My New York-style pumpkin cheesecake is made with fresh pumpkin puree– although canned will also work– warm fall spices, and a buttery-crisp gingersnap cookie crust. Baking it in a water bath ensures a creamy texture and crack-free surface every time.
*This post is an update from the original article written in November 2020. Only the article is new.*
Why You’ll Love This Pumpkin Cheesecake
While other pumpkin cheesecake recipes leave you hanging with bake times and techniques, I’m putting my 25+ years of pastry chef experience out here for your success.
I grew up eating and making Brooklyn cheesecakes, so it’s only fitting that my pumpkin cheesecake begins with a creamy New York-style filling. That means this cheesecake is rich, creamy, and full of real pumpkin puree and warm pumpkin spices. That silky batter is poured into a crisp, buttery gingersnap crust.
My cheesecakes never leave you anxious over whether a crack will ruin its beauty because we don’t do ugly here. I’ll teach you how and why a water-bath technique always means an even bake and an even more beautiful cheesecake. This recipe is a must if you’re gearing up for fall or Thanksgiving baking.
Ingredients You’ll Need
The pumpkin cheesecake batter is made with room temperature full-fat cream cheese, solid pack canned pumpkin puree (or homemade puree), sugar, eggs, ground ginger, allspice, cinnamon, cloves, and nutmeg– or my pumpkin pie spice blend– kosher salt, cornstarch, heavy cream, lemon zest, and vanilla extract.
To make the gingersnap crust, you’ll need crisp gingersnap cookie crumbs and melted unsalted butter.
You’ll also need a 9-inch springform pan set inside a larger, 12- to 14-inch oven-safe pan to bake the pumpkin cheesecake. A stand or an electric hand mixer makes blending the cheesecake batter easy. You’ll also need a food processor for turning the gingersnap cookies into crumbs.
How To Make Pumpkin Cheesecake
with Gingersnap Crust
Make the Gingersnap Crust First
Most cheesecakes have a crust of some kind. Some, like Junior’s, use a sponge cake base, but most have cookie crusts. The key to achieving the perfect crust for your pumpkin cheesecake is using the right ratio of melted butter to cookie crumbs. Using too much butter in your crust results in a greasy cheesecake bottom. Too little butter and the crust falls apart when you cut and serve it.
Pulse the gingersnap cookies to a fine crumb using the metal blade attachment in your food processor.
Combine the cookie crumbs with the melted butter in a bowl and mix. After mixing, squeeze the crumb mixture in your hand. If the cheesecake crust mixture holds together in a firm clump, it’s ready to use. However, if the cheesecake crust falls apart when you release pressure, add 1 to 2 tablespoons of melted butter to bind it together. If the cheesecake crust mixture seeps butter when you squeeze it in your hand, add more gingersnap crumbs to soak up the excess fat.
Form, then Bake the Gingersnap Crust
Use the bottom of a measuring cup to press your cheesecake crust into a 9″ springform pan. As you press the bottom, press along the side of the pan to create a side crust.
Bake the cheesecake crust in a 350°F (180°C) oven for 10 minutes.
Remove the pan from the oven and allow it to cool to room temperature, but don’t turn the oven off.
How Do You Keep Water From Getting Into a Cheesecake?
This is the question I always get about baking cheesecakes in a bain-marie, or water bath. I’ll explain why we need the water bath later.
Wrapping the bottom and sides of the cheesecake pan in a double layer of heavy-duty aluminum foil is the best way to keep water from leaking into your cheesecake pan. Heavy-duty foil works better because it’s thicker and less prone to being punctured by the springform handle. Be sure to press the foil tightly against the sides and bring it up to or above the top of the pan.
Wrap the bottom and sides of the pan in two layers of heavy-duty aluminum foil once it’s cool enough to handle. There are also new silicone water bath pans you can set your pan in. I haven’t used them, but they seem promising.
Bring 6 cups of water in a large pot up to a boil over medium-high heat before starting the cheesecake batter.
Make the Pumpkin Cheesecake Batter
Use a whisk to combine the ground cinnamon, nutmeg, ginger, allspice, cloves, kosher salt, and cornstarch in a small bowl. Pumpkin spice blend or chai spice blend are great substitutes for all of those spices, too. Cornstarch gives pumpkin cheesecake that fluffy texture and body that are ideal in a cheesecake. You can replace the cornstarch with the same amount of all-purpose flour or leave it out.
