This easy pumpkin cheesecake recipe layers velvety spiced pumpkin filling over a crunchy gingersnap crust. It's simple to make at home, full of fall flavor, and an elegant twist on classic pumpkin pie. This might be the best pumpkin cheesecake recipe ever. Rich, spiced, and perfect for Thanksgiving. Prep: 30 minutes | Bake: 1 hour | Chill: 4 hours | Total Time: About 6 hours | Yield: 12 servings
A Fall Classic, Elevated
My first memory of pumpkin cheesecakes goes back to the Starbucks dessert case, back when Starbucks felt new and special, and their Philadelphia-style pumpkin cheesecake was my favorite indulgence. I ordered it more times than I can count.
Years later, the scent of cinnamon and nutmeg brings me right back. Not to the coffee shop, but to my mom's kitchen at Thanksgiving. My sisters and I would line up at the counter rolling dough and mixing fillings for pumpkin pies. Those were long, laughter-filled afternoons that smelled like sugar, spice, and gratitude.
Now, I bake with my daughter the same way. It's one of my favorite traditions, except these days, we sometimes elevate our pies. When we want something a little more special, this pumpkin cheesecake with a gingersnap crust is the dessert we choose. It has the same cozy fall flavor as pumpkin pie, but smoother, creamier, and simply irresistible.
(If you love cozy bakes, try our Pumpkin Muffins or our Perfect Pillowy Soft Cinnamon Rolls. They're favorites around here!)
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Why You'll Love This
This recipe is not overly dense or particularly light and airy as some cheesecakes. It falls somewhere right in the middle which I really enjoy. This is basically like pumpkin pie and cheesecake had a perfect, fall baby! A dollop of fresh whipped cream, a big cup of coffee and I'm in fall heaven!
I've tried multiple crust variations for pumpkin cheesecake, but this one might be my favorite. It's simple because it's your typical graham cracker crust, but adding warm, fall spices to the mix elevates it to something special.
This gingersnap crust brings a spicy, cozy twist to the traditional graham cracker base! With the warm snap of gingersnap cookies, a touch of sugar, and melted butter, this crust adds an irresistible layer of flavor that's both sweet and slightly spicy. The crushed gingersnaps create a crunchy, aromatic foundation that pairs beautifully with creamy fillings like pumpkin or cheesecake. This crust isn't just a base, it's a flavor booster that adds depth and warmth to every bite, setting your dessert apart with a unique, fall-inspired twist.
- Easy and impressive: This is a pumpkin cheesecake recipe easy enough for beginners.
- Creamy, dreamy texture: The filling is silky smooth with balanced spice.
- Flavor depth: The gingersnap crust gives warmth and crunch that plain graham crackers can't.
- Make-ahead friendly: Cheesecake tastes even better the next day.
- Holiday-ready: Perfect for Thanksgiving, Friendsgiving, or any crisp fall evening.
Ingredients You Need and Why
Each ingredient plays a key role in this pumpkin pie spice cheesecake:
- Gingersnap Cookies: Bold, spicy, and perfect for a fall-flavored crust.
- Butter: Adds richness and holds the crust together.
- Cream Cheese: Full-fat Philadelphia cream cheese gives the classic smooth texture.
- Granulated Sugar: Sweetens and balances the tang of cream cheese.
- Eggs: Bind the filling for that custard-like creaminess.
- Sour Cream: Adds lightness and prevents a dense texture.
- Orange Juice + Pumpkin Pie Spices: Blooming the spices in warm orange juice enhances their aroma and flavor.
- Vanilla Extract: Unites every flavor beautifully.
- Pumpkin Puree: Adds color, moisture, and earthy sweetness.
The quality of the pumpkin puree matters!
I recently saw America's Test Kitchen compare the best canned pumpkin, and they came to the same conclusion my mom always knew: Libby's 100% Pure Pumpkin is the gold standard. It's what she used, and it's what I still reach for every fall. Some traditions are worth keeping, especially when they help every bake turn out just right.
How to Make a Pumpkin Cheesecake
Here's how to make this pumpkin cheesecake recipe easy, step by step:
Step 1: Prepare the Gingersnap Crust
Crush the cookies until fine crumbs form. Combine with melted butter and sugar, press into a greased springform pan, and bake for about 10 minutes until lightly toasted. (Why this works: Pre-baking creates a crisp base that stays firm beneath the creamy filling.)
