Our Best Pumpkin Cheesecake is better than Cheesecake Factory. 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.
Best Pumpkin Cheesecake with Gingersnap crust
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.
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, including pumpkin cheesecake recipe maker.
Thanksgiving around the corner
I’m indescribably thankful to have read (and re-read) my favorite book that’s perfect for November: One Thousand Gifts. There’s a reason there are that many reviews for it. It’s written by NY Times Bestseller by Ann Voskamp, who also authors the inspirational blog, A Holy Experience. I’m now reading her second book, The Broken Way.
And no, this is not an advertisement or anything sponsored. I just can’t possibly stroll through Thanksgiving season without sharing what I’m reading and loving this month with you.
Um…and eating too. 😋 Let’s dive into the best pumpkin cheesecake recipe you’ll ever need or want. It’s adapted from an old Bon Apetit recipe I saved in my files years ago. Once you taste this, you’ll discover that Cheesecake Factory’s pumpkin cheesecake recipe isn’t nearly as delicious as the one you made yourself.
This is truly a New York style pumpkin cheesecake recipe that’s worth every single bite.
Velvety Smooth Pumpkin Cheesecake
By New York style pumpkin cheesecake, we mean: gloriously 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.
Please don’t forget the stabilized whipped cream that guarantees your whipped cream won’t get watery and lose shape while waiting to be gobbled up.
Happy November 🙂
Pinterest’s most popular holiday cookie:
New York Style Pumpkin Cheesecake
- Prep Time: 30 min
- Cook Time: 4 hours
- Total Time: 4 hours 30 minutes
- Yield: 14 1x
- Category: dessert
- Method: bake
- Cuisine: American
Description
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.
Ingredients
- For the Crust:
- 1 (12 oz) box of crispy gingersnap cookies
- 1/2 cup (1 stick) salted butter, melted
- For the Cheesecake:
- 4 (8 oz) pkgs cream cheese, room temp
- 1 3/4 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
- 1/2 tsp ground nutmeg
- 1/2 tsp ground allspice
- 1/4 tsp ground cloves
- Optional chopped pecans for garnish
Instructions
- Preheat oven to 350F, with rack in center.
- 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.
- 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 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. 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.)
- 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.
Notes
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.
Keywords: pumpkin cheesecake
P.S. Don’t forget Stabilized Whipped Cream – no more runny, temperature-sensitive whipped cream!
Better Than Cheesecake Factory? Try for yourself:
Mmm, it’s so yummy, I like it!
Thanks for coming over,MMM 🙂
I only have a 9 inch spring form pan, is it to small?
Christine, that will work just fine. Hope you love this cheesecake! Just check for doneness at edges (should be somewhat puffy and done looking) — the very center won’t seem done, but will set upon cooling and chilling in fridge. Enjoy!!
When you open the oven door are you turning the oven off, or leaving it on?
Turn oven off and leave door slightly ajar to cool the cake. Hope you love it, Danielle! 🙂
What did you sprinkle on top of the cheesecake?
Just some crushed gingersnaps :). So glad to have you visit, Kristen! 🙂
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. .
So glad you found this one, then! 🙂 It is seriously one of my favorite, fool proof, guest-wowing desserts! Hope you’ll have a chance to try it next time.
Is the whipping cream for the cheesecake, or to serve atop?
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!!
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)
It’s the sweetest when those little ones are so delighted with our goodies! 🙂 Thanks so much for coming over and sharing with us, Leta! 🙂
How far in advance can I make this cheesecake?
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!
Can this cheesecake be frozen and then thawed later?
Yes, absolutely! I’ve done that with leftovers all the time and it is great 🙂 thanks for coming over!
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!
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 🙂
I filled my pan to the top and had about 1 cup of filling left over. I think the crust is going to be thick too. Her extra 1/2 inch pan must make a decent difference. I can’t wait to eat it tonight; it’s bound to be delicious!!
YAY, Liz! Hope you guys loved it! Happy New Year to you and yours 🙂 🙂
PS – the spillovers taste delish!! 🙂
Boy, at least you got to taste it! 🙂
Hi! I don’t have salted butter for the crust. If I use unsalted butter, how mych salt should I add? Thank you!!
