Ingrid, It can be frozen but the crust gets a little soggy — it’s still good; you just won’t have that nice contrast with the smooth filling and crisp crust.

      - Jenn on November 2, 2015 Reply
      • 5 stars

        Hi Jenn and Ingrid,
        I froze mine and defrosted it slowly (in the fridge) and the crust was still crunchy! It’s definitely worth making.

        - Karen on November 2, 2015 Reply
  • 5 stars

    I made this dessert for our monthly book group meeting last month. It was delicious and I followed the directions to the letter and everything worked out perfectly. Thank you for such a delicious and fairly easy to follow recipe. The result is a spectacular dessert. I am wondering if a gluten free option is possible. Are gluten free ginger snaps available and would it work, or can this dessert be made without a crust?

    - Aileen Gulesserian on October 29, 2015 Reply
    • Hi Aileen, I bet you could find gluten free gingersnaps, but you could use any gluten free cookie for a crust. Glad you enjoyed it!

      - Jenn on October 29, 2015 Reply
  • Thank you for the recipe. I did not make as of yet. I will be trying this weekend.

    My question is can this be substituted with sweet potatoes/yams?

    - AnnP on October 22, 2015 Reply
    • Hi Ann, I can’t recommend it since I haven’t tried it myself. The recipe is a bit of a project so, honestly, I wouldn’t risk changing any of the ingredients. Sorry!

      - Jenn on October 25, 2015 Reply
      • Thank you for responding

        - Ann on October 27, 2015 Reply
  • 5 stars

    I love pumpkin pie but thought, last minute , to change things up a bit this Thanksgiving with a pumpkin cheesecake instead. After checking out several recipes on line I chose yours and was not disappointed . I followed your directions to the letter except I didn’t have enough time to chill it properly. No one seemed to mind. I used only one layer of the heavy duty foil and , although it leaked slightly, the cheesecake was fine and cut beautifully. Keeping this recipe!!

    - Tracy on October 18, 2015 Reply
  • 5 stars

    Made this exactly as specified in directions and WOW was it YUMMY!! Five stars and two thumbs up from my family and our weekend guests. It did need to cook two hours in my oven, and I think a bit of water might have gotten through the double layer of foil but that was my bad.

    Go the extra distance and make the caramel. I wasn’t going to, but I did and then had one piece with and one without and it definitely is worth the time!

    - Janice on October 18, 2015 Reply
  • 1 stars

    I rate this as a 0 !
    First, I covered the bottom in tinfoil….2 layers and because I did not trust it I also wrapped it in a cooking bag as I was concerned about all the water. I used a 10″ pan, took 2 hours in the oven (my oven temp. is accurate) so the recipe directions are not accurate. Took it out and it is a soggy mess!! with a soggy crust. Pissed off as I have made many cheese cakes and I have never had a failure until now. Worst part is I was to bring the desert to a dinner party tonight and now I have no time and I need to start all over again with a different recipe. NOT one of yours!

    - Brenda on October 17, 2015 Reply
    • Brenda, I’m so sorry you had trouble with the recipe. I wonder if the bag might have caused the problem?

      - Jenn on October 18, 2015 Reply
    • 5 stars

      Hey Brenda, it’s amazing your first and only reaction is to blame Jen. You’re probably one of those people who think everything is other people’s fault, never yours. Please. If you bother reading the comments on this website, you’ll note that many people have had resounding success using Jen’s recipes. And, also, Jen obsessively tests each recipe before sharing with us, so, again, the problem is probably YOURS.

      - aurore on February 16, 2016 Reply
  • 5 stars

    I attended to 3 turkey dinners yesterday for Thanksgiving and this cheesecake was a hit! I made some mistakes and some alterations so in case anyone is in my situation:
    I forgot to add the sugar in the sauce pan with the pumpkin and spices so instead I added it after the cream cheese and before the eggs (whoops!) I also only added 3/4 cup sugar instead of 1 1/3 cups. Because of extra beating (I used a mixer), the cake had risen up and fell back, but it didn’t crack! And I didn’t even use a water bath! Because I wasn’t able to use a water bath, I had reduced temperature with longer baking time. For the Caramel sauce, I used raw local honey instead of corn syrup. Since honey is thick, I added an extra tablespoon of water. The raw honey gave the sauce a flowery taste and was soo rich and delicious!!

