This Pumpkin Cheesecake recipe has a luscious creamy texture with warming pumpkin spice and a ginger snap crust. Easy to make, with only 30 minutes of hands-on time, it’s the perfect holiday dessert inspired by fall. Watch the Video.

Gingery Pumpkin Cheesecake with a crispy gingersnap crust and luscious, creamy pumpkin filling. Easy and delicious!

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This luscious Pumpkin Cheesecake recipe can be made with homemade pumpkin puree, canned pumpkin or even winter squash! Maple syrup and fresh ginger in the creamy filling give this fall dessert delicious warmth and bright spice. Perfect for making ahead!

The gingersnap crust is created with gingersnap cookies and gets pre-baked for a crisp texture. The flavorful pumpkin cheesecake batter comes together fast. We use a slow bake method, avoiding the complicated need for a water bath.

Rather have dairy-free? Try our Vegan Pumpkin Tart and Vegan Pumpkin Chocolate Chip Cookies!

Incredibly creamy and perfectly spiced, this easy Pumpkin Cheesecake is a great addition to the holiday dessert table. No water bath needed, and ideal to make ahead of time!

Why you’ll love it!

  1. Creamy and Perfectly Spiced: This cheesecake is incredibly creamy, with a velvety texture that melts in your mouth. The addition of warming spices like ginger and pumpkin pie spice gives it a delightful and comforting flavor.
  2. Easy to Make: With just 25 minutes of hands-on time, this Pumpkin Cheesecake is relatively easy to prepare. The crust is made from gingersnap cookies and gets pre-baked for a crispy texture. The filling comes together quickly in a food processor, and there’s no need for a water bath during baking.
  3. Make Ahead: This cheesecake needs time to set in the fridge, making it perfect for preparing ahead of time. By making it a day or two in advance, you can check dessert off your to-do list and have more time for other holiday meal preparations.
  4. Versatile Options: Whether you prefer homemade pumpkin puree, canned pumpkin, or even winter squash, you can use any of these options in this recipe. Additionally, if you’re looking for a dairy-free alternative, there are links provided for a Vegan Pumpkin Tart and Vegan Pumpkin Chocolate Chip Cookies.

pumpkin cheesecake Ingredients

Individual recipe Ingredients for cheesecake in white bowls on marble background.

Ingredient Notes

  • Gingersnap cookies: Instead of a traditional graham cracker crust, gingersnap cookies are used to give the crust a delicious burst of ginger flavor.
  • Dairy: The creamy and luscious texture of the cheesecake comes from ingredients like cream cheese, butter, and sour cream.
  • Pumpkin puree: You can use either homemade pumpkin puree or store-bought canned pumpkin. Both work perfectly in this recipe.
  • Maple syrup: It adds a touch of natural sweetness and enhances the warm flavors of the cheesecake.
  • Spices: Grated ginger and pumpkin pie spice are used to give the filling that perfect balance of warmth and spice.

See the recipe card below for a full list of ingredients and measurements.

a finished pumpkin cheesecake topped with cream and caramel, unsliced, fresh out of the oven.

pumpkin cheesecake Insrtuctions

STEP ONE – Make the crust! Preheat oven to 350F. Place cookies in a food processor with the metal blade, and process to fine crumbs.  

STEP TWO – Add melted butter and mix in until crumbs are saturated and stick together when pressed.

STEP THREE – Scoop into a 9-inch spring form pan and press into the bottom.  A small glass or jar works well here. Bake the crust for 10 minutes, remove it from the oven, set aside to cool on a wire rack, and turn the oven up to 450F.

STEP FOURMake the Filling! Clean out the food processor (or use a stand mixer on low speed).  Add cream cheese (soft and at room temperature), pumpkin, sugar, maple syrup, sour cream, ginger, pumpkin pie spice, vanilla and salt.  Mix until completely smooth.

STEP SIX – Add eggs and pulse until just incorporated.  Avoid over-mixing.

STEP SEVEN – Pour the pumpkin mixture into the cooled crust.  Bake at 450F for 15 minutes.  Turn the oven down to 250F and prop the oven door open a crack (like with a wooden spoon) for 10 minutes then close the oven door and bake for 40 minutes.  

Cheesecake fresh out of the oven.

Check internal temperature; it should be 145F when done.   It will be puffed up and slightly jiggly in the center.

Let cool for 15 minutes, then knife around the edges.  Leave on the counter for 1 hour. Refrigerate at least 6 hours, preferably overnight. Top with fresh whipped cream if desired.  

