New York Style Pumpkin Cheesecake

Now that the first week of November has whizzed by, the stores are unfolding their holiday displays.

Most of the Halloween costumes and candy on clearance have given way to the shiny array of Christmas decor.  The upcoming holidays are making their way to the forefront of people’s minds and plans.

Busy season, celebratory season…that time of year is just around the corner.

NY Style Pumpkin Cheesecake

Not wanting to get overly caught up in the hustle and bustle of holiday fanfare, I’ve made an effort in recent years to slow down enough to truly enjoy the beautiful holiday season.

Many of my friends have taken to Facebook to share a piece of gratitude each day of November, in honor of Thanksgiving.  I haven’t jumped on that bandwagon, but I have been knuckling down to being present in the moments.  And noticing the blessings in the moments.

Not that I’ve been altogether successful, because I’m not naturally slow and unhurried. Like most of you, I wear many hats.

New York Style Pumpkin Cheesecake 2

It’s crazy-perfect timing, but I am indescribably thankful to be going through the heart-stopping book aptly dubbed One Thousand Gifts.  A group of phenomenal women and I are doing this together, and it’s game-changing.  You may have heard of this NY Times Bestseller by Ann Voskamp, who also authors this madly inspirational blog, A Holy Experience.

And, no, this is not an advertisement or sponsored post.  I just can’t possibly stroll through Thanksgiving season without sharing what I’m reading and loving this November with you.

Ok…and eating too. :)

New York Style Pumpkin Cheesecake 3

So.  How about this New York Style Pumpkin Cheesecake?!

If you’re around us and this lil’ ol’ blog long enough, you know we are cheesecake buffs.  Cheesecake freaks, really.  These Chocolate Chip Cheesecake Bars are diet-busters, but SO worth each bite!  My all-time, best-in-universe cheesecake recipe is this White Chocolate Raspberry Cheesecake that people say is totally better than Cheesecake Factory’s.  I won’t deny it.  😉

One thing I’m certain of:  I’d rather make an entire decadent cheesecake of my favorite flavor, for the price of just one slice at said restaurant!

New York Style Pumpkin Cheesecake 1

What is there to be said about this luscious New York Pumpkin Cheesecake?  It is the best of both worlds, for pumpkin aficionados and cheesecake fans alike.

The past few years, this pumpkin cheesecake has happily graced our Thanksgiving dessert table.  This pumpkin cheesecake has more than earned that coveted spot; it’s the dessert everyone looks forward to every year.  Tell ’em to save room for this, because it is that good.

Rich, dense, and high.  Creamy, smooth, and satiny.  Thick gingersnap crust. The flavors of fall spices, pumpkin, and cream cheese meld together like no other.

Taste it.  Savor it.  Experience it.  Happy November :)

New York Style Pumpkin Cheesecake
Every bit as good or better than Cheesecake Factory's seasonal pumpkin cheesecake. NY style Pumpkin Cheesecake that's high, dense, rich, and full of the best fall flavors. On top of a gingersnap crust. Seriously. Give it 24 hours to chill.
Recipe type: dessert
Serves: 12
  • For the Crust:
  • 1 (12 oz) box of crispy gingersnap cookies
  • ½ cup (1 stick) salted butter, melted
  • For the Cheesecake:
  • 4 (8 oz) pkgs cream cheese, room temp
  • 1¾ cups white sugar
  • 3 large eggs, room temp
  • 1 (15oz) can pure pumpkin puree
  • 1 cup heavy whipping cream
  • 2 tsp vanilla extract
  • 2 tsp ground cinnamon
  • 1 tsp ground ginger
  • ½ tsp ground nutmeg
  • ½ tsp ground allspice
  • ¼ tsp ground cloves
  • Optional chopped pecans for garnish
  1. Preheat oven to 350F, with rack in center.
  2. Using a food processor (or 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. Grease the bottom of 10-inch springform pan. Press crust mixture into the bottom of pan and bake for 9 minutes. Let cool on rack. Grease the sides of pan.
  3. Place large pan of very hot water on lowest rack in oven, and drop oven temp to 225F.
  4. 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.
  5. Add pumpkin and remaining ingredients. Beat just until incorporated and smooth. Pour filling into prepared crust.
  6. Place cheesecake pan on a large baking sheet and bake at 225F on center rack, about 4 to 4½ 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 (I use a spatula to prop open just a bit) and let cheesecake cool at least 2 hours in the oven (I often 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.)
  7. Cover and let it completely chill in fridge overnight or 24 hours.
  8. 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.
  9. * Note: 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.
  10. * Cheesecake may be fully prepared up to 2 days ahead of time. Keep covered and chilled in fridge until ready to eat!

