Pumpkin Cheesecake: A Classic Fall Dessert combines the warm flavors of pumpkin pie with the rich, creamy texture of homemade cheesecake. Featuring a buttery gingersnap and pecan crust and a luscious cream cheese topping, this decadent dessert is perfect for fall entertaining. Best of all, this make-ahead pumpkin cheesecake is a delicious alternative to traditional pumpkin pie for Thanksgiving and holiday celebrations.
Jump to:
- Quick Look at the Recipe
- Why You'll Love This Pumpkin Cheesecake
- Ingredients - Here's What You'll Need for the Crust
- Steps to Make the Crust for Pumpkin Cheesecake
- Ingredients - Here's What You'll Need for the Pumpkin Cheesecake Filling
- Steps to Make the Pumpkin Cheesecake Filling
- Ingredients - Here's What You'll Need for the Cream Cheese Topping
- Steps to Make the Cream Cheese Topping for Pumpkin Cheesecake
- In Case You Were Wondering
- PudgeFactor's Test Kitchen Tips
- Other Great Cheesecake Recipes
- Recipe
Quick Look at the Recipe
- Best For: Thanksgiving, fall gatherings, and holiday entertaining.
- Yield: 16 servings.
- Equipment: 10-inch springform pan, roasting pan, food processor, and electric mixer.
- Oven Temperature: 350°F.
- Cooking Time: 10 minutes for the crust; approximately 1½ hours for the cheesecake, followed by 30 minutes in the turned-off oven.
- Chilling Time: Overnight.
- Make-Ahead Friendly: Yes - prepare at least one day before serving.
- Key Tip: Use room-temperature ingredients and a hot-water bath for a smooth, creamy cheesecake.
Why You'll Love This Pumpkin Cheesecake
- Make-Ahead Convenience: This pumpkin cheesecake needs to chill overnight, making it an ideal make-ahead Thanksgiving dessert that helps free up valuable time on the day of your celebration.
- Beautiful Holiday Presentation: Topped with decorative swirls of homemade cream cheese frosting and a sprinkling of toasted pecans, this elegant pumpkin cheesecake looks just as impressive as it tastes.
- A Delicious Alternative to Pumpkin Pie: Enjoy all the familiar flavors of traditional pumpkin pie combined with the smooth, velvety texture of classic cheesecake.
- Rich and Creamy Texture: This homemade pumpkin cheesecake combines smooth cream cheese, pure pumpkin, and warm fall spices to create a luxuriously creamy dessert that's bursting with seasonal flavor.
Ingredients - Here's What You'll Need for the Crust
Steps to Make the Crust for Pumpkin Cheesecake
- Start by adding gingersnaps, toasted pecans, and dark brown sugar to the bowl of a food processor fitted with the multi-purpose or "S" blade. With the top of the food processor secure, turn it on and let it run until all the ingredients are finely ground, about a minute or two.
- With the food processor running, drizzle the butter through the feed chute at the top. Let the food processor run until the crumbs stick together.
- Using extra-wide heavy-duty aluminum foil, wrap a double layer around the outside of a 10-inch springform pan, making sure that the foil comes all the way up to the top of the pan. Please note, you will need to use the extra wide foil, as the regular will not be big enough. Then dump the crust crumbs from the food processor into the prepared pan. Press the crumbs together, covering only the bottom of the pan using your hands. Bake for 10 minutes in a 350° oven, then transfer to a wire rack and cool while preparing the filling.
- After you've removed the crust from the oven, place a large roasting pan or baking dish that your cheesecake pan will fit in, into the oven with one kettle full of boiling water. This is so that the pan and the water are already hot when you place the cheesecake in the water bath.
Ingredients - Here's What You'll Need for the Pumpkin Cheesecake Filling
Steps to Make the Pumpkin Cheesecake Filling
- Using an electric mixer, beat the cream cheese in a large bowl for about two minutes, or until smooth and creamy.
- Add the sugar and beat for about two minutes until smooth and creamy.
