Pumpkin Cheesecake Recipe
Incredibly creamy and perfectly spiced, this easy pumpkin cheesecake is a great addition to the holiday dessert table. No water bath is needed, and it is ideal to make ahead of time!
How to Make the Best Pumpkin Cheesecake
When the air turns crisp and the leaves begin to fall, there’s no dessert more fitting for the holiday table than a perfectly spiced pumpkin cheesecake. This recipe combines the beloved creaminess of traditional cheesecake with the warm, aromatic flavors of pumpkin pie—all atop a delightfully crunchy gingersnap crust.
What makes this pumpkin cheesecake stand out is its simplicity. Unlike many cheesecake recipes that require a finicky water bath, this version bakes beautifully without one. The secret is in the slow cooling process, which helps prevent cracks and ensures that silky-smooth texture we all crave. Fresh grated ginger and maple syrup add depth and complexity that elevate this beyond ordinary pumpkin desserts.
This cheesecake is ideal for make-ahead entertaining—in fact, it tastes even better after resting overnight in the refrigerator. Top it with freshly whipped cream, a drizzle of caramel sauce, or candied pecans for a stunning presentation that will have your guests asking for the recipe.
Pumpkin Cheesecake
Incredibly creamy and perfectly spiced, this easy pumpkin cheesecake is a great addition to the holiday dessert table. No water bath is needed, and it is ideal to make ahead of time!
Ingredients
Crust
Cheesecake Filling
Instructions
Crust
- Preheat oven to 325°F (163°C). Wrap the outside of a 9 or 10-inch springform pan with aluminum foil to prevent any leaks.
- Pulse gingersnap cookies in a food processor until finely ground. Add melted butter and pulse until combined.
- Press the mixture firmly into the bottom and about 1 inch up the sides of the springform pan.
- Bake the crust for 10 minutes, then remove and let cool while preparing the filling.
Cheesecake Filling
- Beat the cream cheese on medium speed until smooth and creamy, about 3 minutes. Scrape down the sides as needed.
- Add the pumpkin puree and mix until combined. Add the sugar and maple syrup, mixing until smooth.
- Add the sour cream, grated ginger, pumpkin pie spice, vanilla extract, and salt. Mix until well incorporated.
- Add the beaten eggs and mix on low speed just until combined. Do not overmix.
- Pour the filling over the cooled crust and smooth the top with a spatula.
- Bake for 55-65 minutes, until the edges are set but the center still jiggles slightly.
- Turn off the oven and crack the door open. Let the cheesecake cool in the oven for 1 hour.
- Remove from oven, run a knife around the edges, and refrigerate for at least 4 hours or overnight before serving.
Notes
- For best results, ensure all ingredients are at room temperature before mixing.
- You can substitute butternut squash puree for the pumpkin if desired.
- To make your own pumpkin pie spice, combine 2 teaspoons cinnamon, 1 teaspoon ginger, ½ teaspoon nutmeg, and ½ teaspoon allspice.
- This cheesecake can be made up to 3 days ahead and stored covered in the refrigerator.
