Pumpkin Cheesecake
Say hello to Pumpkin Cheesecake! Made with a ginger snap or graham cracker crust and ready for your holiday gatherings, this amazing cheesecake is sure to please.
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Why You Will Love This Pumpkin Cheesecake
Ingredients Needed for This Pumpkin Cheesecake Recipe
Ingredient quantities for this easy cheesecake recipe are located in the recipe card at the end of the post.
- Ginger snap crumbs or graham cracker crumbs
- Sugar: brown and granulated
- Spices: Cinnamon, pumpkin pie spice
- Vanilla extract
- All-purpose flour
- Salt
- Butter
- Cream cheese
- Sour cream
- Eggs
- Pumpkin puree
- Non-stick cooking spray
Tips for Making Pumpkin Pie Cheesecake (Quick Overview)
The section below just outlines a few quick tips. The full process in detail is located in the recipe card at the end of the post.
🍂 Do not be intimated! If you don’t bake many (or any) cheesecakes from scratch, I feel like cheesecake recipes can be a little intimidating. Don’t stress it! Just take the recipe one step at a time, and it will all work out.
🍂 You can use either crushed ginger snaps or crushed graham crackers when making the crust. If you use graham crackers, you can optionally add cinnamon (or use cinnamon graham crackers). I personally prefer the ginger snap crust with the pumpkin filling, but you also can’t go wrong with a classic graham cracker crust.
🍂 Room temperature means room temperature. If the recipe says an ingredient needs to be at room temperature, it really does. This ensures the optimal final texture of your cheesecake.
🍂 I use a steam pan instead of a water bath. I just find it to be slightly easier and haven’t noticed a difference in the final results. But if you prefer a steam bath, go for it!
🍂 Use a hot knife for clean slices. A knife dipped in hot water (and wiped clean) makes all the difference when cutting into a cheesecake.
🍂 Serve plain or with toppings. Toppings that pair well with this cheesecake are whipped cream, toasted or candied pecans, and caramel sauce.
More Pumpkin Recipes
- Craving that fun pumpkin spice flavor? Try this easy pumpkin pie latte to embrace the fall vibes. If you’re into iced coffee, you’ll love this iced pumpkin spice latte instead.
- Looking to start a new fall tradition? Whip up a quick pumpkin fluff recipe. It’s perfect as a dip, spread, or even a dessert!
- Need a Halloween treat or something special for Thanksgiving? These pumpkin bars with cream cheese are sure to be a hit.
- For the ultimate pumpkin-chocolate combo, bake a batch of pumpkin chocolate chip cookies. They’re a match made in heaven!
- Get into the holiday spirit with a classic dessert recipe like the timeless pumpkin pie.
- Hosting a party? These easy 2-ingredient pumpkin muffins are quick, delicious, and perfect for any gathering!
More Easy Holiday Desserts
- Looking to boost your holiday dessert lineup? These irresistible peanut butter cookies will definitely be a hit with your family and friends!
- If you’re in the mood for a chocolate twist, try these classic pb blossoms topped with a Hershey’s Kiss for a delightful treat.
- Want to impress your guests this Thanksgiving? Whip up this mouthwatering pecan nut pie and watch it steal the show!
- Got a sweet tooth? You can’t go wrong with classic chocolate chip cookies or go all out with the rich double chocolate cookies.
- Start a new tradition with this yummy brownie cheesecake fluff—it’s sure to be a crowd-pleaser!
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Pumpkin Cheesecake
Ingredients
Crust Ingredients
- non-stick cooking spray
- 1 1/2 cups ginger snap crumbs or graham cracker crumbs (finely crushed)
- 1/4 cup brown sugar
- 1-2 tsp cinnamon (optional; only if you use graham cracker crumbs)
- 6 tbsp melted butter
Filling Ingredients
- 20 oz cream cheese (softened to room temperature)
- 1/3 cup sour cream (softened to room temperature)
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1/4 tsp salt
- 3/4 cup canned pumpkin puree (room temperature)
- 1 tbsp vanilla extract
- 2 tsp pumpkin pie spice
- 1 tsp cinnamon
- 2 tbsp all-purpose flour
- 4 eggs (room temperature)
Topping (optional)
- whipped cream
- toasted pecans or candied pecans
- caramel sauce
Instructions
Crust Instructions
- Preheat oven to 350 F.
- Combine ginger snap or graham cracker crumbs, brown sugar, and cinnamon (optional, and only if you use graham cracker crumbs) in a bowl. Then add melted butter and combine thoroughly.
- Spray the inside of a 9” springform cheesecake pan with non-stick cooking spray, then add crust to the bottom and spread evenly, pressing it up 1/2” – 1” high on the sides of the pan.
- Wrap the sides of the pan (just up to the top edge) with a layer of heavy-duty foil and bake for 10 minutes.
- Remove the crust from the oven and immediately fill an oven-safe roasting pan/pot with about 1.5” of hot water and place it into the oven on the bottom rack. You will leave this pan in the oven through the rest of the cheesecake process (this is a replacement for a water bath; see notes).
- Reduce the oven temperature to 325 F.
Filling Instructions
- To a mixing bowl, add cream cheese, sour cream, brown sugar, granulated sugar, salt and pumpkin puree. Using a hand or stand mixer, mix on low and combine thoroughly. (Be careful not to overmix – it needs to remain dense for proper baking and final texture.)
- Scrape down the sides, then add vanilla extract, pumpkin pie spice, cinnamon, flour, and one egg. Mix on low to combine, scrape down the sides again, then add a second egg, mix, and scrape down the sides. Repeat this process until you’ve added all four eggs.
- Once the pan and crust have cooled to room temperature, pour the cheesecake mixture into the pan and level it off with a spatula.
- Place the cheesecake onto the middle rack of the oven, directly above the pan with water, and bake at 325 F for one hour.
- After an hour, turn the oven off, prop the oven door open with the handle of a wooden spoon, and keep the cheesecake in the oven for one additional hour.
- After an hour, remove the cheesecake and allow it to cool to room temperature.
- After the cheesecake has cooled, refrigerate it for at least six hours (preferably overnight).
- When ready to serve, use a hot knife to cleanly cut slices.
- Top with toppings if desired, serve, and enjoy!
Notes
- I use a steam pan instead of a water bath. I just find it to be slightly easier and haven’t noticed a difference in the final results. But if you prefer a steam bath, go for it!
- See the post for additional helpful tips.
Nutrition Estimates (Per Serving)
Nutrition Disclaimer
Nutrition Estimates are per serving and included as a courtesy only. They are accurate to the best of our knowledge based on the ingredients and brands used, but their accuracy is not guaranteed.
This was phenomenal. I found myself devouring it like a person starved! My children are in agreement, this is going to be our special treat for Thanksgiving.