- Next, add the eggs one at a time, beating just until each is incorporated.
- Then add the pure pumpkin and beat until combined.
- Add the heavy whipping cream and vanilla extract and beat just until combined.
- In a small bowl combine the flour, cinnamon, ginger, nutmeg, allspice, and ground cloves.
- Add the combined flour and spices to the liquid ingredients and beat until just combined. You don't want to over-mix your filling because that will incorporate air which will cause the cheesecake to crack.
- Pour the pumpkin cheesecake filling into the prepared pan on top of the cooled crust.
- Carefully place the pumpkin cheesecake into the prepared water bath pan in the oven. Add more boiling water until it reaches approximately halfway up the outside of the springform pan, taking care not to splash water into the cheesecake. Bake for approximately 1½ hours, until the cheesecake is slightly puffed, softly set, and golden on top. Turn off the oven and leave the cheesecake inside for another 30 minutes. Do not open the oven door until you are ready to remove the cheesecake.
- Carefully remove the cheesecake from the water bath. Do not try and remove the entire water bath pan from the oven. Place the cheesecake on a dish towel on top of a wire rack. Please note that whatever you use to take the cheesecake out of the oven is likely to get wet (and the water is extremely hot), so you will want to have your prepared wire rack close by. I actually burned my fingertips a little when I was doing this.
- When the pan is cool enough to touch, remove the aluminum foil and continue cooling on the wire rack. Refrigerate the cheesecake within two hours; chill uncovered overnight to set, then protect it from absorbing refrigerator odors.
Ingredients - Here's What You'll Need for the Cream Cheese Topping
- Toasted Pecans: They're not pictured, but I like to sprinkle some toasted pecan pieces on top of the finished Pumpkin Cheesecake.
Steps to Make the Cream Cheese Topping for Pumpkin Cheesecake
- Beat together room temperature butter and cream cheese in a large bowl for about two minutes, or until well combined.
- Add vanilla extract and beat until combined.
- Next, add powdered sugar one cup at a time and beat until well combined.
- Remove the springform pan ring. You may leave the cheesecake on its springform pan base for serving or carefully transfer it to a large serving plate or cardboard cake round. Place a 1M large star tip in a piping bag then fill with the topping, making sure you don't overfill your piping bag. Then pipe a circle of small swirls around the edge of the pumpkin cheesecake. Continue piping small swirls in consecutive circles until the entire surface is covered.
- To finish the Pumpkin Cheesecake, sprinkle toasted pecans over the piped topping.
Pumpkin Cheesecake: A Classic Fall Dessert is a delicious way to enjoy the comforting flavors of pumpkin spice in a rich and creamy homemade cheesecake. With its crunchy gingersnap crust and beautiful cream cheese topping, this impressive dessert is sure to become a holiday favorite. Whether you're planning Thanksgiving dinner or a special fall gathering, this make-ahead pumpkin cheesecake is the perfect sweet ending to any celebration.
In Case You Were Wondering
Can I use pumpkin pie filling instead of pure pumpkin puree?
No. Pumpkin pie filling already contains added sugar and spices, which would change the flavor and sweetness of the cheesecake. For the best results, use 100% pure canned pumpkin puree.
Can I use pumpkin pie spice instead of the individual spices?
The recipe uses a specific combination of cinnamon, ginger, nutmeg, allspice, and cloves to create its distinctive flavor. Although pumpkin pie spice could be substituted, the flavor may differ because spice blends vary between brands. For the intended flavor, I recommend using the individual spices listed in the recipe.
Do I need to use a water bath when baking pumpkin cheesecake?
Yes, I highly recommend using a water bath for this recipe. The gentle, moist heat helps the cheesecake bake evenly, prevents the edges from drying out, and reduces the likelihood of cracks forming on the surface.
Can I make pumpkin cheesecake ahead of time?
