Pumpkin Cheesecake

I’ve made a lot of pumpkin cheesecakes over the years, and most of them fall into one of two camps: rich but heavy, or light but a little flat. This version is the one I actually come back to because it’s neither of those things! The texture stays smooth and creamy, the pumpkin flavor is clear without being muddy, and it slices cleanly once chilled. It’s the kind of cheesecake I want to serve for Thanksgiving and enjoy the leftovers the next day.

Why I Love This Cheesecake

If you’ve ever cooked with pumpkin puree, you know that it can be tricky because of the added water content. This cheesecake works because:

• Drained pumpkin purée keeps the filling creamy instead of dense.
• The pecan gingersnap crust adds texture without overpowering the filling.
• Gentle mixing prevents cracks and keeps the crumb velvety.
• Whipped cream finishes the cheesecake without making it feel heavy.

Key Ingredients & Why I Use Them

Pumpkin purée – I always drain it first. It’s a small step that dramatically improves texture.
Cream cheese – Fully softened so it blends smoothly without adding excess air.
Brown sugar – Adds warmth and depth that works better with pumpkin than white sugar alone.
Pecan gingersnap crust – Buttery, spiced, and sturdy enough to support the filling.

My Best Cheesecake Tips

If you’re new to cheesecake baking—or want consistent, crack-free results—make sure to check out Best Cheesecake Tips before you begin. It covers all the essentials that help any cheesecake turn out perfectly.

What Pan Should I Use?

For this recipe, use an 8-inch or 9-inch springform pan. If choosing an 8-inch pan, make sure it’s at least 3 inches deep. A springform pan is ideal because it releases the cheesecake cleanly without damaging the crust. I use the Fat Daddio’s Springform Pan.

How To Make This Cheesecake

The full recipe card is below, but here’s how I make it step by step with photos so you can track your progress along with mine.

Step 1: Make the Pecan Gingersnap Crust

Preheat your oven to 325ºF. Pulse the gingersnap cookies and pecans into fine crumbs. Then I mix in the brown sugar and pumpkin spice. Next pulse in the melted butter until the mixture resembles wet sand.

Press this mixture into the bottom of your prepared pan and up the sides, ensuring it’s even and compact. I use the bottom of a measuring cup to get it in an even layer. Bake the crust until it’s slightly golden brown (around 10-15 minutes), then remove it from the oven and let it cool.

Step 2: Drain the Pumpkin Purée (This Matters)

While the crust is cooling, prepare the pumpkin puree by draining excess liquid using a fine mesh strainer or cheesecloth. Removing excess liquid from pumpkin purée is essential for this recipe because it prevents your cheesecake from getting watery.

Place the purée in a fine mesh sieve or cheesecloth over a bowl. Lay a paper towel on top and set something heavy over it. After about 30 minutes, discard the liquid and move on to the batter. You can always do this step first, too, if that’s easier.

After about 30 minutes, the puree should have drained enough. You can also press down on the weight to help squeeze the excess water out.

Step 3: Make the Cheesecake Batter

While the purée drains, I bring a large pot of water to a boil for the water bath for baking later.

Then, with a hand mixer and a large bowl, I beat the cream cheese until smooth, and mix in the brown sugar just until combined. Then, I add the drained pumpkin purée and sour cream then mix gently.

The eggs go in one at a time, and I stop mixing as soon as each is incorporated. This is the point where I’m most careful — too much air here almost guarantees cracks.

Finally, stir in the vanilla extract, pumpkin spice, and salt.

Step 4: Assemble and Bake

Wrap the bottom of the pan (with the crust) in a few layers of aluminum foil to prevent water from leaking in. Then, pour the cheesecake batter over the cooled crust.

Place the pan in a larger roasting pan and add the boiling water to create a water bath. This helps prevent the cheesecake from cracking by giving gentle/even heat.

Bake the cheesecake in the 325ºF preheated oven for 60 to 75 minutes. The cheesecake should jiggle slightly in the center but look set around the edges when it’s finished. Turn the oven off and leave the cheesecake in the oven for 1 hour to cool gradually. You can slightly prop open the oven door if you like.

