My first memory of pumpkin cheesecake is from Starbucks. This was a few (ahem 20) years ago when Starbucks was a bit more novel and not on every corner. They served a pumpkin cheesecake back then that I must have eaten a hundred times. Fast forward and I make my own version these days: my spiced pumpkin cheesecake recipe.
If you’re as obsessed with fall flavors as I am, this Pumpkin Cheesecake is about to become your new favorite! Inspired by my very first taste of pumpkin cheesecake back in the day, this recipe has everything I loved about that classic dessert, but with a little homemade magic. The graham cracker crust is infused with warm spices, bringing out that cozy fall vibe in every bite. The cheesecake itself strikes a perfect balance—creamy and smooth without being too dense. Top it with fresh whipped cream, grab a cup of coffee, and you’ve got yourself the ultimate autumn treat!
Jump to:
Looking for more pumpkin recipes? Check out our amazing Pumpkin Muffins!
🍮 The Pumpkin Cheesecake to Die For
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 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!
🥧 Spiced Gingersnap Crust
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.
This is basically like pumpkin pie and cheesecake had a perfect, fall baby!
📖 Recipe
Equipment
- 1 stand mixer with paddle attachment
- 1 spring form pan
- 1 food processor
- 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
- 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.
- 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.
- 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.
- Add sugar and mix well. Scraping down sides and bottom of bowl as needed.
- Add eggs one at a time beating well after each addition.
- Add pumpkin and sour cream and mix well. Be sure to scrape sides and bottom of bowl often to ensure uniform mixing.
- 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.
- 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.
Nutrition
#GingersnapCrust #FallBaking #PumpkinCheesecake #SpicedDesserts #HolidayBaking #GingersnapCookies #EasyPieCrust #CheesecakeCrust #WarmFlavors #AutumnDesserts
☕ Best With a Good Cup of Coffee
Our Pumpkin Muffins go great with a good cup of coffee. I mean, what doesn't. If you are looking for a great cup of coffee that pairs well with all things pumpkin, check out our friends at Buck's Coffee - where the pursuit of better coffee and better connections begins! Just like us at The Baker's Table, Buck is not just passionate about coffee; he's passionate about people and connections. And he makes really good coffee too!
Visit Buck's Coffee and use promo code "THEBAKERSTABLE" for 25% off your order!
Comments
No Comments