Ultimate Pumpkin Cheesecake

12 Servings
Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes

Pumpkin Cheesecake is a classic holiday dessert made New York style, creamy and rich, with fresh pumpkin, pie spice, and 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 on plate with whipped cream

PUMPKIN CHEESECAKE

The holidays are fast approaching and it’s been all things pumpkin everywhere. Try making making Pumpkin Puree with fresh pumpkin and use it in everything from pumpkin pie to pumpkin bread to cheesecake.

Yup, with fresh pumpkin puree, plus some cream cheese and spices from our pumpkin pie recipe, you’ll be able to take cheesecake to the next level.

To make holiday baking easier, 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.

You’ll love cheesecake that is 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.

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.

Pumpkin Cheesecake Collage of crust preparation

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, below are 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 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.
  • Add in the rest of the ingredients and whisk well.
  • In a baking pan at least two inches wider than your springform pan add 1 inch of water.
  • Pour into the springform pan, put it into the water bath and cook for 1 hour (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 8 hours before serving.
Pumpkin Cheesecake Collage of filling preparation

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. Try 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. You can add broken gingersnap pieces into the muffin tin batter as well. Bake them for 30-35 minutes.
Pumpkin Cheesecake on Cake Stand

How to make the PERFECT Cheesecake Crust:

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 ⅓ cup melted butter baked in the pan for 15 minutes at 350 degrees.
  • Gingersnap Crust: 1 ½ cups gingersnap crumbs with ¼ cup sugar and ⅓ 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 ⅓ cup melted butter baked in the pan for 15 minutes at 350 degrees.
  • Oreo Crust: 1 ½ cups Oreo crumbs with ⅓ 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. 
Pumpkin Cheesecake with whipped cream on white plate

FREQUENTLY ASKED QUESTIONS

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 do you 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.

What if my cheesecake 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 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

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Pumpkin Cheesecake

Pumpkin Cheesecake is a classic holiday dessert made New York style, creamy and rich, with fresh pumpkin, pie spice, and a gingersnap crust.
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

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

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 for15 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.
  • 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 cool with the oven door open a few inches.
  • Refrigerate for 8 hours before serving.

Video

Nutrition

Calories: 350kcal | Carbohydrates: 45g | Protein: 4g | Fat: 17g | Saturated Fat: 9g | Cholesterol: 85mg | Sodium: 176mg | Potassium: 179mg | Fiber: 1g | Sugar: 34g | Vitamin A: 6110IU | Vitamin C: 1.6mg | Calcium: 61mg | Iron: 1.8mg
Keyword: Ultimate Pumpkin Cheesecake
Pumpkin Cheesecake Collage

Photo used in a previous version of this post.

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.

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.

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.

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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).

  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?

    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.

    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!

  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.

  4. 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) …

  5. 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!!

  6. 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.

  7. 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!

  8. 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?

  9. 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.