Once fully cooled, I refrigerate it for at least six hours — overnight is ideal — before removing the pan ring.

Step 5: Make the Spiced Whipped Cream

Right before serving, I whip cold heavy cream with powdered sugar and pumpkin spice until stiff peaks form. transfer the whipped cream to a piping bag fitted with your desired tip, and pipe it onto the chilled cheesecake. I used a tip 1M. Other piping tips I like to use are 2D and 4B. Finish the cheesecake by sprinkling a bit more pumpkin spice on top, if desired.

If you want, drizzle caramel sauce or melted Biscoff cookie butter over the whipped cream, and serve. I also have this wonderful pumpkin caramel sauce recipe you might want to try on this cheesecake.

Expert Tips

I already mentioned my Best Cheesecake Tips guide, but here are some more ways to get this recipe right!

• Tap the pan once before baking: After pouring in the batter, I gently tap the pan on the counter to release any large air bubbles. It’s a small step that helps keep the surface smooth.
• Check doneness by watching the edges, not the timer: I start checking early and focus on the outer ring — once it looks set and slightly puffed, the center will finish setting as it cools.
• Run a thin knife around the edge after baking: Once the cheesecake comes out of the oven and is still warm, I gently loosen the edge from the pan. This reduces tension as it cools and helps prevent cracks.

FAQs

Share With Me!

If you make this pumpkin cheesecake, I’d love to know how it turned out. Leave a comment or rating below — it helps other bakers know what to expect. And if you share it on Instagram, feel free to tag me so I can see your bake.

Pumpkin Cheesecake Recipe

Camila Hurst

This Pumpkin Cheesecake Recipe combines a spiced pecan gingersnap crust with a creamy pumpkin-flavored filling, topped with spiced whipped cream and caramel sauce, making it the perfect fall dessert.

5 from 5 votes

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Prep Time 1 hour hr

Cook Time 1 hour hr

Cooling time 6 hours hrs

Total Time 8 hours hrs

Course Dessert

Cuisine American

Servings 12 servings

Calories 350 kcal

Ingredients

 

Pecan Gingersnap Crust

• 2 cups gingersnap crumbs 292 grams
• 1/2 cup pecans 50 grams
• 1/4 cup brown sugar 55 grams
• 1/4 tsp pumpkin spice
• 5 tbsp unsalted butter 70 grams

Pumpkin Cheesecake Batter

• 1 1/2 cup pumpkin puree 340 grams
• 680 grams cream cheese room temperature (3 packages of 8 oz)
• 1 1/4 cup brown sugar 275 grams
• 3 large eggs room temperature
• 1 large yolk
• 1/3 cup sour cream 80 grams
• 2 tsp pumpkin spice
• 1 tbsp vanilla
• 1/2 tsp salt

Spiced Whipped Cream

• 1 cup heavy whipping cream
• 1 tbsp powdered sugar
• 1/2 tsp pumpkin pie spice

Topping

• Caramel sauce recipe here

Instructions

 

Pecan Gingersnap Crust

• Pre-heat the oven to 325ºF.
• Place the gingersnap cookies in a food processor along with the pecans, and process to obtain fine crumbs. Transfer to a large bowl, add the brown sugar and the pumpkin spice and stir to combine.
• Melt the butter in the microwave and pour in the bowl with the cookie crumbs. Stir to combine.
• Press the mixture on the bottom of an 8” or 9” cheesecake pan. If using an 8” pan, it must be deep.
• Bake the crust in the oven for 15 minutes, or until slightly golden brown.
• Remove it from the oven and let it cool down.