Source:  Chew Out Loud, adapted from Bon Apetit


P.S.  Don’t forget Stabilized Whipped Cream – no more runny, temperature-sensitive whipped cream!

Stabilized Whipped Cream 3 



  1. sue says

    I just baked a different pumpkin cheesecake and wish I would have found your recipe sooner. My filling ran all over the cookie sheet I was baking it on and I have a big mess. I turned the oven temp down-it was 350-and let it bake for almost 1-1/2 hours . It is all brown and ugly. I hope a maybe can salvage it by letting it cool gradually and topping with whipped cream all over. too bad I have company coming over for dinner-now ive got to run to the store for dessert. .

    • says

      Hi, Christina! The whipping cream listed in ingredients is definitely for the cheesecake! For a great Stabilized Whipped Cream to pipe on top, see the link below my recipe :) Enjoy!!

  2. says

    My daughter made this cheesecake for her son’s two year old birthday. Oh my! It was fabulous! The little guy sat there, put his fork down and poked his finger into that creamy pumpkin and just licked it off. He continued using his finger for a spoon until he had enough. I am going to make it and take it to a family thanksgiving dinner. (with fresh cooked pumpkin)

    • says

      I’m making mine 2 days ahead of time this year :) Typically, you can make it a couple days ahead and keep chilled/covered in fridge until ready to serve. Thanks for writing, Mariana!

  3. Nan Beagle says

    Wow!…something went majorly wrong! My first concern was when the ingredients filled the 9″ springform pan to the brim. I opted for the long and slow cooking method, but after 3 1/2 hrs., it was still jiggly all over. I cooked it another 1 1/2 hrs and it was still way underdone, so I turned it up to 250 for about another hour – still underdone. So I turned it up to 300 and before long it overflowed all over the place! I’ve re-read the recipe a dozen times and it was followed perfectly. What happened?? I would definitely try it again, but I don’t know where to adjust. Help!

    • says

      Nan! Wish I could be there to see how it went down, and to help out! I just finished making this recipe just today! (Every holiday) I baked it in my 9.5″ springform, and had an inch at the top to spare. I probably baked mine around 4 to 4.5 hours this time. The true temp of one’s oven matters. The temp of your ingredients may make a difference, too. If your batter is chilly, it may take a bit longer. I will modify baking instructions a bit to help others who might have oven issues. Cheesecakes don’t seem “done” when time is up. It will still be jiggly, with just the edges somewhat set. It is essentially a hot custard inside, which firms upon chilling. My suggestion would be to go ahead and take it out earlier. When it is fully chilled, it will set :)

  4. Leta says

    My cheesecake is now in the oven and it looks perfect. However there was so much batter that it filled the recommended springform pan plus another one that I had which is a bit smaller. I followed the instructions exactly. Would love to send a photo when they come out of the oven.

  5. Megan says

    Hi again! I made this for Thanksgiving and OH MY GOODNESS!!!! The texture is soo rich and creamy, and the taste was great!!! I can’t wait to make this again!!!

  6. lynn says

    I want to make this pumpkin cheesecake in mini’s does anyone know how i would measure it out? please help trying to make this for xmas..

      • says

        Hi, Lynn! I have yet to make these in mini form, so I don’t have exact measurements for that…but I can try to steer you in the right direction!

        It does depend largely on how many minis you want. I would just halve this recipe because this recipe makes quite a large cheesecake. I’m estimating you’d get at least 24 minis if you halve this recipe.