    - Cassie on October 12, 2015 Reply
  • I was wondering what to do if a little bit of water leaked in at the bottom of the pan on one side? I wrapped my springform pan 6 times with aluminum foil and a little water still got in, I’m worried its ruined :(

    - Adrianna on October 10, 2015 Reply
    • Hi Adrianna, It will still be delicious — the crust just won’t be as crisp where it leaked in. Honestly, don’t worry about it :)

      - Jenn on October 10, 2015 Reply
  • 5 stars

    It is always requested that I make cheesecake for family holiday gatherings. I have searched and searched for the perfect pumpkin cheesecake and this recipe looks fabulous! I cannot wait to make it for Thanksgiving!

    - Julie on October 2, 2015 Reply
  • Jen, how can I print just the recipe and not all the pictures etc…32 pgs to get the recipe is too much

    - carol on June 28, 2015 Reply
    • Hi Carol, If you click on the print tab at the top of the recipe, it will take you to a printable recipe page.

      - Jenn on June 28, 2015 Reply
  • Hi, may I know if I could half the amount of cream cheese cause it seems to be quite a huge amount for me? Or is there anything else that can make up for it?

    - K on January 16, 2015 Reply
    • Unfortunately, it won’t work — it’s important to follow the recipe exactly. Sorry!

      - Jenn on January 16, 2015 Reply
  • 5 stars

    Update…I made this a 2nd time and sent it with my husband for his co-workers. The consensus was that it was BETTER than their highly-rated local bakery! I did use this recipe for a 3rd try; however, I replaced the pumpkin with mashed, ripe bananas and a touch of bourbon. Everyone loved it! Thank you so much for this recipe!

    - Olga on January 9, 2015 Reply
  • I’m a bit of a cheesecake snob, and prefer a firmer, NY style cheesecake. I see there is a whole cup of cream in this recipe. The recipe I typically use only has 2 tbspns, so I’m wondering if this has a “mousse” consistency to it and if so, any suggestions to make it more dense?

    - Lana on January 5, 2015 Reply
    • Hi Lana, I would say it’s somewhere in between firm and mousse-like. To be honest, I probably wouldn’t fiddle with it because it’s a rather fussy recipe. I’m afraid it wouldn’t turn out. Sorry!

      - Jenn on January 8, 2015 Reply
    • It has recieved so many amazing reviews, I’m sure it is delicious, just like all your recipes! When I make it, I’ll come back and post!
      Thanks Jenn!

      - Lana on January 8, 2015 Reply
  • 5 stars

    This cake is amazing – a real conversation stopper at our family Christmas dinner!! My son, ever the critic, couldn’t stop raving about the yummy crunchy bottom. The cheese-pumpkin filling was perfect, especially with your easy to follow caramel sauce directions. (I can’t get ginger snaps where I live, so I used German Spekulatius (windmill cookies) and added a good pinch of ginger. It worked perfectly! Plus, I had to make the cheesecake ahead and freeze it. I made sure to defrost it slowly in the fridge and the result was perfect! No sogginess whatsoever.) Thanks for making a perfect ending to our Christmas dinner.

    - Karen on December 28, 2014 Reply
  • Loved the recipe! I would like to cook the caramel sauce on the stove top instead of in the microwave. What degree should the sugar mixture be before removing it from the heat to attain the proper color when it sets? Thank you.

    - Linda Musgrave on December 26, 2014 Reply
    • Hi Linda, I’d take it off at 350°F.

      - Jenn on December 27, 2014 Reply
  • Just came across this recipe and I am hoping to try it for Christmas Eve dinner. Can I substitute pumpkin spice for all the individual spices listed? If so how much pumpkin pie spice should I use. Thanks!

    - Alyssa on December 17, 2014 Reply
    • Hi Alyssa, I think it’s best to stick with the spices in the recipe on this one. Sorry!

      - Jenn on December 19, 2014 Reply
  • 5 stars

    This was the best cheesecake recipe I’ve ever baked…so many compliments! My husband’s Plant Manager, along with other co-workers, said it was better than ones purchased from a local bakery, and that it was “incredible!” :-)

    - Olga on December 13, 2014 Reply
  • Hi, I was wondering what size springform pan to get. I have never owned one and had to do research to even find out what it was :) I am going to buy one just for this recipe. I tried your cranberry sauce and apple cranberry oat crumble for Thanksgiving and they were amazing! I am totally determined to make this pie for Christmas; it looks amazing! Thanks!

