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The Best Pumpkin Cheesecake

Rich, creamy, and satiny, this is The Best Pumpkin Cheesecake you’ll ever taste! We use pure pumpkin, autumn spices, and a gingersnap crust to make an irresistible fall dessert that’s even better than Cheesecake Factory.

Slice of pumpkin cheesecake with whipped cream topping.
This creamy spiced pumpkin cheesecake with a gingersnap crust is better than Cheesecake Factory.

Video: Watch Us Make This Recipe

Why This Recipe Stands Out

Making anything and everything pumpkin-flavored in the fall is a challenge we faithfully accept every year. And this is so easy to do with cheesecake, because it pairs amazingly with pumpkin. Here are some things you’ll love about this recipe:

  • Impress Your Guests: This is a sure-to-impress dessert perfect for serving to friends and family on special occasions. People will ooh and ahh.
  • Whole Can of Pumpkin: This recipe uses a whole 15oz can of pure pumpkin puree. There is no waste, and plenty of pumpkin flavor.
  • Gingersnap Crust: Not only is the filling packed with our favorite fall spices, but the crust is also made with gingersnap cookies which adds even more spiced autumn goodness.
  • No Crack: This recipe uses a number of strategies to ensure a cheesecake that doesn’t crack.
  • Better than Cheesecake Factory: We aren’t exaggerating when we say this cheesecake is better than Cheesecake Factory. It’s smooth, creamy, and made with fresh ingredients.
  • New York Style: It’s a New York Style Cheesecake recipe meaning that it is thick, rich, super creamy, and the most velvety cheesecake imaginable.

Key Ingredients

  • Gingersnap Cookies – We use store-bought, round, crispy gingersnap cookies for the crust, because the spices and molasses in them pair wonderfully with the pumpkin flavors.
  • Cream Cheese – Make sure to use whole-fat, plain cream cheese for this recipe to ensure a super creamy cheesecake filling.
  • Pure Pumpkin Puree – This recipe calls for pure pumpkin puree and not pumpkin pie filling. So, make sure the only ingredient on the can’s label is 100% pumpkin.
  • Heavy Whipping Cream – Heavy whipping cream makes the cheesecake satiny and luscious. Make sure not to reach for a lower fat percentage for this one.
  • Fall Spices – Cinnamon, ginger, cloves, allspice, and nutmeg pair perfectly with the pumpkin and add that warm burst of spiced flavor that we love.

Substitutions And Variations

Cheesecake is a super versatile dessert that can be tweaked in a number of ways as long as the base and technique stay the same. Take a look at these variations for The Best Pumpkin Cheesecake:

  • Gluten Free: This recipe can easily be made gluten free by simply using gluten free gingersnap cookies for the crust.
  • Crust: If you aren’t a fan of gingersnap cookies, feel free to switch up the kind of crust. Try using a classic graham-cracker crust like the one in this Perfect New York Style Cheesecake or try a chocolate crust like in this White Chocolate Raspberry Cheesecake recipe.
  • Toppings: We highly recommend decorating this pumpkin cheesecake with Stabilized Whipped Cream for a fluffy topping that will have you going back for seconds. You could also try drizzling this 4-Ingredient Salted Caramel Sauce on top. Try throwing some chopped pecans or walnuts on top with a bit of pumpkin pie spice for added crunch and flavor.

Step-By-Step Instructions

  1. In a food processor, mix gingersnap cookies until they become fine crumbs. Then transfer to a bowl and combine with melted butter.
  2. Grease the bottom of 10-inch springform pan and press crust mixture into the bottom of pan. Bake for 9 minutes at 350F. Then place large pan of very hot water on lowest rack in oven, and drop oven temp to 225F.
  1. Using the paddle attachment of a stand mixer, mix softened cream cheese on medium until it is smooth and creamy. Add the sugar and beat until smooth and fluffy. Then beat in eggs on low, 1 at a time, just until incorporated.
  2. Add pumpkin and remaining ingredients to cream cheese mixture and beat until just smooth. Pour mixture into greased pan with crust.
  1. 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. Turn oven off. Then crack it open a bit, using a wooden spatula to prop open. Let cheesecake cool at least 2 hours in the oven.
  2. Cover and let it completely chill in the fridge overnight or 24 hours. Remove from the springform pan and garnish as desired!

