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
A holiday-ready pumpkin cheesecake that’s creamy, lightly spiced, and easy to make ahead.
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 degrees and set a rack in the lower middle position. Wrap a 9- or 10-in 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.
- 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.
- 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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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
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.
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!
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.
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.
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.
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.
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!
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.
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!
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.
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!
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. 🙂
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!!
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!
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!
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
Yep definitely!
Thx!