Pumpkin Cheesecake ToppingS

Before serving, spread or spoon fresh whipped cream over the top.  To create the swirls, Combine 1 teaspoon maple syrup and 1/4 teaspoon molasses, drizzle over the whipped cream, and swirl in with a knife.  Grate a light sprinkling of fresh nutmeg over the top. It gives caramel-like flavor notes.

Expert Tips

  • Let all your ingredients come to room temperature before mixing. Ideally, they should be at least 70 F.
  • Bake first at high temperature and then lower the oven temperature. Baking cheesecake at a low temperature allows it to cook slowly, which helps prevent cracks and eliminates the need to cook in a water bath. This also gives the cheesecake an ultra-creamy texture.
  • Use an instant-read thermometer to test for perfect doneness.
  • Chill the finished cheesecake for 12 hours.

Recipe FAQs

What is the secret to making a perfect cheesecake?

There are many ideas and personal versions of perfect. But for a creamy, luscious texture, slow bake (ditch the water bath), test the internal temperate of the

How do you tell if a cheesecake is done?

Depending on the texture you are going for, testing with an instant-read thermometer will give accuracy. 145 degrees F will give a creamy, silky texture. The cheesecake will be puffed up and just slightly jiggly in the center.

Can I freeze pumpkin cheesecake?

Yes, cheesecakes are so resilient and nice to keep on hand! Thaw overnight in the fridge or on the counter for 4-5 hours.

How can I soften cream cheese quickly?

To soften cream cheese quickly, cut it into 1-inch chunks and either microwave for 20-30 seconds, or set on a plate for an hour at room temperature.  If your kitchen temperature is on the cool side, you can set the plate over a bowl of hot water, just make sure to keep an eye on it and turn the cubes so they don’t melt away.

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Enjoy!

~Tonia

Love this recipe? Please let us know in the comments and leave a 5-star ⭐️⭐️⭐️⭐️⭐️ rating below the recipe card.

Pumpkin Cheesecake Video

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Incredibly creamy and perfectly spiced, this easy Pumpkin Cheesecake is a great addition to the holiday dessert table. No water bath needed, and ideal to make ahead of time!

Pumpkin Cheesecake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 3 reviews
  • Author: Tonia | Feasting at Home
  • Prep Time: 20 minutes
  • Cook Time: 65 minutes
  • Total Time: 1 hour 25 minutes
  • Yield: 16 1x
  • Category: Dessert
  • Method: Bake
  • Cuisine: American
  • Diet: Vegetarian

Description

Incredibly creamy and perfectly spiced, this easy pumpkin cheesecake is a great addition to the holiday dessert table. No water bath is needed, and it is ideal to make ahead of time! *We adjusted the recipe to fit into a 9 or 10-inch spring form pan– no need to double!  


Ingredients

Units Scale

Crust

  • 250 grams gingersnap cookies (40 1.5 inch cookies)
  • 4 tablespoon unsalted butter, melted
  • 9 or 10 inch springform pan

Filling

  • 32 ounces (4 packages) full-fat cream cheese, room temperature (see notes)
  • 1 1/2 cups (13 ounces) pumpkin puree (fresh or canned or substitute butternut squash)
  • 1 1/2 cup sugar
  • 1/2 cup maple syrup
  • 2/3 cup sour cream
  • 2 teaspoons fresh ginger, grated
  • 4 teaspoons pumpkin pie spice (see notes)
  • 4 teaspoons vanilla extract
  • 1/2 teaspoon salt
  • 4 large eggs, at room temperature, lightly beaten

Instructions

For the Crust

  1. Preheat oven to 350F.
  2. Place cookies in a food processor with the metal blade, process to fine crumbs.  Add melted butter and mix in until crumbs are saturated and stick together when pressed. Scoop into a spring form pan, press crumbs into the bottom, a small glass or jar works well for this.
  3.  Bake 10 minutes, remove and turn oven up to 450F.

For the Cheesecake Filling

  1. Clean out the food processor if a large capacity (or use a hand mixer or stand mixer). Add cream cheese (softened at room temperature (see notes), pumpkin, sugar, maple syrup, sour cream, ginger, pumpkin pie spice, vanilla and salt.  Mix until completely smooth.
  2. Add eggs and pulse until just incorporated.  Avoid over mixing.
  3. Pour filling into cooled crust.  Bake at 450F for 20 minutes.  Turn oven down to 250F and prop oven door open a crack (like with a wooden spoon) for 10 minutes.  Close the oven door and bake for 50-60 minutes.  
  4. Check internal temperature, it should be 145 when done (leave it longer if you prefer it more on the dry side).  It will be puffed up and slightly jiggly in the center.  Let cool on the counter for 15 minutes, then run a knife around the edges.  Leave on the counter for 1 hour.  Refrigerate covered for at least 6 hours, and preferably overnight.  