For full list of ingredients and instructions, see recipe card below.

How To Prep Ahead

We know cheesecake is definitely a special-occasion kind of dessert that takes more effort than most. Take a look at these tips and tricks to make this recipe as easy as can be:

  • Room Temperature: Make sure to take the cream cheese and eggs out of the fridge before baking to give them enough time to warm to room temperature. This will help ensure a smooth (not over-mixed) cheesecake.
  • Make Ahead: The Best Pumpkin Cheesecake can actually be fully made ahead and chilled in the fridge 2 days in advance. So, feel free to whip this up a couple days before you need it.
  • Toppings: If using stabilized whipped cream or salted caramel sauce, feel free to make them a few days in advance and store in an airtight container in the fridge until ready to use.
Whole Pumpkin Cheesecake on a Cake Stand.
This Pumpkin Cheesecake can be fully prepared and stored in the fridge up to 2 days before enjoying.

Commonly Asked Questions

How do I ensure my cheesecake doesn’t have any cracks?

In this recipe, we use a few tricks to make sure the cheesecake doesn’t crack. First, making sure all of your ingredients are room temperature to make mixing easier will help. Second, the pan of hot water in the oven helps retain moisture while the cheesecake is cooking also preventing cracks. Third, greasing the pan well and letting the cheesecake cool in the oven helps to prevent the cheesecake from cracking due to shrinking as it cools.

Can I make this pumpkin cheesecake gluten free?

Yes! It’s so easy to make this gluten free. Just replace the gingersnap cookies with a gluten free alternative and you’re all set.

What is the secret to the best cheesecake?

The trick to getting the perfect cheesecake is being careful with the heat. That’s why we cook this cheesecake at only 225F and let it cool in the warm oven.

How long does pumpkin cheesecake keep?

Store pumpkin cheesecake in an airtight container in the fridge for up to 4 days. You can also freeze it. We like freezing the slices individually in plastic wrap for easy thawing. Cheesecake will last up to 3 months in the freezer.

Did you make this?

Please give us a rating and comment below. We love hearing from you!

Slice of pumpkin cheesecake with whipped cream topping.

The Best Pumpkin Cheesecake

4.95 from 199 ratings
Rich, creamy, and satiny, this is The Best Pumpkin Cheesecake you'll ever taste! We use pure pumpkin, autumn spices, and a gingersnap crust to make an irresistible fall dessert that's even better than Cheesecake Factory.
Prep Time: 30 minutes
Cook Time: 4 hours
Total Time: 4 hours 30 minutes
Servings: 14
Author: Amy Dong


For the Crust:

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

For the Cheesecake:


  • Preheat oven to 350F, with rack in center.
  • Using a food processor, 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. Should resemble very damp sand.
  • 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 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.


  • Be sure you’re using round, crunchy gingersnap cookies found at grocery stores. If your butter/cookie crumb mixture seems wetter than very damp sand, add more cookie crumbs until you have the right texture. The mixture should be able to be pressed together into a crust, but not overly wet. 
  • 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. 
  • If you enjoyed this recipe, please come back and give it a rating. We ❤️ hearing from you!

Nutrition (per serving)

Serving: 1serving | Calories: 554kcal | 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, Mixing

More To Bake And Eat

  • White Chocolate Raspberry Cheesecake Recipe: This decadent New York style cheesecake recipe is better than restaurants. White chocolate filling comes together with a sweet, vibrant raspberry sauce all on top of a chocolate cookie crust for a cheesecake recipe that you’re sure to devour.
  • Perfect New York Cheesecake: Rich, creamy, and smooth, this is the perfect classic New York Cheesecake recipe. Enjoy it just as is or use it as a blank canvas for all your favorite additions!
  • Streusel Pumpkin Pie Recipe: This Streusel Pumpkin Pie is crunchy on the top, smooth and velvety in the middle, and surrounded by a flaky, buttery crust. It’s the perfect way to spice up your classic Thanksgiving pumpkin pie.
  • Spiced Pumpkin Soufflé with Molasses Bourbon: This light, fluffy, and airy soufflé is bursting with all the season’s best flavors. Pumpkin, autumn spices, and bourbon make a soufflé unlike any other.

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
    • 5 stars

    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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