Megan, 1/4 tsp will do. Thanks for coming over, and hope you love it! 🙂
Can I make the recipe with 24oz. of cream cheese instead of 32oz. Will It still taste the same?
Asia, I would recommend using the full amount. The consistency could be thinner if you use less. Thanks for checkin in and happy Thanksgiving! 🙂
I’m a huge cheesecake fan. I also adore pumpkin. This looks incredible. Maybe we can try out the recipe this weekend.
So happy you like it! 🙂
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.
I would love to see a photo of your fabulous cheesecake! Email me :). Way to go, Leta!
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!!!
Yay, that’s awesome, Megan!! Love to hear it 🙂
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..
thanks
PLEASE HELP I DOES ANYONE KNOW THE MEASUREMENTS I WOULD NEED TO MAKE THIS IN MINI FORM… PLEASE THANK YOU
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!
ohh thank you so much.. ill let you know how it turns out.. Happy Holidays!!!
Would love to hear how it turns out. Happy holidays, Lynn 🙂
Has anyone had success with baking mini cakes? Details please!
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!!
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 🙂
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!
Way to go, Marie!! Merry Christmas 🙂
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!
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! 🙂
Does this cheesecake need to mixed with a kitchen aid (paddle attachment) or can it be mixed by an electric mixer or by hand???
i want to make it but dont have a kitchen aid, after reading a post from someone who said they mixed it with a whipped attachment and should of used the paddle attachment, because they incorporated too much air, which caused it to fall.
Angelique, you can just use a basic hand whisk and mix it by hand. That way, you can control how much air is whisked in. I’ve done it that way with good results. (Also, Cheesecake generally does not fall as long as it’s baked correctly. Be sure to bake until edges are set; center may be slightly jiggly. Do allow it time to cool gradually in slightly ajar oven to prevent sinking. And definitely chill at least overnight, to allow it to fully set.) Enjoy, and hope you love this! Thanks so much for being here today 🙂
If you don’t have a stand mixer will folding with a spatula work or does the stand mixer “fluff” as well?
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 🙂
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!
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 🙂
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?
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 🙂
Hi can I use pumpkin spice instead of ginger,nutmeg and allspice and how much?
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 🙂
Hello I will be making this on thanksgiving… what kind of spices are in your whipped cream?
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!
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!
Hi, Lizz… I’m in Minnesota. This link has some useful info for higher alt. baking. http://highaltitudebakes.com/high-altitude-baking/
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 :\
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 🙂
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?
I made This today and it turned out perfect! Thank you for this fabulous recipe!!
Yay, Lisa! Way to go 🙂
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!
Yes, you can chill in freezer with good results 🙂
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.
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 🙂
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!
Awesome, Pricella! Thank you for coming over and letting us know 🙂
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?
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 🙂
I just finished baking mine for New Year’s Eve. Gotta say it looks beautiful. Just propped the oven door open and will let it cool. Looking forward to tasting tomorrow!
Yay, sounds great! Thanks for coming over and Happy New year, Janet 🙂
Oh boy! It was good yesterday, and even better today! Keeper recipe. I love this low, slow method. The cake was beautiful, pulled nicely away from the sides of the pan and no cracks.
May have to try the while chocolate raspberry next.
Awesome job, Janet! So happy to hear you like it so much
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!
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 : http://www.foodnetwork.com/recipes/articles/cheesecake-tips-and-techniques.html
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?
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 🙂
Question! I bought a box of Gingersnaps, 1 lb. I’ve crushed them up very fine. Now, do I measure out 12 ounces of the Crushed up ‘snaps?
Yes, Tiffany, that will work 🙂 I’m excited for you to eat this cheesecake! Enjoy and thanks for coming over today.
When you say “Leave a pan of very hot water on the lowest rack in the oven”, what type of a pan? and do you leave it in the oven when the cheesecake goes in? Thanks!
Maggie, yes, I leave the pan in the oven as it is preheating, so it’s in there the entire time cheesecake is baking (any large pan works…I typically use an old 9×13) Hope you love it! Thanks for coming over today 🙂
Do I leave the pan of hot water in the oven WHILE the cheesecake bakes?
