The Best Pumpkin Cheesecake

By Amy Dong
Updated Oct. 31, 2025

Rich and creamy, this is The Best Pumpkin Cheesecake you’ll ever taste. It’s a thick, luscious New York style cheesecake that people claim is even better than Cheesecake Factory!

Slice of pumpkin cheesecake with whipped cream topping. — This creamy spiced pumpkin cheesecake with a gingersnap crust is better than Cheesecake Factory.

Amy’s notes

Making anything and everything pumpkin-flavored in the fall is a challenge we faithfully accept every year. Here’s what you’ll love about this recipe:

Impress Your Guests: This is a sure-to-impress dessert perfect for serving to friends and family on special occasions.
Whole Can of Pumpkin: This recipe uses a whole can of pure pumpkin puree. There is no waste, and plenty of pumpkin flavor.
Gingersnap Crust: Not only is the filling packed with our favorite fall spices, but the crust is also made with gingersnap cookies.
No Crack: This recipe uses a number of strategies to ensure a cheesecake that doesn’t crack.
Better than Cheesecake Factory: We aren’t exaggerating when we say this cheesecake is better than Cheesecake Factory. It’s smooth, creamy, and made with fresh ingredients.
New York Style: It’s a New York Style Cheesecake recipe meaning that it is thick, rich, super creamy, and the most velvety cheesecake imaginable.

Key Ingredients

Gingersnap Cookies – Use round, crispy gingersnap cookies for the crust, as the spices and molasses in them pair wonderfully with the pumpkin flavors.
Cream Cheese – Make sure to use whole cream cheese, to ensure a thick and creamy cheesecake filling.
Pure Pumpkin Puree – You’ll use an entire 15 ounce can of 100% pure pumpkin puree and not pumpkin pie filling.
Heavy Whipping Cream – Heavy whipping cream makes the cheesecake satiny and luscious.
Fall Spices – Cinnamon, ginger, cloves, allspice, and nutmeg pair perfectly with the pumpkin.

Substitutions And Variations

Take a look at these variations for The Best Pumpkin Cheesecake:

Gluten Free: This recipe can easily be made gluten free by using gluten free gingersnap cookies for the crust.
Crust: If you aren’t a fan of gingersnap cookies, feel free to switch up the kind of crust. Try using a classic graham-cracker crust like the one in this Perfect New York Style Cheesecake or try a chocolate crust like in this White Chocolate Raspberry Cheesecake recipe.
Toppings: We highly recommend decorating this pumpkin cheesecake with Stabilized Whipped Cream for a fluffy topping that will have you going back for seconds.
You can also drizzle this 4-Ingredient Salted Caramel Sauce on top.
Try sprinkling some chopped pecans or walnuts on top with a bit of pumpkin pie spice for added crunch and flavor.

Step-By-Step Instructions

Pumpkin Cheesecake Gingersnap Crust in Food Processor.

Pumpkin Cheesecake Gingersnap Crust in Pan.

In a food processor, mix gingersnap cookies until they become fine crumbs. Transfer to a bowl and combine with melted butter.
Grease the bottom of 10-inch springform pan and press crust mixture into the bottom of pan. Bake for 9 minutes at 350F. Then place large pan of very hot water on lowest rack in oven, and drop oven temp to 225F.

Pumpkin Cheesecake Filling Poured into Crust.

Using the paddle attachment of a stand mixer, mix softened cream cheese on medium until it is smooth and creamy. Add the sugar and beat until smooth and fluffy. Then beat in eggs on low, 1 at a time, just until incorporated.
Add pumpkin and remaining ingredients to cream cheese mixture and beat until just smooth. Pour mixture into greased pan with crust.

Whole Pumpkin Cheesecake on a Cake Stand.

Place cheesecake pan on a large baking sheet and bake at 225F on center rack, about 4 to 4 1/2 hours, or until filling is softly set and golden brown. Then crack it open a bit, and let cheesecake cool at least 2 hours in the oven.
Cover and let it completely chill in the fridge overnight or 24 hours.

For full list of ingredients and instructions, see recipe card below.

How To Prep Ahead

Room Temperature: Make sure to take the cream cheese and eggs out of the fridge before baking to give them enough time to warm to room temperature. This will help ensure a smooth cheesecake.
Make Ahead: The Best Pumpkin Cheesecake can actually be fully made ahead and chilled in the fridge 2 days in advance. So, feel free to whip this up a couple days before you need it.
Toppings: If using stabilized whipped cream or salted caramel sauce, feel free to make them a few days in advance and store in an airtight container in the fridge until ready to use.

Video: Watch Us Make This Recipe

The Best Pumpkin Cheesecake

4.96 from 211 ratings

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Rich, creamy, and satiny, this is The Best Pumpkin Cheesecake you'll ever taste! It's a thick, luscious New York style cheesecake that's even better than Cheesecake Factory.

