Pumpkin Cheesecake with Gingersnap Crust and Caramel Sauce

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This pumpkin cheesecake is the ultimate sweet ending to your Thanksgiving feast — and no one will miss the pumpkin pie.

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. 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.

What you’ll need to make pumpkin cheesecake

how to make pumpkin cheesecake

How to make pumpkin cheesecake

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.

how to make pumpkin cheesecake

Begin by wrapping a 9- or 10-inch springform pan with a double layer of aluminum foil. It’s important to use heavy-duty foil because it comes in wider sheets and does a better job of preventing water from seeping into the pan. Spray the pan with nonstick cooking spray.

how to make pumpkin cheesecake

Next, make the crust: combine the gingersnaps, sugar, and melted butter in a food processor.

how to make pumpkin cheesecake Pulse until the crumbs are fine.

how to make pumpkin cheesecake

Transfer the crumbs to the prepared pan.

how to make pumpkin cheesecakePress the crumbs into an even layer, then bake for 15 minutes.

 

how to make pumpkin cheesecake

Set the crust aside to cool, and move on to the filling. Combine the pumpkin, sugar and spices in a medium saucepan.

how to make pumpkin cheesecake Stir over medium heat until shiny, bronze, and thickened. This step, borrowed from Rose Levy Beranbaum’s recipe, both intensifies the pumpkin flavor and dries the pumpkin out.

how to make pumpkin cheesecake

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

how to make pumpkin cheesecake

With the motor running, add the cold heavy cream. The mixture will look like this.

how to make pumpkin cheesecake

Add the cream cheese in large chunks.

how to make pumpkin cheesecake

Process until smooth.

how to make pumpkin cheesecake

Finally, add the eggs.

how to make pumpkin cheesecakePulse until just combined. It’s important not to over-mix — if you incorporate too much air into the filling, it will rise and crack or fall when it bakes.

how to make pumpkin cheesecake

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

how to make pumpkin cheesecake

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

how to make pumpkin cheesecake

Bake in a 325°F-oven until just set, about 1-1/2 to 1-3/4 hours. A properly cooked cheesecake will jiggle a bit when you nudge the pan, but if the center still seems liquidy, it’s not done.

how to make pumpkin cheesecake

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.

how to make pumpkin cheesecake

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.

how to make pumpkin cheesecake

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

how to make pumpkin cheesecake

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

how to make pumpkin cheesecake

Finally, stir in the butter.

how to make pumpkin cheesecake

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.

how to make pumpkin cheesecakeDrizzle 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!

how to make pumpkin cheesecake

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Pumpkin Cheesecake with Gingersnap Crust and Caramel Sauce

This pumpkin cheesecake is the ultimate sweet ending to your Thanksgiving feast — and no one will miss the pumpkin pie.

Servings: Makes one 9- or 10-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
  • 4 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
  • Special equipment: 9- or 10-inch springform pan; 18-inch heavy-duty aluminum foil

For the Caramel Sauce

  • 1 cup granulated 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°F degrees and set a rack in the lower middle position. Wrap a 9- or 10-inch springform pan with with one large piece of heavy-duty aluminum foil, covering the underside and extending all the way to the top so there are no seams on the bottom or sides of the pan. Repeat with another sheet of foil for insurance. Spray the inside of the pan with nonstick cooking spray. Pulse the gingersnaps, sugar, and melted butter in a food processor fitted with the metal blade until finely ground. Transfer the moistened crumbs into the prepared pan and 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. Set a kettle of water to boil (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, 1-1/2 to 1-3/4 hours. A properly cooked cheesecake will jiggle a bit when you nudge the pan, but if the center seems at all liquidy, it's not done. CAREFULLY remove the roasting pan from the oven and set on a wire rack. Run a sharp paring knife around the edges 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 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, immediately stir in the hot cream a few tablespoons at a time. It will bubble up intensely, but it 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 14-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.
  3. Freezer-Friendly Instructions: The cheesecake can be frozen for up to 3 months. To freeze: place the cake in the freezer briefly, unwrapped, to firm it up. Then double-wrap it tightly with aluminum foil or plastic freezer wrap, or place it in heavy-duty freezer bag. Thaw in the refrigerator the night before you plan to eat it.

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

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

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Reviews & Comments

  • Turned out perfectly. I can’t believe I baked a cheesecake and made a homemade Carmel sauce Annnd it was good!! Your recipes are spot on, I really can never go wrong with them. Thanks!

    • — Patricia Brown on December 5, 2019
    • Reply
  • what brand of gingersnaps would you recommend for this recipe?

    • — L on December 3, 2019
    • Reply
    • Hi L, I use Stauffers (as that what my local grocery store carries).

      • — Jenn on December 3, 2019
      • Reply
  • My daughter made this cheesecake for our Thanksgiving meal and it was fabulous! The gingersnap crust was to die for, and we agreed the crust ingredient amounts could even be doubled next year it was so good. My daughter also raved at how easy the caramel sauce was to make, far easier than any she’s made in past times.

    • — Diane on December 3, 2019
    • Reply
  • It became perfect as I followed all the steps exactly. I did take my time to do it organizing, reading and seeing the video well beforehand. I did not have a big food processor, so I did a small amount at a time of the mixture (no eggs) in a smaller food processor pouring the mixture as done in a big bowl. There I included the eggs, one by one, and just beating with the immersion beater just a second for each egg as no air can be introduced. I did not use the aluminum foil, I used the other method you recommended in the recipe (Cooks). Everybody loved it and someone told me to do it again for another party. Voila’ Thanks Jenn for this amazing recipe.

    • — Iliana Mendez on December 2, 2019
    • Reply
    • So glad it was a hit, Iliana! 🙂

      • — Jenn on December 3, 2019
      • Reply
  • Jenn, You never cease to amaze me with your delicious recipes. This was incredible.I even was lucky enough to find gluten free gingersnaps at my local store. So wonderful too to make it ahead , freeze it and have it taste like I just made it. Oh and the caramel sauce-like I died and went to Heaven. On Thanksgiving I was grateful for so many things including finding your web site! Thank you as always for making cooking fun again.

    • — carol oneill on November 30, 2019
    • Reply
    • 💖

      • — Jenn on December 1, 2019
      • Reply
  • This was so so so good!!! I made it for Thanksgiving this year (yesterday) along with your New York-style recipe. My family and I absolutely loved them! I must say your recipes are delicious and easy to follow, which is very appreciated. However, I did run into a small problem: the crust was stuck at the bottom. I sprayed one of the pans with cooking spray, and both had the same result. Any suggestions?
    Thanks.

    • — Elliana on November 29, 2019
    • Reply
    • Hi Elliana, Glad you enjoyed! Did you have any water leak into the foil?

      • — Jenn on November 30, 2019
      • Reply
  • This was a huge hit for thanksgiving. The cheesecake was great from the filling -pumpkin spice flavor and not too sweet – to the crust – crunchy and ginger-y. The caramel sauce tastes just like Werthers candies and was good on cheesecake and also on apple pie. Will definitely become a tradition on our Thanksgiving table

    • — JoAnn on November 29, 2019
    • Reply
  • Had no luck with the carmel sauce described in this recipe. Used this one instead. https://cookiesandcups.com/microwave-caramel-sauce/

    I thought the spices needed to be more, and the crust was too ginger snappy. So I will use 2 1/2 teaspoons of pumpkin pie spice and maybe 50 -50 gingersnap and graham crackers.

    Overall good cheesecake!

    • — Bass Princess on November 29, 2019
    • Reply
  • Thee best pumpkin cheesecake, I’ve ever made. And I’ve made a few. Made it last night and didn’t get done until 11pm. Big tip, make it during the day and give yourself time. I had a few blunders and thought for sure it wouldn’t come out right, but boy! Was I wrong! It was delicious. I even forgot to serve the caramel sauce, but it wasn’t even needed. A dollop of whipped cream and everyone was in heaven! Happy thanksgiving

    • — Shawn on November 28, 2019
    • Reply
  • I have never made a cheesecake until yesterday, but figured I’d give it a shot for my thanksgiving dinner dessert. Wow! It was divine. I followed the recipe exactly as written and it was perfect. The caramel sauce is a must in my opinion. Thank you Jenn for helping us along in the kitchen. Everything I’ve tried off your site has been a hit, but this was out of the ballpark!!!

    • — Wawa on November 28, 2019
    • Reply
  • I have NEVER left a review of a recipe before, but this one absolutely deserves the effort. I followed the recipe exactly (except that I don’t have a roasting pan big enough to fit my springform pan, so I put a pan of water on the rack below) and I have a perfect, delicious pumpkin-y cheesecake. I was even skeptical about the caramel, but it was super easy and totally delectable.
    Thank you so much!

    • — Joy Jones Wallace on November 28, 2019
    • Reply
  • My cheesecake is baking in the oven and I just realized I forgot to add the salt!:(
    Should I add some salt to the caramel sauce? I haven’t made it yet.

    • — Kari on November 27, 2019
    • Reply
    • Sure Kari, that would be a nice twist. I’d stir a bit in along with the cream.

      • — Jenn on November 27, 2019
      • Reply
  • Jenn, Do I need to spray pam on the pan?

    • — Robert j Soja on November 26, 2019
    • Reply
    • Yes 🙂

      • — Jenn on November 27, 2019
      • Reply
  • Hi Jenn,
    I’m going to be baking this on Wednesday for Thanksgiving. Do I have to worry about a soggy crust? And is there a way to ensure a crispy crust?
    Thanks very much!
    Kathryn

    • — Kathryn on November 25, 2019
    • Reply
    • Hi Kathryn, It should be perfect made a day ahead of time. Enjoy!

      • — Jenn on November 25, 2019
      • Reply
  • I would like to make this on Tuesday for Thanksgiving. Will it keep in the refrigerator?

