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.
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.
More cheesecake recipes you’ll love
- 1 (15 ounce) can (425 grams) pumpkin puree
- 2 and 1/2 cups (250 grams) gingersnap cookie crumbs
- 1 and 1/4 cup (263 grams) packed light brown sugar, divided
- 6 tablespoons unsalted butter, melted
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 24 ounces (678 grams) cream cheese, softened
- 3/4 cup (178 milliliters) heavy cream
- 1 tablespoon vanilla extract
- 4 large eggs, lightly beaten, room temperature
- 1 cup (60 grams) homemade whipped cream
- Position the oven rack to the lower third position. Preheat the oven to 350°F. Wrap the outer bottom of a 9-inch springform pan tightly with a large sheet of aluminum foil.
- Take 4 connected sheets of paper towels and fold it in half. Lay the folded paper towels across a baking sheet. Spread the pumpkin puree in an even layer over the paper towels and set aside.
- Combine the gingersnap crumbs, 1/4 cup of the brown sugar, and melted butter in a bowl. Stir to combine. Press the crumb mixture into the bottom and about 2-inches up the sides of the prepared pan. Bake for 10 minutes.
- Reduce the oven temperature to 300°F.
- In a small bowl, combine the remaining sugar, salt, cinnamon, ginger, cloves, and nutmeg. Stir with a fork.
- Lift one of the shorter sides of the paper towel slightly and gently scrape the pumpkin puree loose. Lift the edge of the paper towel a little higher and give it a gentle shake. The puree should begin to roll down the paper towel and form a log. Scrape loose as needed. Transfer the puree to a large mixing bowl.
- Add the cream cheese, heavy cream, and sugar mixture. Beat on medium speed with an electric mixer until smooth and fluffy. Add the vanilla and beat on low speed to combine. Using a silicone spatula, gently stir in the eggs just until combined.
- Pour the batter over the crust in the prepared pan. Place the pan inside a roasting pan. Fill the roasting pan with enough hot water to reach halfway up the sides of the cheesecake pan.
- Bake for 1 hour, OR until the edges are set and the center is slightly jiggly. Turn the oven off, leave the cheesecake in the water bath in the oven for another hour.
- Remove the cheesecake from the water bath and place it on a wire rack. Run a small knife around the outer edge of the cheesecake to loosen it from the pan and leave it to cool completely. Cover and refrigerate for at least 4 hours, preferably overnight.
- Remove the sides of the pan and top the cheesecake with whipped cream before serving.
Make ahead tip
- The baked and chilled cheesecake will keep for up to 4 days covered tightly and stored in the refrigerator.
- The cheesecake will keep for up to 2 months covered tightly and stored in the freezer. Thaw in the refrigerator overnight.