Optional Topping

Just before serving, spread about 1 & 1/2 cups fresh whipped cream over the top.  Combine 1 teaspoon maple syrup and 1/4 teaspoon molasses, drizzle over the whipped cream and swirl in with knife.  Grate a light sprinkling of fresh nutmeg over the top. It gives caramel like flavor notes.


Notes

Pumpkin Pie Spice: 1 tablespoon ground cinnamon, 1 teaspoon nutmeg, 1 teaspoon ground ginger, ¼ teaspoon ground cloves

To soften cream cheese quickly; cut into 1-inch chunks and either microwave at 15-second intervals, or set on a plate for about an hour at room temperature. If your kitchen temperature is on the cool side, you can set the plate over a bowl of hot water, just make sure to keep an eye and turn the cubes so they don’t melt away.

Halve the recipe if using a 7-inch spring form pan. 

Feel free to use a regular graham cracker crust if preferred.

 

Nutrition

  • Serving Size: 1 small slice with whipped cream
  • Calories: 457
  • Sugar: 33.2 g
  • Sodium: 363.4 mg
  • Fat: 28.9 g
  • Saturated Fat: 16.1 g
  • Carbohydrates: 43.8 g
  • Fiber: 0.9 g
  • Protein: 7 g
  • Cholesterol: 119 mg

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Comments

  1. Delicious recipe and fun to play with. I made a couple tweaks: 1/8 c less sugar, and I marbled the filling. I did this by adding the spice and a little cream cheese to the pumpkin portion and alternating pouring the cream cheese filling with the pumpkin filling, then swirling a knife through to make a pretty design. Next time I may try a little coffee liquor. I love the spice level in this rich cheesecake.






  2. Can you clarify the amount of cream cheese? It says 32 oz but only 3 packs which are usually only 8 oz. in the store. Thank you!

  3. I’m confused. Has this recipe recently changed? Is is possible to get the original recipe? It states that it makes a 7″ cheesecake, but in the recipe it calls for 9″ pan. Thanks for clarifying.

  4. Extremely delicious and fantastic texture. Note to bakers: you can taste the mixture before you add the eggs, if you want to tweak spices, sweetness, etc. I used Trader Joe’s snickerdoodle cookies in lieu of gingersnaps (small soft cookies very heavily spiced with cinnamon and cardamom), and loved the result.






  5. Sorry if this is a dumb question, but I think most springform pans are 9”. If I use my standard 9” rather than the 7” called for in your recipe, probably should double the recipe, yes? Rather than 1.5x it? I think we start to venture into math-major territory when it comes to pan volume, so figure it’s wiser to ask than to riddle this out on my own here. Thanks!

      1. I can attest: Doubling the recipe perfectly fits the standard 9” springform pan. But FYI I had to bake it an extra 30 minutes or so. And word to the wise, if you use the recipe multiplier function, the parenthetical notes don’t change. E.g., the cookie weight in grams and the cream cheese in ounces are multiplied, but the number of cookies and packages in parentheses aren’t. So pay close attention.

        Super fantastic cheesecake. Don’t be afraid of the fresh grated ginger—it’s very subtle. The whipped cream with maple and molasses is a dream. I candied some pumpkin seeds with ginger powder, cardamom, maple, and butter and crumbled them on top for a little extra touch.

        Also for reference, I had to use GF ginger snaps because my FIL has celiac disease, and they held up beautifully.






        1. Thanks so much Susanna, this is so helpful! Those pumpkin seeds sound amazing, perfect idea. I am so happy it worked out!

  6. FYI, “2 packages of cream cheese” does not convert into metric.
    Maybe change that real quick, before all the clickthroughs arrive. 😉

  7. This looks yummy and I want to try it! I assume that the swirly white stuff in the photo is whipping cream then, with maybe maple syrup drizzled on top?

        1. Love your site, photos and recipes! You girls do great work. Thank you!! Have a wonderful Thanksgiving!! (If you’re not sick of it from all the cooking and blogging you’re putting together for us!

  8. This looks amazing and definitely want to make it! What’s the topping/frosting on your photos, as that looks beautiful!

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