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 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 :).
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!!!
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!
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!
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?
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.
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?
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.
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!
Hi Charlene, I would use a different recipe as this one is specifically designed for a microwave.
made it, it is absolutely the best pumpkin cheesecake i ever ate and i am not fond of pumpkin……definitely will make it again.
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…
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.
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.
Hi Gaileen, Are you putting it too close to the bottom of the oven?
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.
Love your recipes! Your site is my go to : ) Can I freeze this cheesecake after baking?
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.
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!
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. 🙂
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 : )
So glad it worked out, Jen – thanks for following up! 🙂
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.
Hi Jo, I haven’t had these issues. Are you using 18-inch heavy-duty foil?
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!
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!
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!!
Soo good! Another winner!!
I made this for Thanksgiving and my family raved about it. They want me to make it every year!
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!
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 ?
Hi Lee Ann – It’s probably fine. Can you send me a photo? jennifer@onceuponachef.com
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?
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.