Pumpkin Cheesecake Recipe

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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 RecipeGirl.com

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 RecipeGirl.com

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 - RecipeGirl.com

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!

Pumpkin Cheesecake

Yield: 12 servings

Prep Time: 20 minutes

Cook Time: 1 hour + chill time

Ingredients:

CRUST:

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

PUMPKIN FILLING:

  • 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
Directions:
  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.
Tips:
  • 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).
SOURCE: RecipeGirl.com

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

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Lori Lange of Recipe Girl

Meet The Author: Lori Lange

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Comments

  • Joanne wrote:

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

  • Serene @ House of Yumm wrote:

    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 🙂

  • Jenny Flake wrote:

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

  • roberta wrote:

    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!

  • Krystal wrote:

    this looks awesome, thanks for sharing!

  • Annamaria @ Bakewell Junction wrote:

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

  • Krystle(Baking Beauty) wrote:

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

  • Jennifer @ Show Me the Yummy wrote:

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

  • Millie | Add A Little wrote:

    This looks amazing! I love the sound of pumpkin!

  • Dawn wrote:

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

    • Lori Lange wrote:

      yes!

  • Kelli @ The Corner Kitchen wrote:

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

  • Sharana @ Living The Sweet Life Blog wrote:

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

  • TidyMom wrote:

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

  • Anna @ Crunchy Creamy Sweet wrote:

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

  • Laura @ Raise Your Garden wrote:

    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!!

  • Flo wrote:

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

    • Lori Lange wrote:

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

  • bill @thewoksoflife wrote:

    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 🙂

  • Charlotte Moore wrote:

    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.

  • Katrina @ Warm Vanilla Sugar wrote:

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

  • Averie @ Averie Cooks wrote:

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