Prep Time: 30

Cook Time: 4

Total Time: 4 30

Servings:

Author: Amy Dong

Ingredients

For the Crust:

12 ounces crispy gingersnap cookies, see notes
½ cup salted butter, melted

For the Cheesecake:

32 ounces plain, whole cream cheese, softened to almost melted
1 ¾ cups granulated sugar
3 whole eggs, large, room temperature
15 ounces pure pumpkin puree
1 cup heavy whipping cream
2 teaspoons vanilla extract
2 teaspoons ground cinnamon
1 teaspoon ground ginger
½ teaspoon ground nutmeg
½ teaspoon ground allspice
¼ teaspoon ground cloves
Optional chopped pecans for garnish

Instructions

Preheat oven to 350F, with rack in center.
Using a food processor, heavy duty blender, or freezer bag and rolling pin, crush all gingersnaps until they are fine crumbs.
In bowl, drizzle melted butter into the cookie crumbs, and mix until it begins to stick together. Should resemble very damp sand.
Lightly grease the bottom of 10-inch springform pan, or line it with parchment paper cut to fit bottom diameter. Press crust mixture into the bottom of pan and bake for 9 minutes.
Let cool on rack. Grease the sides of pan. Place large pan of very hot water on lowest rack in oven, and drop oven temp to 225F.
Using paddle attachment of stand mixer, mix softened cream cheese on medium until it is smooth and creamy.
Add the sugar and beat until smooth and fluffy. Beat in eggs on low, 1 at a time, just until incorporated.
Add pumpkin and remaining ingredients. Beat just until incorporated and smooth. Pour filling into prepared crust.
Place cheesecake pan on a foil-lined baking sheet and bake at 225F on center rack, about 4 to 4 1/2 hours, or until filling is softly set and golden brown. Center will still jiggle, but edges should be slightly puffed and somewhat set.
Turn oven off. Crack oven open a bit, using a wooden spatula to prop open just a bit. Let cheesecake cool at least 2 hours in the oven – I let it cool in cracked oven even longer, until it is almost room temp.
Place on wire rack and let cheesecake cool to room temp – this gradual baking method prevents cracking/sinking on top.
Cover and let it completely chill in fridge overnight or 24 hours. Gently run a thin plastic knife around sides of cheesecake to loosen from pan. Release sides of springform, place cheesecake on serving platter, and serve chilled.

Equipment

Springform Pan

Notes

Be sure you’re using the crispy/crunchy round gingersnap cookies found at grocery stores.
If your butter/cookie crumb mixture seems wetter than very damp sand, add more cookie crumbs until you have the right texture. The mixture should be able to be pressed together into a formed crust, but not overly wet nor too dry. You want the mixture to just be able to hold together and molded when pressed down.
If you need a faster baking method, you can bake at 350F for about 1 hour, 30 minutes. Still let it cool in the oven with door ajar for at least 1 hour before removing. Let cool on wire rack to room temp. Then cover and completely chill in fridge overnight or 24 hours before serving. Cheesecake may always crack or sink a bit with the higher baking temp.
Cheesecake may be fully prepared up to 2 days ahead of time. Keep covered and chilled in fridge until ready to eat! You can even pipe stabilized whipped cream prettily on top and keep it covered/chilled without worrying about a whipped cream melt down.
If you enjoyed this recipe, please come back and give it a rating. We ❤️ hearing from you!

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Nutrition (per serving)

Course: Dessert

Cuisine: American

Diet: Vegetarian

Method: Bake, Mixing

Commonly Asked Questions

How do I ensure my cheesecake doesn’t have any cracks?

In this recipe, we use a few tricks to make sure the cheesecake doesn’t crack. First, making sure all of your ingredients are room temperature to make mixing easier will help. Second, the pan of hot water in the oven helps retain moisture while the cheesecake is cooking also preventing cracks. Third, greasing the pan well and letting the cheesecake cool in the oven helps to prevent the cheesecake from cracking due to shrinking as it cools.

Can I make this pumpkin cheesecake gluten free?

Yes! It’s so easy to make this gluten free. Just replace the gingersnap cookies with a gluten free alternative and you’re all set.

What is the secret to the best cheesecake?

The trick to getting the perfect cheesecake is being careful with the heat. That’s why we cook this cheesecake at only 225F and let it cool in the warm oven.

How long does pumpkin cheesecake keep?

Store pumpkin cheesecake in an airtight container in the fridge for up to 4 days. You can also freeze it. We like freezing the slices individually in plastic wrap for easy thawing. Cheesecake will last up to 3 months in the freezer.

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Perfect New York Cheesecake: Rich, creamy, and smooth, this is the perfect classic New York Cheesecake recipe. Enjoy it just as is or use it as a blank canvas for all your favorite additions!
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