Absolutely! This pumpkin cheesecake is an excellent make-ahead dessert because it needs to chill overnight before serving. Preparing it the day before Thanksgiving or another special occasion allows the cheesecake to set properly and makes holiday entertaining easier. It can be stored in the refrigerator for up to 5 days. You can also freeze pumpkin cheesecake. First, freeze the pumpkin cheesecake uncovered overnight so you don't mess up the topping when wrapping it. The next day, remove it from the freezer and wrap it tightly in plastic wrap and foil, then place it in the freezer for up to 3 months. When you are ready to serve the cheesecake, unwrap it and thaw it overnight in the refrigerator.
Can I use a 9-inch springform pan instead of a 10-inch pan?
No. This recipe makes a generous amount of cheesecake filling and is designed for a 10-inch springform pan. A 9-inch pan may not accommodate all the filling, and the baking time would need to be adjusted.
PudgeFactor's Test Kitchen Tips
- Use Full-Fat Cream Cheese: For the richest flavor and creamiest texture, use regular, full-fat block cream cheese. Reduced-fat varieties contain more moisture and may affect the cheesecake's consistency.
- Bring Ingredients to Room Temperature: Allow the cream cheese and eggs to reach room temperature before preparing the filling. This helps the ingredients blend smoothly without excessive mixing.
- Don't Overmix the Batter: Once the eggs have been added, mix on low speed just until everything is combined. Overmixing incorporates excess air, which can cause the cheesecake to rise and crack during baking.
- The Essential Water Bath: Always use a water bath (bain-marie). Wrapping the springform pan in foil and setting it in a pan of hot water helps the cheesecake bake evenly and slowly, providing steam that prevents the edges from drying out and cracking.
- Toast the Pecans: Toasting the pecans enhances their natural nutty flavor and adds an extra layer of deliciousness to both the gingersnap crust and the finished cheesecake. Spread them in a single layer on a half-sheet pan and toast in a 350°F oven for 10 minutes. Allow them to cool before using.
Other Great Cheesecake Recipes
Did you make this recipe? We'd love to know how it turned out! Leave a review below. Then, share a picture on Instagram and tag @pudgefactor so we can see it.
Don't forget to follow us on Pinterest, Facebook, YouTube, Flipboard, and Instagram.
Thank you so much for visiting PudgeFactor. We hope you'll come back!
Recipe
Want to Save This Recipe?
Enter your email & I'll send it to your inbox. Plus, enjoy weekly doses of culinary inspiration as a bonus!
By submitting this form, you consent to receive emails from Pudge Factor.
Pumpkin Cheesecake
This make-ahead pumpkin cheesecake features a creamy, warmly spiced pumpkin filling, a buttery gingersnap and toasted pecan crust, and a piped cream cheese topping. Perfect for Thanksgiving and fall entertaining.
Equipment
- Food Processor
- 10-inch Springform Pan
- Extra wide heavy-duty aluminum foil
- Large baking dish or roasting pan for water bath
- Electric Mixer
- 1M piping tip
- piping bag
- 2 Large mixing bowl
Ingredients
For the Crust
- 8 ounces Gingersnap Cookies
- ¼ cup Dark Brown Sugar
- ½ cup Pecan Pieces toasted1
- 6 tablespoons Unsalted Butter
For the Filling
- 2 pounds Full-Fat Cream Cheese room temperature
- 1 ½ cups Granulated White Sugar
- 3 Large Eggs room temperature
- 15 ounces Can of Pure Pumpkin
- 1 cup Whipping Cream room temperature
- 1 tablespoon Vanilla Extract
- ¼ cup All-Purpose Flour
- 2 teaspoons Ground Cinnamon
- 1 teaspoon Ground Ginger
- ½ teaspoons Ground Nutmeg
- ½ teaspoons Allspice
- ¼ teaspoons Ground Cloves
For the Topping
- ½ cup Unsalted Butter room temperature
- 8 ounces Full-Fat Cream Cheese room temperature
- 5 cups Powdered Sugar
- 1 teaspoon Vanilla Extract
- ¼ cup Pecan Pieces toasted1
Instructions
To Make the Crust
- Preheat oven to 350º F. Position the rack in the center of the oven.
