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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 mins
Cook Time: 4 hrs
Servings: 14


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


    • Dorit
    • 5 stars

    Great recipe!
    Came out beautiful and delicious.
    No cracks!

      • Amy Dong

      Awesome!! 🙂

    • Mel
    • 5 stars

    Doesn’t New York style cheesecake contain either flour or cornstarch?
    (I’m making this anyway!)

      • Amy Dong

      No need for them here – I hope you LOVE it!

    • Lisa O’Leary
    • 5 stars

    This truly is the best pumpkin cheesecake. My family insist I make it every Thanksgiving. Last year I went to a Friendsgiving the day after Thanksgiving and a day after having this cheesecake and had a bite of a Costco cheesecake and had to spit it out. I’m sure the Costco one is decent but it tasted like garbage after having had this wonderful pumpkin cheesecake. I do cook it the long version and it comes out perfect, looks like it came from a bakery.

      • Amy Dong

      Aww, thank you so much, Lisa! 🙂 🙂

    • Michael W
    • 5 stars

    Strongly recommend! I made this cheesecake over the weekend and wanted to share with all my family. and friends! Everyone needs to try this!

    Im excited to try the gingersnap cookies next time but substituted this time for salted caramel cookies that Target had in stock! (Paired well with a caramel drizzle on top!) Also added a touch of sea salt to the cheesecake!

    Absolutely incredible!

    • Gloria

    Does the crust really use 1 stick butter?

      • Amy Dong

      It’s 1/2 cup, yes. Happy baking!

    • Helen at the lazy gastronome
    • 5 stars

    This really is the best pumpkin cheese cake. I’ll be making this again!

      • Amy Dong

      So glad to hear it!

    • Nancy
    • 5 stars

    Love how creamy this pumpkin cheesecake is! The whole family loved it.

      • Amy Dong

      Yay, we love it here, too!

    • Genevieve
    • 5 stars

    This cheesecake looks amazing! I’m adding this to my Thanksgiving menu for sure!

    • Ann

    Can you make this into cupcake size cheesecakes? If so, how long for the bake at 350?

      • Amy Dong

      You can use muffin tins: Place pan of water on lower rack. Set muffin tin on lower-middle rack: 350F, 20-30 minutes. Check often for sides to look a bit puffy and centers to be mostly set.

    • Donna K.
    • 5 stars

    Love, love, love this cheesecake! Made homemade whip cream and my company loved it. At first they were skeptical of the ginger snap crust saying they don’t like the cookies but actually said it tasted good with this cheesecake.

    • David Miller
    • 5 stars

    The post was really nice and amazing to read. Thanks a lot for sharing it!

    • Pulkit Nagar

    it’s Really amazing post. keep posting..

    • Summer Garner

    I personally like your article and thumbs up to you for sharing!

    • Meredith
    • 5 stars

    Very delicious! Easy to follow recipe. I am a beginner cook but found this recipe easily to read and was able to successfully make. Didn’t look exact but again I am a beginner and still learning.

    • Angie


    Will an 8 in pan work?

      • chewoutloud

      Yes, just plan to bake longer due to thickness. Enjoy!!

    • Jessica Cardenas

    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!

      • chewoutloud

      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! 🙂

    • Rhonda

    Hi, my family loves this cheesecake. I was wondering if you have any suggestions for time and temp for 4.6in cheesecakes.

    • Ja

    What did you sprinkle on top of cheesecake and whipped cream? Pumpkin spice or what ?

      • chewoutloud

      It’s just a light dusting of cinnamon 🙂 But pumpkin spice sounds great, too! Happy baking! 🙂

    • Maartje van Sandwijk

    This looks so delicious! Do you have any tips on how to make it vegan? ^^

    • Christopher Mitchell
    • 5 stars

    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!

      • chewoutloud

      It’s one of my favorite desserts, for real. Back to the basics 🙂

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