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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

4.93 from 116 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 minutes
Cook Time: 4 hours
Servings: 14
Author: Amy Dong


For the Crust:

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

For the Cheesecake:


  • 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.


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. 


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

Add a comment

Recipe Rating


    • Twinspirational
    • 5 stars

    Great recipe.. My family will surely love this. I will definitely try this for this coming Halloween.

    • Bindu Thomas

    Must try this recipe. I could almost imagine the taste while reading the description at the top of the blog.

      • chewoutloud

      Thanks so much!

    • Ruth I

    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.

    • mudpiefridays
    • 5 stars

    i’m really not into anything with pumpkin but this one looks really delicious, and it makes me crave .

      • chewoutloud

      Can’t wait for you to try it!

    • Mommy Rockin In Style

    This looks yummy! My boys would love to have them as dessert! Thanks for sharing!

      • chewoutloud

      Mine adore this one!

    • tweenselmom

    I’ve never tasted a pumpkin cheesecake. This must be good!

    • David Elliott
    • 5 stars

    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.

      • chewoutloud

      We simply love the gingerbread crust. It really makes a difference!

    • Britney
    • 5 stars

    This sounds so amazing! I haven’t had pumpkin cheesecake in years. You made my mouth water reading this and with the pictures!

      • chewoutloud

      Thanks, Britney!

    • Michael

    Wow! So aside from pizza, I have new thing to try when going back to NYC. Interesting. I will remember this.

    • Art & Home
    • 5 stars

    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!!

      • chewoutloud

      You’ll definitely show off when you show up with this cheesecake 🙂 🙂 🙂

    • Dawn Stackhouse
    • 5 stars

    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.

      • chewoutloud

      Yay, Dawn!! So very happy to hear it 🙂 Thanks for letting us know and Happy Holidays!

    • Lisa
    • 5 stars

    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.

    • Natalie G

    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!

      • chewoutloud

      Yipeeee, Natalie!!!

    • Henna
    • 5 stars

    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 🙂

      • chewoutloud

      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!

    • Amy

    Do you have to put a large pan of water on the bottom rack of the oven?

      • chewoutloud

      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!

    • Beth

    Do you have a recipe for pumpkin cheesecake bites? Or a way to modify the full cheesecake so that it can be bites?


    • Erica

    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.

      • chewoutloud

      Yay! Thanks for coming over to let us know. Happy Thanksgiving

    • Melissa

    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!

      • chewoutloud

      You can use a 9-inch, and simply adjust to bake longer (the batter will be thicker.)… enjoy and happy Thanksgiving! 🙂

    • Bre

    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?

      • chewoutloud

      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! 🙂

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