    • — Meredith on November 25, 2019
    • Reply
    • Yep, definitely. 🙂

      • — Jenn on November 25, 2019
      • Reply
  • This is my favorite pumpkin cheesecake recipe! I’ve made it a few times now and everyone raves about it. The only change I made was adding salt to the caramel sauce (it was a little too sweet for my liking). Make this recipe – you will not regret it! Thanks!

    • — Alyssa on November 24, 2019
    • Reply
  • Has anyone tried adjusting the recipe to use a 6 or 7 inch springform pan?

    • — Jennifer Perdue on November 24, 2019
    • Reply
    • Hi Jennifer, If you only have a 6 or 7-inch springform, you’ll need to halve the recipe. The baking time will be less, but not certain how much less so just keep a close eye on it. Hope you enjoy!

      • — Jenn on November 24, 2019
      • Reply
  • I don’t care for cheesecake, but this one is really delicious. All three of my kids ask for this before anything else when I take “special orders” for holiday dinners. Superb!

    • — Kacy on November 23, 2019
    • Reply
  • I made this for my women’s group’s annual Thanksgiving Feast and, to say the least, it was a huge hit! By the end of the meeting afterward, I had a list of emails of friends to send the recipe to! Now, to get busy making our Pumpkin Cheesecake with Gingersnap Crust and Caramel Sauce for our feast!
    By the way, I love the way you show all the steps of the recipe and exactly how to do them! I am a seasoned cook, but for a new one this would take out so much of the intimidation of baking this marvelous concoction, especially at a time of year when you may be trying to impress ‘the relatives’! LOL!

    • — Lea Ogozelec on November 20, 2019
    • Reply
    • So glad it was a hit! 🙂

      • — Jenn on November 20, 2019
      • Reply
  • Hi!! The top of my cheesecake alway turns out “burnt.” Is it just from cooking time or should I put the rack lower (it’s usually in the middle)?? Any suggestions on how to cover it up? Thanks!

    • — Tracee on November 16, 2019
    • Reply
    • Hi Tracee, Putting the oven rack in the center is the way to go so keep a close eye on it and when it gets to the point where you don’t want to top to brown anymore, just lay a pie of foil over the top of the pan. Hope that helps!

      • — Jenn on November 18, 2019
      • Reply
  • Hi – Just trying this recipe for the first time. Do the gingersnaps have to be the soft ones? Or will any gingersnap do? My grocery store has both. I ended up buying the Leclerc Tradion Ginger Snap Cookies brand.

    Thanks!
    Kim

    • — Kimberly on November 15, 2019
    • Reply
    • Any variety of gingersnaps will work as you grind them up in the food processor anyway. Hope you enjoy!

      • — Jenn on November 15, 2019
      • Reply
  • Hi Jenn,

    I just took this cheesecake out of the oven and it doesn’t have cracks but has a lot of bubbles on
    top. Is this okay? I followed recipe to a T.

    Thank you.

    • — Carol Baran on November 13, 2019
    • Reply
    • Yes, that’s fine, Carol.

      • — Jenn on November 13, 2019
      • Reply
  • Hi Jen,
    To echo others, love your site and recipes—thank you!
    I’m making a big Thanksgiving dinner essentially on my own—can I make this ahead and freeze it, and if so, how? Will it get soggy?
    Thanks!

    • — Lauren on November 11, 2019
    • Reply
    • So glad you enjoy the recipes, Lauren! You can definitely freeze this but keep in mind that the crust will soften a little. That said, many cheesecakes have soft crusts, so it will still be tasty. Hope that helps and that you have a wonderful Thanksgiving.

      • — Jenn on November 12, 2019
      • Reply
      • Thanks Jenn! You too, and apologies for spelling your name wrong the first time—typing from a phone. 🙂

        • — Lauren on November 12, 2019
        • Reply
  • Hi! I’m having another “Jenn’sgiving” this year! I plan to make this pumpkin cheesecake and freeze it next week; but how and when should I make the caramel sauce? do you think it’ll crystallize if stored in the refrigerator for a month? or should I freeze it?
    Thanks for your articulate sharing Jenn, you are so gifted in culinary skills and I’m a better cook for it!!:)) You’d be thrilled if you knew how many compliments you get in our house.

    • — Heather Locke on October 31, 2019
    • Reply
    • Heather, I love the idea of Jenn’sgiving 🙂 So glad you enjoy the recipes and that they’re well received in your house! I actually would wait until Thanksgiving day to make the caramel sauce. It’s quick and easy to make and I think it will be much better if not made in advance.

      • — Jenn on November 1, 2019
      • Reply
    • Hello,

      I made this cheesecake perfectly to the instructions twice now . Double heavy duty 18″ inch foil. I add the water in the roasting pan after it is in the oven to ensure no movement of water. Both times when I remove the foil there is water in the bottom. This has made my crust soggy. I am at a loss now on fixing this problem. Can you help me understand what has happened? Otherwise this recipe is not worth making again.

      • — Andrea on November 8, 2019
      • Reply
      • Hi Andrea, So sorry to hear you’ve had a problem with leaking (twice)! It sounds like you did everything right, so if you want to try again, I’d suggest giving this method a try. Hope that helps!

        • — Jenn on November 11, 2019
        • Reply
        • Thank you!!! I have also had this problem twice! Otherwise, this is a fantastically delicious cheesecake. I currently have one sitting in my fridge, awaiting thanksgiving with a very soggy crust ( I can’t even get it off the bottom of the springform pan) trying to decide if I should do it over before Thursday… at any rate, I will try this method next time!

          • — Leanne on November 25, 2019
          • Reply
      • Hi! How long before serving should I take it out of the refrigerator?? Thanks!!

        • — Emily on November 26, 2019
        • Reply
        • Hi Emily, I’d take it out of the fridge about 45 minutes before serving. Enjoy!

          • — Jenn on November 26, 2019
          • Reply
          • Actually, a question….Can you use brown sugar in place of the white?

            • — Mary on December 6, 2019
          • Hi Mary, I’d stick with the white sugar for this — sorry!

            • — Jenn on December 6, 2019
  • Has anyone tried making this gluten-free with store bought GF gingersnaps?

    • — Michelle V on October 31, 2019
    • Reply
  • I DID IT!!! I made it and it was AMAZING and didn’t crack and did I mention it was amazing?! Thank you, Jenn! I’m always so much more confident when I do your recipes-I am hardly a good cook, but my family says I can’t say that any more! I followed the directions exactly-was worried it might be too sweet but it was perfect! OH WAIT! I added bourbon to the carmel..umm..so good! I so love following you-I can always trust the recipes and your directions!! Honestly, don’t really worry about it cracking-you can cover it with the whipped cream and carmel sauce.

    • — Teresa Bolves on October 30, 2019
    • Reply
  • Hi Jenn,
    My daughter and I made this delicious cheesecake last night. It was the first time we ever made cheesecake and it came out PERFECT! We made a ginger whipped cream (using crystalized ginger) to decorate the top and just wow, the whole thing was a little slice of heaven. This is now our new fall tradition going forward. We’re making another one for Thanksgiving but may need to make more as everyone in our family now wants one! lol

    • — Sharon Salvatore on October 27, 2019
    • Reply
  • This is my #1 favorite pumpkin recipe! Always a show stopper, always delicious. One of the first recipes I made from your blog Jenn. As always, thank you!

    • — Carole Bruno on October 24, 2019
    • Reply
  • Hi Jenn,

    I am interested in making this cheesecake, but am worried that water will seep into the springform pan. Does adding additional layers (more than 2) of heavy duty aluminum foil affect baking? I just want to be sure there is no way for water to seep in. Thanks.

    • — George on October 23, 2019
    • Reply
    • Sure, George, using a few extra layers of foil will work without impacting the recipe. Hope you enjoy!

      • — Jenn on October 24, 2019
      • Reply
  • Loved this cheesecake! I want to cut it in half for small gathering – how many eggs, what size pan should I use? Thanks!

    • — Tamara on October 18, 2019
    • Reply
    • Hi Tamara, If you want to halve the recipe, you could bake this in a 7-inch springform. Regarding the eggs, you’ll need 2 full eggs; beat the third one in a measuring cup and throw half away. The baking time will be less, but not certain how much less so just keep a close eye on it. Hope you enjoy!

      • — Jenn on October 18, 2019
      • Reply
  • I’m so happy I came across this recipe! It was my first ever cheesecake, and I followed the recipe exactly…it turned out perfect! If I can do it, anyone can haha. It was a huge hit for thanksgiving and the leftovers at work the next day. Thank you so much for sharing this 🙂

    • — Christianne on October 15, 2019
    • Reply
  • i made this for thanksgiving and my family was fighting over it…so creamy and delicious..

    • — lynn critelli on October 13, 2019
    • Reply
  • Ok I was so hesitant to make this recipe because I usually make no bake cheesecakes and hadn’t really had much practice with making baked cheesecakes but I am a loyal follower of Jenn’s recipes so I decided to give it a go. I wasn’t sure what I was doing but I followed this recipe exactly as the steps outlined and best cheesecake ever!!! My husband was blown away. I tried the water bath method and yes it’s a little tedious but it works! Cheesecake had no cracks and it was so yummy. And that gingersnap cookie crust is genius. Even the caramel sauce turned out great. All of Jenn’s recipes I’ve tried have been a major hit with my family and friends and they have become regular recipes in my home. Thank you Jenn for another great recipe!😍

    • — Nuala on October 12, 2019
    • Reply
    • So glad you had success with it! 🙂

      • — Jenn on October 13, 2019
      • Reply
    • Hi! I just baked it. I’m a little confused because I followed the instructions very carefully and however my cheesecake has cracks.. what are the reasons for this to happen?

