Name: Pumpkin Cheesecake Recipe
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Cuisine: American
Ingredients: 1 – 12 ounce box gingersnap cookies; ¼ cup granulated sugar; 6 tablespoons unsalted butter, melted; 4 – 8 ounce packages cream cheese, softened; 1 cup packed light brown sugar; ½ cup granulated sugar; ¼ cup heavy whipping cream; 1 – 15 ounce can pumpkin puree; 1 tablespoon vanilla extract; ¼ cup all-purpose flour; 1 tablespoon cinnamon; 1 teaspoon nutmeg; 1 teaspoon ground ginger; ½ teaspoon ground cloves; 4 large eggs; 1 – 8 ounce container Cool Whip

Jump to Recipe· 4.4 from 10 reviews

If you’re looking for a show-stopping dessert that’s equal parts cozy and elegant, this Pumpkin Cheesecake Recipe will totally become your new favorite. It’s rich, creamy, and infused with all those warm fall spices we crave — plus a delightfully crunchy gingersnap crust that adds the perfect contrast. Trust me, once you try this, you’ll want to make it for every holiday and pumpkin season celebration. Keep reading, and I’ll share all my insider tips so your cheesecake comes out flawless every time!

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Why This Recipe Works

Perfectly Balanced Flavors: The pumpkin and warm spices blend beautifully with the creamy tang of the cheesecake, making every bite feel like a cozy fall hug.
Gingersnap Crust: It adds a fantastic crunch and a subtle spice kick that elevates the whole dessert beyond the usual graham cracker crust.
Steam Bath Baking: Using a water bath ensures your cheesecake bakes evenly and stays silky smooth, helping you avoid cracks.
Cool Whip Decoration: It’s easy and gives the top a light, fluffy touch that looks gorgeous and tastes refreshing against the rich filling.

Pumpkin Cheesecake, pumpkin cheesecake recipe, fall dessert, creamy pumpkin cheesecake, gingersnap crust dessert - A thick pumpkin cheesecake sits on a white plate over a white marbled surface; one large slice is being lifted by a black spatula. The cheesecake has two visible layers: a dense brown crust and a smooth orange pumpkin layer on top. Around the edge of the cheesecake are dollops of white whipped cream, each topped with a sprinkle of cinnamon and a single brown cookie standing upright, creating a decorative border. Behind the plate, there are small fall-themed decorations with orange, red, and yellow colors, adding a seasonal vibe. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Pumpkin Cheesecake Recipe plays its part to create that signature melt-in-your-mouth texture with layers of flavor. Keep an eye out for quality cream cheese and real pumpkin puree—they’re game changers. Also, I always recommend fresh spices if you can; it makes a world of difference!

Pumpkin Cheesecake, pumpkin cheesecake recipe, fall dessert, creamy pumpkin cheesecake, gingersnap crust dessert - Flat lay of a simple white ceramic bowl filled with crushed gingersnap cookies, a small white bowl of granulated sugar, a small white bowl with melted unsalted butter, several blocks of fresh cream cheese stacked neatly, a small white bowl of packed light brown sugar, a small white bowl of granulated sugar, a small white bowl with heavy whipping cream, a small white ceramic bowl holding smooth orange pumpkin puree, a small white bowl of all-purpose flour, a small white bowl with ground cinnamon, a small white bowl with ground nutmeg, a small white bowl with ground ginger, a small white bowl with ground cloves, four large whole uncracked brown eggs arranged symmetrically, a small white bowl filled with vanilla extract liquid, and a small white bowl of fluffy Cool Whip, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Gingersnap Cookies: Their spiced crunch forms the perfect crust and complements the pumpkin spices wonderfully.
Granulated and Brown Sugar: The mix of sugars adds sweetness and moisture, with brown sugar bringing that soft caramel note.
Unsalted Butter: Melts smoothly into the crust for binding and richness without overpowering flavors.
Cream Cheese: The star of the cheesecake — make sure it’s softened to avoid lumps and ensure creaminess.
Heavy Whipping Cream: Adds silkiness and helps create that luscious mouthfeel.
Pumpkin Puree: Use canned 100% pumpkin for consistent texture and flavor. Avoid pumpkin pie filling, as it’s sweetened and spiced already.
Vanilla Extract: Balances the pumpkin with sweet warmth.
All-purpose Flour: Helps stabilize the filling so it holds its shape beautifully.
Spices (Cinnamon, Nutmeg, Ginger, Cloves): Classic pumpkin pie spices that make this cheesecake irresistible.
Large Eggs: Give structure while keeping the cheesecake smooth and dense.
Cool Whip: An easy, fluffy frosting alternative to heavy cream frosting for decorating.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I love how flexible this Pumpkin Cheesecake Recipe can be. Over the years, I’ve played around with adding a little more spice when I want it extra cozy or swapping toppings depending on the occasion. Feel free to make this recipe your own — that’s the fun part!

