Pumpkin Cheesecake Recipe (Creamy, Crack-Free, Gingersnap Crust)

This pumpkin cheesecake is thick, creamy and gently spiced, sitting on a crunchy gingersnap crust that tastes a lot more interesting than plain graham crackers. It’s the dessert I make when pumpkin pie feels too expected, and it has one huge advantage for holidays: it has to be made a day ahead.

It’s climbing fast this fall. Pinterest searches for “pumpkin cheesecake recipes” in the US grew about 300% in the last 90 days and are double what they were this time last year.

RECIPE

Pumpkin Cheesecake

Author: Olivia Stone | Home Chef

Pinterest Facebook Share on X

Share Print

Prep 30 minutes mins

Cook 1 hour hr 20 minutes mins

Cooling and Chilling 8 hours hrs

Total 9 hours hrs 50 minutes mins

A rich, creamy pumpkin cheesecake with brown sugar and warm spices on a crunchy gingersnap crust.

Servings 12 slices

Course Dessert

Cuisine American

Ingredients

1x2x3x

Gingersnap crust

• ▢ 2 cups gingersnap cookie crumbs about 8 oz / 225 g
• ▢ 2 tbsp light brown sugar
• ▢ 6 tbsp unsalted butter melted

Filling

• ▢ 24 oz full-fat cream cheese 3 blocks, room temperature
• ▢ 3/4 cup granulated sugar
• ▢ 1/4 cup packed light brown sugar
• ▢ 1 1/4 cups pumpkin puree about 300 g
• ▢ 1/2 cup sour cream room temperature
• ▢ 2 tbsp all-purpose flour
• ▢ 2 tsp pumpkin pie spice
• ▢ 1 tsp vanilla extract
• ▢ 1/4 tsp fine salt
• ▢ 3 large eggs room temperature

To serve

• ▢ whipped cream, caramel sauce and cinnamon optional

Method

Prevent Sleep ModePrevent Sleep Mode

1. Heat the oven to 350°F (175°C). Wrap the outside of a 9-inch springform pan in two layers of heavy-duty foil.
2. Mix the gingersnap crumbs, brown sugar and melted butter, press firmly into the bottom and slightly up the sides of the pan, and bake 10 minutes. Lower the oven to 325°F (160°C).
3. Beat the cream cheese on low speed until completely smooth, scraping the bowl. Add both sugars and beat until smooth.
4. Beat in the pumpkin, sour cream, flour, pumpkin pie spice, vanilla and salt on low.
5. Add the eggs one at a time on low speed, mixing only until each disappears.
6. Pour the filling over the crust and tap the pan on the counter to release air bubbles.
7. Set the springform in a roasting pan and pour hot water into the roasting pan to come 1 inch up the sides.
8. Bake 65 to 75 minutes, until the edges are set and the center 3 inches still wobble slightly.
9. Turn off the oven, crack the door open and leave the cheesecake inside for 1 hour.
10. Run a thin knife around the edge, cool to room temperature, then refrigerate at least 6 hours or overnight before slicing.

Notes

No water bath? Place a pan of hot water on the rack below the cheesecake instead. The top may be slightly less smooth.

Storage: refrigerate up to 5 days. Freeze whole or in slices, wrapped well, up to 2 months. Thaw overnight in the fridge.

Private Notes

Click here to add your own private notes.

Tried this recipe?

Let us know how it was!

How to Get a Crack-Free Top

Cracks come from three things: air beaten into the batter, baking too hot, and cooling too fast. Fix all three and you’ll get that smooth, bakery-looking top.

1. Everything at room temperature. Cold cream cheese stays lumpy, so you beat longer and add air. Leave the cream cheese, eggs and sour cream out for at least 2 hours.
2. Mix on low. Especially after the eggs go in. You’re blending, not whipping.
3. Use a water bath. It keeps the oven humid and the edges from overbaking before the middle sets. Two layers of heavy foil around the pan keep water out.
4. Pull it while the center wobbles. The middle 3 inches should jiggle like set gelatin. It finishes setting as it cools.
5. Cool slowly. Oven off, door cracked, one hour. Then run a knife around the edge so the cheesecake can shrink without tearing.

Why Gingersnaps?

Gingersnaps bring ginger, cinnamon and molasses, which is basically pumpkin spice in cookie form. Crush them fine in a food processor or in a zip-top bag with a rolling pin. If you prefer the classic, swap in the same weight of graham crackers and add 1/2 tsp cinnamon.

Make-Ahead Plan for Thanksgiving

• 2 days before: bake, cool slowly, refrigerate.
• The day of: slice with a hot, dry knife (dip in hot water, wipe, repeat).
• Right before serving: add whipped cream and caramel.

Keep it refrigerated; cheesecake is a dairy-and-egg dessert and belongs on the cold side of the FoodSafety.gov storage charts.

More Pumpkin Desserts

Want something lighter? Our no-bake pumpkin cheesecake fluff takes 10 minutes. For a crowd, try the Jarrahdale pumpkin pie, or bake a batch of our pumpkin cinnamon rolls for the morning after.

FAQ

Why did my pumpkin cheesecake crack?

Usually overbeating, baking too long or cooling too quickly. A crack doesn’t change the taste, and whipped cream hides it well.

Can I use low-fat cream cheese?

Full-fat gives the creamiest, most stable result. Low-fat versions can turn grainy and weep.

How do I know it’s done?

The edges look set and slightly puffed, while the center 3 inches still wobble. An instant-read thermometer in the center should read about 150°F (65°C).

Can I make pumpkin cheesecake bars instead?

Yes. Bake in a foil-lined 9 x 13 inch pan at 325°F for 40 to 45 minutes, no water bath needed.

Last tip: warm the caramel sauce with a pinch of flaky salt before drizzling. That little bit of salt makes the pumpkin taste brighter.