Pumpkin cheesecake combines two of the best flavors out there, cheesecake, and pumpkin pie into one delicious, and perfect for fall dessert!
I know a lot of bloggers have been posting pumpkin recipes for a few weeks now, but my favorite time to have pumpkin is now, my friends, so I am sharing this amazing pumpkin cheesecake with you today!
This pumpkin cheesecake recipe is based off of my traditional cheesecake base recipe, which you can find in my blueberry swirled cheesecake and my pretzel crusted cheesecake. You’ll add pumpkin puree (not canned pumpkin pie filling), and pumpkin pie spice and pretty much everything else is the same.
Be sure to check out my tips and tricks in for how to (try to) avoid having any cracks in your cheesecake and remember that even the best of us end up with a few cracks in our cheesecake sometimes, and that is what the whipped cream on top is for 😉
Pumpkin and cream cheese are the perfect combination, and they come together so perfectly in this cheesecake.
This cheesecake has the perfect fall flavors with the pumpkin puree and pumpkin pie spice so it is great for any fall day when you need something sweet, but I think it would be a fun twist to serve as part of your Thanksgiving dessert spread as well!
If you love pumpkin I promise you will love this cheesecake. It is absolutely amazing! Its perfectly smooth, creamy and packed full of flavor in every bite. Plus the spiced gingersnap crust, is crunchy goodness and adds the perfect bite to the silky cheesecake!
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For the Gingersnap Crust:
- 1 1/2 cups ground gingersnap cookies
- 1/4 cup sugar
- 6 TBS melted butter
For the Pumpkin Cheesecake Filling:
- 24 oz cream cheese (softened, 3 8 oz blocks)
- 1 cup sugar
- 1 cup pumpkin puree
- 1/4 cup sour cream
- 1 tsp vanilla extract
- 2 tsp pumpkin pie spice
- 3 large eggs
- Preheat the oven to 350 degrees.
- Combine your gingersnap crumbs, sugar and butter in a bowl till a nice thick crumb is formed.
- Press into the bottom and slightly up the sides of a 9in springform pan, sprayed with nonstick spray.
- Wrap foil around the bottom of the pan and around the sides over the top.
- Bake for 8 to 10 minutes, until fragrant. Allow to cool.
- Beat the cream cheese in a stand mixer until smooth.
- Add in the sugar and beat for 2 to 3 minutes.
- Add in the pumpkin puree, sour cream, vanilla extract, and pumpkin pie spice and mix until combined.
- Add in the eggs, one at a time, mixing after each addition until just blended.
- Pour the filling into the cooled crust.
- Place the pan into a large roasting pan, or deep edged cookie sheet filled with 1/2 inch of hot water.
- Bake for 65-75 minutes until the middle is almost set, except for 1-2 inches in the center.
- Turn the oven off and allow to cool in the oven for 1 hour.
- Open the oven door slightly and leave the cheesecake in there for 1 more hour.
- Remove the cheesecake from the oven and allow to cool completely to room temperature.
- Cover and place in the fridge overnight.
Things you might need for this recipe: