Pumpkin Cheesecake
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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 a classic Thanksgiving dessert, but pumpkin cheesecake is just as festive and, honestly, even more delicious. This recipe combines the rich creaminess of classic cheesecake with the warm spices of pumpkin pie. Instead of a graham cracker crust, I use gingersnaps, which complement the spiced filling and really bring out the pumpkin flavor. The homemade caramel sauce is optional, but absolutely worth making—and it takes less than 10 minutes in the microwave.
Cheesecake might sound intimidating, but it’s actually very straightforward and uses just a handful of ingredients. The key is baking it in a water bath, which ensures even cooking and prevents cracks. It may sound fussy, but it’s not: just set the cake pan inside a larger pan and pour hot water around it. I’ll walk you through each step below. Let’s get started!
“I love pumpkin, but not pumpkin pie. This cheesecake was the perfect answer! It was delicious and everyone enjoyed it.”
What You’ll Need to Make Pumpkin Cheesecake
Step-by-Step Instructions
Step 1: Prep your pan. Begin by wrapping a 9-inch or 10-inch springform pan in a double layer of heavy-duty aluminum foil. (Heavy-duty is key—it’s wider and does a much better job of keeping water from sneaking into the pan during the water bath.) Once wrapped, spray the inside of the pan with nonstick cooking spray. (If you’d like to try another technique that doesn’t require wrapping the pan in foil, get more guidance here.)
Step 2: Make the crust. In a food processor, combine the gingersnaps, sugar, and melted butter. Pulse until the mixture forms fine, sandy crumbs.
Step 3: Form and bake the crust. Pour the crumb mixture into the prepared pan and press it into an even layer—your fingers work well, or use the bottom of a measuring cup to really pack it in. Bake for 15 minutes, then set aside to cool while you make the filling.
Step 4: Cook the pumpkin mixture. In a medium saucepan, stir together the pumpkin, sugar, and spices. Cook over medium heat until the mixture turns shiny, deepens to a bronze color, and thickens slightly. This step—borrowed from Rose Levy Beranbaum’s recipe—really intensifies the pumpkin flavor and helps dry the pumpkin out so the cheesecake sets beautifully.
Step 5: Purée the pumpkin mixture. Transfer the pumpkin mixture to a food processor and run it for one minute to smooth and cool it. With the motor running, add the cold heavy cream.
Step 6: Mix in the cream cheese and eggs. Add the cream cheese in large chunks and process until the batter is smooth. Finally, add the eggs and 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.
Step 7: Get ready to bake. Set the cake pan in a large roasting pan, then pour the pumpkin cheesecake 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.
Step 8: Bake. Bake in a 325°F-oven until just set, about 1½ to 1¾ 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.
Step 9: Cool and serve. Let the cheesecake cool right in the water bath, then transfer it to a rack to cool completely. Once it reaches room temperature, cover it with plastic wrap and refrigerate for at least 4 hours (overnight is even better). This is definitely a “make it ahead” kind of dessert. When you’re ready to serve, warm the caramel sauce, drizzle it over each slice, and add a dollop of sweetened whipped cream plus a light dusting of cinnamon, if you like.
More Pumpkin Recipes You’ll Love
Pumpkin Cheesecake
Ingredients
For the Crust
- 7½ oz gingersnaps (or 1½ cups finely ground gingersnap crumbs)
- ¼ cup granulated sugar
- 4 tablespoons unsalted butter, melted
For the Filling
- 1 (15-oz) 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 lb (three 8-oz packages) cream cheese, room temperature
- 5 large eggs, room temperature
- Caramel sauce, for serving
- Special equipment: 9- or 10-in springform pan; 18-in heavy-duty aluminum foil
Instructions
- Preheat the oven to 325°F (165°C) and set a rack in the lower-middle position. Wrap a 9- or 10-in springform pan 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.
- Make the crust: 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.
- Prepare 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!).
- Bake: 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.
- Finish cooling and chill: 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.
- To Serve: 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.
Notes
- You'll need a large food processor— preferably with a 14-cup (3.3L) capacity—to make the filling (you can also use an 11-cup (2.6L) capacity, 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.
- Freezing 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
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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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, 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.
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.
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!
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!
Hi! How long before serving should I take it out of the refrigerator?? Thanks!!
Hi Emily, I’d take it out of the fridge about 45 minutes before serving. Enjoy!
Actually, a question….Can you use brown sugar in place of the white?
Hi Mary, I’d stick with the white sugar for this — sorry!
Has anyone tried making this gluten-free with store bought GF gingersnaps?
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.
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.
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
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!
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.
Sure, George, using a few extra layers of foil will work without impacting the recipe. Hope you enjoy!
Loved this cheesecake! I want to cut it in half for small gathering – how many eggs, what size pan should I use? Thanks!
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!
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 🙂
i made this for thanksgiving and my family was fighting over it…so creamy and delicious..
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!😍
So glad you had success with it! 🙂
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?
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. 🙂