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 pie is always expected at Thanksgiving, but pumpkin cheesecake is just as festive and, honestly, so much more delicious. I promise no one will miss the pie! Instead of the traditional cheesecake graham cracker crust, I use a gingersnap crust to echo the spices in the filling and bring out the pumpkin flavor. I also borrow a genius technique from Rose Levy Beranbaum to cook down the pumpkin purée to intensify the flavor. The homemade caramel sauce comes from Cook’s Illustrated. It’s optional but 100% worth making, and you’ll be happy to know that it takes less than 10 minutes in the microwave.
Making cheesecake is not hard—there are very few ingredients—but it can be a little intimidating because cheesecakes need to baked in a water bath so they cook evenly and don’t crack. This seems fussy but it’s really not a big deal; all you do is set the cake pan in another larger pan and fill the larger pan with water. I walk you through the whole process below. Let’s get started!
What you’ll need to make pumpkin cheesecake
Step-by-Step Instructions
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. (If you’d like to try another technique that doesn’t require wrapping the pan in foil, get more guidance here.) Spray the pan with nonstick cooking spray.
Next, make the crust: combine the gingersnaps, sugar, and melted butter in a food processor.
Pulse until the crumbs are fine.
Transfer the crumbs to the prepared pan. Press the crumbs into an even layer, then bake for 15 minutes.
Set the crust aside to cool, and move on to the filling. Combine the pumpkin, sugar and spices in a medium saucepan.
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.
Next, transfer the pumpkin mixture to a food processor and run for one minute to smooth and cool the mixture.
With the motor running, add the cold heavy cream. The mixture will look like this.
Add the cream cheese in large chunks.
Process until smooth.
Finally, add the eggs.
Pulse 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.
Set the cake pan in a large roasting pan, then pour the filling into the cooled crust.
Next, pour hot water into the roasting pan until it reaches about halfway up the side of the springform pan.
Bake in a 325°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.
Let the cheesecake cool in the water bath, then leave it out on a rack to cool completely. Finally, cover and refrigerate until chilled — at least four hours or overnight. On that note, it’s a good idea to bake this cake a day ahead of time or early in the morning on the day you plan to serve it.
For the homemade caramel sauce — which is optional yet oh so good — I recommend a very simple recipe from Cooks Illustrated, which takes less than 10 minutes to make in the microwave and requires no fancy equipment or candy thermometers.
Begin by combining the sugar with the corn syrup, water and lemon juice in a microwave safe bowl or measuring cup. Be sure it holds at least 2 cups of liquid so the mixture doesn’t boil over.
Microwave the mixture for 4-8 minutes, until the mixture is pale yellow in color. Check it frequently after four minutes; if it gets too dark, the caramel sauce will burn. It should look like this.
Let the caramel sit undisturbed for about five minutes and it will gradually darken to a rich amber color.
At this point, stir in the hot heavy cream little by little. It will bubble up vigorously but shouldn’t overflow.
Finally, stir in the butter.
When you’re ready to serve the cheesecake, warm up the caramel sauce (it stiffens as it sits) and thin it with more heavy cream if necessary. Drizzle the caramel sauce over the each piece of cheesecake and top with a dollop of sweetened whipped cream and a light dusting of cinnamon if desired. Enjoy and Happy Thanksgiving!
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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.
Ingredients
For the Crust
- 7½ ounces gingersnaps (or 1½ cups finely ground gingersnap crumbs)
- ¼ cup granulated sugar
- 4 tablespoons unsalted butter, melted
For the Filling
- 1 15-ounce can pumpkin (such as Libby's)
- 1⅓ cups granulated sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ teaspoon salt
- 1 cup heavy cream, cold
- 1½ 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
- ⅛ teaspoon lemon juice
- ½ cup heavy cream, plus more if necessary
- 1 tablespoon unsalted butter
Instructions
For the Crust
- 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
- 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.
- 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!).
- 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, 1½ to 1¾ 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
- 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.)
- 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
- 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.
- 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.
- 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
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- 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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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!!
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.
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.