      • — Sam on October 15, 2019
      • Reply
      • Hi Sam, Cracks can appear if too much air gets incorporated into the filling, It may rise and then crack when it bakes. Is there any chance you overmixed the eggs when you added them? It’s really important to just combine them. To hide the crack(s), just swirl some whipped cream on top and sprinkle with cinnamon before bringing it to the table. It will hide any imperfections. 🙂

        • — Jenn on October 16, 2019
        • Reply
  • What is the best way to slice a cheesecake? Many years ago I read a suggestion to use dental floss.

    • — Phyllis on October 9, 2019
    • Reply
    • Hi Phyllis, I like to slice it with a sharp knife, wiping the knife clean between slices. (I’ve never tried it with dental floss so I can’t compare.)

      • — Jenn on October 10, 2019
      • Reply
  • Hi Jenn,
    I love your website and have your cookbook, you are definitely my go to for entertaining! I was wondering if I can make the cheesecake 2 days in advance, will I risk the crust becoming moist?
    Thank you
    Diane

    • — Diane on October 9, 2019
    • Reply
    • Hi Diane, thanks for your sweet words about the recipes – so glad you like then! If made ahead, this should keep nicely in the fridge for a few days, but the crust does get a little soft after about 24 hours. That said, many cheesecakes have soft crusts, so it will still be tasty. Hope that helps!

      • — Jenn on October 10, 2019
      • Reply
      • What temperature do you bake this?

        • — Pam on October 11, 2019
        • Reply
        • Hi Pam, it gets baked at 325°F/165°C. Hope you enjoy!

          • — Jenn on October 13, 2019
          • Reply
  • Made this last Thanksgiving. Very good. Highly recommend. I made no changes to recipe.

    • — Fay on October 9, 2019
    • Reply
  • So I recommend not trying this recipe in college dorms… almost burned them down because the ovens are old and I tried it without a water bath. Overall the recipe is good but because I wasn’t able to actually make the complete cheesecake I can’t leave a proper review. Three stars because 1) you can’t do it in dorms lol 2) you can’t do it with a very old oven and springform pan and 3) you can’t do it without a water bath (in my experience)

    • — Elyse Janzen on October 8, 2019
    • Reply
  • This is my family’s favourite dessert and I make it once a year on (Canadian) Thanksgiving. What a great recipe!

    • — Melissa on September 20, 2019
    • Reply
  • I really want to try this recipe, but I want the cheesecake to have a marbled look as opposed to being a solid color. Would it work just as well if I combine the cream cheese, cream, and eggs, and then just swirl in the pumpkin mixture?

    • — Jess on August 15, 2019
    • Reply
    • Hi Jess, I’d mix half of the cheesecake batter with the pumpkin mixture and leave the other half plain, then swirl the two together. I’d love to know how it turns out!

      • — Jenn on August 16, 2019
      • Reply
  • This is an excellent recipe as is, but after many years of experience baking cheesecakes, here are my changes. For the crust, I cut the sugar and the butter in half. For the filling, I use 3 packages of cream cheese, cut down to about 1 cup of sugar, and add about another half cup of pumpkin since I increase the cheese. I have tried the water baths and followed others suggestions for the baking with some success and some failures. What always works perfect for me is to preheat the oven to 400 and cook for 10 minutes. Next, I shut off the oven leaving the cake in with the door closed (no peeking) for 1 hour. Then, I crack the oven door and leave it in the oven for one more hour. Next, I cool completely on the counter top and then transfer with a cover to the refrigerator for 24 to 48 hours. I rarely have even a hint of a crack in the cake and it’s cooked just perfect every time!

    • — Sandra Lovell on June 27, 2019
    • Reply
    • Agree. I do likewise; have never used a water bath. Don’t have cracked cheesecakes. With a cheesecake, the eggs need to slowly cook; also, too much beating incorporating air makes the cake crack and sink. It is best to stir with a whisk. Good recipe; always enjoy all the once upon a chef recipes. Just reading the web page, gets me in the kitchen. Thanks, Jenn

      • — betty ballard on July 10, 2019
      • Reply
      • This Cheesecake I’d delicious. I made my own puree as we have a pumpkin glut on the allotment. As a UK based cook I used fresh double cream and I think next time would use extra thick double cream. All in all it is a success.

        • — Michelle on September 22, 2019
        • Reply
  • I made this cheesecake for thanksgiving a couple years ago and now my family won’t stop begging me to make it every year lol. It’s that good! A new holiday staple.
    Jennifer Segal you have a true talent and I’m grateful that you have shared your talent with us!

    • — Amelia C. on June 1, 2019
    • Reply
    • 💗

      • — Jenn on June 2, 2019
      • Reply
  • This is perfect as is. I followed the recipe to a T and though it was a bit time consuming overall, it was worth it in the end. It was a hit at our family Christmas gathering!

    • — Amy Allen on April 11, 2019
    • Reply
  • Making this today. Do I have to use corn syrup? I don’t really use it for any other recipes so don’t want to get it and waste the rest.

    • — Samia on December 24, 2018
    • Reply
    • Yes, Samia – you do need th corn syrup. Sorry!

      • — Jenn on December 24, 2018
      • Reply
  • i’ve been making a pumpkin cheesecake for the past 30 years. it has wow’d guests and hosts each and every time. periodically, i do a search for new recipes, assuming mine might be outdated, or there is a new, exciting twist. yours was the one i landed on. trying it for the first time this year, and can’t wait to serve it with the sauce.
    recipe is fairly similar and all was going well until i attempted the bath (mine bakes traditionally). i thought my standard foil wrap would work with seven layers. it didn’t, and luckily, after sitting in the bath for a min, i took it out to check, only to see the water seeped in. back to traditional baking and fingers crossed.
    my only other comment…i found the page confusing, as instructions toggle between recipe and illustrations (which i love, btw). as i was adding ingredients, i kept scrolling up and down to make sure i wasn’t missing an important note for each step.

    • — Renée on December 24, 2018
    • Reply
  • I am interested in making this cheesecake, but have not had very good outcomes with the water bath method. Can this be made without cooking in water?

    • — Michelle on December 23, 2018
    • Reply
    • Hi Michelle, For best results, I recommend the water bath. Have you had issues with water seeping in from the water bath?

      • — Jenn on December 24, 2018
      • Reply
      • Yes. So bummed two years ago when I made a peppermint cheesecake with brownie crust. It was a soggy mess, a very tasty one, but unserve-able.

        • — Michelle on December 24, 2018
        • Reply
      • The key is to use 2 layers of 18-in heavy-duty foil. You won’t have any seams, so the water can’t seep in.

        • — Jenn on December 25, 2018
        • Reply
        • Thank you for the tips! I did a little more research too and found the tip of using a crock pot bag. Worked like a charm. Awesome cheesecake!!

          • — Michelle Oliver on December 29, 2018
          • Reply
  • I made this for my husband’s work pot luck – I also had the seepage from the ginger snaps (it may be the type of gingersnap cookies and the crust was a bit hard but I just wiped up the oil with a paper towel. The flavor of the crust was awesome. I’ll try with another brand of gingersnaps next time…yes, there will be a next time!) This cheesecake was the first to be demolished at the pot luck- everyone loved it and are asking if I am making it for the next pot luck!. Thanks for the great directions – I really like the concentrated pumpkin flavor by cooking it and reducing the liquid.

    • — Cookie Ann on December 22, 2018
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  • I made this for Thanksgiving. The cheesecake was silky and delicious. The ginger snap crust was the perfect compliment to the pumpkin flavor. This is definitely a keeper!

    • — Terri capozza on December 20, 2018
    • Reply
  • I try not to make recipes that require special equipment, like a food processor, but really wanted to make this for thanksgiving. I tried making this cheesecake with a stand mixer and I had a really hard time incorporating the cream cheese with pumpkin mixture. I ended up putting the mixture through a sieve to make it more consistent in texture. I should have read through more reviews ahead of time for feedback on how to execute this best with a stand mixer. I probably wouldn’t make this recipe without food processor.

    • — Jessica on December 20, 2018
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  • Absolutely the best pumpkin cheesecake especially when adding the caramel sauce which put it over the top. Once upon a chef is my go to blog.

    • — cheryl on December 20, 2018
    • Reply
  • Made this for Thanksgiving. It was very rich and creamy.

    • — Lori on December 20, 2018
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  • I made this for our Thanksgiving dessert this year. I had to cook it slightly longer then stated.
    The flavor was oh so good!!!! This is a 100% a keeper.

    • — Carol G on December 20, 2018
    • Reply
  • Made this pumpkin cheesecake for Thanksgiving and was a big hit! Everyone loved it and I should have made two of these so at least I could have a bite myself..lol Very easy to make and using a food processor as mixer well was a first but made it fun! And by mixing the eggs in last this was the first cheesecake that I have made that did not crack on top!! Great tip!

    • — TIMOTHY on December 19, 2018
    • Reply
  • Hi Jenn – before embarking on your delicious recipe for Christmas, wondering about the reason for cooking the pumpkin/sugar/spices beforehand? Have never encountered this is other pumpkin/cheesecake recipes but will do if important for the end result. Also, will use a Kitchenaid stand mixer – any specific tips for that vs. food processor? Finally, I’ve seen many recipes that direct after cake is baked, with the heat off, propping the oven door open and leaving the cake in the oven for 45 min to 1 hour (or turning off heat, letting some escape, and leaving in oven with door closed for same time) – your thoughts on this? Sorry for all the questions – many thanks!

    • — Leslie O on December 19, 2018
    • Reply
    • Hi Leslie, Regarding cooking the pumpkin mixture, it helps to intensify the pumpkin flavor and dries the pumpkin out. Using a mixer will work – It will just take a little more effort to make the crust– you can crush the cookies by hand. And, last, I haven’t found that it’s necessary to keep the cheesecake in the oven while it cools, but you are welcome to do this for extra insurance. Hope that helps!