Step 2: Mix the Filling
Beat cream cheese until perfectly smooth. Add sugar, then eggs one at a time, mixing gently. Blend in pumpkin, sour cream, and vanilla.
Warm the orange juice and spices for 30-45 seconds, stir to combine, and let cool slightly. This blooming step makes the flavor uniform throughout.
Step 3: Bake Gently
Pour filling into the pre-baked crust. Bake at 350°F for 45-50 minutes, until the edges are set but the center still jiggles slightly. Turn off the oven, crack the door open, and leave the cheesecake inside for 1 hour. This slow cooling prevents cracks.
Cool fully, then chill at least 4 hours or overnight before serving.
Tips, Tools, and Troubleshooting
Baking a perfect pumpkin cheesecake is not hard; it just takes a few mindful steps. These are the little techniques, favorite tools, and easy fixes that turn good cheesecakes into truly unforgettable ones.
Tips & Techniques
- Use room-temperature ingredients for a silky batter.
- Avoid overmixing once eggs are added.
- Do not skip the oven rest. It is the easiest way to prevent cracks.
- Run a knife around the edge before chilling to release tension.
- Slice with a warm, clean knife for perfect edges.
Tools I Recommend
- 9-inch springform pan
- Stand or hand mixer
- Food processor for crust
- Offset spatula for smoothing the top
Troubleshooting
- Cracks on top → Usually from overbaking or cooling too fast. Try the gentle cooling method.
- Soft center → Chill longer; cheesecake firms up as it sets.
- Soggy crust → Pre-bake longer or use a water-bath barrier.
- Dense texture → Overmixed batter or cold ingredients.
💡 Kendra's Top Tip: Always warm your pumpkin pie spices with a splash of orange juice before adding them to the batter. This quick step "blooms" the spices, releasing their natural oils so the cheesecake tastes richer and more balanced. It is a tiny bit of baking science that makes your pumpkin cheesecake taste like it came straight from a bakery.
Variations, Substitutions, and Storage
Every baker likes to make a recipe their own, especially during the holidays. This pumpkin cheesecake recipe is easy to customize, whether you want to adjust the crust, make it gluten-free, or prepare it as mini pumpkin cheesecakes for sharing. Here are a few of my favorite variations and helpful storage tips.
Variations & Substitutions
- Classic Graham Crust: Swap gingersnaps for graham crackers for a milder taste.
- No-Bake Pumpkin Cheesecake: Use whipped cream and gelatin to set the filling instead of baking; chill overnight for a creamy, light texture.
- Gluten-Free Pumpkin Cheesecake: Choose gluten-free gingersnaps; the rest of the recipe is naturally gluten-free.
- Mini Pumpkin Cheesecakes: Bake in muffin tins for easy sharing; reduce bake time to 25 minutes.
Serving & Storage
- Serve: Cold, with whipped cream or caramel drizzle.
- Store: Covered in the fridge up to 5 days.
- Freeze: Wrap slices individually; freeze up to 2 months. Thaw in fridge overnight.
Recipe FAQs
Cracks usually come from sudden temperature changes or overbaking, both of which cause the custard-style filling to contract. To prevent them, bake just until the center is slightly jiggly, then cool the cheesecake slowly with the oven door cracked open for one hour. The gentle temperature drop allows the proteins in the eggs to set without tightening, which keeps the surface smooth.
Yes, it can be. The filling itself is naturally gluten-free, since it is mostly dairy, pumpkin, and eggs. The only gluten source is the crust. Simply use gluten-free gingersnaps or almond flour crumbs for a sturdy base. When pressing your crust, compact it well so it holds shape after baking.
Properly stored, pumpkin cheesecake keeps up to five days in the fridge. Cover it tightly with plastic wrap or store it in an airtight container to prevent it from absorbing refrigerator odors. Because of the high dairy content, refrigeration is crucial for food safety. The texture actually improves as it chills; the fats re-solidify, giving the cheesecake that dense, creamy bite.
Yes. A no-bake pumpkin cheesecake relies on whipped cream or gelatin to create structure instead of eggs. The gelatin firms the filling as it cools, while the whipped cream keeps it light and mousse-like. It will not have quite the same dense texture as a baked cheesecake, but it is perfect for a quick, make-ahead dessert.
The best test is the jiggle test. Gently tap the pan; if the center moves slightly like set Jell-O while the edges are firm, it is done. Overbaking drives out moisture and tightens the protein network, which creates cracks. Remember, the residual heat continues to cook the cheesecake even after you turn off the oven.