        I would divide and press crust into greased mini muffin tins, bake it 6-8 min, and then fill tins with batter. I would not go low/slow with minis. Try 350F for 20 minutes, or until mostly set. Chill overnight in the tins before carefully removing. You can also use mini liners, which I like for ease of removal. Squeeze a dollop of whipped cream on top of each mini, and you should be set!

  7. Megan says

    Hi! I have another question. After making this for Thanksgiving, I got requests for this cheesecake for Christmas also! I am making 2 this time and one of the pans I have is a 10 inch spring form pan. Do I need to adjust the cooking time or temp? Thank you!!

    • says

      Hi, Megan! Wow, you are awesome :) So glad you and everyone enjoyed it! I am thinking you can keep mostly to the same baking time, but just take a peek at it around 30 minutes earlier, to make sure it’s not overbaking. With the low and slow method, though, it is hard to overbake it. Merry Christmas and happy cheesecake eating :)

  8. Marie Hall says

    I made this cheesecake a couple of weeks ago as a trial! It was wonderful! I, too, had extra batter.. and wasn’t prepared to do anything with it. Today I am making it in a 10″ pan and it seems to fill it beautifully. I see someone had asked about using the bigger pan just a few days before! So glad I checked back to see your response! Thank you. This will be a new Holiday tradition for sure!

  9. Jungleen says

    This is the BEST pumpkin cheesecake I’ve ever had despite running into some of the problems others have had. Mine too had too much batter and overflowed the pan when baking. It souffléd up in the oven, took so long to cook 5+ hours then fell when cooling. Didn’t affect the taste at all, just the look. It was creamy, rich and delicious. Perfect balance of a cheesecake and pumpkin pie.

    What I think happened was I used the whip attachment on my Kitchenaid instead of the paddle when making it. So it incorporated too much air into the batter. All the air in the batter created more volume which was why it filled the 9 inch springform to the brim and then soufflé up when cooking. Next time I will either use the paddle attachment instead or just use a 10 inch springform. Will definitely be making this again!

    • says

      That is so awesome to hear! So glad you loved it; we sure do! I will modify instructions a little, to help with batter volume…it helps to hear from everyone. (Yes – With my Kitchen Aid, I use the paddle attachment and mix only until incorporated, so that could be why my batter is usually fine in a 9-inch) So glad you came by, and thanks for letting us know how much you liked this! :)

    • says

      Libby, you can use a hand mixer too. If you don’t have that either, then I’d suggest using a regular whisk and mixing it that way rather than just folding with a spatula :)

  10. Carolann Regnell says

    Hi. What is the purpose of the pan of hot water at the bottom rack of the oven? Also, do you take it out while the cheesecake is in the oven or leave it at the bottom? Thanks so much for the help. I really want to make this recipe!

    • says

      Carolann, the hot water pan helps retain moisture in the oven while baking, so the cheesecake doesn’t dry out and form cracks at the top. You simply leave it there the whole time and take it out after baking when it’s cool enough :)

  11. Jen says

    the time frame 3 1/2 to 4 1/2 hours, what is it mostly when you bake it? Also, do you use a special brand of spring form pan?

    • says

      Jen, I typically bake mine more towards the 4 1/2 hour mark, occasionally a bit longer if my batter was colder. It really depends on the temp of your batter, the size of springform, etc. I use a generic nonstick spring form. Thanks for coming over :)

    • says

      Yes, pumpkin spice is pretty much a mixture of those spices combined. You can use the same amount that the separate spices would add up to. Do use the listed amount of cinnamon. Even if the spice amounts end up a tiny bit different, your cheesecake should turn out wonderful :)

    • says

      I use my Stabilized Whipped Cream recipe, always, for every dessert I can :) I just sprinkle in a bit of cinnamon when it feels right to do so… cinnamon is perfect for this cheesecake. Enjoy!

  12. Lizz says

    This recipe looks great! I am planning on making this for Thanksgiving. What altitude are you at when normally baking this? I just moved from an area that was 7200 feet above sea level so am conscious of the elevation when baking. Thanks!