    - Katie on December 12, 2014 Reply
    • Hi Katie, A springform pan is a great investment. This recipe calls for a 9-inch, which is a good standard size you can use for lots of recipes. Please come back and let me know how the cheesecake turns out :)

      - Jenn on December 12, 2014 Reply
  • 5 stars

    I made this for Thanksgiving this year, and it was fabulous! I followed the instructions exactly, and the only change was that my cheesecake needed to bake about 15 minutes longer than directed. We loved the gingersnap crust as a variation from a typical cheesecake graham cracker crust. The caramel sauce and a dollop of whipped cream were perfect. This was my favorite dish of the whole day!

    - Erin on December 10, 2014 Reply
  • 5 stars

    My daughter made this for our Thanksgiving dinner. It was exceptional! The only shortcut she took was to drizzle the top with Trader Joe’s caramel sauce. Delicious!

    - Debra on December 5, 2014 Reply
  • 5 stars

    This was the perfect Thanksgiving dessert! The gingersnap crust adds just the right flavor to the pumpkin. Even those who were not pumpkin pie fans loved this pumpkin cheesecake. It would be great to take to a large gathering because it will feed at least 16 people. It is so rich a small piece is perfect. I wouldn’t change a thing to the recipe.

    - Libby B on December 3, 2014 Reply
  • 5 stars

    i’m not a big pumpkin dessert person but my husband loves pumpkin pie which i seldom make as it is. just made it this weekend for the thanksgiving festivities. this pumpkin cheesecake recipe is SO delicious that i will definitely be making it again for both sides of our family this christmas. the ginger snap base is yummy and adds a little bite to the cake – better than graham crackers imo. the texture of the filling is just beautiful — just the right medium firmness, and sweetness (i didn’t use the caramel sauce but will have to try it at least once – thought it might make it too sweet), and crunchy bottom. YUMBO!! thanks so much for this!! i’m now a subscriber and look forward to experimenting with your recipes! many thanks!

    - sandy on November 30, 2014 Reply
  • 5 stars

    Fantastic, just like all your recipes. Everyone raved about it. Agree with the other comments on cooking time. Mine took about 2 hours. But worth the time and effort.

    - Sandy on November 30, 2014 Reply
  • 5 stars

    This was a huge success with all the desserts on the table. The caramel sauce was easy and the perfect touch. Thanks, Jen, I’ve never been disappointed in your recipes.

    - Susan on November 29, 2014 Reply
  • 5 stars

    Best cake I have ever made. This recipe is easy and well explained. The result is so decadent and absolutely mouthwatering delicious! This is a pumpkin cake review from someone who does not even like flavored pumpkin-anything! I made it for my family and it was a big hit with everyone including me. Love it!

    - Susan on November 29, 2014 Reply
  • 5 stars

    I substituted half and half for heavy cream, only because the market was out of cream late on Thanksgiving eve. The filling came out with a bit of a mousse-like texture but only slightly less firm than typical cheesecake. Flavor was rich and got raves from everyone!

    - Steven on November 29, 2014 Reply
  • 5 stars

    Was definitely a big job, but boy was it worth it! A keeper for sure, Thanks

    - shelly on November 27, 2014 Reply
  • 5 stars

    I have never tried one of your recipes that wasn’t a huge hit with everyone. This pumpkin cheesecake was no exception! Thanks for all your great ideas.

    - Susan Rittenberg on November 26, 2014 Reply
  • 4 stars

    I was wondering if I could use sour cream instead of the heavy cream for the filling. That’s 1 cup of sour cream instead of 1 cup of heavy cream.

    - Susan Gutierrez on November 25, 2014 Reply
    • Hi Susan, I can’t say for sure because I haven’t tried it. It would probably work — if you like that extra tang — but I’d be nervous to experiment since this cheesecake is time consuming to make.

      - Jenn on November 26, 2014 Reply
  • Hello,
    I do not have a food processor would I still be able to do this recipe with a blender or mixer?

    - Daniela on November 25, 2014 Reply
    • Hi Daniela, Yes, it should work. It will just take a little more effort to make the crust; you can crush the cookies by hand.

      - Jenn on November 25, 2014 Reply
  • Can I substitute graham crackers for ginger snaps?

    - Katherine A on November 23, 2014 Reply
    • Hi Katherine, Yes, I think that will work well.

      - Jenn on November 24, 2014 Reply
  • 5 stars

    This looks great and I’m making wed for Tgiving. I was thinking about making mini ones in muffin tins –
    What are your thoughts? Doable? Shorten baking time and watch til doesn’t jiggle?

    Thanks + have a great holiday.

    - Sherri on November 23, 2014 Reply
    • Hi Sherri, I love the idea but worry they will be difficult to remove from the muffin tins.

      - Jenn on November 23, 2014 Reply
  • 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?

    - 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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