Yes, but drain it well first. Fresh pumpkin holds more water than canned, which can make the cheesecake filling too loose. After roasting, strain it through cheesecloth or paper towels to remove excess liquid. This will keep the texture rich and creamy instead of watery.
This step "blooms" the spices. The gentle heat releases essential oils from cinnamon, nutmeg, and ginger, intensifying both flavor and aroma. The acidity from the orange juice brightens the pumpkin, balancing the richness of the cream cheese. It's one of those small, teachable steps that makes a home-baked cheesecake taste like a bakery masterpiece.
Full-fat cream cheese, like the classic Philadelphia brand, creates the richest and most stable structure. The fat content emulsifies smoothly with the eggs and sugar, giving the cheesecake its dense, custard-like consistency. Reduced-fat versions contain more water, which can lead to cracks or a spongy texture.
It's all about the details. From blooming the spices to the slow oven cool-down, each technique was tested to give you foolproof results. The combination of the creamy Philadelphia base, the bright spice balance, and the crunchy gingersnap crust makes this recipe one you will come back to every fall.
Recipe
Easy Pumpkin Cheesecake with Gingersnap Crust
Equipment
- 1 spring form pan
- 1 glass/liquid measuring cup
Ingredients
- 32 oz cream cheese room temperature
- 2 cups sugar
- 6 eggs
- 1 can pumpkin (12 oz)
- ¼ cup sour cream
- ¼ cup orange juice
- 1 tablespoon cinnamon
- 1 tablespoon ginger
- 1 teaspoon nutmeg
- 1 tsp all spice
- 1 teaspoon salt
Gingersnap Crust
- 2 cups gingersnap cookies
- 4 tablespoon butter melted
- 2 tablespoon sugar
Instructions
- Crust
- Preheat oven to 350 degrees and spray spring form pan with non stick spray.
- Combine all ingredients for crust in bowl of a food processor and pulse until well combined and uniform small crumbs.2 cups gingersnap cookies, 2 tablespoon sugar, 4 tablespoon butter
- Press crust into bottom of spring form pan and flatten with hand or cup. Bake in preheated oven for approximately 10 minutes or until just begins to darken in color slightly.
- Filling
- While crust is cooking make filling.
- Add cream cheese to bowl of a stand mixer and beat on medium-high speed until smooth and creamy and no lumps remain.32 oz cream cheese
- Add sugar and mix well. Scraping down sides and bottom of bowl as needed.2 cups sugar
- Add eggs one at a time beating well after each addition.6 eggs
- Add pumpkin and sour cream and mix well. Be sure to scrape sides and bottom of bowl often to ensure uniform mixing.1 can pumpkin (12 oz), ¼ cup sour cream
- In a separate microwave safe container add orange juice and all spices and microwave on high for approximately 30-45 seconds and stir to combine. Warm ing this mixture allows the spices to dissolve and blend easily into the cheesecake. Allow this to cool slightly before adding to cream cheese mixture.¼ cup orange juice, 1 tablespoon cinnamon, 1 tablespoon ginger, 1 teaspoon nutmeg, 1 teaspoon all spice, 1 teaspoon salt
- Combine
- Pour filling into pre-baked crust and bake at 350 degrees for approximately 45-50 minutes or until just begins to set in the middle. Turn oven off and prop door open and leave cheesecake in oven for additional hour before moving to wire rack to cool completely. Move cooled cheesecake to refrigerator and allow to chill for at least 4 hours or up to over night.
Notes
Nutrition
What to Bake Next
If you loved this pumpkin cheesecake recipe easy enough for family baking days, you will also enjoy:
- Pumpkin Muffins - soft, spiced, and perfect for breakfast.
- Perfect Pillowy Soft Cinnamon Rolls - cozy and irresistible.
- Flourless Brownies to Die For - fudgy chocolate perfection.
As we gather around our Thanksgiving tables, I am reminded that baking is more than a recipe; it is a way to share love and gratitude. I hope this pumpkin cheesecake brings warmth, joy, and connection to your home this season.
Bake with joy, serve with love, and savor every slice of this pumpkin cheesecake with gingersnap crust.
Real ingredients. Real connection. Really good baking.
About Kendra Boettner
Hi, I'm Kendra, wife, mom of three, and the baker behind The Baker's Table.
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