posted in Cheesecake

Pumpkin Cheesecake Recipe

This is among my “favorite desserts ever” : Pumpkin Cheesecake Recipe.

If you’re a lover of cheesecake- any kind of cheesecake- then you’ll love this one for Thanksgiving or any other special fall event!

Pumpkin Cheesecake Recipe - from

I have never been a humongous fan of pumpkin pie.  At Thanksgiving, it’s the last dessert I’ll reach for… and if it’s the only option available, I’ll usually pass.  But Pumpkin Cheesecake!!!  That’s a whole different story.

Cheesecake is my passion.  It’s my thing.  It’s my forever craving!  If it’s on the dessert menu at a restaurant, I can’t resist trying it!  So Pumpkin Cheesecake is a big draw for me, for sure.

Pumpkin Cheesecake Recipe - from

This pumpkin cheesecake recipe turns out a very creamy and delicious dessert.  You’ll find that it’s crazy good, especially if you’re an overly obsessive cheesecake lover like me!!  The gingersnap crust is the perfect pairing with the pumpkin cheesecake.

Eating just one piece will never be an acceptable option for the ultimate cheesecake lover.  This cheesecake is that good!

Pumpkin Cheesecake recipe -

I tried to have just one slice of this one.  I really, really tried.  But I totally failed.  It was too good.  I kept digging in and sampling until the entire dessert was gone.  At least it took a few days to demolish.  And now I’m currently paying for it by spending extra hours on the treadmill.  The truth:  it was worth it 🙂

Oh, and a little tip for the cheesecake baker:  you can bake this one with a water bath underneath the cheesecake, which will help avoid “cracking” the surface of the cheesecake while baking.  But if you’re not into doing that and your cheesecake develops a crack on top… just spread some homemade whipped cream on top of the cheesecake and you’re all set.  No one will know!

Yield: 12 servings

Prep Time: 20 minutes

Cook Time: 1 hour + chill time

Pumpkin Cheesecake



  • 1 1/4 cups fine gingersnap cookie crumbs
  • 1/4 cup (1/2 stick) salted butter, melted


  • Three 8-ounce packages cream cheese, softened
  • 1 cup granulated white sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground cloves
  • One 16-ounce can pure pumpkin puree (unsweetened)
  • 4 large eggs
  • 3/4 cup whipping cream, chilled


  1. Prepare crust: Preheat oven to 350°F. Mix cookie crumbs and butter in a bowl and pat the crumb mixture over the bottom of a 9-inch springform pan. Bake for 10 minutes. Cool on a wire rack. Reduce oven temperature to 300°F.
  2. Prepare filling: Combine cream cheese, sugar, cinnamon, ginger and cloves in a mixing bowl and beat with a hand mixer at medium speed until smooth and fluffy, scraping the bowl occasionally. Add pumpkin to the cream cheese mixture and beat until smooth. Add eggs 1 at a time, beating at low speed just until blended after each addition. Spread the pumpkin mixture over the baked crust layer.
  3. Bake for 1 hour or until the cheesecake tests done (doesn't jiggle in middle when shaken). Cool on a wire rack for 20 minutes. Chill, covered, for 3 hours but no longer than 48 hours. Run a sharp knife around edge of cheesecake and remove the sides.
  4. Beat whipping cream in a chilled bowl until soft peaks form. Top each serving with a dollop of whipped cream. If your cheesecake cracked during baking (likely), just spread the whipped cream over the top with a sprinkle of pumpkin pie spice.


  • I find that the only way to get really fine gingersnap crumbs is to either use a food processor or a really powerful blender (like a BlendTec).

Here are a few more pumpkin cheesecake recipes you may enjoy:


  1. postedOct 28, 2014 3:13 AM

    What a gorgeous cheesecake! And that crust! Pumpkin + gingersnap goes soooo well together! Pinned!

  2. postedOct 28, 2014 3:44 AM

    I am definitely a cheesecake obsessed gal like you! This sounds awesome!

  3. postedOct 28, 2014 4:21 AM
    Charlotte Moore

    I don’t like pumpkin pie at all. I do like sweet potato if it is my mother’s recipe. Ha!!! Most everyone loves cheesecake at my house. Our oldest grandson would love this. He loves pumpkin pie too.

  4. postedOct 28, 2014 5:47 AM

    We love pumpkin cheesecake and will definitely have it on the table this year. Thanks for the recipe and reminding us how good it is!. I agree the ginger snap crust is a really nice touch 🙂

  5. postedOct 28, 2014 5:49 AM

    This sounds delicious! Do you know if I can make it now and freeze it for Thanksgiving?

    • postedOct 29, 2014 9:22 AM

      I have not tried freezing this one. I would think it might get a little soggy.

