This creamy Pumpkin Cheesecake on a gingersnap crust will be a hit at your Thanksgiving dinner. Each bite is filled with sweet fall aromas.
You can make this cheesecake a day ahead of your planned get together so it’s ready to wow your guests after dinner. It’s the perfect ending to a holiday meal.
Because the cheesecake is so light and creamy, it won’t feel too heavy on a full stomach. Top each slice with whipped cream and gingersnap crumbs when you’re ready to serve it.
This pumpkin cheesecake is one to obsess over. It’s so light and creamy, you’ll want to eat it for breakfast! It’s basically a cheesecake version of my favorite pumpkin pie.
Cheesecake is far from diet food but it’s so worth the splurge this holiday season. Dessert isn’t meant to be healthy anyway.
After one slice of this decadent fall treat, I can guarantee you’ll want to go back for seconds. Then you’ll need to try my apple pie cheesecake!
It’s the creamiest cheesecake. Remember my Nutella cheesecake? It’s like that! Almost mousse-like in texture. SO GOOD!!
Pumpkin cheesecake with gingersnap crust
This recipe was inspired by my pumpkin crumble bars. They’re my most popular fall recipe. I combined pumpkin, cream cheese, and yogurt for those bars and everyone loved them. I decided to go full-on with pumpkin and cream cheese in the form of a delicate cheesecake that is sure to impress anyone who tries it.
It didn’t take me a lot of time to get the recipe right. I’ve practically mastered cheesecake so whipping this up was a breeze.
The moisture in pumpkin puree can cause things to get all funky with cheesecake. To solve this, I spread the puree out onto paper towels to allow some of the liquid to seep out. This works perfectly and I even use this trick when making pumpkin bread.
The cheesecake bakes at 300°F for one hour and then remains in the oven for a second hour. For the second hour, the oven should be off and the door should remain closed. This will continue to cook the cheesecake as well as allow it to cool down very slowly. This process is crucial to getting that wonderfully creamy texture.
This cheesecake is such a tasty alternative to pumpkin pie. You won’t regret making it!
Can you make pumpkin cheesecake in advance?
Yes, you can and I highly recommend you do so. This isn’t a quick recipe. The cheesecake takes an hour to bake, an hour to rest, and needs at least four hours in the refrigerator (overnight is best).
I suggest making it the day before you plan to serve it but the cheesecake will keep for up to 4 days covered tightly in the refrigerator.
Can you freeze pumpkin cheesecake?
Yep, you certainly can. This recipe, in particular, will keep for up to two months in an airtight container. If you really want to plan ahead for the holidays, make it well in advance then freeze it after it has set in the refrigerator for four hours.
Place the frozen cheesecake in the refrigerator to thaw overnight before serving.