Yes, April, that is correct. Leave the pan of hot water in the rack underneath the rack that the cheesecake is baking on. So, you can use the lowest rack for the pan of water. Hope you enjoy this cheesecake! Thanks for coming over today 🙂
Made this for thanksgiving and it was a hit! I am so glad I found your recipe! Thank you for sharing!
Yay, so happy to hear it, Lam! Sounds like a great Thanksgiving 🙂 Thanks for coming over to let us know you guys enjoyed this. Merry Christmas soon! 🙂
OMG this was a total hit at the Thanksgiving party we went to last night. Our neighbors even came over this morning to request another one for the Christmas party!! Interestingly it only took 3 and a half hours at 225 degrees in my oven to be done (set around the edges and very slightly jiggly in the middle). I then left it in the oven for two hours and chilled for only 15 hours in the fridge (I left it a bit late!!) but it was perfect. I’m at altitude (6200 feet) so maybe that explains the faster cooking time?? I made a homemade caramel sauce and poured it over the top. Thank you for creating such a crowd pleaser!!
Yay, that is awesome, Rebecca! So glad you guys loved this cheesecake! 🙂 Caramel sauce sounds fab. Sounds like you’re quickly becoming known as the pumpkin cheesecake maker 🙂
This pumpkin cheesecake was awesome! It was a huge thanksgiving day success! Thanks for sharing the recipe. I made the white chocolate raspberry one last night, and was curious why the baking times vary so much? Pumpkin is 225 for 4-4.5 hrs and white chocolate is 215 for 3-3.5 hrs. I’m nervous the white chocolate one is under done!
Whoop whoop, Meg! Awesome job! So glad you guys loved it. As for flavor variation, the pumpkin takes a bit longer due to so much pumpkin puree in the batter. It just takes longer to set. As long as your white chocolate one is set around the edges and slightly jiggly in middle, you’re good! It finishes setting in the fridge overnight. Thanks for coming over to let us know you liked this! 🙂 Happy New Year!
I made this cheese cake for Christmas Dinner, it turned out awesome….. I will be making this one again.
Yay, Lindsey! Awesome job! We’re so happy to hear you liked it; hope you continue finding recipes you love here. So glad you came over today 🙂
Hi! Not sure if you will see this question but was wondering… I don’t have a cheesecake pan, would a shallow rectangular glass dish work ok?
Hi, Bre! Usually, I’d say to use whatever pan you have, but in this particular recipe, a springform pan with removable sides really works best. I think I got mine for about $10, and I use it all the time, so it’s a worthwhile investment (and can be used for other desserts, too!) Hope you will be able to give this a try for the holidays coming up! Thank you for being here, Bre! 🙂
can I use a 9 inch springform or does it have to be 10? If I use a 9 inch, so I have to make any adjustments? Thanks!
You can use a 9-inch, and simply adjust to bake longer (the batter will be thicker.)… enjoy and happy Thanksgiving! 🙂
I just stayed up to make this overnight… this is my first time making a cheesecake and I must that it came out of the oven looking like perfection. Absolute perfection. Thank you for sharing.
Yay! Thanks for coming over to let us know. Happy Thanksgiving
Do you have a recipe for pumpkin cheesecake bites? Or a way to modify the full cheesecake so that it can be bites?
Thanks
Do you have to put a large pan of water on the bottom rack of the oven?
We usually do to increase humidity in the oven and reduce chances of cracking on top of the pie. If you don’t mind the top possibly having cracks in it, you can omit the pan of water. Enjoy and happy holidays!
Hi! I’ve been a long time follower/reader. I’ve made several of your recipes in the past, and always had success.
I made this cheesecake 2 days ago, to serve for Thanksgiving yesterday. To say it was delicious is an understatement. There were pies, and this cheesecake was eaten and demolished before the others were even touched! So SO good! I just got a sliver, and I wished I had gotten to it before the others did! Thank you for such a lovely recipe!