  6. postedOct 28, 2014 5:53 AM

    This looks beyond spectacular, gonna make this for my husbands birthday as a surprise! It looks so…hmmmm, professional like high-end bakery quality, I hope mine looks half as nice!!

  7. postedOct 28, 2014 5:56 AM

    Gorgeous! Love the crust and the beautiful filling! Sharing!

  8. postedOct 28, 2014 6:42 AM

    oh how I need this in my life!! looks amazing Lori

  9. postedOct 28, 2014 7:01 AM

    Sounds delicious!! I’m not much of a pumpkin pie girl either – but cheesecake .. well, now we’re talking!!

  10. postedOct 28, 2014 7:02 AM

    Pumpkin cheesecake always beats out pumpkin pie for me…especially when a gingersnap crust is involved!

  11. postedOct 28, 2014 10:05 AM

    I cannot find a 16 ounce can of pumpkin puree. They only sell 15 ounce. Would that be okay?

  12. postedOct 28, 2014 10:33 AM

    This looks amazing! I love the sound of pumpkin!

  13. postedOct 28, 2014 12:02 PM

    Yes, yes, yes! I’m not a big pumpkin pie fan either, but pumpkin cheesecake? Ohhh yea.

  14. postedOct 28, 2014 7:58 PM

    I don’t like pumpkin pie very much either. However this is a dessert I could eat even after a huge thanksgiving meal. Pinned!

  15. postedOct 28, 2014 8:42 PM

    Your cheesecake looks perfect. I might have eaten the whole thing too, if I had it in my house.

  16. postedOct 28, 2014 10:14 PM

    this looks awesome, thanks for sharing!

  17. postedOct 29, 2014 3:02 AM

    Love pumpkin cheese cake.. usually use America’s Test Kitchens recipe. A lot like this but they have you dry the pumpkin a bit to concentrate the flavor and control moisture!

  18. postedOct 29, 2014 6:21 AM

    Now this is a gorgeous cheesecake!!! Love!!

  19. postedOct 29, 2014 8:17 AM

    Wow!! That is a gorgeous cheesecake!!! I am one who loves regular pumpkin pie, but I’m thinking this year we may be having Pumpkin Cheesecake now 🙂

  20. postedOct 29, 2014 11:04 AM

    I DEFINITELY prefer pumpkin cheesecake to pumpkin pie! Love this!

  21. postedOct 29, 2014 1:42 PM
    Jamie @ Love Bakes Good Cakes

    Yummy! I think I just found one of our Thanksgiving desserts! 🙂

  22. postedOct 29, 2014 5:44 PM

    It really doesn’t get much better than this, Lori! This cheesecake is gorgeous, and I love that gingersnap crust! Pinning. 🙂

  23. postedOct 30, 2014 3:23 AM

    Thanks for sharing. I must try

  24. postedNov 10, 2014 1:00 PM

    I’ve never cooked cheesecake, but I’d like to try. Please, somebody tell me what cream cheese is good for it? Can I use Mascarpone? Or what else?

    • postedNov 11, 2014 6:21 PM

      cream cheese is sold in block form in the US. That’s what you’re looking for.

  25. postedNov 25, 2014 8:22 AM

    In the oven right now for Thanksgiving. It was simple to assemble and smells divine! Your recipes never let me down Lori!

  26. postedNov 26, 2014 5:01 PM
    Shelley B.

    Made this today and it came out perfect! It was outrageously delicious!

  27. postedOct 12, 2015 6:36 AM

    Have it in oven baking now.It was easy to make..smells great baking..Can not wait to taste

  28. postedOct 12, 2015 10:13 AM

    Can you use real pumpkin instead of Can ?

  29. postedOct 19, 2015 7:23 PM

    This looks fantastic! I am hoping to make cheesecake bars for my office in a 13×9 pan. Other than baking the cake at 325 instead of 350, do you think I would need to modify anything else in the recipe?

    • postedOct 19, 2015 9:41 PM

      I’m afraid I don’t know… I’ve never baked this in anything other than a cheesecake pan!

  30. postedNov 3, 2015 8:59 AM

    Do you bake this in a water bath?

    • postedNov 3, 2015 3:58 PM

      For this, I did not… and I did get a small crack on top- easily fixed with whipped cream topping!

  31. postedNov 13, 2017 5:40 PM
    Linda Andrus

    Made this last Thanksgiving and it will definitely be on the table again this year!! It was delicious! Everyone raved about it…

  32. postedNov 20, 2017 9:24 AM

    What’s difference between baking with water bath and without? 

    • postedNov 21, 2017 5:07 AM

      Risk of cracking if you don’t use a water bath. Doesn’t always happen… but it might. I don’t worry about it too much since I usually cover the top with whipped cream.

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