Spice It Up: Sometimes, I bump up the ginger and nutmeg for a more pronounced autumnal flavor — it’s like pumpkin pie on steroids.
Make It Gluten-Free: Swap the gingersnap cookies for gluten-free gingersnaps or nuts to keep that crust crunch without the gluten.
Lighten It Up: Use Greek yogurt instead of some of the cream cheese for a tangier, slightly lighter bite without sacrificing creaminess.
Add a Drizzle: Try a caramel or maple drizzle on top instead of Cool Whip for a rich, festive twist.

Step-by-Step: How I Make Pumpkin Cheesecake Recipe

Step 1: Prep Your Oven and Pan

First things first, preheat your oven to 325°F and place a large sheet pan filled halfway with hot water on the lowest rack to create a steam bath. This little trick keeps the cheesecake moist and crack-free. Then, line the bottom of your 12-cup springform pan with parchment paper — this helps you remove the cheesecake easily later without breaking it.

Step 2: Create the Perfect Gingersnap Crust

Crush about 35-40 gingersnap cookies until you have roughly 2 cups of fine crumbs. Mix them with sugar and melted butter, then press the mixture evenly into the bottom of your lined pan. The crust should be firm but not too thick — this sets the stage for the cheesecake’s creamy filling beautifully.

Step 3: Whip Up the Cheesecake Batter

Beat softened cream cheese with the brown and white sugars until silky and lump-free. Add heavy cream, pumpkin puree, vanilla, flour, and all those heavenly spices—mix just until combined. In a separate bowl, whisk the eggs, then gently fold them into your batter. Be careful not to overbeat here; otherwise, you risk air bubbles causing cracks later.

Step 4: Bake With a Steam Bath

Pour the batter right onto your prepared crust — it will fill the pan nearly to the brim, which is exactly what you want. Place the pan directly over the hot water bath on the oven rack and bake for 90 minutes. If you’re using a 10-inch pan, 80 minutes will do. After baking, turn off the oven, crack the door open slightly, and let the cheesecake rest inside for 5-7 minutes. This slow cool prevents cracks from forming.

Step 5: Cool and Chill for Best Results

Once out of the oven, run a knife gently around the edges to loosen it — a crucial step to prevent cracking as it cools. Let it cool on your countertop for about an hour before chilling in the fridge for at least 6 hours or overnight. This chilling time lets the flavors meld and the cheesecake firm up perfectly.

Step 6: Decorate and Serve

Carefully remove the springform sides and peel off the parchment paper from the bottom. For a simple but stunning finish, pipe Cool Whip swirls around the edges using a star tip and tuck in a few gingersnap cookies between the swirls. A light dusting of pumpkin pie spice adds that final festive touch.

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Pro Tips for Making Pumpkin Cheesecake Recipe

Soften Cream Cheese Properly: Let it sit at room temp for at least 30 minutes so it blends easily without lumps.
Don’t Overmix Eggs: Fold them in gently to avoid incorporating too much air, which causes cracks.
Use a Water Bath: This regulates heat and moisture, preventing your cheesecake from drying out.
Loosen Edges Right Away: Run a knife around the warm cheesecake before chilling to keep edges smooth without cracking.

