Pumpkin cheesecake is a delicious and iconic fall dessert that combines the warmth of pumpkin pie spice with the creaminess of cheesecake. In this easy recipe, you’ll learn how to make a perfect pumpkin cheesecake that’s sure to impress your friends and family.
Table of Contents
Why You’ll Love This Recipe
- It’s easy to make and requires minimal special equipment.
- The combination of pumpkin puree, cream cheese, and spices creates a unique and delicious flavor profile.
- This recipe is perfect for fall gatherings, holidays, and potlucks.
Key Ingredients & Substitutions
To make this pumpkin cheesecake, you’ll need the following ingredients:
- 1 1/2 cups gingersnap cookie crumbs
- 5 tablespoons unsalted butter, melted
- 1 tablespoon granulated sugar
- 1/4 teaspoon ground cinnamon
- 24 ounces full-fat cream cheese, room temperature
- 1 1/4 cups light brown sugar, packed
- 2 tablespoons all-purpose flour
- 15 ounces 100% pure pumpkin puree
- 1/4 cup sour cream, room temperature
- 1 tablespoon alcohol-free vanilla bean paste
- 2 1/2 teaspoons pumpkin pie spice
- 4 large eggs, room temperature
For a gluten-free crust alternative, you can use gluten-free gingersnap cookies or make your own gluten-free cookie crumbs using a mixture of gluten-free flours.
Step-by-Step Instructions
1. Preheat your oven to 350°F (175°C). Lightly grease a 9-inch springform pan with butter or non-stick spray.
2. In a medium bowl, combine the gingersnap crumbs, melted butter, granulated sugar, and cinnamon. Stir until the mixture resembles wet sand.
3. Press the crumb mixture firmly into the bottom and 1 inch up the sides of the prepared springform pan. Bake for 10 minutes, then remove from the oven and allow to cool completely on a wire rack.
4. Lower the oven temperature to 325°F (165°C). Prepare the water bath by wrapping the outside of the cooled springform pan in two layers of heavy-duty aluminum foil to prevent leaks.
5. In a large mixing bowl, beat the room-temperature cream cheese and brown sugar on medium speed until completely smooth and creamy, approximately 3 to 4 minutes.
6. Add the flour, pumpkin puree, sour cream, alcohol-free vanilla bean paste, and pumpkin pie spice. Beat on medium-low speed until well combined, scraping down the sides of the bowl as needed.
7. Switch to low speed and add the eggs one at a time, mixing just until each egg is incorporated. Do not over-beat the batter, as this introduces air that causes cracking.
8. Place the foil-wrapped pan into a large, high-sided roasting pan. Pour the pumpkin filling over the crust.
9. Place the roasting pan in the oven and carefully pour boiling water into the roasting pan until it reaches halfway up the sides of the springform pan.
10. Bake at 325°F for 75 to 85 minutes. The cheesecake is done when the edges are puffed and set, but the center 3 inches still has a slight, uniform wobble when gently shaken.
11. Turn off the oven and prop the door open slightly with a wooden spoon. Let the cheesecake cool in the water bath inside the oven for 1 hour to prevent sudden temperature drops.
12. Remove the pan from the water bath, take off the foil, and let it cool to room temperature on a wire rack. Once cool, cover and refrigerate for at least 6 hours, preferably overnight, before slicing and serving.
For more cheesecake inspiration, check out our recipes for Frozen Cheesecake Pops and No Bake Patriotic Cheesecake Cups.
Expert Chef Tips & Troubleshooting
To prevent cracks in your pumpkin cheesecake, ensure the cream cheese is at room temperature and avoid over-mixing the batter, especially once the eggs are added on low speed. Using a water bath during baking provides the gentle, moist heat necessary to keep the surface from drying out and splitting. Finally, cooling the cheesecake slowly by propping the oven door open allows the temperature to drop gradually, which is the best defense against surface cracks.
When it comes to storing and reheating your pumpkin cheesecake, it’s essential to follow cold food storage guidelines and food safety guidelines for leftovers to ensure food safety.
Storage, Make-Ahead & Reheating
This pumpkin cheesecake freezes exceptionally well, making it a perfect make-ahead dessert for busy holidays. To store, wrap the chilled cake or individual slices tightly in plastic wrap and a layer of foil to prevent freezer burn for up to three months. When you are ready to enjoy it, thaw the cheesecake in the refrigerator overnight to maintain its creamy, dense texture.
