Ultimate Pumpkin Cheesecake

This post may contain affiliate links. Read my disclosure policy.

Pumpkin Cheesecake is a delicious holiday dessert with the flavors of a classic pumpkin pie with the richness of a NY style cheesecake with a gingersnap crust.

Thanksgiving celebrations almost always have a Pumpkin Pie or two among the Holiday Desserts table. This year, surprise your family and friends with the flavor of pumpkin pie PLUS the creamy richness of a New York Cheesecake with this easy Pumpkin Cheesecake recipe.

Pumpkin Cheesecake

PUMPKIN CHEESECAKE RECIPE

The holidays are fast approaching and it’s been all things pumpkin here. We’ve been making Pumpkin Puree with fresh pumpkin and using it in everything from pumpkin pie to pumpkin bread to cheesecake.

Yup, with fresh pumpkin puree, plus some cream cheese and spices from my pumpkin pie recipe, I was able to take cheesecake to the next level.

To make holiday baking easier I like to use ingredients that are similar in multiple recipes, like pumpkin puree and cream cheese. Starting with basics from a pumpkin pie recipe, you can make so many delicious holiday desserts all at once.

My love for cheesecake comes from the denser, firmer, slightly less sweet New York Cheesecake with added sour cream and a bit of flour added to the cream cheese for texture. Cheesecake with pumpkin pie mix? Now that sounds like perfection.

My Pumpkin Cheesecake has a pie crust made from gingersnaps but below are some options like a more traditional crust from graham crackers. You will need to pre-bake some in your springform pan before adding the filling to ensure you don’t get a soggy bottom.

If you are new to baking, but want to skip store-bought desserts, you may be tempted to turn to the no bake Pumpkin Cheesecakes instead of the baked version. Don’t worry, I’ve got some tips to ensure that you get a perfect pumpkin pie cheesecake that will impress everyone.

The basic tools of making a perfect cheesecake are a springform pan, a delicious pie crust, and some softened cream cheese. With step-by-step instructions, making this decadent holiday dessert has never been easier.

MORE HOLIDAY DESSERT RECIPES

HOW TO MAKE PUMPKIN CHEESECAKE

Gingersnap Crust:

  • Pre-heat the oven to 350 degrees.
  • Cover the bottom of the springform pan in foil to prevent water from seeping in.
  • Mix the ingredients together and press them into the bottom of the springform pan.
  • Bake for then let cool while you’re preparing the rest of the cheesecake filling.

Cheesecake Filling:

  • Cook the pumpkin puree in a saucepan for on low, stirring frequently to reduce the water content.
  • Add in the cream cheese and whisk well until creamy with no lumps.
  • Add in the rest of the ingredients and whisk well.
  • In a baking pan at least two inches wider than your springform pan add a 1 inch of water.
  • Pour into the springform pan, put it into the water bath and cook for (at the 350 degrees the oven is still at) or until the center is just set and not jiggly.
  • Remove the cheesecake from the water bath and let it stay in the oven until completely cool with the oven door open a few inches.
  • Refrigerate for before serving.

Pumpkin Cheesecake on Cake Stand

Save Recipes
Create An Account & Save Recipes

VARIATIONS ON PUMPKIN CHEESECAKE

  • Toppings: Serve your Pumpkin Cheesecake with some Homemade Cool Whip and a sprinkle of nutmeg or cinnamon to bring out that pumpkin pie flavor.
  • Sweet Potato: You can swap out the pumpkin puree in this recipe for pureed sweet potatoes and make a sweet potato cheesecake. I recommend topping your Sweet Potato Cheesecake with chopped pecans and a brown sugar crumble before baking. 
  • Spices: Try using fresh ground cloves in your pumpkin pie spice or swapping fresh vanilla beans for your vanilla extract.
  • Pumpkin Caramel Cheesecake: Swirl some Caramel Sauce into very top of your filling for a decadent and sweet topping that will look gorgeous too.
  • Pumpkin Cheesecake Bars: Cook the cheesecake in a 9×13 baking pan for 40-45 minutes at 350 degrees or until set. Line with parchment paper so that they don’t stick or break apart when removing.
  • Mini Pumpkin Cheesecakes: Cook the cheesecake in muffin tins with or without liners. Sometimes I will add broken gingersnap pieces into the muffin tin batter as well. Bake them for 30-35 minutes.

