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Best Pumpkin Cheesecake Recipe

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.

pumpkin cheesecake recipe

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 social media 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.

Watch Pumpkin Cheesecake, In Action

best pumpkin cheesecake

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, whom some of you undoubtedly know of.

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.

Let’s dive into the best pumpkin cheesecake recipe you’ll ever need or want. It’s adapted from an old magazine 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.

pumpkin cheesecake with whipped cream

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 🙂

pumpkin cheesecake

New York Style Pumpkin Cheesecake

4.92 from 111 ratings
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.
Prep Time: 30 mins
Cook Time: 4 hrs
Servings: 14

Ingredients  

For the Crust:

  • 12 oz gingersnap cookies, crispy
  • ½ cup salted butter, melted

For the Cheesecake:

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, using a wooden spatula to prop open just a bit. 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. 

Nutrition

Serving: 1serving | Calories: 454kcal | Carbohydrates: 51g | Protein: 6g | Fat: 38g | Saturated Fat: 22g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.3g | Cholesterol: 103mg | Sodium: 397mg | Potassium: 256mg | Fiber: 2g | Sugar: 34g | Vitamin A: 6053IU | Vitamin C: 1mg | Calcium: 107mg | Iron: 2mg
Course: Dessert
Cuisine: American
Diet: Vegetarian
Method: Bake

Did you make this?

Leave a comment below and tag @chewoutloud on Instagram

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

Stabilized Whipped Cream 3

Better Than Cheesecake Factory? Try for yourself:

  1. White Chocolate Raspberry Cheesecake
White Chocolate Raspberry Cheesecake
  1. Salted Caramel White Chocolate Cheesecake
Salted Caramel White Chocolate Cheesecake_edited-1
  1. Perfect New York Style Cheesecake (No Cracks!)
New York Cheesecake 2

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Recipe Rating




155 comments

    • Lindsey

    I made this cheese cake for Christmas Dinner, it turned out awesome….. I will be making this one again.

      • chewoutloud

      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 🙂

    • Meg
    • 5 stars

    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!

      • chewoutloud

      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!

    • Rebecca

    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!!

      • chewoutloud

      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 🙂

    • Lam

    Made this for thanksgiving and it was a hit! I am so glad I found your recipe! Thank you for sharing!

      • chewoutloud

      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! 🙂

    • april

    Do I leave the pan of hot water in the oven WHILE the cheesecake bakes?

      • chewoutloud

      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 🙂

    • Maggie Gormly

    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!

      • chewoutloud

      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 🙂

    • tiffany d’angelo

    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?

      • chewoutloud

      Yes, Tiffany, that will work 🙂 I’m excited for you to eat this cheesecake! Enjoy and thanks for coming over today.

    • Svetlana V

    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?

      • chewoutloud

      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 🙂

    • michlav

    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!

      • chewoutloud

      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

    • Janet Kapanowski

    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!

      • chewoutloud

      Yay, sounds great! Thanks for coming over and Happy New year, Janet 🙂

        • Janet Kapanowski

        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.

          • chewoutloud

          Awesome job, Janet! So happy to hear you like it so much

    • nancy
    • 5 stars

    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?

      • chewoutloud

      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 🙂

    • Pricella

    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!

      • chewoutloud

      Awesome, Pricella! Thank you for coming over and letting us know 🙂

    • Shelly
    • 5 stars

    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.

      • chewoutloud

      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 🙂

    • Jesi

    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!

      • chewoutloud

      Yes, you can chill in freezer with good results 🙂

    • Lisa Edelstein

    I made This today and it turned out perfect! Thank you for this fabulous recipe!!

      • chewoutloud

      Yay, Lisa! Way to go 🙂

    • Susan

    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?

    • DAL

    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 :\

      • chewoutloud

      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 🙂

    • Lizz

    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!

    • Pricella

    Hello I will be making this on thanksgiving… what kind of spices are in your whipped cream?

      • chewoutloud

      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!

    • paulA

    Hi can I use pumpkin spice instead of ginger,nutmeg and allspice and how much?

      • chewoutloud

      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 🙂

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