      • — Jenn on December 20, 2018
      • Reply
  • I made this for Thanksgiving. It was the most delicious silky pumpkin cheese cake I ever made. This is a keeper. For Christmas I will try your New York style cheesecake. Will be using your recipe because you bake your cheesecake in a water bath. I am sure it will have a silky texture also.

    • — Lucia DeChino on December 12, 2018
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  • This cheesecake was time consuming but well worth it! The homemade Carmel and whipped cream added the extra touch. Made the cheesecake for Thanksgiving and everyone loved it! I will definitely make it again

    • — Victoria Elliott on December 5, 2018
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  • I took a big chance on serving this on our very traditional family’s Thanksgiving Dessert Table. It was a hit, favored far above anything else (there was a lot of really good stuff). It was the only thing my parents wanted to take home with them, and fighting ensued over the leftovers! Will definitely keep this in the rotation. Thank you!!

    • — Renae on November 29, 2018
    • Reply
    • Recipe calls for way to much salt. I had to throw out the batter and start again. I thought it was too much when reading the recipe. I reduced it to 1/8 tsp from 1/2 tsp.

      • — Gillian on October 10, 2019
      • Reply
  • Wow! This cheesecake is off the charts good. At first, we were like, hmm it weighs like, 8 pounds, and the caramel sauce seemed a bit over the top. Then, we tasted it with the caramel sauce and couldn’t believe how amazingly delicious the combination was — pure genius! I substituted gluten-free ginger cookies from Trader Joes, but other than that, followed the recipe exactly. I kept putting the caramel sauce back in the microwave for a few seconds until it was just right — that’s a great little recipe too. This is out of this world and definitely a new favorite dessert. Make this — you won’t believe how delicious it is!

    • — Booneboy on November 26, 2018
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  • It was my first cheesecake. The recipe was easy to follow and it turned out perfectly! I made mine in a large Pyrex bowl with a hand mixer. I pulverized the ginger snaps with a small food processor.
    What made it more interesting and impressive to my friends is that my oven isn’t working and I baked it on a very clean Weber BBQ! Everyone loved it and asked for the recipe!

    This will become an annual tradition for me, hopefully baked in a conventional oven!

    • — Brent on November 26, 2018
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  • For the second year in a row, this cheesecake was the star of the show at Thanksgiving. This was the first cheesecake I’d ever attempted when I made it last year and it came out amazing! I will note that it took closer to 2hr 15 min in my oven for only the center to jiggle and I used a blender instead of a food processor (I had to split the pumpkin filling and add the cream cheese in 2 batches before combining the filling back together).

    • — Becs on November 26, 2018
    • Reply
  • Great recipe, reducing the pumpkin is a good way to intensify flavor…everyone loved it. Using my microwave for the caramel sauce worked out well , next time will go from 4 minutes to 5, not as dark as I would have liked, just need to remember to keep stirring once cream and butter are added so it doesn’t seize.
    Many thanks

    • — Lucy Schwab on November 26, 2018
    • Reply
  • I was inspired to find a recipe for Pumpkin Cheesecake after having an outstanding version at a restaurant here in New Orleans. Am I ever glad I found Jenn and this recipe!!!! If you have landed here, no need to look any further for a perfectly made and absolutely delicious pumpkin cheesecake. Wow – each and every person went crazy. I have to admit I cheated on the Caramel Sauce – already had a brand new jar of the one from Fresh Market (it’s great….). Added a dash of bourbon to it when heating. (Why not, it’s the South. ). I’m sure Jenn’s version is fabulous if this cheesecake recipe is any indication. And Jenn, great job on the very precise instructions and wonderful photos . You turned this into a no-brainer. A++++++

    • — French Quarter on November 25, 2018
    • Reply
  • I have never been a big fan of pumpkin pies, but oh my!! This cheesecake was so so yummy. Everybody loved this as a Thanksgiving dessert..I overlooked the caramel sauce and it came out with a burnt taste..I need to do better in future.. Thank you Jenn!!

    • — Geetanjali Reddy on November 24, 2018
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  • A+ recipe, i made it for Thanksgiving, including the caramel, it’s a keeper! Oink oink

    • — Stacy on November 23, 2018
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  • Filling is perfect–light and not overly sweet. The crust had “issues”. When I served the dessert it was very difficult to lift each slice from the springform base. The crust was compact (almost hard) and a lot of crust stayed behind stuck to the pan. I was light-handed when patting the crumbs to form the crust so that was not the cause. I did, however, experience a considerable amount of “seepage” from the filling during the baking process. When I removed the foil from my cooled cheesecake, I had to use paper toweling to “wipe off” sticky goo from the bottom of the pan. Have never experienced this before when making a cheesecake. Wondering if my pumpkin puree might have been overly moist or if it was a high butter to crumbs ratio that caused the problems.

    • — Ellie on November 23, 2018
    • Reply
    • Hi Ellie, sorry you had some problems with the crust. Depending on the gingersnap cookies you use, the butter can “seep” a little from the crust, so using a paper towel to clean that up was the right move. I’m not sure why you found the crust really hard. It can be challenging to remove from the bottom of the pan – you really need to get the spatula under there. You may want to try this graham cracker crust from my cheesecake recipe if you found this one to be challenging.

      • — Jenn on November 27, 2018
      • Reply
  • This was my very first cheesecake to make from scratch and out of all times i tried it for Thanksgiving day. Well I was really nervous but it came out very good. I got a lot of compliments all evening. This is definitely a do over and highly recommend this recipe.

    • — Laura on November 23, 2018
    • Reply
  • Thanks for this great recipe. Just for anyone else who may be wondering, this can be done as individual cheesecake jars in a sous vide. I used the recipe without alteration, baked the crusts [email protected] in 4oz Mason jars, added filling, then sous vide [email protected] Instead of the Carmel sauce, I also just made a can of dulce du leche from sweetened condensed milk. Only takes 50 min in a pressure cooker, and is done the same time as the cheesecakes.

    Overall though the flavor and texture of the cheesecake was fantastic. People are still asking for more.

    • — Patrick on November 23, 2018
    • Reply
  • This was the second best cheesecake I’ve made, but almost made first place.

    • — Tamera Parrish on November 23, 2018
    • Reply
  • My caramel sauce never darkened… instead it’s the color of melted butter lol. What did I do wrong? I followed the directions, except I initially had it warmed up in a ceramic bowl instead of a glass bowl…

    • — Tracee on November 23, 2018
    • Reply
    • Sorry to hear you had a problem with the caramel sauce, Tracee! Did you let it sit for about 5 minutes after microwaving it?

      • — Jenn on November 25, 2018
      • Reply
  • I had to bake it for about 2 hours and the top of the cheesecake isn’t burnt but now has brown spots as though it is…. how did you make yours so pretty??

    • — TDS on November 22, 2018
    • Reply
    • Hi TDS, I’m guessing you cooked it a little too long – I know it’s very hard to tell when cheesecake is done. The good news is that it won’t affect the taste. I would just swirl some whipped cream on top before serving and no one will know. 🙂

      • — Jenn on November 22, 2018
      • Reply
  • It’s Thanksgiving eve at 10:45pm and I just took the cheesecake out of the oven. I still have to wait the 45 minutes to take it out of the water bath, but after that is it okay to leave on the wire rack to cool till the morning or do I need to stay up another 3 hours? Please note to those who bake at night, this recipe is best during the daytime.

    • — Angela on November 21, 2018
    • Reply
    • No need to stay up, Angela – I would just put it in the fridge after the initial cooling in the water bath.

      • — Jenn on November 22, 2018
      • Reply
  • Hi there – About how long should the pumpkin cheesecake take to cool in the water bath?

    • — Annetta on November 21, 2018
    • Reply
    • Hi Annetta, It should cool in the water bath for about 45 minutes.

      • — Jenn on November 21, 2018
      • Reply
  • The instructions for this recipe say to bring 4 quarts of water to boil in a kettle. First of all, 4 quarts is a gallon, so it would make more sense to advise people to choose a pot large enough to accommodate a gallon of water. Because, I would imagine, a lot of people don’t own a tea kettle with a one gallon capacity.

    • — jessica on November 21, 2018
    • Reply
    • Thanks for catching that, Jessica – it has been corrected. 🙂

      • — Jenn on November 21, 2018
      • Reply
  • Hi Jen — HELP!! I’m in the midst of a Thanksgiving marathon, baking so many of
    your delicious recipes! The bourbon pecan pie looks & smells delicious,
    and the apple pie bottom crust is blind-baking. But I have 2 urgent issues:
    (1) I’m considering whether to wait until tomorrow to fill the crust with your
    apple mixture that I’ve already prepared & bake it then, or just go ahead and
    finish baking it today & keep it out on the counter until tomorrow’s feast.
    (3)Your wonderful pumpkin cheesecake which I’ve made previously has for
    some reason developed a brown “skin” and cracks on the top — not too
    appetizing looking. I can’t figure out what caused that, or if there’s anything
    I can do about it, other than perhaps covering it up with whipped cream.
    And also, most frustratingly, after double wrapping the springform pan with
    large size heavy duty aluminum foil, when I removed it after cooking, I
    discovered water inside!!! Such a bummer! So surely the crust will be
    soggy…..These issues must obviously be caused by some error on my part —
    do you have any magic tricks to fix these issues? Thanks so much for your
    helpfulness!