How to make the PERFECT Cheesecake Crust:

While I used a Gingersnap crust for this dessert, you can always mix it up with a pie crust you like better below. Many of the crusts need to be blind-baked, or baked ahead of time, so be sure to factor that into your cook time.

  • Gingersnap Pecan Crust: 1 1/4 cups gingersnap crumbs with 1/4 cup ground pecans, 1/4 cup brown sugar, and 1/3 cup melted butter baked in the pan for 15 minutes at 350 degrees.
  • Gingersnap Crust: 1 1/2 cups gingersnap crumbs with 1/4 cup sugar and 1/3 cup melted butter baked in the pan for 15 minutes at 350 degrees.
  • Graham Cracker Crust: 1 1/2 cups graham cracker crumbs with 1/4 cup sugar and 1/3 cup melted butter baked in the pan for 15 minutes at 350 degrees.
  • Oreo Crust: 1 1/2 cups Oreo crumbs with 1/3 cup melted butter baked in the pan for 15 minutes at 350 degrees. It’s sweet enough, no added sugar needed.
  • Waffle Cone Crust: 1 1/2 cups ice cream waffle cones crumbs (8 ounce box) and 1/2 cup butter mixed together, pressed into and baked in the pan for 15 minutes at 350 degrees.
  • Pretzel Crust: 2 cups finely ground pretzel crumbs with 1/4 cup sugar and 3/4 cup melted butter mixed together, pressed into and baked in the pan for 15 minutes at 350 degrees.
  • Pie Crust: 2 cups flour flour, 1/2 teaspoon salt, 2/3 cup butter (frozen and cubed), 6 tablespoons ice water. Pulse ingredients together in food processor adding water one tablespoon at a time through shoot until it is in pea sized crumbles. Bake 15 minutes at 350 degrees.
  • Store Bought: Save yourself some time with a favorite ready-made crust. 

Pumpkin Cheesecake with whipped cream on white plate

Why Cook Cheesecake in a Water Bath?

Cheesecake has a tendency to crack due to the high temperature in the oven and the uneven cooking temperature from the bottom and outside of the springform pan vs. the middle that is gently cooking because it is buffered by the rest of the filling.

With the water bath the entire pan is cooking at an even temperature which allows it to cook more gently. The water bath allows for steam to build up in the oven which provides a second layer of protection for the cheesecake.

HOW TO MAKE A WATER BATH

  • Take your cake pan and wrap the bottom in aluminum foil.
  • In a much larger pan, like a roasting pan, set the foil-wrapped cake pan in the center.
  • Pour enough water into the larger pan to insulate the bottom of the cake.
  • Be careful when you pull your cheesecake out of the oven so you don’t splash yourself with hot water.

Even with a water bath sometimes you’ll find a crack in the top of the cheesecake. To keep your cheesecake looking holiday party ready here are some options:

  • Sour Cream: Gently add a layer of 1/2 cup sour cream mixed with 1/2 teaspoon vanilla and 2 tablespoons of sugar to the top of your cheesecake while WARM. When cooled, it’ll set up nicely.
  • Caramel Sauce: Pouring caramel sauce over anything is a good way to add flavor and cover up mistakes. You can do a drizzle pattern or just cover the entire top of your dessert. 

MORE EASY HOLIDAY DESSERT RECIPES

HOW TO STORE PUMPKIN CHEESECAKE

  • Serve: Once your Pumpkin Cheesecake is ready to serve, it will be good for up to 2 hours room temperature.
  • Store: Refrigerate leftovers for up to 5 days in a tightly sealed container or plastic wrap.
  • Freeze: You can freeze your Pumpkin Cheesecake up to 2 months. Make sure to store tightly wrapped so that no moisture can get in.

