Ultimate Pumpkin Cheesecake

by Sabrina Snyder

Last Update:

52 Comments

5 from 8 votes
12 Servings
Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Cool & Overnight 9 hours
Total Time 10 hours 35 minutes
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Pumpkin Cheesecake is a classic holiday dessert full of seasonal flavors! Impress everyone after you have hosted dinner with this cheesecake!

Thanksgiving celebrations almost always have a Pumpkin Pie on the Holiday dessert table, but this this year, surprise everyone with a cozy pumpkin flavored New York Cheesecake. For another festive Cheesecake recipe, try my Pecan Pie Cheesecake.

single slice of cheesecake with pumpkin in background
collage of making crust
finishing crust collage
collage of slice of cake and cheesecake with slices taken
Recipe Snapshot

Why You’ll Love This Cheesecake?

  • It’s a New York style cheesecake you love but with festive fall flavors!
  • Will stand up next to any other dessert on the Holiday dessert table.

Sabrina’s Ultimate Pumpkin Cheesecake Recipe

The holidays are quickly approaching and it’s been all things pumpkin everywhere. 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. If you are new to baking, but want to skip store-bought desserts, you may be tempted to turn to the No Bake Pumpkin Cheesecake instead of this baked version. (I wouldn’t blame you if you did, it’s delicious too!) But if want to impress everyone with the baked version, don’t worry, below are some tips to ensure that you get a perfect pumpkin pie cheesecake every time! Perfect to serve during the Holidays to show off your baking skills and to be festive!

Recipe Card

Dinner, then Dessert

Pumpkin Cheesecake Recipe

Pumpkin Cheesecake is a classic holiday dessert full of seasonal flavors! Impress everyone after you have hosted dinner with this cheesecake!
Yield 12 Servings
Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 10 hours 35 minutes
Course Dessert
Cuisine American
Author Sabrina Snyder
single slice of cheesecake with pumpkin in background
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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:

  • 15 ounces pumpkin puree
  • 24 ounces cream cheese , softened
  • 3 large eggs
  • 1/4 cup sour cream
  • 2 tablespoons flour
  • 1 1/2 cups sugar
  • 2 teaspoons pumpkin pie spice
  • 2 teaspoons vanilla extract

Instructions

GINGERSNAP CRUST:

  • Pre-heat the oven to 350 degrees.
  • Cover the outside of 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 15 minutes then let cool while you’re preparing the rest of the cheesecake filling.

CHEESECAKE FILLING:

  • Cook the pumpkin puree in a saucepan for 5-7 minutes on low, stirring frequently to reduce the water content.
  • Add in the cream cheese and whisk well until creamy with no lumps.
  • Next, 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 60 minutes (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 cooled for 60 minutes with the oven door open a few inches.
  • Refrigerate for 8 hours before serving.

Video

Nutrition

Calories: 462kcal | Carbohydrates: 47g | Protein: 7g | Fat: 28g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 120mg | Sodium: 279mg | Potassium: 227mg | Fiber: 1g | Sugar: 36g | Vitamin A: 6533IU | Vitamin C: 2mg | Calcium: 91mg | Iron: 2mg

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Notes from Sabrina

Cheesecake tends 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, which is gently cooking because it is buffered by the rest of the filling. This is why I always recommend a water bath for cheesecakes. Follow my Tips below for the perfect cheesecake!

Table of Contents

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About this Recipe

The basic tools of making a perfect cheesecake are a springform pan, a delicious pie crust, and some softened cream cheese. With fresh Pumpkin Puree, plus some cream cheese and spices from my pumpkin pie recipe, you’ll be able to take cheesecake to the next level. You’ll love that is denser, firmer, and slightly less sweet than New York Cheesecake with added sour cream and a bit of flour added to the cream cheese for texture. The 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. With step-by-step instructions, making this decadent holiday dessert has never been easier.

Can this be made ahead of time?

Yes, this is the perfect recipe to make ahead of time because you have your prep time, your baking time, cooling time and overnight time for it to set up properly. Be sure to plan accordingly because this isn’t a dessert you can just pull from the oven and serve immediately. It will last in the fridge for up to 5 days so if you need to make it mid-week for a weekend party, it will still taste great!