    • — toni on November 21, 2018
    • Reply
    • Hi Toni, I would just make the apple pie today and leave it on the countertop. It will be just as good and you can cross it off your list. It sounds like maybe the pumpkin cheesecake was cooked a little too long or at too high of a temperature (ovens can fluctuate) but that’s not a big deal. Just swirl some whipped cream on top and sprinkle with cinnamon before bringing to the table…it will look pretty and no one will know. Don’t worry about the water seeping in — I can tell you from experience that it doesn’t make that much of a difference. The crust softens a bit overnight in the fridge anyway. Hope that helps and happy Thanksgiving!

      • — Jenn on November 21, 2018
      • Reply
  • So, I am about to make this Pumpkin Cheesecake and I wonder if I am missing something. The recipe calls for sugar, but is that amount divided into two parts? One for the crust and one part for the cheesecake?

    • — Jenny Gault on November 20, 2018
    • Reply
    • Hi Jenny- You’re not missing anything; you’ll need 1/4 cup sugar for the crust, 1 & 1/3 cups for the filling, and 1 cup for the caramel sauce. Hope that clarifies!

      • — Jenn on November 20, 2018
      • Reply
  • I have a new steam oven, do you know if that will work in lieu of a water bath. Love this recipe I made it last year for Thanksgiving. Thank you

    • — Betty on November 19, 2018
    • Reply
    • Hi Betty, I’ve never used a steam oven so I can’t say for sure. I googled it and found this video which makes it look like a water bath isn’t needed (but I can’t say for sure as I’ve never tried it)! Please let me know how it turns out. 🙂

      • — Jenn on November 20, 2018
      • Reply
      • Thank you for your quick response. The cheesecake is in the oven now. It has a small crack on the top but looks fine otherwise. I think there is a learning curve for the oven. I just had it installed last week, mine oven quit working and desperately needed one for Thanksgiving. Thanks for all of your great recipes we can trust. Betty

        • — Betty Mosley on November 21, 2018
        • Reply
  • I made this recipe for a good friend for Thanksgiving. Everything fine but there was butter that oozed and the cheesecake pan bottom was greasy. I used the roaster pan and no water got through. Any ideas?

    • — Paula on November 19, 2018
    • Reply
    • Hi Paula, Sorry to hear that — it can happen sometimes. I’d suggest cutting back on the butter just a bit next time.

      • — Jenn on November 20, 2018
      • Reply
  • Hi Jen!
    I’m planning to make this for Thanksgiving, but I don’t own a roasting pan (for the water bath). Can I use a rimmed cookie sheet or is it essential that the water go halfway up the side of the cake pan? This would be my first cheesecake (eek!).
    Thanks in advance! Excited to make 3 of your recipes this Thanksgiving. 🙂
    Flo

    • — Flo on November 18, 2018
    • Reply
    • Hi Flo, You really do need a roasting pan – maybe try a disposable aluminum one? Hope that helps and Happy Thanksgiving!

      • — Jenn on November 18, 2018
      • Reply
  • If I made this on Sunday for Thanksgiving Thursday should it be frozen or can it just be refrigerated.

    Thanks in advance.

    • — Beth S. on November 17, 2018
    • Reply
    • Hi Beth, I’d just refrigerate it. Happy Thanksgiving!

      • — Jenn on November 17, 2018
      • Reply
  • Hi — recipe looks fabulous! Can it be converted to a 10-inch springform pan?

    • — Erika Schleifman on November 17, 2018
    • Reply
    • Hi Erika, I’m afraid it can’t be easily converted to a 10-in pan. Sorry!

      • — Jenn on November 17, 2018
      • Reply
      • Hello! This looks amazing and I can’t wait to make this tonight! As per the instructions it states “Begin by wrapping a 9- or 10-inch springform pan” but I saw you commented that “it can’t be easily converted to a 10-in pan” please clarify.
        Thanks a bunch and Happy Thanksgiving!

        • — Angela on November 21, 2018
        • Reply
        • Hi Angela, Sorry for the confusion! I originally wrote this recipe for a 9-in pan but I got so many questions about using a larger pan, I tested it with one and it worked out just fine…so I updated the recipe.

          • — Jenn on November 22, 2018
          • Reply
      • Wait, don’t your instructions call for a 9 or 10″ springform pan? I’m confused.

        • — Lisa Murray on November 22, 2018
        • Reply
        • Hi Lisa, So sorry for the confusion! I originally wrote this recipe for a 9-in pan but I got so many questions about using a larger pan, I decided to test it this year and it worked out just fine…so I updated the recipe.

          • — Jenn on November 22, 2018
          • Reply
  • I decided to test a couple of pumpkin cheesecake recipes…this is my first one & I have the feeling I don’t need to keep searching☺
    I used to make cheesecakes for restaurant, to put me through school. I’m not too fond of pumpkin cheesecake but 2 people asked me to bake them one for thanksgiving, so here I am. Sitting here with your cheesecake & a glass of chardonnay loving every minute of it!

    • — Sue Bibee on November 16, 2018
    • Reply
  • Hi,
    Please help me, I’m just baking the crust, and I cannot for the life of me figure out how much 1 15 ounce is in grams ????

    • — Mimi on November 16, 2018
    • Reply
    • Hi Mimi, are you referring to the canned pumpkin? If so, it’s the equivalent of 425 grams. Also, this recipe has conversions to metric measurements. To view them, scroll down to the recipe and immediately under the recipe title on the right side, you’ll see a little toggle. If you move it from “cup measures” to metric, you’ll see measurements that will work for you.

      • — Jenn on November 16, 2018
      • Reply
  • I made your pumpkin cheesecake to rave reviews. “So creamy,” “just the right amount of pumpkin flavor” etc. I have had a terrible relationship with caramel sauce, however, and thought your microwave version was going to be the answer but sadly it was not. I made it twice and both times the sauce was grainy. Do you have any ideas for what possibly could be the problem. I thought I followed the directions as given. Any suggestions would be welcome. I might add that it is the only recipe of yours that I’ve had problems with.
    Thank you.

    • — Sherwood on November 16, 2018
    • Reply
    • Hi Sherwood, Sorry for the slow response. I know you wrote that you followed the directions – did you by any chance make any substitutions with the ingredients?

      • — Jenn on November 18, 2018
      • Reply
  • I cooked the cheesecake for over two hours waiting for it not to jiggle and eventually just bit the bullet and took it out. It cracked 🙁 what did I do wrong?

    I made your New York cheesecake and it was flawless.

    • — Vanessa on November 14, 2018
    • Reply
    • Hi Vanessa, sorry to hear you struggled with this! Is there any chance you overmixed the eggs when you added them? It’s really important to that you just combine them (if too much air gets incorporated into the filling, it may rise and crack when it bakes).

      • — Jenn on November 16, 2018
      • Reply
  • I have been looking for the perfect pumpkin cheesecake recipe ever since I first had some at a restaurant. None of them very good. Then I found this and it topped my memory of the restaurant version! Delicious. Thank-you :).

    • — Catherine on November 10, 2018
    • Reply
  • This is by far the best pumpkin cheesecake that I have EVER tasted. Totally had my taste buds going crazy with the intense flavour. Definitely a make again!!!

    • — Jannette on November 8, 2018
    • Reply
  • I loved how easy this recipe was to follow. I’ve never made a cheesecake in the oven and was a little worried (the pictures really helped aid in knowing how it’s supposed to look along the process). I was concerned when I read if it’s jiggly, it’s not done. Mine was jiggly but the top looked fine. To be safe, I turned the oven off, and let the cheesecake sit in the oven with the oven door open for a good 25 minutes. After that, I took it out, let it sit as instructed in the pan of water. Then, after removing from the water bath, I let it sit on the counter as instructed and then put it in the fridge over night. The pumpkin cheesecake set up very nicely! Everyone at work gave RAVE reviews. Thank you for sharing your tried and true recipes!

    • — Sally Shoemaker on October 29, 2018
    • Reply
  • This was the absolute best pumpkin cheesecake I have ever made. Thank you so much! By slightly reducing the canned pumpkin and spices, the flavors were much more intense and still not overpowering. The caramel, with the syrup, was smooth and not at all grainy. I used GF gingersnaps for the crust, which worked out perfectly. Excellent recipe. Thanks a million!

    • — Tess on October 23, 2018
    • Reply
  • Good recipe. I split the recipe into 2 7-inch springform pans and it worked well, and I did not use a water bath. How long do you feel this cheesecake would keep in the refrigerator?

    • — Pam on October 19, 2018
    • Reply
    • Hi Pam, Glad you enjoyed it! This should keep nicely in the fridge for a few days, but I find that the crust does get a little soft after about 1 day. That said, many cheesecakes have soft crusts, so it will still be tasty.

      • — Jenn on October 19, 2018
      • Reply
    • how did you do a 7 inch pan? because I only have 1 9inch and 1 7inch pan …or can I just remove pan after its refrigerated? and use it again?

      • — valeri on November 18, 2018
      • Reply
  • I haven’t made the cheesecake yet, but made the caramel sauce to drizzle over pumpkin pie, and the sauce is excellent. I’ve tested many recipes for caramel sauce, and this is the best one so far.
    Using the microwave is quick and easy; the sugar doesn’t crystalize; the sauce doesn’t solidify in the fridge; the caramel flavor is rich and intense. The recipe is well written and illustrated. The caramel darkens substantially as it sits for the 5 minutes, so you have to be careful not to let it get more than a pale yellow initially. I added 2 tbsp of bourbon, but that was the only change I made to the recipe.

    • — Sadie on October 14, 2018
    • Reply
  • Hi! I am going to make this recipe in a few days, and I am really looking forward to it. I am wondering if I can make the caramel sauce on the stove-top with those same ingredients? I don’t have a microwave. Any tips or advice about that are welcome. Thanks!

    • — Charlene on October 9, 2018
    • Reply
    • Hi Charlene, I would use a different recipe as this one is specifically designed for a microwave.