Pumpkin Cheesecake Batter

• Measure out the pumpkin puree, pour it on a fine mesh strainer, it must be fine. If you don’t have a fine mesh strainer, you can use a regular strainer lined with cheesecloth. Place a couple of layers of paper towels on top of the puree, and place something heavy on top, like a small plate topped with a can of pumpkin puree, a can of beans, or a bowl filled with water to put some weight on top of the pumpkin puree. Set aside for at least 30 minutes, you can press down occasionally to help drain the puree. This will eliminate any excess liquid and prevent the cheesecake from becoming watery.
• Bring a large pot of water to a boil as you start making the cheesecake, to make the water bath.
• Beat the cream cheese for 3 minutes with a mixer at medium speed, until creamy.
• Add the brown sugar to the cream cheese and beat for another 2 minutes at medium speed.
• Scrape the bowl and beat for another 30 seconds.
• Add the pumpkin puree and the sour cream, and mix to combine.
• Make sure to scrape the bowl a few times during the mixing process, to avoid the cream cheese from forming lumps in the batter.
• Add the eggs to the batter, one at a time, mixing until incorporated before adding the next egg. Avoid over mixing once the eggs are added, to prevent cracking of the cheesecake.
• Add the vanilla, pumpkin spice, and salt. Mix to combine.
• Grease the sides of the cheesecake pan.
• Pour the cheesecake batter in the pan, over the baked and cooled crust. Wrap the bottom of the pan with a few layers of foil.
• Place the pan in a larger roasting pan, and add hot water to the roasting pan, to form a water bath. This is very important so the cheesecake doesn’t crack.
• Bake the cheesecake in the pre-heated 325ºF oven for 60 to 70 minutes.
• To check if the cheesecake is done baking, give the pan a little wiggle, it should jiggle slightly in the center, but the edges should look set. Time baking depends on your oven, and if it runs low or high in temperature.
• Turn the oven off, and leave the cheesecake in there for 1 hour.
• Remove the cheesecake from the oven and place it in the fridge for at least 6 hours. Don’t remove the ring from the pan until after the cheesecake is done chilling.

Spiced Whipped Cream

• Right before serving the cheesecake, beat the cold whipping cream with the powdered sugar and pumpkin spice in the bowl of a mixer for about 2 to 3 minutes, or until stiff peaks form.
• Place it in a piping bag lined with the tip of your choice, I used tip 1M.

To Decorate/Top

• Pipe the whipped cream on top of the cheesecake, sprinkle more pumpkin spice on top if desired.
• Serve with caramel sauce, or melted Biscoff cookie butter.

Notes

Crust: Alternatively, you can use the classic graham cracker crust from this New York Cheesecake Recipe, or the Biscoff crust from the Biscoff Cheesecake Recipe, if desired.

Storage: You can store the Pumpkin Cheesecake in the fridge for up to 4 or 5 days, covered in an air tight container. The cheesecake can also be stored in the freezer for up to 2 months. Make sure to place it in an air tight container. You can also freeze the cheesecake first, then once it’s frozen, wrap it with plastic wrap very tightly and then place in an air tight container. This will extend its freezer shelf life.

Pumpkin Puree: Use pumpkin puree, not pumpkin pie mix. Pumpkin puree is made of only pumpkins, that should be the only ingredient in the label.

Greasing the Cheesecake Pan: I like to grease the sides of the pan after baking the crust, because if I grease the cheesecake pan before adding the crust in, first I have a hard time making the crust stick to the sides of the pan, and also, it makes the crust soggy.

Oven Temperature: If using a convection oven, you may have to use a lower baking temperature, around 300ºF instead. And baking time may also vary. Bake until the cheesecake is slightly jiggly in the center, and set around the edges.

Oven Thermometer: It’s best to have an oven thermometer to ensure the oven temperature is accurately measured. Often times, ovens are not accurate, and if the oven is off and the actual temperature is too low, the cheesecake can take way longer to bake. And if the temperature tends to be higher than what you actually set it to, the cheesecake can crack because of being baked at too high of a temperature.

Topping Suggestions: caramel sauce, melted Biscoff cookie butter, toasted pecans, candied nuts like from this Carrot Cake Cheesecake recipe.

Pumpkin Spice: Mix together 1 1/4 tsp of cinnamon powder, with 1/4 tsp of nutmeg, 1/4 tsp of ginger powder, 1/4 tsp of allspice, 1/8 tsp ground cloves.

Nutrition

Serving: 1sliceCalories: 350kcal

Keyword cheesecake, pumpkin

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