By the way, I used the slow baking method and let it cool to room temperature in the oven overnight (which was slightly propped open). I refrigerated the rest of the day, and my cheesecake looked like it was made professionally! ! No cracks, just a beautiful and delicious pumpkin cheesecake 🙂
Awww, Henna, that is SO awesome to hear!! I’m so happy it turned out great and everyone enjoyed. Thanks for taking the time to write we appreciate it so much! Happy holidays!
Just made this last night and finished tonight with stabilized whip cream and ginger snap crumbs garnish! It is SO GOOD!! Thank you for sharing this recipe!
Yipeeee, Natalie!!!
I’ve made this recipe 3 times now, and each time, the butter melts out of the bottom of the pan, and the resulting crust is more soft and gooey than the traditional Grahamcracker crust texture. Next time, I will halve the butter. Also, I only used 1.5 c sugar and it was still a tad sweet. Next time, I’ll use 1.25c. Before adding the pumpkin, I squeezed as much liquid as possible out; otherwise the texture is more like pumpkin pie. Lastly, I baked for 5.5hrs because I like my cheesecake on the firmer side.
I know this is an old post but I came across it while searching for a pumpkin cheesecake recipe. OMG. It was so good. I didn’t have a 10-inch pan so I used a 9-inch but just didn’t put all the filling in it. My husband requested that I make this for Christmas also. It’s definitely going to be a recipe I keep around. Thank you so much for sharing.
Yay, Dawn!! So very happy to hear it 🙂 Thanks for letting us know and Happy Holidays!
That pumpkin cheesecake looks absolutely phenomenal! I think it rivals my own Dark Chocolate Cheesecake recipe. I am going to my daughter’s for Thanksgiving, I think I might have to make this to show off!!
★★★★★
You’ll definitely show off when you show up with this cheesecake 🙂 🙂 🙂
Wow! So aside from pizza, I have new thing to try when going back to NYC. Interesting. I will remember this.
I’m not a fan of cheese cake, but this looks so delicious. I might give this recipe a try x
Laura
https://pinkfrenzymissl.blogspot.com/
This sounds so amazing! I haven’t had pumpkin cheesecake in years. You made my mouth water reading this and with the pictures!
Thanks, Britney!
This looks like a pretty great recipe. I’m really curious as to how the crust tastes. I have made a pumpkin cheesecake myself a couple of times for Thanksgiving and my family loved it. But it was a Paula Deen recipe. I’d love to try out this one.
We simply love the gingerbread crust. It really makes a difference!
I’ve never tasted a pumpkin cheesecake. This must be good!
This looks yummy! My boys would love to have them as dessert! Thanks for sharing!
Mine adore this one!
i’m really not into anything with pumpkin but this one looks really delicious, and it makes me crave .
Can’t wait for you to try it!
It looks absolutely appetizing! It is more interesting because it is New York made. You are ensured it’s a good quality type of cake.
Must try this recipe. I could almost imagine the taste while reading the description at the top of the blog.
Thanks so much!
Great recipe.. My family will surely love this. I will definitely try this for this coming Halloween.
★★★★★
Well, you stole my heart with the title, and then I saw the pictures and read the recipe and I was even more sold. I think things have gotten a bit wild with the pumpkin spice stuff, but I am all for this!
It’s one of my favorite desserts, for real. Back to the basics 🙂
This looks so delicious! Do you have any tips on how to make it vegan? ^^
What did you sprinkle on top of cheesecake and whipped cream? Pumpkin spice or what ?
It’s just a light dusting of cinnamon 🙂 But pumpkin spice sounds great, too! Happy baking! 🙂
Hi, my family loves this cheesecake. I was wondering if you have any suggestions for time and temp for 4.6in cheesecakes.
Hi,
Am I placing the cheesecake into the water bath or above the pan of water?
In the past, majority of my cheesecakes are placed into a water bath so this method is a bit confusing to me. Please clarify, thank you so much!
Jessica, we place a separate pan of water on the rack underneath the cheesecake rack; that way, there’s no worrying about water bath accidentally seeping into cheesecake, and it still provides humidity in the oven. Hope you guys love this! 🙂
Hi.
Will an 8 in pan work?
Yes, just plan to bake longer due to thickness. Enjoy!!