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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

how 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.

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. Press 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. 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!

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

  • 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

  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, 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

  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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Comments

  • Hello,
    Outstanding recipe, turned out well. I thought the gingersnap crust was wonderful, but the ginger was a bit too aromatic – just a personal preference. My only criticism is the sides of the cheesecake were more creamy than expected – should I have placed it back in the oven (without the ring)?
    Thank you,
    Joanna

    • — Joanna Mitchell on November 27, 2021
    • Reply
    • Hi Joanna, Sorry that the sides were a bit creamier than you would’ve liked. Unfortunately, I don’t recommend putting it back in the oven.

      • — Jenn on November 30, 2021
      • Reply
  • This was an outstanding cheesecake and was the most eaten dessert from a table full of desserts on Thanksgiving Day AND at our traditional Black Friday oyster roast. I had husbands tracking me down requesting that I give the recipe to their wives–that was a first. I followed the recipe exactly and also made the caramel sauce. I have a recipe for candied pecans that I made for people to sprinkle on top instead of whipped cream. Definitely a keeper–just like the pumpkin bread recipe!

    • — Lynne N Enzweiler on November 27, 2021
    • Reply
  • Stumbled upon this recipe a week ago while looking for something to elevate a pumpkin pie to the next level. I will NEVER go back to a pumpkin pie again!
    I served it yesterday on Thanksgiving and the rave reviews are still coming in! This includes my husband who (at least in the past) never, ever would eat anything I made that had pumpkin in it.
    And I must confess I ate the caramel sauce with a spoon!

    I served the cheesecake with both the caramel sauce and extra creamy whipped cream (the real cream). This will go into my annual fall recipe collection. I may even make it for Fourth of July, too. It’s that good!
    Thank you, thank you, thank you for sharing this amazing recipe.

    • — Karen on November 26, 2021
    • Reply
  • I simply could not find heavy cream in the first store or second store. But, elation, it turned out good anyway. I tasted the batter and worried, but it was delicious and the consistency was good. I don’t think I’ll ever be satisfied with regular pumpkin pie again. Everyone was happy with this dessert.

    • — Christina Stonena Stone on November 26, 2021
    • Reply
  • I have never made a homemade cake before let alone a cheesecake but this turned out wonderful! Wow! Thank you so much. The Carmel sauce was the perfect addition. My advice would be to make sure to use 18” tin foil.

    • — D on November 26, 2021
    • Reply
  • I never leave comments, but served your pumpkin cheesecake at our Thanksgiving yesterday and it was an amazing hit! It will be a new tradition at our family’s Thanksgiving! It was really “pumpkiny” and smooth. Fabulous taste, and your directions and illustrations enabled me to a great job. Thanks for a ***** recipe.

    • — Annie C on November 26, 2021
    • Reply
  • This was absolutely delicious! My family raves about it! I appreciate the step-by-step detailed instructions. It turned out perfectly! I will definitely be making this again! Thank you, Jenn, for your over-the-top recipes. I love learning how to be a better cook and baker with you!

    • — Cheryl Bower on November 26, 2021
    • Reply
    • Hi Jenn! This pumpkin cheesecake is absolutely delicious. I have made it twice now for Thanksgiving 2020 and 2021. My family raved about it!!!

      The first time I made it I unfortunately flunked the water bath test and ended up with a soggy crust despite following the recipe. The second time I used a Cheesecake moat and passed!! You may want to let readers know about the Cheesecake moat option.

      By the way, I bought both of your cookbooks. Love them!! You are now my favorite cookbook author, my go to for all recipes.

      • — Beth Furr on January 9, 2022
      • Reply
      • So glad you like it (and thanks for your support of the cookbooks)! Good to know about the cheesecake moat — I will have to check that out!

        • — Jenn on January 11, 2022
        • Reply
  • Wonderful recipe. I made it for the first time today, Thanksgiving day. I was nervous because I have never made a cheesecake from scratch but this recipe was actually very easy and it turned out perfect.

    • — Angela on November 25, 2021
    • Reply
  • Jenn, I’m making this now (along with your mashed potatoes, cranberry sauce, dry brined turkey, and Brussels sprouts gratin). How do you run the sharp paring knife around the cheesecake without harming the non-stick pan? Do you use a plastic one or the backside of the paring knife, or are you just careful? Thankful to you for making me a better cook for my family!

