Pumpkin pie meets cheesecake in this insanely flavorful and creamy easy Pumpkin Pie Cheesecake. Baked into a spiced gingersnap crust, you have the most amazing Fall dessert!
This is not a drill. This is not just any cheesecake. This is PUMPKIN PIE cheesecake. Super creamy and loaded with pumpkin flavor, perfectly spiced and baked in a spicy ginger snap crust. Garnished with homemade caramel and whipped cream. This is PERFECTION and always such a crowd pleaser when I serve it to guests. It's quite the show stopping dessert!
Why you'll love this recipe
- Make-ahead dessert friendly! This pumpkin cheesecake requires to be made ahead because it needs to be chilled for several hours before serving. You can even freeze it for up to 3 months.
- Think: Thanksgiving cheesecake!
- The texture is a dream. Super creamy and rich!
- Gingersnap cookies: Pulsed into a very fine crumb for the crust.
- Sugar: Light brown sugar and granulated sugar
- Spices: cinnamon, nutmeg, coves and ginger
- Unsalted butter
- Cream cheese
- Sour cream
- Eggs: Eggs and a few yolks are used to add extra richness to the cheesecake.
- Pumpkin: Pure pumpkin puree. NOT pumpkin pie filling. The only ingredients should be pumpkin.
- All-purpose flour
- Vanilla Extract
How to bake a pumpkin cheesecake
Below in the recipe card I give you easy-to-follow and very detailed instructions so you can make your baked cheesecake perfect every time!
More Fall recipes you'll enjoy
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Pumpkin Pie Cheesecake
- 2 cups gingersnap crumbs about 40 cookies
- 3 tbs light brown sugar
- ¾ teaspoon cinnamon
- 5 tbs unsalted butter melted
Pumpkin Pie Cheesecake
- 3 8 oz cream cheese, softened
- ½ cup sour cream
- 3 eggs
- 2 egg yolks
- 1 15 oz canned pumpkin puree NOT pumpkin pie filling
- ¾ cup light brown sugar
- ¾ cup granulated sugar
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ⅛ teaspoon cloves
- ⅛ teaspoon ginger
- 3 tbs all-purpose flour
- 1 /2 teaspoon vanilla extract
- caramel sauce homemade or store-bought
- whipped cream homemade or store-bought
- Preheat oven to 350°F. Grease a 9" springform pan with cooking spray and set aside.
For the gingersnap crust
- Lightly stir gingersnap crumbs, cinnamon and brown sugar together. Stir in butter until combined and moistened. Press mixture into the bottom of prepared pan spreading it about 1 inch up the sides.
- Bake crust for 8 minutes. Set aside to cool while you make filling.
For the cheesecake
- Optional but recommended: Start boiling a large pot of water. This will be your water bath that the cheesecake will bake in.
- In a food processor, you can also use a mixer, beat cream cheese and sour cream together until completely smooth with no lumps. Add eggs, egg yolks, and pumpkin puree and pulse until combined.
- Add both sugars, cinnamon, nutmeg, cloves, ginger, flour and vanilla and pulse until completely smooth. You may want to run a rubber spatula around the sides and pulse again a few times if you see some of the cream cheese isn't mixed thoroughly. Don't over mix.
- Pour filling into warm crust and wrap the bottom of the pan with three layers of aluminum foil that go all the way up the sides - be sure no water can seep into the springform pan!
- Place cheesecake in a large roasting pan and fill with boiling water, coming up the side of the pan about 1 inch.
- Bake for 1 hour and 50 minutes. It should be a little jiggly in the middle but set at edges when done. Turn oven off and crack the door open. Let the cheesecake sit in the oven for one hour. Remove from oven and gently run a knife around the edges. Place a paper towel on top to catch all condensation then loosely wrap with plastic wrap and chill cheesecake in the refrigerator for 6 hours or overnight.
- Before slicing, prepare caramel sauce and whipped cream to garnish the top.
The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.