Pumpkin Cheesecake
This post may contain affiliate links. Read my full disclosure policy.
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
Powered by 
- 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.
See more recipes:
Add a Comment
This site uses Akismet to reduce spam. Learn how your comment data is processed.
I made this and it’s amazing. No photo necessary since mine looks just like the one in the recipe. I did have a caramel fail with my first batch, but the fault was all mine not the recipe’s. Second batch was perfect. Thank you, Jennifer for talking me through this. I have always been intimidated by cheesecake baking. My husband thanks you, too.
This cheesecake recipe was delicious! The caramel sauce was absolutely amazing! Added leftovers to a homemade ice cream cake. I made a homemade whipped cream with homemade vanilla paste. Only issue was I believe I still got water into crust, but didn’t disturb taste. Thank you, thank you for recipe.
Help! Water got inside the foil despite the double wrap. Does this mean my cheesecake is ruined?
Hi Jen, Sorry to hear some water made its way into the foil. I would remove the rim of the springform pan and let it dry out in the fridge for a while. If you make this again, feel free to try this method.
Thanks, for the advice Jenn! And moreso, for the Thanksgiving Eve reply! I removed the rim and placed the cheesecake in the fridge as you suggested. Will the crust remain soggy/soft? I tasted the custard that remained on the rim and the flavor is truly divine! I’ll definitely be making this again in the future. I’m just really bummed about the crust.:(
Hi Jen, I honestly wouldn’t worry! The crust is likely just a bit damp around the edge, and it will dry out some in the fridge. Even if it’s not perfectly crisp, no one will know the difference and it will still be delicious.
I’ve made the New York style cheesecake several times and believe it is one of the best cheesecakes I have ever had. Just took the pumpkin cheesecake out of the oven and it is beautiful!
Hi Jenn,
One of your replies to a question says you can half this recipe and use an 8″ square pan. Would you follow the procedure in your regular Cheesecake Bars recipe (using foil to line the pan and pressing the crust up the sides)? Does it matter whether a glass or metal pan is used? What would you recommend for baking time and temp for the pumpkin cheesecake bars? Many thanks for all your great recipes… and happy Thanksgiving. – Irene
Hi Irene, I would follow the baking instructions for the regular cheesecake bars, using foil and pressing the crust up the sides. It doesn’t matter what type of pan you use, and the cook time/temp should be the same as the cheesecake bars.
Hi Jenn! I’m making this cheesecake for Thanksgiving. I just started working on the crust today. I’ve made a few cheesecakes in the past with a water bath, I usually use a cake pan instead of wrapping the sides in foil. Do you have a YouTube channel? It would be so awesome to see some videos! Thanks!
Hi Kristin, Hope you enjoy the cheesecake! I don’t have a YouTube channel…maybe one day. 🙂
How far in advance would you recommend making this? I wanted to make early, but is 6 days too much? Would you recommend freezing or should be fine?
Hi Jennifer, I think 6 days is pushing it, but you could definitely make it 3 days ahead.
Thank you! Freezing it now- turned out great! Love this recipe!
I made this a few days ago and it’s a winner! I used my Norpro mini cheesecake pans and the recipe made 34 perfectly delicious treats with no cracking or sinking. With a whipped cream swirl on top and caramel drizzled over that and on the plate, 2 were an impressive dessert, and one is an ideal holiday small bite for a dessert spread! (And what an easy way to make caramel, I’d always done the sugar method on the stovetop and this was way easier.) Happy Thanksgiving Jenn!
Hello! I’ve made this so many times and it always turns out so delicious! I recently had a request to make this vegan and I’m wondering if you can just substitute the non-vegan ingredients with vegan substitutes (i.e. vegan butter, vegan cream cheese & vegan eggs)? Do I need to make any adjustments on the measurements or baking times? If anyone has done this, would love some tips! Thanks in advance 🙂
Hi Laura, I have never made a vegan cheesecake—I’d be wary as it’s so many substitutions—but maybe others could weigh in.
It’s me again….cheese cake still in oven….my oven temp is accurate. I’m up to 2.5 hours plus and it’s still jiggling. Why is this cake not baking?
I took care and I added all ingredients in the order of the recipe. The batter, when mixed was not thick. It was a thinner consistency after 5 eggs added and mixed in.
I used an all clad roasting pan, had my cake pan covered with foil up to the top edge. I had the pan filled half way up the cheese cake pan with boiling water.
Even with following the directions, I am at such a loss as to what happened here. All y ingredients were room temp except the cold heavy cream. I used my cuisinart food processor as directed throughout the recipe.
Hi Sally, I’m so sorry that you had a problem with the recipe. That’s a huge bummer as I know this is pretty time-consuming! This recipe is pretty predictable so I’m wondering if perhaps you may have mismeasured something? Also, you mentioned that your oven temp is accurate – you may want to double-check it to be sure. Here are some tips to help. Regardless, so sorry that this was a failure for you!