Best Pumpkin Cheesecake Recipe Ever
This creamy Pumpkin Cheesecake is the ultimate fall dessert! With a buttery gingerbread crust, velvety pumpkin-spiced filling, and perfectly smooth texture, it’s easy to make yet impressive enough for any holiday table. Serve it plain or top it with chai caramel sauce and whipped cream for an irresistible finish.
Ingredients
Cheesecake
- 24 oz cream cheese softened
- 2 tbsp flour all-purpose
- 1 cup light brown sugar packed
- ½ cup granulated sugar
- ⅓ cup sour cream
- 1 ½ tsp vanilla extract
- 1 cup pure pumpkin
- 2 ½ tsp pumpkin pie spice
- ¼ tsp salt
- 3 large eggs room temperature
Gingerbread Crust
- 1 ½ cups gingersnap cookie crumbs
- ¼ cup butter melted
- ¼ cup sugar granulated
- ½ tsp cinnamon ground
Instructions
Gingerbread Crust
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Preheat the oven to 350℉. Make the crust: Using a food processor, pulse the gingersnap cookies into crumbs. Pour into a medium bowl and stir in sugar, cinnamon, and melted butter until combined. (You can also pulse it all together in the food processor.) Mixture will be sandy. Press firmly into the bottom and slightly up the sides of a 9-inch or 10-inch springform pan. No need to grease the pan first. I use the bottom of a measuring cup to pack the crust down tightly. Pre-bake for 10 minutes. Allow crust to slightly cool as you prepare the filling.
Cheesecake Filling
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Reduce temperature to 325 F. In the bowl of your mixer with the paddle attachment, beat softened cream cheese, flour and sugars on med speed until light and fluffy and without lumps (5 min), scraping down the bowl once to make sure you don't have chunks of cream cheese.
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Add the sour cream and vanilla extract, then beat until fully combined. Stir in the pumpkin, salt and pumpkin pie spice until combined. On medium speed, add the eggs one at a time, beating after each addition until just blended. After the final egg is incorporated into the batter, stop mixing. To help prevent the cheesecake from deflating and cracking as it cools, avoid over-mixing the batter as best you can.
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Transfer the filling into the pre-baked and cooled crust, and then tap the pan on the counter 15 times to release air bubbles.
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*Place the pan into a large roasting pan. Carefully pour hot water into the pan about 1 inch up the side of the cheesecake pan. Bake on center rack until cheesecake is set, about 50- 1 hour 25 minutes. You'll know the cheesecake is done when the center is slightly jiggly but the edges are set. If you're unsure you can stick a thermometer in the cheesecake. The safe internal temperature is 150°F.
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Turn off the oven and let cool for 30 minutes with the oven door propped open an inch or two. Remove and cool completely- take the pan out of the water and place it on a wire rack. Cool for at least 1 hour at room temperature then place in fridge 5-6 hours or overnight.
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To serve, carefully remove chilled cheesecake from the springform pan, cut into slices, and top with whipped cream and caramel sauce if desired.
Recipe Notes
*Alternatively: place a loaf pan half-filled with water beside your cake pan in the oven while baking. That way, the steam from the water still helps the cheesecake bake properly, but without immersing the pan in a water bath.
- To Refrigerate: Store leftovers tightly covered in the fridge for up to 5 days. For best results, keep it plain and add toppings just before serving.
- To Freeze: Wrap the cheesecake securely in plastic wrap, then foil, and freeze for up to 3 months. Thaw overnight in the refrigerator and top with whipped cream or caramel sauce right before serving.