Recipe Tips & Tricks

  • Cover the bottom of the springform pan in foil to prevent water from seeping in.
  • Bake the crust for 15 minutes then let cool while you’re preparing the rest of the cheesecake filling.

Making a Water Bath

  • Note: 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.
  • 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.

Dealing with Cracks

  • 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 ½ cup sour cream mixed with ½ 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.

How to Store

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

Variations

  • Toppings: 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. Try topping it with chopped pecans and a brown sugar crumble before baking.
  • Spices: Try using fresh ground cloves in your pumpkin pie spice, or you can also swap fresh vanilla beans for your vanilla extract.
  • Caramel: Swirl some Caramel Sauce into the very top of your filling for a decadent and sweet topping that will also look gorgeous.
  • Pumpkin Cheesecake Bars: Cook the cheesecake in a 9×13-inch 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. You can add broken gingersnap pieces into the muffin tin batter as well. Bake them for 30-35 minutes.

Crust Variations

  • Note: While this recipe uses 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 ¼ cups gingersnap crumbs with ¼ cup ground pecans, ¼ cup brown sugar, and ? cup melted butter baked in the pan for 15 minutes at 350 degrees.
  • Graham Cracker Crust: 1 ½ cups graham cracker crumbs with ¼ cup sugar and ? cup melted butter baked in the pan for 15 minutes at 350 degrees.
  • Oreo Crust: 1 ½ cups Oreo crumbs with ? 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 ½ cups ice cream waffle cones crumbs (8 ounce box) and ½ 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 ¼ cup sugar and ¾ cup melted butter mixed together, pressed into and baked in the pan for 15 minutes at 350 degrees.
  • Pie Crust: 2 cups flour, ½ 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.

More Festive Cheesecake Recipes

cheesecake pin image

Photo used in a previous version of this post.

Cheesecake collage
Cheesecake with whipped cream on white plate
Cheesecake on Cake Stand
Slice on plate
Collage of crust preparation
slice on plate with whipped cream
Cheesecake Pin 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.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

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

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Comments

  1. Hello, I am at the end of making your Pumpkin Cheesecake and have questions/concerns about the timing you mention which is 60 minutes or until the center is just set and not jiggly. Then your next step #6 – cooling in the oven with the door oven.
    My cake, after 60 minutes, is slightly jiggly but the centre, when I use a tester is still very uncooked so I put it bake in the oven on for another 10 minutes and now letting sit in the oven which is off and will leave the door shut, which is what I read in so many other recipes. I am a tad confused with what is the right approach.
    I certainly do not want a wasted uncooked pumpkin cheesecake being served for Thanksgiving tomorrow (in Canada).

    Reply

  2. I make a lot of cheesecakes, including pumpkin, I have never cooked the pumpkin puree. May I ask what the purpose is of cooking the puree?

    Reply

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

      Reply

    2. The is was spectacular. Did this cake for New Year’s Eve and the crowed went wild. I substituted the crust for a crushed Oreo crust (22 Oreos and a stick 5 tablespoons of butter) and it was super yummy. Great recipe!

      Reply

  3. Hi Sabrina,
    I have been making a 8″ keto cheesecake in the 8 qt. pressure cooker for 18 min. which comes out so creamy. I was wondering if I can replace the sugar in this pumpkin cheesecake recipe with Lakanto and if it will effect the moisture content in the finished result. All of your your recipes look so delicious. You are such an amazing cook/chef.

    Reply

  5. Does anyone know if this recipe from DTD tastes similar to the Costco Pumpkin Pie cheesecake? We will try this sometime, when we can get pumpkin stuff. Not sure if the canned pumpkin puree is as good pulling it out of a real pumpkin. New to cooking so learning all of the time, especially with great websites like this one, Dinner-Then-Dessert (DTD) …

    Reply

  6. So delicious! So many compliments! I made this for Thanksgiving, and I overheard someone say they would be disappointed if this cheesecake was not served at next year’s dinner 🙂 Even guests who didn’t usually care for classic pumpkin pie absolutely loved this. Thank you!!

    Reply

  12. 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?

    Reply

    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.

      Reply

  14. 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

    Reply

    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!

      Reply

  18. 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?

    Reply

  24. 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.

    Reply