Go Back

Pumpkin Cheesecake

Pumpkin cheesecake with a crisp gingersnap crust and a silky spiced filling baked in a water bath. The center stays just slightly wobbly, then chills for clean slices with a cinnamon finish.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour 10 minutes
chilling 6 hours
Total Time 7 hours 40 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

For gingersnap crust
  • 2 cup gingersnap crumbs
  • 0.3333333333 cup sugar
  • 6 tbsp melted butter
For pumpkin cheesecake
  • 24 oz cream cheese, softened
  • 0.75 cup granulated sugar
  • 0.25 cup brown sugar, packed
  • 3 eggs
  • 1 cup pumpkin puree
  • 0.5 cup sour cream
  • 2 tsp pumpkin pie spice
  • 1.5 tsp cinnamon
  • 1 tsp vanilla extract
For serving
  • 1 whipped cream
  • 0.25 tsp cinnamon

Equipment

  • 1 springform pan
  • 1 sheet pan

Method
 

Make the gingersnap crust
  1. Preheat oven to 325F, then press gingersnap crumbs, sugar, and melted butter firmly into a 9-inch springform pan. Bake for 10 minutes, then set aside to cool slightly.
Mix the pumpkin cheesecake filling
  1. Beat cream cheese and both sugars until completely smooth, scraping the bowl as needed. Add eggs one at a time and mix just until each is incorporated.
  2. Mix in pumpkin puree, sour cream, pumpkin pie spice, cinnamon, and vanilla extract until the batter is evenly spiced. Pour the filling over the cooled crust.
Bake and cool
  1. Place the springform in a water bath (set the pan in a larger pan and add hot water partway up the sides). Bake at 325F for 60-65 minutes until the edges are set but the center has a slight wobble.
  2. Turn the oven off and crack the oven door, then rest the cheesecake in the oven for 1 hour. Cool completely at room temperature.
Chill and serve
  1. Refrigerate the cheesecake for 6 hours or overnight, uncovered or loosely covered to prevent odors. Serve chilled with whipped cream and a dusting of cinnamon.

Notes

Pro tip: to prevent cracks, avoid over-mixing after the eggs go in and don’t overbake—look for a slight wobble in the center at 60-65 minutes. Store covered in the refrigerator for up to 4 days; freezing is not recommended because the texture can soften after thawing. For a lighter option, use reduced-fat cream cheese (texture may be slightly softer but still sliceable).