This post is sponsored by Mountain Rose Spices and Herbs.

Slice of Pumpkin Cheesecake on plate

Pin This

Like this recipe? Save it to your Pinterest board now!

Pin

Recipe

Save

Pumpkin Cheesecake

5 from 2 votes
  • Yield: 12 Servings
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 15 minutes
  • Total Time: 1 hour 35 minutes
  • Course: Dessert
  • Cuisine: American
  • Author: Sabrina Snyder

Pumpkin Cheesecake is a delicious holiday dessert with the flavors of a classic pumpkin pie with the richness of a NY style cheesecake with a gingersnap crust.

Ingredients

GINGERSNAP CRUST:

  • 1 1/2 cups gingersnap cookies , processed into crumbs (about 8 ounces)
  • 1/4 cup sugar
  • 1/3 cup unsalted butter , melted

CHEESECAKE FILLING:

Instructions

Note: click on times in the instructions to start a kitchen timer while cooking.

GINGERSNAP CRUST:

  1. Pre-heat the oven to 350 degrees.
  2. Cover the bottom of the springform pan in foil to prevent water from seeping in.
  3. Mix the ingredients together and press them into the bottom of the springform pan.
  4. Bake for 15 minutes then let cool while you’re preparing the rest of the cheesecake filling

CHEESECAKE FILLING:

  1. Cook the pumpkin puree in a saucepan for 5-7 minutes on low, stirring frequently to reduce the water content.

  2. Add in the cream cheese and whisk well until creamy with no lumps.
  3. Add in the rest of the ingredients and whisk well.
  4. In a baking pan at least two inches wider than your springform pan add a 1 inch of water.
  5. Pour into the springform pan, put it into the water bath and cook for 60 minutes (at the 350 degrees the oven is still at) or until the center is just set and not jiggly.

  6. Remove the cheesecake from the water bath and let it stay in the oven until completely cool with the oven door open a few inches.
  7. Refrigerate for 8 hours before serving.

Nutrition Information

Yield: 12 Servings, Amount per serving: 350 calories, Calories: 350g, Carbohydrates: 45g, Protein: 4g, Fat: 17g, Saturated Fat: 9g, Cholesterol: 85mg, Sodium: 176mg, Potassium: 179mg, Fiber: 1g, Sugar: 34g, Vitamin A: 6110g, Vitamin C: 1.6g, Calcium: 61g, Iron: 1.8g

All images and text © for Dinner, then Dessert.

Keyword: Ultimate Pumpkin Cheesecake
Save

Pumpkin Pie Cheesecake collage

About the Author

Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

See more posts by Sabrina

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.

Categories:

Cakes & Cupcakes Christmas Dessert Recipes Non-Chocolate Desserts Thanksgiving

Leave a comment & rating

Your email address will not be published. Required fields are marked *

Comments

  1. Hello I own a stand mixer at home and was wondering if I heat up the pumpkin puree then let it cool could I possibly mix the rest in the stand mixer? Or do I have to mix it up in the pan?

    1. You can use a stand mixer, just be careful not to overbeat. Use a paddle attachment at medium-low speed. If you overbeat the batter, it could cause cracking.

  2. Hi there,
    Thanks for sharing this recipe. I have a quick question. Do you whisk in the cream cheese while the pumpkin purée is still hot? Or do you let it cool? Or does it not matter?

    Thanks!
    Sara

    1. It really doesn’t matter either way. I whisk it when it’s hot just because I don’t have to wait any longer to getting this into the oven and I’m that much closer to getting to eat it, haha!

  3. I made this beautiful pumpkin cheesecake, testing it out for a possible pie substitute on Thanksgiving. My family agreed it’s absolutely delicious and when second’s were asked for you know you have a new Tday tradition! What pie?

  4. I love fall because pumpkin is a favorite of mine. I’m loving pumpkin cheesecake! The first piece I had was in September at the Cheesecake Factory and I’ve been hooked. Oh this one looks creamy, I maybe making my own hah. Thanks for sharing.