Creamy pumpkin spice cheesecake with gingersnap crust
Pumpkin Cheesecake
Prep Time
25 min
Cook Time
1 hr 5 min
Total Time
1 hr 30 min
Servings
12
1 cheesecake (9-inch)
Difficulty
Advanced
Cost
Moderate
$$
Pumpkin Cheesecake
Creamy pumpkin spice cheesecake with gingersnap crust
★4.6(20)
Velvety smooth pumpkin cheesecake on a spiced gingersnap crust, swirled with warm cinnamon and nutmeg. The ultimate Thanksgiving dessert for cheesecake lovers.
25m
Prep Time
65m
Cook Time
90m
Total Time
12
Servings
Hard
Difficulty
Moderate $$
Cost
Sarah Chen
(Updated )
This pumpkin cheesecake combines the best of two holiday desserts—creamy cheesecake and spiced pumpkin pie—on a buttery gingersnap cookie crust. The water bath method ensures a crack-free, silky-smooth top.
This is the kind of recipe that defines American home cooking at its best — straightforward, satisfying, and built on flavors that everyone loves.
Ingredients
- 2 lbs (four 8-oz blocks) cream cheese, softened
- 1 cup pumpkin puree (not pie filling)
- 1 cup sugar
- 4 large eggs
- 2 cups gingersnap cookie crumbs + 5 tbsp melted butter
- 1 1/2 tsp pumpkin pie spice, 1 tsp vanilla
Instructions
- 1
Press gingersnap crumbs mixed with melted butter into the bottom and 1 inch up the sides of a 9-inch springform pan. Bake at 325°F for 10 minutes. Cool.
- 2
Beat cream cheese and sugar until smooth. Add pumpkin puree, pumpkin pie spice, and vanilla, mixing until incorporated.
- 3
Add eggs one at a time, beating on low speed just until each is blended. Do not overmix.
- 4
Pour filling over the crust. Place springform pan in a larger pan and add hot water halfway up the sides.
- 5
Bake at 325°F for 55-65 minutes until edges are set but the center still jiggles slightly. Turn off oven, crack the door, and let cool in the oven for 1 hour. Refrigerate at least 4 hours.
Serving Suggestions
Ways to Serve This Dish
Serve with classic coleslaw and cornbread on the side
Pair with fresh-cut fries or roasted potato wedges
Serve with a scoop of vanilla ice cream or a dollop of whipped cream
Dust with powdered sugar or drizzle with chocolate sauce before serving
Substitutions
Gingersnap crustGraham cracker crust
A milder, classic alternative that still works well
Pumpkin pie spiceCinnamon (1 tsp) + nutmeg (1/4 tsp) + ginger (1/4 tsp)
Make your own blend from individual spices
Tips & Storage
Pro Tips
Wrap the outside of the springform pan in a double layer of foil to prevent water from seeping in during the water bath.
All ingredients should be at room temperature to prevent lumps and achieve the smoothest batter.
Measure baking ingredients by weight when possible. Baking is chemistry, and precision matters more than in any other type of cooking.
Bring butter, eggs, and dairy to room temperature before mixing. Cold ingredients do not emulsify properly and can produce tough, uneven results.
Storage
Store at room temperature in an airtight container for up to 3 days, or refrigerate for up to a week. Most baked goods can be frozen for up to 3 months — wrap tightly in plastic wrap then foil.
Reheating
Serve chilled; this dessert is best straight from the refrigerator.
Nutrition Facts
Per serving (130mg) · 12 servings
Calories395
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein8g
Carbohydrates26g
Fat34g
Fiber340mg
Sugar1g
Sodium28g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Why did my cheesecake crack?
- Cracks come from overbaking, overmixing, or sudden temperature changes. The water bath and slow cooling prevent all three.
- Can I freeze it?
- Yes, freeze untopped cheesecake wrapped tightly for up to 2 months. Thaw overnight in the fridge.
Explore More
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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