      • — Jenn on October 9, 2018
      • Reply
  • made it, it is absolutely the best pumpkin cheesecake i ever ate and i am not fond of pumpkin……definitely will make it again.

    • — Basia on October 8, 2018
    • Reply
  • OK. .made this for my 12 year old grandson..who couldn’t decide between pumpkin pie or just regular cheesecake…found your recipe for Pumpkin Cheesecake and gave it a try…oh my word it is absolutely decadent and light and flavorful. ..it was a hit…no it was a grandslamhomerun..thankyou…will definitely be trying more of your recipes…

    • — Helen Keus on October 8, 2018
    • Reply
  • Was absolutely delicious. Over the top! Everyone loved it. Said it was restaurant worthy. Will be a staple for Thanksgiving every year. Thanks Chef Jenn.

    • — Kim Douglas on October 7, 2018
    • Reply
  • Oh my goodness, can you please tell me how not to burn the crust after putting it in the oven a second time? I’m not sure what the heck I’m missing in the steps but my husband loves burnt toast, etc. so he was okay with this regardless. It tasted perfect and I’m making it again tomorrow as it seems to disappear before it even gets to the table. Thanks for sharing.

    • — Gaileen on October 5, 2018
    • Reply
    • Hi Gaileen, Are you putting it too close to the bottom of the oven?

      • — Jenn on October 8, 2018
      • Reply
  • Did not use the Caramel sauce….but the cheesecake it’s was wonderful. Had family member who don’t like cheesecake go back for seconds.

    • — Lisa on October 4, 2018
    • Reply
  • Love your recipes! Your site is my go to : ) Can I freeze this cheesecake after baking?

    • — Kim Douglas on September 30, 2018
    • Reply
    • Glad you like the recipes, Kim! Yes, the cheesecake can be made ahead and frozen. The crust will get a little soggy when defrosted. It will still be good– just not as crisp.

      • — Jenn on September 30, 2018
      • Reply
  • Hi Jenn, first I wanted to say that your exceptional recipes have unleashed the inner chef in me. I bought your cookbook and I am having a wonderful time making everything in there. I have never felt so compelled to cook in my entire life – many thanks for all your inspiring, scrumptious, and foolproof recipes! I made this yummy looking pumpkin cheesecake yesterday, as I would like to make it for Canadian Thanksgiving but wanted to make sure I could handle it. I did have some struggles. I found that when I added the cream cheese to the batter I had a hard time incorporating it (the cream cheese was room temperature and I divided it into smaller chunks), I had a lot of little white bits in there, I had to really beat the dickens out of it with my hand mixer for way longer than I should have, which was probably the reason it cracked while it baked. Should I try beating the cream cheese with a little of the heavy cream in a separate bowl before adding it to the batter? Would that help? Not sure what I am doing wrong? Also, I was wondering if the butterscotch sauce from your sticky butterscotch banana cake would work in this recipe? Although I liked the caramel in this recipe I felt that the butterscotch sauce was over-the-top delicious and I would like another reason to make it : )
    I tried a slice of the pumpkin cheesecake this morning for breakfast,,, WOW!!! Holy cow was it good. 100% worth the effort. My family is in for a treat this Thanksgiving – thank you!

    • — Jen Roy on September 27, 2018
    • Reply
    • Hi Jen, So glad you’re enjoying all the recipes! If you don’t have a food processor, it’s much harder to get the batter smooth. But I think it’s an excellent idea to mix the cream cheese with some of the cream first. Also, be sure your eggs are room temperature; if they are too cold, they will chill the cream cheese and make it harder to incorporate. Finally, I definitely think the butterscotch sauce will work! Please come back and LMK how it turns out. 🙂

      • — Jenn on September 30, 2018
      • Reply
      • Success! Beating the cream cheese first with a bit of the heavy cream made it much easier to incorporate, so the top of the cheesecake didn’t crack this time – Yahoo! I also used room temperature eggs this time like you suggested (which was a detail that I missed the first time around). Thank you so much : )

        • — Jen Roy on October 5, 2018
        • Reply
        • So glad it worked out, Jen – thanks for following up! 🙂

          • — Jenn on October 5, 2018
          • Reply
  • Do you have any problems with the steam from the water bath condensing on the foil and dripping onto your cake. Or if the foil does not go over the top of the pan, does the steam drip down the inside of the foil and get the crust moist? I cannot solve this problem. Thanks for great photos and clear directions. Love the recipes.

    • — Jo on September 27, 2018
    • Reply
    • Hi Jo, I haven’t had these issues. Are you using 18-inch heavy-duty foil?

      • — Jenn on October 1, 2018
      • Reply
  • Quick question – if I were to bake this in a
    9 X 13 pan, is the water bath still necessary? I looked at your cheesecake bar recipe and no bath was used, just wanted to double check! The recipe looks amazing!

    • — Genie on September 21, 2018
    • Reply
    • Hi Genie, I haven’t tried this in a 9 x 13-inch pan, but I think it would work. You’d need to make 1 ½ times the recipe (for both the crust and the filling) to have enough to fill a 9 x 13. I suspect the baking time would be about the same if not a tiny bit longer. Also, I do think you should use a water bath for this. (You can place the dish in a larger roasting pan with water. Just be careful taking it out of the oven. Please LMK how it turns out if you try it this way!

      • — Jenn on September 23, 2018
      • Reply
  • This cheesecake is the perfect dessert for my family on Thanksgiving! I love how was the crust is, and is usually my favorite part with using premade ginger snap cookies! Who knew you could make caramel in the microwave either, so easy! Jenn lays out each step meticulously so the instructions are easy to follow, and my cheesecake turns out perfect every time. She means it when she says tested and perfected!!

    • — Anne on March 6, 2018
    • Reply
  • Soo good! Another winner!!

    • — Tsrobin on January 31, 2018
    • Reply
  • I made this for Thanksgiving and my family raved about it. They want me to make it every year!

    • — Cathy Chateauvert on January 25, 2018
    • Reply
  • I made this pumpkin cheesecake for the first time and it was delicious. I did precook the pumpkin to dry it out, and I added less sugar and more ginger to the crust and to the batter ( I used Nabisco ginger snaps and they are good!) I omitted the caramel and instead topped it with a traditional sour cream/vanilla/and touch of sugar topping which was baked for only 5 minutes at the end. I cooked the cake beyond the jiggle stage in a bain marie because I think some cheesecakes are too wet and doughy inside. This one was really yummy and even better on day 2,3 etc.

  • Wonderful creamy cheesecake full of flavor. Microwave caramel sauce was amazing and so simple

  • This was the first cheesecake I’ve ever made, and WOW did it turn out to be spectacular (bragging on you, not me, as I just followed directions :). I made a few changes according to what I wanted to do with it–I used 1 cup of sugar rather than 1 1/3 and used fat-free half and half rather than heavy whipping cream, because I wanted to top it with homemade maple cream cheese frosting and some toasted pecans in a maple cream sauce, so I didn’t want the cheesecake itself to be too sweet. It was PERFECT and had a wonderfully creamy texture. The gingersnap crust was delicious (even though I accidentally baked it a bit too long–didn’t seem to hurt it a bit) and nice and thick just like I like it. I also like that it was made in a food processor, which I think made the whole thing easier for me since I don’t have a stand mixer. I’m so happy I made this recipe–now that I’ve made a cheesecake and it turned out really well, I’m no longer “intimidated” by baking a real cheesecake and intend to try some of your other recipes as well. Thank you for this–my cheesecake was a hit at a party and everyone took a piece home with them too. I will definitely make this again and recommend your website to my recipe-loving family and friends.

  • Made this for the first time for Thanksgiving and it came out great! Several family members asked for the recipe. I omitted the caramel sauce bc whipped cream and ice cream were being served but I will definitely try it another time!

  • How big of a springform pan should I use? I’m making this to bring to dinner at my husband’s boss’s house and I want it to be perfect. Thanks!

    • Hi Krystle, it should be made in a 9-inch springform pan. Hope everyone enjoys!

      • Thanks. I have a 10 inch pan so I made a little more crust. Hopefully it will work out. It just went into the oven. Fingers crossed 🤞

  • Made this for Thanksgiving 2017 dessert and it is a keeper for sure. Can definitely be made ahead which is helpful at holiday time. This is a rich dessert, so small slices are suggested, but be prepared to serve some seconds! No worries about how this will last; I kept it in the fridge and it tasted even better the next day. I followed the recipe completely, added rosettes of slightly sweetened whipped cream to decorate over the top upon which I sparsely sprinkled grated nutmeg. DELISH!

  • Made as written. Excellent instructions. Cheesecake is not overly sweet, so the caramel sauce is a very tasty touch. Not a heavy cheesecake, so just right for a Thanksgiving meal. The spices are spot on.
    Very well received by dinner guests. Will make again and again.

  • Made as written. Excellent instructions. Cheesecake is not overly sweet, so the caramel sauce is a very tasty touch.
    Very well received by dinner guests. Will make again and again.

  • This cheesecake was delicious and definitely a nice change from the standard Thanksgiving pumpkin pie! The only thing I did differently was extend the ginger snap crust up the sides of my pan as well as on the bottom and it made for a very nice presentation of the delicious ginger snap crust.

  • This cheesecake was the highlight of our Thanksgiving dinner. I cheated on the Carmel sauce and used Ghiradelli. It would be less expensive to make your own but worth the shortcut on a holiday.

  • Made this for Thanksgiving and it was one of the family’s favorite dessert! It was truly delicious, light, and yet creamy too. I followed the recipe as stated (however didn’t make the caramel sauce and it didn’t even need it). The one suggestion I would make is definitely do the crust much earlier as it takes a very long time to cool. Time management on this recipe is a good thing. Thanks for recipe – can’t wait to try more…

  • Delicious! Spices right on target. Especially loved the gingersnap crust. Mine took a little longer than the 1-1/2 hours. Did not make the caramel sauce as I already had some homemade in the fridge. The sauce was very nice addition! Jenn’s recipes are always “spot on”.

