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. (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.

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

  • This was OUTSTANDING!! It will definitely be our new dessert staple for the holidays. Even my pumpkin pie fanatics were happy! The crust was so good, the cheesecake creamy and the caramel sauce put everything over the top. Thank you for always making me look good. 🙂

    • — Ingrid on November 27, 2020
    • Reply
  • My caramel sauce didn’t get near that dark rich color. After the fact, I read to add cream two tablespoons at a time and stir. I had poured all at once. Is that where I went wrong and it wasn’t thick as well. Thanks!

    • — Glenna on November 26, 2020
    • Reply
    • Hi Glenna, I don’t think the issue is adding the cream all at once. If caramel mixture doesn’t darken enough, the sauce won’t thicken. If you want to try it again, I would microwave it for a bit longer.

      • — Jenn on November 26, 2020
      • Reply
  • ugh…thought I had it perfectly sealed with 2 sheets heavy duty tin foil….only to find there was a leak in the bottom when I took it out of the bath!
    Will it be edible? Or do I need to make a regular pumpkin pie?

    • — Mary on November 25, 2020
    • Reply
    • Hi Mary, Don’t worry! It will be fine. Remove the ring on the pan and let it dry out in the fridge overnight. The crust might be a little soft where it leaked but it will still be delicious.

      • — Jenn on November 25, 2020
      • Reply
      • thank you! It was delicious!!

        • — Mary on November 27, 2020
        • Reply
  • I’ve made this recipe every year since I found it — it is THE BEST pumpkin and/or cheesecake recipe. Pretty much foolproof if you follow the instructions. I add a little bourbon and chopped, toasted pecans to the caramel (because why not?).

    • — Nancy on November 25, 2020
    • Reply
  • Hi I’ve made many cheesecakes so I’m pretty experienced and this sounds like a really good recipe but instead of caramel sauce I would like to make a sour cream topping , the kind you add when chesecake is done and then cook for about 5 more minutes. Do you think this would work with this recipie?

    • — Janelle Brown on November 21, 2020
    • Reply
    • Sure, Janelle, I think that would work here.

      • — Jenn on November 22, 2020
      • Reply
  • Can this be adapted to individual cheesecakes?

    • — Bonnie Clark on November 19, 2020
    • Reply
    • Sure!

      • — Jenn on November 20, 2020
      • Reply
  • I love your recipes !!!! Can I make this with a different crust ? Like graham crackers ? If so how much do I need and should I follow the same steps ?
    Thanks 😊

    • — Natalia Pena on November 12, 2020
    • Reply
    • So glad you like the recipes!! If you’d like to use graham crackers for the crust, I’d use this recipe as a guide. Hope you enjoy!

      • — Jenn on November 12, 2020
      • Reply
  • Jenn,
    This recipe looks delicious but I’ve got a guest that doesn’t like cheese cake. Can this crust be used with a traditional pumpkin pie filling? I love the idea of a ginger snap crust. Sounds so delicious.
    Thank you,
    Jan

    • — Jan McCartin on November 12, 2020
    • Reply
    • Hi Jan, I wouldn’t use this if your guest doesn’t like cheesecake. You may want to give this recipe a try instead. (You could use the crust from this recipe but I’d omit the step where you pre-bake the crust. Hope that helps!

      • — Jenn on November 12, 2020
      • Reply
  • Jen, I made this cheesecake last year and I had special requests to make it again! This time I’m planning to bake two cheesecakes, and I would like to know if I need to adjust the oven settings if I want to bake them together, or would you recommend to bake one first and then the other? Thanks!

    • — Ana on October 30, 2020
    • Reply
    • Hi Ana, you can bake them at the same time but the bake time may be a bit longer so keep an eye on them. Enjoy!

      • — Jenn on November 3, 2020
      • Reply
  • Hi Jenn! I’ve made your New York Cheesecake and absolutely loved it! I’m looking to make this next week and can’t wait! I want to substitute graham crackers instead of gingersnap. Should I follow the crust recipe for the New York cheesecake or just substitute graham crackers for this crust recipe? Thank you!

    • — Yasmine on October 22, 2020
    • Reply
    • Glad you liked the NY Cheesecake! Yes, if you want to use graham crackers for this crust, I’d use that recipe as a guide. Hope you enjoy!