    • — Janet on November 24, 2021
    • Reply
    • Hi Janet, I’m flattered that so many of my recipes will be in your Thanksgiving table! I’m just really careful when I run the knife around the edge of the cheesecake. 🙂

      • — Jenn on November 24, 2021
      • Reply
      • Dear Jenn, thank you so much for such a quick reply and the day before Thanksgiving! First time making cheesecake with the water bath and I did get some water in my pan despite the double layered heavy duty aluminum foil—maybe I loosened it during the part after the cheesecake was out. It looks beautiful and delicious but in case it helps anyone I will try the pan inside the pan method next time. The other recipes turned out perfect so far, as always. Have a wonderful thanksgiving and thank you very much again for all you do!!

        • — Janet on November 24, 2021
        • Reply
        • Hi Janet, Sometimes you can get a little condensation inside the pan, but the cheesecake will still be perfectly delicious. I would just remove the outer ring of the springform pan while the cheesecake chills in the fridge and any damp edges will dry out. Happy Thanksgiving!

          • — Jenn on November 25, 2021
          • Reply
          • This pumpkin cheesecake and caramel sauce was out of this world, as was my whole Thanksgiving meal thanks to your recipes! Also, I looked at your caramel sauce version to the inspired CI All Purpose Caramel Sauce and love how you simplified the method–less daunting and clean-up!

            • — Janet on November 25, 2021
  • Hi Jenn–
    Apologies if this was already addressed, but can I make the crust a day or two ahead and freeze or refrigerate it until I am ready to bake the cheesecake?
    Thank you, and Happy Thanksgiving

    • — Sandy on November 23, 2021
    • Reply
    • Yep definitely!

      • — Jenn on November 23, 2021
      • Reply
      • Thx!

        • — Sandy on November 23, 2021
        • Reply
  • I’ve made this cheesecake 5 or 6 times now and it always tastes amazing and gets rave reviews!

    The one things I haven’t been able to get right is the nice clean sides that look just like the top. I always get some stickage to the sides of the pan it the sides come out looking more like the center. Any tips for super clean sides? I use the water bath and cooking spray.

    • — Joanna on November 22, 2021
    • Reply
    • Hi Joanna, so glad you like this! Sorry to hear you have a problem with the sides looking clean/smooth. I never experienced that. Do you run a knife around the edge of the cheesecake before removing the sides of the springform pan? If so, it could be that your pan has lost its nonstick quality and it may be time for a new pan. One other alternative is to make more crust and run it up the sides of the cheesecake. Hope that helps!

      • — Jenn on November 22, 2021
      • Reply
  • Hi Jen! I love all your recipes and they always turn out so great! I’m exited to try this dessert for thanksgiving. I haven’t gotten around to buying a food processor yet, and was wondering if I could use a kitchen aid mixer instead of a food processor for this recipe?

    • — Ashlie Henry on November 22, 2021
    • Reply
    • Hi Ashlie, It will work for the filling but you’ll have to crush the cookies by hand. You could use graham cracker crumbs if that’s easier (follow the crust recipe here).

      • — Jenn on November 22, 2021
      • Reply
  • If anyone is worried about water getting into his springform pan, I have a trick I believe I learned from Cook’s Illustrated. Put your springform pan that is wrapped in foil inside a slightly bigger round pan. I use a ten inch round cake pan with my 9 inch springform and then place it in the roasting pan and fill the roasting pan as described in the recipe. No water in springform pan. Cheesecake is great.

    • — Kathy Stone on November 21, 2021
    • Reply
  • Hello. I am trying to make cheesecake for the very first time. As I’m making this for a party, I wanted to use whole gingersnap cookies for the bases and use a regular cupcake pan with 12 cups. What adjustments, if any, would I need to make to the recipe or instructions?

    • — Elan on November 21, 2021
    • Reply
    • Hi Elan, The only adjustment you’d need to make is to reduce the cooking time. It’s really hard to say how long they will take, but I’d probably start checking around 30 to 35 minutes. I’d love to know how they turn out!

      • — Jenn on November 22, 2021
      • Reply
  • Thank you so much for your advice and recipes! Everything I have tried has been fantastic! I was wondering what kind (and brand) of salt do you prefer for using in dessert baking? We use Kosher Salt for meat seasoning and also use Sea salt quite a bit for other things. I’ve used Kosher salt in dessert baking before and sometime it doesn’t disolve all the way and leaves a little crunch which is unpleasant. Can you share your best practice with salt choice for desserts? Thanks for everything and happy Thanksgiving!