  • I made this recipe as written, but ran into trouble during the foil wrapping and water bath. I didn’t have large 18 inch foil, so I did my best with 12 inch foil – rolling and crimping the ends to make a large piece, then covering with foil again. During baking the cheesecake never set. It was always jiggly. After about 20 min past the baking time I decided to take it out anyway. When I removed the foil I found that water had flooded in (I assume that’s why it didn’t set). I put the cheesecake in the fridge overnight and hoped for the best. On Thanksgiving we tried a piece and it tasted great. The crust was a bit soggy, but edible. My guests told me it was the best pumpkin cheesecake they had ever had, and they didn’t notice a soggy crust. It’s such a great recipe that it’s awesome even when messed up.
    I made the sauce but no one used it.

    In researching after the fact, I found that America’s Test Kitchen recommends using a 10 inch round cake pan to set your springform in instead of a foil wrap. I’ll try that next time!
    Thank you for your recipes! I used 4 of them at Thanksgiving. 😊

    • Hi Karen, sorry to hear this was not a “home run” but glad that your guests enjoyed it anyway. Thanks for the follow-up!

    • Hello Karen,

      Thanks so much for your review. After 1.5 hours I noticed mine was jiggly as well, then I found your review and saw the same happened to mine. I immediately took it out of the oven and the water, and then put it back in on it’s own for 20 minutes. Hopefully it turns out well!

      • — thelittlemixer on October 7, 2018
      • Reply
  • This is so yummy!! It is definitely worth the effort!

  • Turned out great!!!

  • Jenn – nightmare – my timer stopped working so I know I overlooked it – there are blisters on top. But more worrisome it looks a bit curdled on the sides- I probably over cooked it for 30 minutes. Can it curdle ?

  • Help please, my cheesecake jiggles is slight. Is it’s done. It’s been cooking for 2 hours and 15 minutes. Thank you!

    • Hi Angela, I think it has to be done – it’s okay if it wobbles just a bit as it will continue cooking as it cools; just be sure the top is set and not wet.

      • Hi Jenn,

        I think I took it out 20 minutes or so after, the top was still wet (I didn’t see your response until now). This was absolutely a hit at Thanksgiving Dinner! My friend’s father called the next morning and asked was there any left! Thank you so much, I will be making this through the holidays! 🙂

  • I just took my cheescake out of the springform pan and my hands were covered with grease when I handled the bottom. After reading all the comments, I’m guessing I didn’t cook the crust long enough. Is there anything I can do to remove the excess oil from the bottom of the crust? We all nibbled on the edge of the pumpkin and that part is delicious!

    • Hi Lea, If just the bottom of the pan is greasy, don’t worry about it – that happens. I think the crust will be just fine. Hope everyone enjoys it tonight!

      • Jenn, it was a hit! And I am getting ready to make mini cheesecakes out of some leftover batter. I am changing my rating to 5 starts. Thrilled to find your website (love the visual aids) and can’t wait for the weekly mailings.

  • Why did I have to bake this for 2 hours and 40 mins? I used 350 degrees? I have a feeling this is not going to work out. It’s in the warm water now cooling down. What do you think I did wrong?

    • Hi Bonnie, sounds like something definitely went wrong as it shouldn’t have to bake for nearly that long. How did it turn out in the end?

  • I am sad because I over cooked mine based on the instructions “if it jiggles it’s not done.” I have since learned it will still jiggle even when it’s cooked. I wish you would have been more specific.

  • This is by far my absolute favorite pumpkin cheesecake. I did learn my lesson to follow the instructions exactly the first time I made it as it cooked much longer in order to set (I used generic pumpkin the first time 🙁 ) It still was great and everyone gobbled it down. I have made it 3 times since then and it has been perfect. So good, it was requested that I make 2 to bring to Thanksgiving this year!

  • Made this yesterday for our families early Thanksgiving. It was the fluffiest,creamiest,most decadent cheesecake ever. I work at Olive Garden and we serve pumpkin cheesecake there. The cheesecake was way better than Olive Garden. My family was so impressed- LOL. We didn’t have any leftover.

  • This was a huge hit at a family birthday dinner. DO NOT skip making the sauce; it looks like surplus but I actually thought it was essential to bring the whole dish together. Same for whipped cream (homemade is best of course). I would give 5 stars if it were denser, but on the spectrum of “dense NY style” to “fluffy French style,” this is about in the middle.

  • AWESOME – really creamy authentic pumpkin flavor bomb. My hubby made a very loud groan or yum sound not sure when he tried the batter before I put it in the oven. I made homemade gingersnap cookies cause I don’t like the store bought and they end up going to waste cause I never use the whole package. Alton Brown’s recipe and I could not stop eating the cookies so these are the basis for the crust. Soo good. I also used light cream cheese not because I care about the calories but I like the tangy taste of the light versus regular. I pulled it out and it was slightly giggly but after 30 minutes resting in the bath, it was firm. Can’t wait to serve on Thanksgiving! Your website is my go to for so many recipes!

    http://www.foodnetwork.com/recipes/alton-brown/ginger-snaps-recipe-1944662

  • What are your thoughts on substituting brown sugar for white sugar?

    • — Brandon Speckman
    • Reply
    • Hi Brandon, You could swap the granulated sugar for brown sugar in the crust but I definitely wouldn’t use brown sugar for the filling or the sauce.

  • I would like to make this in a 9×13 pan and cut into squares (similar to your awesome lemon cheesecake bar recipe). I’m thinking of increasing the crust by 1 1/2 the amount shown in the recipe (got crust-lovers here) but keeping the filling amount the same. Do you think that this would work? Also, would baking time stay the same? Thank you!

    • I haven’t tried this in a 9 x 13-inch pan, but I think you could get away with it. You’d need to make 1 ½ times the recipe (for both the crust and the filling) to have enough to fill the pan. I suspect the baking time would be about the same if not a tiny bit longer. Also, for the water bath, , you can place the dish in a larger roasting pan with water. Just be careful taking it out of the oven! Please LMK how it turns out if you try it!

  • Hello! Could I possibly make this with miniature cheesecakes vs one large one? (If so how much would the cooking time differ?) Thanks!

    • Hi Michelle, Yes, I think you could make these as minis; the timing would depend on the size of the pan you’re using. I’d suggest looking at some other sites to see the baking time that’s been used for the pans you have. Hope you enjoy!

      • Thanks so much!!

  • Will it affect the recipe to substitute Egg Beaters for the eggs, or part of the eggs? I’d like to reduce the cholesterol.

    • I don’t recommend it, Frances – sorry!

  • I always make cheesecakes and I just stumbled upon this one it sound great and so do the reviews my only problem is I shopped before I found this. I have always used sour cream never heavy cream what would happen if I use sour cream

    • Hi Tanya, I can’t say for sure because I haven’t tried it. It would probably work — if you like extra tang — but I’d be nervous to experiment since this cheesecake is kind of an undertaking.

    • In my experience, often interchanging heavy cream and sour cream, they act the same. The only differential is the taste. Often times the sour cream positivity aids in the flavor.

      Sour cream, essentially, is milk. When warm, it’s the same consistency.

      In short, it works.

  • What do you think about freezing it?

    • Hi Vanessa, You can freeze this; the only drawback is that the crust won’t be quite as crisp.

  • I’m planning to make this for Thanksgiving. Can I make it ahead and freeze it?

    • Hi Judy, Yes it can be made ahead and frozen. The crust will get a little soggy when defrosted. It will still be good– just not as crisp.

  • I have never made a cheesecake before but it was hard to convince my guests of that. I followed the recipe exactly (albeit used a mixer instead of food processor for the filling) and the result rivaled anything I’ve had in a restaurant. The pictures were really helpful. Thank you for the great recipe!

  • Used a hand mixer and some frozen pumkin from the garden. Turned out great but I was very worried because I am a novice baker but decent chef. I did not make the sauce, and the crust turned out fine you have to becareful you have sealed it with foil, but I only put a little water not half way. I cooked the cheesecake 30 minutes longer and looked mushy but set great when refridgerated. I also cooked the crust 5 minutes longer. I really appreciate your recipes everything so far 5 stars.

  • Looks delicious, but I really hate pumpkin. I usually make Sweet Potato pies for the holidays, but would like to try something a little different. Can I substitute the same amount of sweet potato for the pumpkin and keep the rest of the recipe the same? Also, for my regular cheesecakes, I include sour cream. It’s not included in your recipe, but could it be? Thanks!

    • Hi, I haven’t tried it myself so I don’t feel confident recommending it. The recipe is a bit of a project so, honestly, I wouldn’t risk changing any of the ingredients. Sorry!

  • Wow fantastic recipe! I used 2 different types of Pumpkin/Squash (Kabocha and white Acorn) to create 2 different coloured layers, one with just ginger the other layer with nutmeg, cinnamon and clove… it turned out beautifully and I’ve never made cheesecake before. Thank you very much! We need to use Pumpkin more in the UK 🙂

  • I made this as directed and my cream cheese became lumpy. I actually did it twice, with the same results. What did I do wrong?
    The cream cheese was fresh and from this same package I made another cheese cake at the same time and it was fine.

    • Hi Maria, sorry to hear you had a problem with this! Did you cut the cream cheese into chunks before adding it to the food processor?

  • no metric convertor for this recipe!!??

    • Hi Alex- I just added them. Enjoy!