Use a hand mixer fitted with beaters, or a KitchenAid stand mixer with a paddle attachment to blend the cream cheese, sugar, lemon zest, and vanilla bean paste (or extract) in a large mixing bowl at low speed.
Add the eggs to the bowl, one at a time, once you achieve a smooth, well-blended mixture. Scrape down the bowl after each egg is incorporated to ensure an evenly blended batter.
Stir in the mashed pumpkin and the heavy cream on low speed once the eggs are added. Finally, blend in the spice mixture just until incorporated. If you overmix the batter at this stage, the cornstarch will make the pumpkin cheesecake gummy.
How Long Does It Take To Bake a Pumpkin Cheesecake?
Scrape the pumpkin cheesecake batter into the gingersnap crust.
Next, set the foil-wrapped, filled cheesecake pan into the larger pan. Make sure there’s at least two inches of clearance on the sides of the cheesecake pan, so you have enough room to pour hot water into the outer pan without splashing the cheesecake batter.
Using a bench scraper or wide spatula as a shield prevents water from splashing onto the cheesecake batter.
Why Bake Pumpkin Cheesecake in a Water Bath?
Baking cheesecakes in a water bath creates a consistent temperature for the custard to bake in. Without a water bath, the pumpkin cheesecake’s temperature will rise and fall with the oven as it clicks on and off to regulate its internal temperature. The slower, more even baking and moist air of a water bath helps reduce the likelihood of cracks in your pumpkin cheesecake.
Carefully slide the larger pan into the hot oven. Baking a pumpkin cheesecake takes 1 hour.
How to Prevent Pumpkin Cheesecake From Cracking
Cooling freshly baked cheesecakes gradually in the oven, then on the countertop, adds insurance against surface cracks. Since sudden temperature changes, like moving a cheesecake from a 350°F oven to a 72°F countertop, can cause it to crack, it’s best to cool cheesecakes gradually in a vented oven. This gradual cooling of the pumpkin cheesecake allows the custard structure to set slowly.
Here’s how to do it:
- After the cheesecake is done baking, turn off the oven, then prop the door open with a wooden spoon. Allow the cheesecake to cool in the oven for 1 hour.
- After an hour, remove the cheesecake from the oven and the water bath. Remove the protective foil and allow the pumpkin cheesecake to cool to the touch on the countertop.
This second, gradual cooling acclimates the cheesecake to its surroundings, further strengthening the structure and preventing cracking. It also cools the cheesecake, so you don’t end up with condensation dripping from the plastic covering onto its surface after you wrap it for storage. - Once the cheesecake is at room temperature, cover the pan with plastic wrap and refrigerate.
- Chill cheesecakes for at least 6 hours or overnight to allow its structure to set up completely, resulting in perfect slices.
Continue reading after the recipe card for my in-depth tips for successfully baking your pumpkin cheesecake.
Pumpkin Cheesecake with Gingersnap Crust
at Sense & EdibilityEquipment
- electric hand or stand mixer
Ingredients
For the Gingersnap Crust
- 2 cups gingersnap crumbs
- 6 tablespoons unsalted butter melted
For the Pumpkin Cheesecake
- 1/3 cup cornstarch
- 1 teaspoon ground cinnamon *OR see note to replace the spices with Pumpkin Pie Spice Blend
- 3/4 teaspoon ground nutmeg
- 3/4 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1/4 teaspoon ground allspice optional
- 1/2 teaspoon kosher salt
- 4 8-ounce packages cream cheese at room temperature
- 1 1/4 cups granulated sugar
- 1 tablespoon lemon zest (from 1 medium lemon)
- 2 teaspoons vanilla bean paste (or vanilla extract)
- 4 large eggs at room temperature
- 15 ounce can pumpkin puree
- 1/4 cup heavy cream
Optional Toppings
Maple Whipped Cream
- 1 cup heavy cream
- 1 tablespoon granulated sugar
- 1 teaspoon maple extract or cinnamon, hazelnut, rum, or vanilla extract
Instructions
- Preheat your oven to 350°F (177°C).
Prepare and Bake the Gingersnap Crust
- In a bowl, mix together the gingersnap cookie crumbs and melted butter.Squeeze the crumbs together in the palm of your hand to check that the mixture is the proper consistency. If the crust holds together in a firm clump, it's ready. Add 1 to 2 tablespoons of melted butter if it falls apart or 2 to 3 tablespoons more gingersnap crumbs to soak up the excess fat if it seeps butter.
- Use the bottom of a measuring cup to press the gingersnap crust mixture into a 9" springform pan.