    • — Cole on November 21, 2021
    • Reply
    • Hi Cole, So glad you enjoy the recipes. I use fine sea salt or table salt for baking. Hope that helps!

      • — Jenn on November 21, 2021
      • Reply
  • Hi Jen! Love this recipe. I’ve made it for the past few years and it’s always a hit! I want to try to convert into mini bars this year, so it is easier to serve. Any suggestions?

    • — Jessica on November 20, 2021
    • Reply
    • Hi Jessica, Glad you like it! I haven’t tried this as bars but I think it would work. I’d use a 9 x 13-inch pan. 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. Please LMK how it turns out if you try it this way!

      • — Jenn on November 21, 2021
      • Reply
  • Can you freeze this? Any ideas how to transport it for 4 hours in a car? Can’t wait to make it:)

    • — Katie Hurt on November 18, 2021
    • Reply
    • Hi Katie, You can definitely freeze this. I would put it in a cooler on a flat surface in the car, and make sure it is wedged in so it can’t jostle around. Hope that helps!

      • — Jenn on November 19, 2021
      • Reply
  • Silly question, will it make a difference if I use a non stick roasting pan? I see here it looks like you used just a regular metal pan to put water in. Thanks so much!!

    • — Dominique on November 18, 2021
    • Reply
    • Not a silly question, but it will make no difference at all. Hope you enjoy!

      • — Jenn on November 18, 2021
      • Reply
  • can I use two aluminum roasting pans( from the grocery story) stacked together for baking this? My roaster is not wide enough for the springform pan? Hoping to make this for Turkey Day.

    Thanks,
    ~D

    • — Dorothy Dortin on November 17, 2021
    • Reply
    • Yes that should work well!

      • — Jenn on November 17, 2021
      • Reply
  • I’ve made this a few times and get requests for it every year, even from my mother. Could the crust be baked and frozen separately beforehand so it retains it’s crispness?

    • — Adam on November 17, 2021
    • Reply
    • Hi Adam, glad to hear this has become a repeat on your Thanksgiving menu! You can bake the crust and freeze it but it won’t have a significant impact on the texture once the cheesecake is baked. (The humidity of the water bath naturally takes away some of the crispiness.) I hope that helps!

      • — Jenn on November 18, 2021
      • Reply
  • Didn’t crack…was simple…100% would make this again (and am going to!)

    • — David Lancaster on November 7, 2021
    • Reply
  • I was hosting Book Club this month so decided on a Fall dessert. Well, picking anything pumpkin was on my list!! I made this cheesecake according to the recipe. After letting it cool down in the bath I unwrapped the foil from the pan. Surprisingly I saw water on the bottom of the foil. This has never happened to me before. I place in the refrigerator for 5 hours to set completely. As I was slicing the cheesecake the crust was very soggy and stayed on the pan bottom. This is what I expected since there was water in the foil.
    All in all it was delicious, got tons of wonderful compliments.
    I would make this again but place a hot pan of water on the rack below. Thank you so much for the recipe. It was a hit.

    • — Bev on November 5, 2021
    • Reply
  • Hey! I’m wondering if I can use the gingersnap crust for a regular pumpkin pie…Or would it be too thin and leak through if I omitted the cream cheese? By the way it looks delicious and I can’t wait to try this recipe!

    • — Victoria on October 13, 2021
    • Reply
    • Hi Victoria, a graham cracker crust should work for a pumpkin pie.

      • — Jenn on October 16, 2021
      • Reply
  • Followed the recipe precisely (except doubling of spices since our family loves those flavours) and it turned out perfectly. Beautiful texture, beautiful taste and the caramel sauce really added a nice touch. I can see making the sauce regularly for other desserts— so easy!

    • — Cate Parker on October 12, 2021
    • Reply
  • Years ago I bought a spring form pan. So finding and making cheesecake recipes is kind of my thing. This recipe is hands down the best cheesecake recipe I have found. I even forgot to make the Carmel topping and can only imagine how good it would taste with a carmel sauce.

    • — Jeffery Junge on October 12, 2021
    • Reply
  • I am wondering if you can make this cheesecake ahead of time or is it better to make it the same day you are eating it.

    • — Sue on October 7, 2021
    • Reply
    • Hi Sue, Yes, this should keep nicely in the fridge for a few days, but the crust does get a little soft after about 24 hours. That said, many cheesecakes have soft crusts, so it will still be tasty. Hope that helps!