- Wrap double layer of extra wide heavy-duty aluminum foil around outside of 10-inch springform pan, all the way to the top.
- Combine gingersnaps, toasted pecan pieces, and brown sugar in a food processor. Blend until mixture is fine and uniform.
- With the food processor still running, drizzle butter into the feed chute. Blend until crumbs begin to stick together.
- Press crumbs onto the bottom, only, of prepared pan.
- Bake 10 minutes, until crust is slightly golden. Transfer to wire rack and cool while preparing filling.
- Maintain 350°F oven temperature, place large roasting or baking pan (large enough for the springform pan to fit in) for the water bath into the oven. Fill with one kettle full of boiling water. Please note you will add more water later.
To Make the Filling
- Using an electric mixer, beat 2 pounds cream cheese until smooth.
- Add sugar; beat until smooth and fluffy.
- Beat in eggs one at a time, just until blended; do not overbeat.
- Add pumpkin, whipping cream and vanilla; beat just until blended.
- Combine flour and the five spices in a small bowl; beat into pumpkin cheesecake mixture just until blended.
- Pour filling into springform pan on top of the prepared crust.
- Place the springform pan into the prepared water bath pan inside the oven and carefully add more boiling water until it reaches approximately halfway up the outside of the springform pan. Avoid splashing water into the cheesecake.
- Bake cheesecake until slightly puffed, softly set and the top is golden; about 1½ hours. Turn oven off. Do not open door; leave cheesecake in oven for additional ½ hour.
- Carefully remove springform pan from the water bath, taking care not to get any water on your hands. Please note the water is extremely hot and whatever you use to remove the pan might get wet. Transfer springform pan to wire rack covered with a dish towel and cool at room temperature for no longer than two hours; remove foil. Refrigerate cheesecake uncovered overnight. Leave in pan until ready to add topping and serve.
To Make the Topping
- In a medium bowl, combine butter, cream cheese, and vanilla. Beat until the mixture is smooth and creamy.
- Beat in the powdered sugar one cup at a time until smooth and creamy.
- Run a hot knife around the inside of the springform pan and remove the side. You may leave the cheesecake on the springform pan base for serving. If you prefer to transfer it, to remove the bottom of the pan, invert the cheesecake onto a 10-inch cardboard cake round, so that the bottom of the springform pan is now on top. Carefully insert a butter knife between the bottom of the pan and the bottom of the cheesecake, making sure not to break the crust. Do not use a sharp knife with a point, because you are more likely to pierce the crust if you do so. Then carefully slide the knife around in a clockwise manner between the pan and the crust until the entire bottom of the pan is free. Please note that the bottom of the crust is fragile, so try not to pierce it with your knife. Place another cake round or serving plate of your choice on top of the bottom of the cheesecake. Then carefully place one hand on the center of the bottom of the cheesecake and slide your other hand underneath the cake round that's on the top of the cheesecake, then carefully invert the cheesecake.
- Place a 1M star tip into a piping bag and scoop your topping into the bag. Do not overfill the piping bag. Snip the tip of the bag and pipe a circle of small swirls around the edge of the pumpkin cheesecake. Continue piping small swirls in consecutive circles until the entire surface is covered.
- Sprinkle toasted pecan pieces on top.
- Yield: 16 servings.
Video
Tips/Notes
- To toast the pecan pieces, spread them in a single layer on a half sheet pan and bake in a 350°F oven for 10 minutes. Allow them to cool before using.
Nutrition
Calories: 745kcalCarbohydrates: 80gProtein: 8gFat: 46gSaturated Fat: 25gPolyunsaturated Fat: 3gMonounsaturated Fat: 13gTrans Fat: 0.4gCholesterol: 146mgSodium: 322mgPotassium: 260mgFiber: 2gSugar: 66gVitamin A: 5664IUVitamin C: 1mgCalcium: 115mgIron: 2mg
Tried this recipe? Add me to Google's Preferred Sources above.
Leave a Reply