Pumpkin Cheesecake
Equipment
- 9-inch springform pan
- High-sided roasting pan
- Mixing bowl
- Electric mixer
Ingredients
Crust
- 1 1/2 cups cups gingersnap cookie crumbs
- 5 tablespoons tablespoons unsalted butter, melted
- 1 tablespoon tablespoons granulated sugar
- 1/4 teaspoon teaspoons ground cinnamon
Filling
- 24 ounces ounces full-fat cream cheese, room temperature
- 1 1/4 cups cups light brown sugar, packed
- 2 tablespoons tablespoons all-purpose flour
- 15 ounces ounces 100% pure pumpkin puree
- 1/4 cup cups sour cream, room temperature
- 1 tablespoon tablespoons alcohol-free vanilla bean paste
- 2 1/2 teaspoons teaspoons pumpkin pie spice
- 4 large eggs, room temperature
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9-inch springform pan with butter or non-stick spray.
- In a medium bowl, combine the gingersnap crumbs, melted butter, granulated sugar, and cinnamon. Stir until the mixture resembles wet sand.
- Press the crumb mixture firmly into the bottom and 1 inch up the sides of the prepared springform pan. Bake for 10 minutes, then remove from the oven and allow to cool completely on a wire rack.
- Lower the oven temperature to 325°F (165°C). Prepare the water bath by wrapping the outside of the cooled springform pan in two layers of heavy-duty aluminum foil to prevent leaks.
- In a large mixing bowl, beat the room-temperature cream cheese and brown sugar on medium speed until completely smooth and creamy, approximately 3 to 4 minutes.
- Add the flour, pumpkin puree, sour cream, alcohol-free vanilla bean paste, and pumpkin pie spice. Beat on medium-low speed until well combined, scraping down the sides of the bowl as needed.
- Switch to low speed and add the eggs one at a time, mixing just until each egg is incorporated. Do not over-beat the batter, as this introduces air that causes cracking.
- Place the foil-wrapped pan into a large, high-sided roasting pan. Pour the pumpkin filling over the crust.
- Place the roasting pan in the oven and carefully pour boiling water into the roasting pan until it reaches halfway up the sides of the springform pan.
- Bake at 325°F for 75 to 85 minutes. The cheesecake is done when the edges are puffed and set, but the center 3 inches still has a slight, uniform wobble when gently shaken.
- Turn off the oven and prop the door open slightly with a wooden spoon. Let the cheesecake cool in the water bath inside the oven for 1 hour to prevent sudden temperature drops.
- Remove the pan from the water bath, take off the foil, and let it cool to room temperature on a wire rack. Once cool, cover and refrigerate for at least 6 hours, preferably overnight, before slicing and serving.
Notes
- Calories: 485
- Protein: 7g
- Carbohydrates: 43g
- Fat: 32g
- Saturated fat: 18g
- Cholesterol: 135mg
- Sodium: 315mg
- Potassium: 250mg
- Fiber: 2g
- Sugar: 35g
- Vitamin A: 850 IU
- Vitamin C: 35mg
- Calcium: 40mg
- Iron: 2.1mg
Frequently Asked Questions
How can I prevent my pumpkin cheesecake from cracking?
To prevent cracks, ensure the cream cheese is at room temperature and avoid over-mixing the batter, especially once the eggs are added on low speed. Using a water bath during baking provides the gentle, moist heat necessary to keep the surface from drying out and splitting. Finally, cooling the cheesecake slowly by propping the oven door open allows the temperature to drop gradually, which is the best defense against surface cracks.
What is the best alcohol-free substitute for vanilla extract in this recipe?
For a gourmet, alcohol-free alternative, use vanilla bean paste or the seeds from a fresh vanilla pod to achieve a deep, rich flavor. These options provide beautiful vanilla flecks throughout the batter and offer a more concentrated aroma than standard extracts.
Can I freeze pumpkin cheesecake for holiday meal prep?
This pumpkin cheesecake freezes exceptionally well, making it a perfect make-ahead dessert for busy holidays. To store, wrap the chilled cake or individual slices tightly in plastic wrap and a layer of foil to prevent freezer burn for up to three months. When you are ready to enjoy it, thaw the cheesecake in the refrigerator overnight to maintain its creamy, dense texture.
Why is it important to use a specific brand of canned pumpkin?
Standard canned pumpkins like Libby’s are recommended because they have a consistently lower moisture content and a smoother texture than many other canned or organic purées. Using a pumpkin with high water content can cause the cheesecake filling to become too runny or fail to set properly in the center. If you use a different brand, consider blotting the purée with a paper towel to remove excess liquid before mixing it into the cream cheese.