      • — Jenn on October 7, 2021
      • Reply
      • Best Cheesecake I’ve ever made. I had to improvise and use my vitamix blender, as I haven’t gotten around to getting a large food processor yet. I was really nervous about air bubbles so I banged most of the air bubbles out before baking. Absolutely perfect cake, texture, flavor, caramel sauce, it was all so amazing. It’s in my recipe vault now and I’ll definitely be making it every Thanksgiving.

        • — Cynara on October 13, 2021
        • Reply
  • The pumpkin cheesecake recipe looks perfect for our Thanksgiving dinner. For the caramel sauce I would like to substitute maple syrup for the light corn syrup. What are your thoughts?

    • — Angela B on October 5, 2021
    • Reply
    • Hi Angela, Unfortunately, there are no great alternatives for the corn syrup here — sorry!

      • — Jenn on October 6, 2021
      • Reply
  • I followed Once Upon a Chef for years and have never made anything that wasn’t great. This pumpkin cheesecake was over the top! It’s the first cheesecake I’ve ever made that didn’t crack at the top. The caramel sauce is a great touch and so easy. You’re the best!

    • — Barb on October 3, 2021
    • Reply
  • I made this yesterday to celebrate the first day of Fall. This was my first ever attempt at a cheesecake and it came out perfect! Creamy, with ton of pumpkin flavor! Thank you Jenn for another successful recipe!

    • — Laurie F. on September 23, 2021
    • Reply
  • I made this for dessert at Easter and it turned out beautifully. I did increase the crust by a 1/3 because I love ginger cookies and the cake got rave reviews!! This is the second time I have made this recipe and I didn’t even bother with the caramel sauce, as the first time only a couple of us used it. We just top it off with whip cream, so good!

    • — Barb, from BC on April 7, 2021
    • Reply
  • I made this for my husband for Valentine’s Day because he loves cheesecake and pumpkin. I’m not a huge fan of either, but this was beyond delicious. So good! Easy recipe to make, and the caramel was a perfect compliment. I topped with a light not-so-sweet whipped cream to cut the richness a bit, but it is fantastic either way.

    • — G. Sirkel on February 15, 2021
    • Reply
  • This is the second year I have made this for Thanksgiving. If you follow the directions it turns out perfectly! I love the suggestion to use heavy duty foil twice. I had made other recipes that didn’t specify and had leaking.
    This is so delicious that I don’t think the caramel sauce is necessary. I like to taste the divine cheesecake alone.

    • — Anna Dixon on January 28, 2021
    • Reply
  • This is part of family holiday tradition now. We all rave about it so much it’s bookmarked on my phone! Seriously! I enjoy the depth of information in your recipes in general and this one reading the whole thing is well worth it. Thank you.

    • — Jennifer on January 28, 2021
    • Reply
  • I’ve made this a few times, followed the instructions to a “T,” and it is a keeper! Creamy and smooth deliciousness with a spoon of the caramel poured over for swoon-worthy requests for one more piece. It’s rich, it’s filling, and you might say it’s a bit naughty to gild the lily with this dessert, but let’s face it, if you’re going to indulge, indulge with this!

    • — Lynn S on January 28, 2021
    • Reply
  • She’s right. You won’t miss the pie. Its so good. I started using this recipe in 2018 and because of the success I decided not to try others. It is requested at my Thanksgiving and others. I am a cheesecake novice and this turns out every time. My notes say don’t forget to spray/parchment the pan. I also put my waterbath pan on stove next to the cooling cheesecake. My MIL thinks this helps with cracking.? The caramel sauce is good, but not necessary. I love you can make in advance due to it freezing well. Plan ahead and don’t be in a hurry. It will be GREAT! Thanks Jen.

    • — Jill on January 28, 2021
    • Reply
  • This recipe takes some time but is well worth it! I made the “mistake” of making it for Thanksgiving a few years ago and now it’s expected at EVERY Thanksgiving. Everyone loves it. I cheat and use store bought caramel sauce. Bourbon caramel sauce is even better if you can find it.

    • — Keather on January 28, 2021
    • Reply
  • I made this at Thanksgiving as a spin on traditional pumpkin pie and this is 100% becoming a Thanksgiving staple in our household. It turned out beautifully, I was able to prepare it the day before and just pull it out of the fridge after dinner. Definitely don’t skip the caramel sauce or whipped cream!

    • — Ceylan Myers on January 28, 2021
    • Reply
  • So good! A long recipe but worth it AND it came be made ahead of time making the recipe do-able for that special occasion!