- Bake the crust for 10 minutes in the preheated oven.Remove the baked crust from the oven to cool. Do not turn off the oven.Once it's cool, wrap the pan in two layers of heavy-duty aluminum foil, then set aside.
Prepare the Pumpkin Cheesecake batter
- Bring a pot of water (approximately 6 cups) to boil over medium while you prepare the cheesecake batter.
- Whisk together the ground cinnamon, ginger, nutmeg, cloves, allspice, salt, and cornstarch in a small bowl.Set this spice blend aside.
- In a 4-quart mixing bowl, blend the cream cheese, sugar, lemon zest, and vanilla bean paste on low speed, until smooth.
- Add the eggs- one at a time- to the bowl, making sure to scrape down the bowl after each egg is incorporated.After you've added all of the eggs, mix in the pumpkin and the heavy cream until blended.
- Finally, add the cornstarch-spice blend you mixed earlier.Blend just until the spices are incorporated. Be sure not to mix the batter too long after adding the cornstarch.
Bake the Pumpkin Cheesecake
- Scrape the prepared pumpkin cheesecake batter into the foil-wrapped cheesecake pan. Set the cheesecake pan into a larger pan that has at least two inches of clearance on the sides of the cheesecake pan.
- Carefully pour the boiling water into the larger outer pan. Be careful to avoid splashing water into the cheesecake batter.Place the pan setup into your the hot oven and bake the cheesecake for 1 hour.
Gradually Cool the Pumpkin Cheesecake
- Once the baking time has elapsed, turn the oven off and prop open the oven door with a wooden spoon. Allow the cheesecake to cool slowly in the oven for 1 hour.
- After an hour, remove the cheesecake from the oven, then from the water bath. Remove and discard the protective foil and allow the pumpkin cheesecake to cool to room temperature on the countertop.Cover the pan with plastic film and refrigerate the cheesecake for 6 to 12 hours (or overnight).
Prepare the Maple Whipped Cream Topping
- A few hours prior to serving the pumpkin cheesecake, combine the heavy cream and maple extract in a mixing bowl. With your electric hand mixer on medium speed, whip the cream just until the beaters begin to leave ribbons in the cream.
- Start sprinkling in the sugar. After adding the sugar, increase the mixer's speed to high and whip for 2-3 more minutes, or until the cream is fluffy and stiff. Use a spoon or a piping bag to pipe rosettes of cream on to the cheesecake to create a whipped cream border.
- For added flavor, top the pumpkin cheesecake with my Boozy Spiced Cranberry Sauce.Store the pumpkin cheesecake in the refrigerator until ready to serve. Enjoy it within 72 hours after baking.
Notes
Swaps and Substitutions:
- You can use fresh pumpkin puree instead of canned. Just use the same amount.
- Replace the pumpkin puree with mashed sweet potato.
- Replace the ground cinnamon, ginger, nutmeg, cloves, and allspice with 3 1/4 teaspoons (9 grams) pumpkin spice blend or 2 teaspoons (6 grams) chai spice blend.
- Instead of gingersnap cookies for your cheesecake crust, use graham cracker crumbs, Biscoff cookie crumbs, vanilla or chocolate wafers, or animal crackers.
- You can replace the cornstarch with the same amount of all-purpose flour or leave it out altogether.
Tips and Techniques:
- Avoid over-mixing the batter after adding the cornstarch-spice blend as this will result in a gummy cheesecake.
- Try not to get any water in the cheesecake when making the water bath. This will prevent the custard from setting.
Storage Instructions:
- Store cheesecake, covered, in the refrigerator for up to 3 days after baking it.
- Press a piece of plastic film or wax paper against the insides of a cut cheesecake to keep it from drying out in the refrigerator.
- Avoid keeping cheesecakes out at room temperature for extended periods to prevent foodborne illnesses.
Freezing Instructions:
- Allow the pumpkin cheesecake to cool completely.
- Wrap in two layers of plastic wrap, then in one layer of heavy-duty aluminum foil.
- Freeze the cheesecake for up to 2 months. Thaw under refrigeration before serving.
Nutrition
Can You Make Pumpkin Cheesecake Ahead?
You can (and should) make pumpkin cheesecake ahead. The best way to get a perfect slice and bite of cheesecake is to let it cool sufficiently before serving. Making the cheesecake at least 12 hours ahead gives you the best consistency and chilled temperature.
How Do I Decorate Pumpkin Cheesecake?