How to Serve Pumpkin Cheesecake Recipe

Pumpkin Cheesecake, pumpkin cheesecake recipe, fall dessert, creamy pumpkin cheesecake, gingersnap crust dessert - A slice of pumpkin cheesecake with three visible layers: a thick dark brown crust at the bottom with a rough texture, a large light orange creamy pumpkin filling in the middle, and two swirls of white whipped cream on top sprinkled with cinnamon. A small round brown cookie is placed vertically between the whipped cream swirls, and a small bright orange candy shaped like a pumpkin sits at the base of the slice. The cheesecake slice is on a white plate with an ornate silver fork resting on its right side, all set on a white marbled surface with soft autumn decorations in the background. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

I’m a sucker for classic simplicity, so I usually just pipe on Cool Whip swirls and tuck in a couple of gingersnap cookies for texture. Sometimes I add a sprinkle of cinnamon or pumpkin pie spice for a little extra magic. If I’m feeling fancy, I drizzle a touch of caramel sauce on top — it’s a total crowd-pleaser.

Side Dishes

This cheesecake pairs beautifully with a hot cup of spiced chai, coffee, or even a scoop of vanilla ice cream on the side. If you want something savory to balance the sweetness, I like serving it alongside roasted pecans or a light salad with apple slices and walnuts during the holidays.

Creative Ways to Present

For special occasions, I’ve layered individual pumpkin cheesecakes into mason jars with whipped cream and crushed gingersnaps for a stunning parfait effect. Another fun idea is to pipe the whipped topping in pretty rosettes and sprinkle with edible gold dust to make it ultra-festive. Think of it as your canvas — it’s almost too good not to get creative!

Make Ahead and Storage

Storing Leftovers

I usually keep leftovers tightly covered in the fridge for up to 4 days, and honestly, the flavors get better after a day or two. Just be sure to cover it well so it doesn’t absorb fridge smells — wrapping with plastic wrap and placing it in an airtight container is my go-to.

Freezing

If you want to save some for later, pumpkin cheesecake freezes beautifully. I recommend freezing it uncut, wrapped tightly in plastic wrap and then in foil or a freezer bag to prevent freezer burn. When ready to enjoy, thaw it overnight in the fridge before serving.

Reheating

I typically don’t reheat cheesecake, but if you prefer it a bit softer, just let slices come to room temperature for about 20 minutes. Avoid microwaving as it can change the texture — the slow rise in temp keeps that signature creamy texture intact.

FAQs

Can I use fresh pumpkin instead of canned for this Pumpkin Cheesecake Recipe?

You can, but you’ll want to roast and puree your pumpkin thoroughly, then cook off excess liquid to mimic the thicker texture of canned pumpkin. Canned pumpkin puree is more reliable for consistent texture and flavor here, especially if you’re new to making cheesecake.
Why does the cheesecake need a water bath?

The water bath creates steam that gently and evenly cooks the cheesecake, preventing it from drying out and cracking. It keeps the environment moist and temperature stable, which is essential for that ultra-smooth, creamy texture.
How do I prevent cracks on my pumpkin cheesecake?

Besides baking in a water bath, be sure not to overmix the batter, especially after adding eggs, and cool the cheesecake gradually. Running a knife around the cake edges after baking loosens it from the pan and stops cracking during cooling.
Can I make this Pumpkin Cheesecake Recipe ahead of time?

Absolutely! In fact, it tastes better chilled for at least 6 hours or overnight to let the flavors develop fully. You can make it 1-2 days in advance without any issue.

Final Thoughts

This Pumpkin Cheesecake Recipe feels like a cozy celebration wrapped up in dessert form. It has that perfect mix of creamy and spiced flavors, with a crust that’s delightfully crunchy and full of character. Baking it every fall has become a tradition I cherish, and I hope it becomes one of yours too. Give it a try, follow these steps and tips, and prepare for lots of “wow” moments around your table.