    • — Yvonne Johnston on January 28, 2021
    • Reply
  • OMG! I made this cheesecake for Thanksgiving as part of my family does not like pumpkin pie. My youngest son likes to critic the pie as it never turns out the same.
    When I stumbled on this pumpkin cheesecake recipe it was the answer to all my dessert issues at Thanksgiving.
    This cheesecake was amazing. I followed the instructions, which were easy to do , the cheesecake turned out picture perfect
    All my family raved about it even the pumpkin pie haters. They made me promise to make it every year.
    This recipe turns out wonderfully every year. The best cheesecake I have ever made. Thank you!

    • — Norma Kleiman on January 28, 2021
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  • I made this for my boyfriend’s birthday since he loves both cheesecake and pumpkin pie, but unfortunately neither of us were fans of the cheesecake filling. I followed the recipe exactly and the filling was just too salty for some reason, had too much nutmeg, and something we couldn’t put our finger on. I wanted to love it since it looked so beautiful and was so time intensive, but it just tasted super off. The caramel sauce was good though

    • — Christine on January 10, 2021
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  • Hi! Is it normal for butter to puddle underneath the crust?

    • — Priscela Perez on December 29, 2020
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    • Hi Priscela, Depending on the gingersnap cookies you use, the butter can “seep” a little from the crust. I’d just use a paper towel to soak up any visible butter.

      • — Jenn on December 30, 2020
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      • Thank you! It actually dried up while in the refrigerator and the cheesecake tastes divine!! 😊 so creamy it literally melts in my mouth. Have a great day. Amazing recipe

        • — Priscela Perez on December 30, 2020
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        • So glad it worked out!

          • — Jenn on December 30, 2020
          • Reply
  • Love this cake but the crust seems too moist. I can’t get it off the pan sliced or whole. I have even tried lining the pan with parchment. What am I doing wrong? I cooked the crust for the fifteen minutes. Thanks Jeanne

    • — Jeanne Shehan on December 26, 2020
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    • Hi Jeanne, Is it possible that water is seeping in to your springform pan?

      • — Jenn on December 26, 2020
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  • Hi and thanks for your amazing recipes. I have a question about this one though. I just made this and when I took the band off the cake, I noticed something gelatiny is coming out of the cake. Clear gelatine like with salty taste. What could have gone wrong? I am very confused as this never had happened to any other cheesecake I’ve made before.
    Thank you again ❤️

    • — Elena on December 15, 2020
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    • So glad you like the recipes but sorry you had a problem with this one! That sounds really strange — I haven’t heard of any issues like that. Did you make any changes to the recipe?

      • — Jenn on December 16, 2020
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  • Hi Jenn, I would like to cut the ingredients in half to make a 6 inch cheesecake for Christmas. Would you have any guidance about how long it might take to bake? Thanks, Anne

    • — Anne on December 14, 2020
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    • Hi Anne, You’re right – the baking time will be less, but not certain by how much so just keep a close eye on it. Please report back and let me know how it turns out!

      • — Jenn on December 14, 2020
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  • We tried this for Thanksgiving and it was delicious. We also served a pumpkin pie just in case I botched this as I’ve never made cheesecake. Hands down all the family liked the cheesecake better. Myself included and I’m not even a big cheesecake fan-until now. In case this helps someone we used 36 cookies from the box we bought.

  • Thanks for sharing your amazing recipes!!!!
    How can I get a crisper crust with the water bath? can I put the pan on the upper rack and the water bath down in the oven (NOT submerged in water) does it work like that?

    • Hi Adriana, Glad you like the recipes! I’d try this method if you want to avoid any chance of water seeping into the pan.

      • — Jenn on December 8, 2020
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  • This was a WINNER! I have a new pumpkin cheesecake recipe moving forward, so thank you. I used duck eggs and it was super rich and velvety. I also substituted Biscoff cookies for the ginger snaps.

  • I plan to serve this pumpkin cheesecake recipe at every future Thanksgiving dinner. Didn’t know if I liked gingersnap cookies or not but trust Once Upon a Chef recipes completely. The crust was of course a perfect match with the other flavors. Jenn is a genius!

    • — Louisville, KY
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  • Thank you for sharing this recipe. Made it for thanksgiving and everyone loved it. I had no problem with water from the water bath leaking into it. It baked beautifully. Carmel sauce was kind of a pain to get it thick but I just popped it into the microwave longer and that worked. Crust was mushy but still had a good flavor.

  • This cheesecake is heavenly divine and has been my go-to recipe for the last couple years! Thank you for making this!

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