Pumpkin cheesecake is a deliciously creamy fall dessert, bursting with warm spices and pumpkin flavor.
One of my favorite things about this time of year is pumpkin season. I love whipping up a variety of pumpkin desserts in our farmhouse kitchen. Some familiar favorites are sourdough pumpkin coffee cake, sourdough pumpkin cobbler, sourdough pumpkin scones, and a tender sourdough pumpkin roll. A new favorite that I am adding to that list is this incredibly decadent pumpkin cheesecake.
This cheesecake recipe starts with a homemade gingersnap cookie crust that is topped with a perfectly creamy pumpkin cheesecake filling. It is then adorned with a lighter than air whipped cream topping, and a dusting of gingersnap cookies for some added crunch. It is a super simple recipe to create, but an absolute showstopper at get togethers or parties. I promise, you are going to want to add this to your fall baking list!
Why You’ll Love This Recipe
Gingersnap crust – Most cheesecakes use graham crackers to create a graham cracker crust. This recipe is unique because it uses gingersnap cookies to create the crust, lending even more warm autumn flavor to this fall weather treat.
Holiday parties – This recipe would make the best thanksgiving dessert, and would be a great alternative to a classic pumpkin pie! It would be an appreciated addition to any seasonal get together.
No water bath – This easy pumpkin cheesecake recipe is simple to make, because it uses water in a baking dish set on the rack below the cheesecake to create steam. This gives you amazing results without the hassle of a water bath.
Ingredients
Pumpkin puree – Take some of those pumpkins from the pumpkin patch or grocery store, and make some homemade pumpkin puree. It is so versatile and great to have on hand for recipes like this during the fall season.
Pumpkin pie spice – You can buy a pre-made pumpkin pie spice at the store. You can also make your own blend by combining spices like cinnamon, clove, nutmeg, ginger, and allspice.
Vanilla extract – Homemade vanilla extract is so simple and elevates any baked good with a rich vanilla flavor. Homemade vanilla also makes a great gift!
A full ingredient list with exact amounts can be found in the recipe card below.
Tools You May Need
- Stand mixer or electric handheld mixer
- 9 inch Springform pan
How to Make Pumpkin Cheesecake
Make the Crust
Step 1: Make the Crust. Mix gingersnap cookie crumbs and melted butter in a medium bowl until well combined.
Step 2: Press 2/3 of the mixture into the bottom of a 9-inch springform pan and the remaining 1/3 around the sides of the pan. Use a flat-bottomed glass or measuring cup to press it firmly in place. Chill for at least 30 minutes while you make the filling.
Make the Cheesecake Filling
Step 3: Preheat the oven to 350 degrees Fahrenheit.
In a stand mixer or large bowl with a handheld mixer, beat the softened cream cheese until smooth. Add the brown and white sugar and mix well.
Step 4: Beat in the eggs, pumpkin puree, sour cream, flour, pumpkin pie spice, and vanilla until fully combined. Scrape the sides and the bottom of the bowl and mix again.
Step 5: Pour the batter over the chilled crust and gently tap the pan on the counter to release air bubbles.
Step 6: Place a casserole dish filled with hot water on the lower oven rack to create steam. Set the cheesecake on the upper rack.
Bake for 1 hour and 5 minutes, or until the sides are set and the middle has a slight jiggle like Jell-O. Refrigerate for at least 6 hours or overnight.
Make the Whipped Cream Topping
Step 7: Whip the heavy cream until stiff peaks form, then add sugar and mix briefly to combine.
Step 8: Spread the whipped cream over the cooled cheesecake and add some crushed ginger snap cookie crumbs and serve.
Tips
- For best results, make sure the cream cheese, eggs, and sour cream are at room temperature. This ensures a smooth filling.
- Cheesecake needs time to set. Refrigerate at least 6 hours or overnight — this improves texture and flavor.
- The center should slightly wobble. It will firm up as it cools.
- Cheesecake can be made a day in advance. Flavors deepen overnight.
Recipe FAQs
Store pumpkin cheesecake covered with plastic wrap, or in an airtight container in the fridge for up to 4 days.
The most important things to remember when making a cheesecake is to use room temperature ingredients, and to let the cheesecake cool at a steady pace by allowing it to cool in the oven first. You do this before chilling it completely in the fridge, preferably overnight, to let the cheesecake set up completely and avoid an underdone center.
When a cheesecake is done, it will be set on the edges and very slightly jiggly in the center, similar to Jell-O. When the center of the cheesecake is tested with an instant read thermometer, the temperature should read 145-150 degrees Fahrenheit.
This cheesecake should set for a minimum of 6 hours in the fridge. I prefer to let it sit overnight to ensure it is completely set, and to allow the flavors to become stronger.
More Dessert Recipes from the Farmhouse
- Baked Apple Cider Donuts
- Easy Apple Cake With Caramel Glaze
- Easy Hand Pies
- Sourdough Bundt Cake
- Earl Grey Cake
If you try this recipe and love it, I would love it if you could come back and give it 5 stars! Tag me on Instagram @farmhouseonboone.
The Best Classic Pumpkin Cheesecake Recipe
Equipment
- 1 Stand Mixer or hand mixer
Ingredients
Crust
- 2 1/2 cups ginger snap cookie crumbs, 315 grams
- 8 tablespoons butter, melted (113 grams)
Cheesecake FIlling
- 3 8 ounce packages of cream cheese
- ¾ cup brown sugar, packed
- ½ cup white sugar
- 5 large eggs
- 15 ounces pure pumpkin puree
- ½ cup sour cream, full fat
- ¼ cup all purpose flour
- 2 teaspoons pumpkin pie spice
- 2 teaspoons pure vanilla extract
Whipped Cream Topping
- 1 ¼ cup heavy cream
- 2 tablespoons white sugar
- crushed gingersnap cookies for topping, optional
Instructions
- Make the Crust. Mix gingersnap cookie crumbs and melted butter in a medium bowl until well combined.
- Press 2/3 of the mixture into the bottom of a 9-inch springform pan and the remaining 1/3 around the sides of the pan. Use a flat-bottomed glass or measuring cup to press it firmly in place. Chill for at least 30 minutes while you make the filling.
- Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius).
- In a stand mixer or large bowl with a handheld mixer, beat the softened cream cheese until smooth. Add the brown and white sugar and mix well.
- Beat in the eggs, pumpkin puree, sour cream, flour, pumpkin pie spice, and vanilla until fully combined. Scrape the sides and the bottom of the bowl and mix again.
- Pour the batter over the chilled crust and gently tap the pan on the counter to release air bubbles.
- Place a casserole dish filled with hot water on the lower oven rack to create steam. Set the cheesecake on the upper rack.
- Bake for 1 hour and 5 minutes, or until the sides are set and the middle has a slight jiggle like Jell-O.
- Turn off the oven, crack the oven door, and let the cheesecake cool inside for 1 hour. A little cracking is fine, it will be covered with the whipped cream topping.
- Refrigerate for at least 6 hours or overnight.
- Whip the heavy cream until stiff peaks form, then add sugar and mix briefly to combine.
- Spread the whipped cream over the cooled cheesecake and add some crushed ginger snap cookie crumbs and serve.
Notes
- Please double check amounts when using the multiplying feature in the recipe card.
- For best results, make sure the cream cheese, eggs, and sour cream are at room temperature. This ensures a smooth filling.
- Cheesecake needs time to set. Refrigerate at least 6 hours or overnight — this improves texture and flavor.
- The center should slightly wobble. It will firm up as it cools.
- Cheesecake can be made a day in advance. The flavors deepen overnight.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
