Move over pumpkin pie, because this Pumpkin Cheesecake is ready to impress this holiday season! I’m confidant it will become your new favorite pumpkin dessert recipe, and you wont believe how easy it is to make! Pumpkin cheesecake with a gingersnap cookie crust, topped with whipped cream and a drizzle of caramel sauce.
My first bite of this pumpkin cheesecake was complete heaven! Even with all of the baking I do I still found myself impressed with every bite, impressed that such simple ingredients and a few minutes of my time could make something so delicious and beautiful! I can’t wait for you all to try it!
How to make easy pumpkin cheesecake:
- Cover the outside bottom of an 8-inch springform pan with foil. Make the gingersnap crust and press the crumb mixture into the bottom and half way up the sides of the pan. Bake at 350 degrees for 5 minutes.
- Add the filling ingredients to a bowl and mix until smooth, but don’t over mix. Pour the batter into the pan.
- Bake in a water bath for 60-70 minutes, or until the sides of the cheesecake have set and the center is just barely jiggly.
- Remove the tinfoil and allow the cheesecake to cool completely on a wire cooling rack, then refrigerate it for several hours before serving.
Don’t be intimidated by cooking this cheesecake in a water bath; it’s the easiest method ever! Place the springform pan in a larger pan with water in it, and place the pans in the oven. The humidity and bubbling of the water while it bakes helps the cheesecake cook more evenly and helps prevent cracks in the surface of the cheesecake.
Once it’s finished cooking, don’t rush the cooling process! Give it plenty of time to cool on your kitchen counter, and then plenty of time to chill in the fridge before you serve it. This will allow it to set up properly, and you’ll be able to make clean, smooth slices when you serve it.
Can I make cheesecake ahead of time, or can I freeze cheesecake?
This cheesecake can be made one day in advance. See step 6. You can also freeze cheesecake for up to 2 – 3 months. Here is a great tutorial for freezing cheesecake. Thaw the cheesecake overnight in the refrigerator before serving.
Store any leftover cheesecake in the refrigerator.
This pumpkin cheesecake really is completely dreamy, and it’s a great recipe for new and novice bakers. As much as I love pumpkin pie on Thanksgiving, I think this pumpkin cheesecake my rule supreme this year!
My TOP 10 Pumpkin Dessert Recipes:
- Pumpkin Chocolate Chip Bread
- Skinny Pumpkin Chocolate Chip Muffins
- Pumpkin Chocolate Chip Cookies
- Classic Pumpkin Roll
- Pumpkin Pie with Caramel Pecan Topping
- Chewy Pumpkin Chocolate Chip Cookies
- Pumpkin Bread with Brown Butter Maple Glaze
- Pumpkin Dream Dessert
- Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting
- Pumpkin Cream Cheese Muffins
Pumpkin Cheesecake will become your new favorite pumpkin dessert recipe, and you wont believe how easy it is to make! Pumpkin cheesecake with a gingersnap cookie crust, topped with whipped cream and a drizzle of caramel sauce.
- 2 cups finely ground gingersnap crumbs (about 10 ounces)
- 1/4 cup granulated sugar
- 7 Tablespoons unsalted butter , melted
- 1 cup granulated sugar
- 3 8 ounce packages cream cheese , at room temperature
- 1 teaspoon vanilla extract
- 1 cup canned pumpkin
- 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
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.
Cover the outside bottom of an 8-inch springform pan with foil, securing the foil partway up the outer sides of the pan. Press the gingersnap crumb mixture into the bottom and about half way up the sides of the springform pan.
Bake the crust for 5 minutes. Remove from oven and set aside while you make the cheesecake filling.
In a large mixing bowl combine the cream cheese, sugar, and vanilla and mix with an electric mixer until smooth.
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.
Grab a pan that’s larger than the cheesecake pan and fill it with about ½ inch of water, to make a water bath. Place the cheesecake pan inside the dish with the water.
Bake for 60-70 minutes, or until the sides of the cheesecake have just set and the center is just barely jiggly.
Remove it from the oven (it will continue to bake as it cools). Remove the tinfoil and allow the cheesecake to cool completely on a wire cooling rack.
Once cooled, cover the pan with plastic wrap and refrigerate for several hours, or overnight.
When 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).
Serve with caramel sauce (homemade or store-bought) and whipped cream on top, if desired.
Make Ahead Tips:
My tips for freezing cheesecake or making it ahead of time are above in the post.
Have you tried this recipe?!
RATE and COMMENT below! I would love to hear your experience.