      • — Jenn on October 23, 2020
      • Reply
  • Best cheesecake ever, I’ll never serve pumpkin pie at Thanksgiving again, everyone loved it. Directions were perfect, loved the caramel sauce, so happy to have found once upon a chef.

    • — Beth Chisholm on October 20, 2020
    • Reply
  • Is it ok to use a stand mixer on low instead of a food processor?

    • — Angela on October 13, 2020
    • Reply
    • Hi Angela, Using a mixer will work. Make sure the cream cheese is really soft though. Also, it will just take a little more effort to make the crust– you can crush the cookies by hand. Please LMK how it turns out!

      • — Jenn on October 13, 2020
      • Reply
  • Absolutely great cheesecake but not nuts about the sauce as it was too sugary sweet without much flavour – maybe rum or another flavour or liqueur would help? To protect the pan in the water bath I bought a large 12” wide foil pie plate at the Dollar Store (two for $1.25) and formed it around my 9.5” springform pan and it worked perfectly. The Dollar Store foil pans are two or three times the thickness of regular foil so it did a great job in the water bath. Thanks for a delicious, not-too-sweet pumpkin cheesecake recipe!

    • — Kim on October 12, 2020
    • Reply
    • So smart! I have made this recipe twice and the first time it came out perfect, but the second time the water bath leaked and despite my attempts to let the crust dry out it was pretty much ruined.

      • — Judy on November 30, 2020
      • Reply
  • I never do reviews but I had to let you know this was the best cheesecake I have ever made, my family loved it and said it tasted like it came from a high end restaurant. Thank you so much. Maureen.

    • — Maureen Neumann on October 12, 2020
    • Reply
  • Hi there! Have this cheesecake in the oven and it smells divine!! However, the batter is super thin. So thin it leaked out of my food processor! 😳 I used a different brand of pumpkin which seemed less thick than what I’m used to. I did keep it extra in the saucepan to try and thicken it up a little but I was nervous about overcooking. Is it normal for the batter to be so thin? Will I need to bake a little longer to compensate? Or am I just screwed?! 🤦‍♀️

    • — Shawna on October 10, 2020
    • Reply
    • Hi Shawna, The batter shouldn’t be overly thick but it does sound like it was thinner than it should’ve been. How did it turn out?

      • — Jenn on October 12, 2020
      • Reply
  • I made this cheesecake twice. The first time, even with the double layer of heavy-duty aluminum foil surrounding the pan, the water still managed to seep through and cause the crust to be soggy. Despite the soggy crust, it was still a good dessert. The second time I made this, I set the springform pan inside of a plastic crockpot liner before setting it in the water bath. This did the trick. Perfect gingerbread crust, and the best cheesecake. A great recipe, and now a holiday favorite.

    • — Diane on December 19, 2019
    • Reply
  • What went wrong with my crust? It flopped twice, ending up with greasy drippings and mushy crust both times. The pumpkin part was good and the caramel sauce amazingly simple to make. Could only conclude it was the gingersnaps? Afraid to try it again, would probably just do Graham cracker crust. I read so many of the reviews and didn’t see anyone else with the same issue.

    • — Debi Lytle on December 18, 2019
    • Reply
    • Hi Debi, So sorry you had trouble with the crust! Did water leak into the springform pan?

      • — Jenn on December 18, 2019
      • Reply
  • 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! I love cooking and baking and after reading your recipe and reading through some reviews, I am SO excited to try this for Thanksgiving next weekend!!! I do have a question.. I’m thinking of making it early and freezing it.. but do I need to do anything after taking it out of the freezer, like put it in the oven again? Wondering if the crust will still be nice if I freeze it. Wanting to make it on Saturday, for Monday. Thanks 🙂

      • — Serena on October 3, 2020
      • Reply
      • Hi Serena, You can definitely freeze this. See the bottom of the recipe for freezer-friendly instructions (and you don’t need to put it back in the oven after freezing it). Hope everyone enjoys!

        • — Jenn on October 5, 2020
        • 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
    • That’s how I make it every time and it is delicious. To date I have used pamelas gluten free cinnamon graham crackers, Mi-dels Gluten free gingersnaps, and WOW brand snickerdoodles (these are soft so adjust accordingly).
      You have a lot of freedom here and the crust has never suffered from it.

      • — Hali on November 13, 2020
      • 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

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