  13. DAL says

    I made this and followed the directions for a faster baking time. The oven ended up smoking bc of butter dripping out of the springform pan.. Oven got so smokey I had to shut it off 17 mins early (so it only baked for about an hour) the crust completely stuck to the bottom of the pan (I did spray it) and the middle was too creamy, probably bc I had to take it out early. so in slicing it I never got an actual slice more like a messy blob lol. I was embarrassed. Luckily only my family and bf saw it. Ended up reluctantly eating most of it bc I spent too much on the supplies to let it go to waste. So anyway, this was my experience :\

    • says

      DAL, so sorry that happened! For future tip, it will help immensely to place the springform pan on top of a baking sheet first before putting in oven. For any cheesecake in a springform, dripping is a potential risk, so having that baking sheet underneath will solve it. After baking, it also really needs that 24 hours chill time in order to fully set and become firmer. I really hope you’ll try the recipe again in the future and get to experience how yummy it can be :)

  14. Susan says

    I’m doubling this recipe and am afraid I don’t have the time to bake them separately AND do the slow bake method. Do you have a recommendation of time and temp to do two? Or would you just suggest the quick method?

  15. Jesi says

    Can I chill it in the freezer for the last little bit to speed up the process as I’m probably only going to get 20 hours in a fridge. Thanks!

  16. Shelly says

    I made this yesterday. It tasted great, but the crust was sticky and soft, and the cheesecake itself wasn’t very firm. It was difficult to cut and serve, and not very pretty. I followed all instructions, and even had a thermometer in my oven so I could adjust temp as necessary. Any suggestions? This isn’t the first cheesecake I’ve made, but it is the first pumpkin cheesecake I’ve made.

    • says

      I haven’t encountered that myself, but if it is hard to slice into, you can stick it in the freezer before removing from the Springform. You can also bake longer if needed. I only remove the sides of the springform pan, keeping the cheesecake on the bottom part of the pan and transferring it to a pretty platter with the bottom of springform still attached. You don’t want to remove the bottom portion :)

  17. Pricella says

    Made this for Thanksgiving, I had to cook it the fast way and it turned out perfect it didn’t sink or crack…my brothers loved (who are very picky) loved it! Thank You!

  18. nancy says

    Omg! Thank you for sharing this. This was my first cheesecake attempt and it turned out perfect. Followed the recipe exactly, came out of the oven and it looked like a pro had made it. Wish I had taken pics lol. Tasted fabulous and it received rave reviews from family. Would love to try other variations besides pumpkin, any suggestions?

    • says

      Nancy, there are several New York Style Cheesecakes on our site :) One of my faves is the White Chocolate Raspberry Cheesecake. So glad you liked this! Thanks for coming over to let us know :)

  19. michlav says

    Hey!After I had baked this for 4ish hours it looked perfect,was smooth and risen and lovely,jiggly in the centre but set just as you said, so I turned off the oven and left the door ajar! However when I came back 3 hours later it had sunk and cracked in the middle and was coming away from the edges! Do you have any tips to stop this?I thought because I did the longer baking method this wouldn’t happen :( But it tastes yummy!

    • says

      Glad you liked the flavors :) As for the sinking, the slow/low method is meant to prevent that… it sounds like you baked to a nice consistency. My main thoughts are to leave the door just very slightly ajar (you could stick a flat spatula or flat oven mitt to keep it ajar) as a lengthy and gradual cooling will help a lot; this probably depends on your room temp, too. You could also try using a very sharp knife and gently separating the cheesecake from the sides of the pan shortly after it bakes, and let it slowly cool in the very-slightly opened oven. Oven temps vary quite a bit, so it’s possible your oven runs higher; in that case, you could lower the temp or shorten bake time, which may help. Here’s a great article if you need more tips :

  20. Svetlana V says

    Hi! I’m wondering can I make this cheesecake in water bath? Cover the pan with foil and put into bigger pan filled with water?

    • says

      Hi, Svetlana! I know it’s often recommended to do a water bath, I really prefer to put a large pan of water on the lowest rack rather than submerge the cheesecake pan in water. I do this because too many people have had water seep into their cheesecake, through the foil even. We definitely don’t want that :) Your cheesecake will turn out beautifully without submerging the pan in water. Hope you enjoy it, and thanks for coming over today :)


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