  • I made this last year and it was really scrumptious, but with one problem…the crust was soggy. A crisp crust would have made perfected the results! I made the crust & assembled the cake the day before & refrigerated it until serving time the following evening. If you can help me to correct this difficulty I would like to try making it again for a family get-together. I’m grateful for all your absolutely inspiring and amazing recipes! Thank you!

    • Hi Toni, glad you liked this! While it’s totally fine to make this ahead, after a day or so, the crust will naturally get a bit softer. If you really want to maintain the crispy crust, it’s best to make it the day you’re serving it. Hope that helps!

    • Did you make sure the crust was cooked thuroughly? I bake mine till it’s just a little browned along the ridge ( I make a little extra so it can be pushed up the sides about 1/4″ ) and then make sure it is cooled completely before adding the batter . Hope this helps

    • The natural oils in the pumpkin seep into the crust as well. When I remove the foil I tip the spring form pan a little and let any excess oils drain out the bottom.

  • How could I refigure this recipe for a 7 inch spring-form pan and end up with the same texture and flavors?

    • Hi Mary, The full recipe won’t fit in a 7-inch springform pan; I’d halve the recipe to make sure it fits. The baking time will be less, but not certain how much less so just keep a close eye on it. Hope you enjoy!

  • This is really lovely and creamy. I just used my hand mixer and it turned out fine. My food processor wasn’t quite large enough. Additionally, for anyone that needs to make this diabetic friendly, I used Swerve instead of sugar and it turned out beautifully.

  • if my ginger snap is sweet enough, can i remove sugar from this recipe?

    • I’m not sure I’d completely omit the sugar from the crust, but you could get away with cutting it in half. Enjoy!

  • I made this for Thanksgiving 2017 (Canada) and got RAVE reviews! You say the caramel sauce is optional – not with my family.. they say the sauce made the cheesecake. Thanks for a great recipe!

  • This is by far the best pumpkin cheesecake I have ever made. People raved about the crust plus the cheesecake itself was silky smooth, moist and perfectly spiced. This is the first cheesecake that has never cracked ……it was perfect. I will definitely make this again

  • This sounded sooooo good I had to try it! It’s in the oven now but it’s been baking for over 2 hours and is still not setting…in worried that the ‘heavy cream’ I used (18% MF) was not the right cream? What other cream would I have used? Whipping cream? I’m hoping it turns out!

    • Hi Suzanne, Yes it’s whipping cream with 30-36% milk fat. Hope it turned out well!

  • Made this by hand crushing gingersnap cookies and hand whisking the batter… It can be done! Turned out great, no leftovers.
    Thanks for the recipe!

  • Do you use pure pumpkin or pumpkin pie filling?

    • Hi Gloria, I use pure pumpkin. Enjoy!

  • I made this recipe several times, it’s always a big hit. I followed the recipe all the way and it turns out great every time. The caramel sauce is amazing

  • I made this for Thanksgiving and had more raves than I expected! The caramel sauce was a great addition even though it was excellent without it. It will now be a staple at every Thanksgiving meal going forward.

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

  • 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.

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

  • 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.

    • Hi, How do you make homemade pumpkin purée?

      • Hi Natalie, You just roast the flesh of a pumpkin until it is soft enough mash by hand or in a food processor. Here are some specifics (but I’d forgo the salt in the recipe).

  • 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!

  • 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.

  • Fabulous recipe, 2nd year making this cheesecake and it came out perfect both times! Thanks 🙂

  • 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!

  • 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!

  • 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.

  • 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!

  • 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!!!

  • 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!

  • Does this freeze well?

    • 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.

  • 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!

    • 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.

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

  • Can this pumpkin cheesecake be made with a pastry crust? Thank you

    • Not sure that would work here Grace, I think I’d stick with the gingersnap crust. Sorry!

  • how would I adjust the cooking time if I were to make a batch of mini-cheesecakes rather than one large cheesecake?

    • 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.

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

    • I do think biscoff cookies would work, Sara. Enjoy!

  • 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.

  • I don’t have a food processor, do you think it is going to be ok if I use a blender ?

    • Sure Ana, it should work. It will just take a little more effort to make the crust– you can crush the cookies by hand.

  • 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!

  • Has anyone made this in a 13×9 pan? If so, how long to bake?

    • 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.

      • 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??

        • 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!

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

  • 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!

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

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

  • 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!

  • Can you make the cheesecake ahead of time and freeze it?

    • 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.

  • 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?

    • Hi Kimberley, I would suggest sticking with the spices that the recipe calls for– sorry!

  • 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.

  • 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!

  • After cooking the filling do you have to wait for it to cool before putting it into the food processor?

    • Hi Carol, It’s not necessary to let the filling cool.

  • We don’t have a microwave. Can we make the Caramel Sauce on the stove?

    • Hi Carol, I would use a different recipe as this one is specifically designed for a microwave.

  • 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?

    thanks!

    • Hi Samantha, It should be reduced, (stirring constantly), for 5 minutes, until it looks thick, bronzed and shiny.

  • 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!

    • 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.

  • 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!

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

    • 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!

      • 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.

  • 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.

  • 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!

  • 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.

  • 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.

    • Hi Sharon, You are welcome to do this for extra insurance but I have not found it necessary for this recipe.

  • 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.

    • Hi Sharon, Unfortunately, that won’t work. Sorry!

  • 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?

    • 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!

      • I used my Vitamix and it worked wonderfully.

  • 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.

    • Hi Frances, You could always order online — canned is so much easier 🙂 — but here’s a good tutorial on making pumpkin puree:
      http://sweets.seriouseats.com/2011/11/sweet-technique-making-pumpkin-puree-slideshow.html

    • 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.

  • 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.

    • So glad it was a success, Janice! Thanks for letting me know.

  • 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!

    • 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.

      • 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.

  • 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
    • 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!

    • I have bought GF gingersnaps at Trader Joe’s in the past.

  • 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?

    • 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!

      • Thank you for responding

  • 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!!

  • 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!

  • 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, I’m so sorry you had trouble with the recipe. I wonder if the bag might have caused the problem?

    • 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.

  • 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!!

  • 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 🙁

    • 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 🙂

  • 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!

  • Jen, how can I print just the recipe and not all the pictures etc…32 pgs to get the recipe is too much

    • Hi Carol, If you click on the print tab at the top of the recipe, it will take you to a printable recipe page.

  • 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?

    • Unfortunately, it won’t work — it’s important to follow the recipe exactly. Sorry!

  • 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!

  • 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?

    • 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!

    • 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!

  • 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.

  • 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.

    • Hi Linda, I’d take it off at 350°F.

  • 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!

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

  • 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!” 🙂

  • 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!

    • 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 🙂

  • 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!

  • 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!

  • 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.

  • 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!

  • 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.

  • 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.

  • 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!

  • 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!

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

  • 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
    • Reply
  • 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.

    • 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.

  • Hello,
    I do not have a food processor would I still be able to do this recipe with a blender or mixer?
    Thanks,

    • 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.

  • Can I substitute graham crackers for ginger snaps?

    • Hi Katherine, Yes, I think that will work well.

  • 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.

    • Hi Sherri, I love the idea but worry they will be difficult to remove from the muffin tins.

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

    • Hi Janie, Yes that would be delicious.

  • 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.

    • Hi Judy, Sure, I don’t see why not. Hope everyone enjoys!

  • 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

    • 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 🙂

  • 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.

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

  • 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.

    • 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.

  • 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?

    • 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.

  • 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!

    • 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!

  • 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.

  • 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

    • 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.

  • 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 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

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

  • 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.

  • 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 🙂

    • 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!

      • 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!

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

  • Can’t wait to try this . I’m gong to make it for Thanksgiving and will take it to a family dinner.

  • 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…

    • 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!!

  • ? 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.

    • 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!

  • 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.

  • 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.

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

  • 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

  • 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

    • Hi Elizabeth, Yes and yes!

  • 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!!

    • 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!

  • 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.

  • 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?

    • 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!

  • Made this last year for Thanksgiving and it received rave reviews. It is on the menu again this year by request!

  • This recipe is excellent. Our family loved it! Thanks!

  • 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….

  • 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.

  • 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.

  • Looks interesting, will leave more details once I’ve baked it

  • 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!

  • I love pumpkin cheesecake.

  • OMG ! I was lucky to get a bite. Made this for a party and it was gone I. The blink of an eye

  • 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 🙂

  • 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.

  • 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.

  • 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.

  • 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.

  • 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?

    • 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!

  • I made this for Thanksgiving. It turned out perfect! Thanks for making it so easy for my first time making it Jen!

  • I love pumpkin cheesecake — I’m always ready to try a new rendition

  • 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.

  • My birthday was the day after Thanksgiving so my hubby made me a pumpkin cheesecake. I love the idea of doing a gingersnap crust!

  • 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.

  • 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
    • 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.

    • I so enjoyed reading this, Christy…and am very glad to know the recipe is fail-safe! Thanks for sharing 🙂

  • Making this right now, for tommorow. Wish me luck first time at making a cheesecake. It just looked to good to pass up!

  • 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.

  • I just placed this beautiful dessert in the oven! Thanks for such an amazing Thanksgiving recipe!!! I am so thankful for your blog!!! 😀 It is always my “go to” site for deliciousness!

  • 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!

    • 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!

      • Everybody in my family absolutely loved this cheesecake. Thank you for sharing this recipe. I will be adding it to my cache.

  • Looks yummy. I always make pumpkin cheesecake for T’giving. I’m going to try this version tomorrow.

  • It is a picture perfect cheesecake…thanks for the post…Happy Thanksgiving to yiou and yours…e*

  • 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.

  • 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.

  • This looks so wonderful! How large is your food processor? I’m worried that it will overflow in mine.

    • 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.

    • 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.

  • 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

  • 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!

  • Looks amazing! Anyone would be lucky to have this grace their dessert table.

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