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5.0 from 114 votes

Pumpkin Cheesecake

An easy Pumpkin Cheesecake recipe with a gingersnap cookie crust, topped with whipped cream and a drizzle of caramel sauce. Move over pumpkin pie, because this Pumpkin Cheesecake is ready to impress this holiday season!

Prep Time
20 mins
Cook Time
1 hr 20 mins
Total Time
1 hr 25 mins
Servings: 12
Calories: 243 kcal
Course: Dessert
Cuisine: American

Ingredients

For the Crust
  • 2 cups finely ground gingersnap crumbs (about 10 ounces)
  • 1/4 cup granulated sugar
  • 7 Tablespoons unsalted butter , melted
For the Cheesecake
  • 1 cup granulated sugar
  • 3 ounce packages cream cheese , at room temperature
  • 1 teaspoon vanilla extract
  • 1 cup canned pumpkin (or homemade pumpkin puree)
  • 3 eggs , at room temperature
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • Whipped Cream , for topping, optional
  • Caramel sauce , for topping, optional

Instructions

    Cup of Yum
  1. Preheat oven to 350 degrees F.
  2. Make Gingersnap Crust: Use a food processor to crush the cookies into fine crumbs. Measure out 2 cups of crumbs and pour them into a mixing bowl. Add ¼ cup sugar and melted butter and stir to combine. Press the gingersnap crumb mixture firmly into the bottom and about half way up the sides of an 8-inch springform pan.
  3. Prep Cheesecake Pan: Cover the outside bottom of the springform pan with a double layer of aluminum foil, securing the foil partway up the outer sides of the pan. (Or, skip this step and place the springform pan inside a cheesecake wrap).
  4. Bake the crust for 5 minutes. Remove from oven and set aside while you make the cheesecake filling.
  5. Pumpkin Cheesecake batter: In a large mixing bowl beat the cream cheese with an electric hand mixer until smooth. (It's essential that the cream cheese is softened, so that there are no lumps in the batter). Add the the sugar and vanilla and mix for 2 minutes. Add the pumpkin, eggs, cinnamon, cloves, ginger and nutmeg and mix until smooth, but don’t over mix. Pour the filling into the prepared pan.
  6. Place in a water bath: Boil a small pot of water. Place the prepared springform pan inside a larger roasting pan. Pour about 1 inch of boiling water into the pan, around the inside edges of the roasting pan. The humidity and bubbling of the water while the cake bakes helps the cheesecake cook evenly and helps prevent cracks in the surface of the cheesecake.
  7. Bake: Carefully place cheesecake, in the water bath, into the oven and bake for 60-70 minutes, or until the sides of the cheesecake have set and the center is just barely jiggly.
  8. Cool: Lift the cheesecake out of the water bath, remove the foil from around the pan, and allow cheesecake to cool completely on a wire cooling rack. Then. refrigerate the cheesecake for several hours before serving.
  9. Remove springform pan: Once the cheesecake has chilled in the fridge, remove the pan sides (I like to gently run a dull butter knife along the inner edge of the pan before I release the springform pan sides).
  10. Serve with caramel sauce (homemade or store-bought) and whipped cream on top, if desired.

Notes

  • Make Ahead Instructions: You can make this pumpkin cheesecake one day in advance.
  • Freezing Instructions: Place the cheesecake onto a cardboard round, or use leave it on the bottom round from the springform pan. Wrap the cheesecake completely in plastic wrap, and then a layer of aluminum foil.  Freeze for up to 3 months. Thaw completely in the fridge before serving.

Nutrition Information

Calories 243kcal (12%) Carbohydrates 37g (12%) Protein 3g (6%) Fat 10g (15%) Saturated Fat 5g (25%) Polyunsaturated Fat 1g Monounsaturated Fat 3g Trans Fat 0.3g Cholesterol 59mg (20%) Sodium 123mg (5%) Potassium 128mg (4%) Fiber 1g (4%) Sugar 25g (50%) Vitamin A 3446IU (69%) Vitamin C 1mg (1%) Calcium 31mg (3%) Iron 2mg (11%)

Nutrition Facts

Serving: 12Serving

Amount Per Serving

Calories 243

% Daily Value*

Calories 243kcal 12%
Carbohydrates 37g 12%
Protein 3g 6%
Fat 10g 15%
Saturated Fat 5g 25%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 3g 15%
Trans Fat 0.3g 15%
Cholesterol 59mg 20%
Sodium 123mg 5%
Potassium 128mg 3%
Fiber 1g 4%
Sugar 25g 50%
Vitamin A 3446IU 69%
Vitamin C 1mg 1%
Calcium 31mg 3%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.