This pumpkin cheesecake doesn’t need a topping, but rosettes of whipped cream give it an air of festivity. This step is totally optional.
To make a whipped cream with fall flavoring:
- Mix heavy cream and maple extract in a mixing bowl. If you want to switch up the flavor, I recommend vanilla, maple, cinnamon, or pumpkin spice extract.
- Begin whipping the cream at medium speed.
- Once the beaters start to leave ribbons in the cream, start sprinkling in the granulated sugar.
- After adding the sugar, increase the mixer’s speed to high and whip for 2-3 more minutes or until the cream is fluffy and stiff.
Garnish your chilled pumpkin cheesecake with rosettes of flavored whipped cream. Another great way to decorate your pumpkin cheesecake is with a generous spoonful of my Boozy Spiced Cranberry Sauce, a drizzle of Cajeta, or Spiced Toffee Sauce.
How Do I Serve Pumpkin Cheesecake?
To serve pumpkin cheesecake like a pro, run a paring knife between the cheesecake sides and the springform pan to separate them. Unclip, then remove the springform collar from the cheesecake.
Slice the pumpkin cheesecake using a sharp knife dipped in hot water and shaken off to make the first cut. Re-dip the knife in hot water, wipe it on a paper towel, and make another cut to create a slice.
Dipping your knife in water removes excess cheesecake from the blade, giving you a clean slice.
Many people enjoy cheesecake with coffee, tea, or milk. Enjoy yours however you like.
How Do I Store the Cheesecake?
Store pumpkin cheesecake in the refrigerator for up to 3 days after baking it. Avoid keeping cheesecakes out at room temperature for extended periods. Pumpkin cheesecake is a custard, so keep it refrigerated to prevent foodborne illness.
Press a piece of plastic film or wax paper against the insides of the cut pumpkin cheesecake to keep it from drying out in the refrigerator.
Pumpkin Cheesecake FAQs
Can I make this with a homemade graham cracker crust instead of gingersnap?
You can use graham cracker crumbs, Biscoff cookie crumbs, vanilla or chocolate wafers, or animal crackers instead of gingersnap cookies for your cheesecake crust.
Can I use canned pumpkin?
You can absolutely use canned pumpkin to make pumpkin cheesecake. I recommend it if you have a lot of fall or Thanksgiving baking. Make sure to use solid-pack canned pumpkin puree so you don’t add more water to the batter.
Can I use pumpkin pie filling instead of pumpkin puree?
Pumpkin pie filling contains additional ingredients like sugar, spices, and thickeners that will negatively affect the flavor and consistency of the baked cheesecake. Make sure you use only pumpkin puree.
How do I know when the pumpkin cheesecake is done baking?
The cheesecake is done when the edges are set, but the center has a little jiggle when you shake it. Don’t wait for the surface to be firm because, as the cheesecake cools, it’ll continue cooking from the oven’s residual heat.
Can I freeze pumpkin cheesecake?
You can freeze cheesecake after you bake it and let it cool completely. To freeze pumpkin cheesecake:
1. Carefully remove it from the springform pan and wrap it well in 2 layers of plastic wrap.
2. Freeze the cheesecake for up to two months.
3. Thaw the cheesecake in a refrigerator for 12 hours (or overnight) before serving.
Drop Your Question or Comments Below!
You’ll undoubtedly be the dessert hero for bringing this Pumpkin Cheesecake with Gingersnap Crust to the Thanksgiving or holiday dessert table this year. This creamy pumpkin dessert takes the flavor you love from the traditional pie and bakes it into a decadent cheesecake. It’s like getting two amazing fall desserts in one bite.
Be sure to pin this pumpkin cheesecake recipe to your Thanksgiving or Holiday board and share it with your friends and family.
Can’t wait to make this cheesecake! I can’t believe I’ve never made one with pumpkin, the photos look so good!
Thanks! I know you’ll love it!
This recipe is the only way I will ever eat pumpkin pie! It was my first time trying a water bath and it worked seamlessly.
Woo this was delicious! The pumpkin cheesecake filling was so creamy and full of warm spiced pumpkin flavor and that gingersnap crust was phenomenal! Thank you for this recipe!
This looks seriously luminously good! It doesn’t get any better than ginger, pumpkin and CHEESECAKE!!!!
Thanks so much, Shayla!
This looks so yummy ? I need to try this!
Enjoy it!
Cheeseake is my favorite dessert and I’m always wanting to try new flavors. That crust looks incredible!
Thanks!