Pumpkin Cheesecake

Pumpkin Cheesecake

Among the many cherished seasonal treats, one reigns supreme, capturing hearts and palates alike the luscious and creamy pumpkin cheesecake.

From the very first bite, the blend of smooth cream cheese and the sweetness of pumpkin puree takes us on a culinary journey. Encased in a buttery gingersnap crust, these individual cheesecakes are full of flavor, a smooth texture that is mouthwatering.

The infusion of pumpkin puree with creamy cream cheese and warm spices such as cinnamon, nutmeg, and cloves adds depth to the experience, that soothes the soul on even the chilliest of fall days.

My family puts in requests for this pumpkin cheesecake recipe every year. Honestly, they consider me the cheesecake Queen and put in requests for other flavor cheesecake all holiday season.

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However, first I’m going to answer a few questions I think some may have on their minds regarding cheesecake recipes.

How Long Does Cheesecake Last in the Refrigerator?

The Amount of Time This Homemade Dessert Lasts in the Fridge?

Homemade or any cheesecakes can be stored in the fridge for 3 to 4 days, per USDA

Can These Cakes Be Left Out Overnight?

Can These Be Left Out Overnight?

NO, cheesecake can’t be left out overnight and will most likely spoil. As a result, pumpkin cheesecake or any kind of cheesecake should not be left out. Six hours is the most time these should be left out of refrigeration.

Can These Cheesecake Be Frozen?

Can I Freese These Cakes?

Yes, they can be frozen. Wrap the pan tightly twice in plastic wrap followed by heavy-duty aluminum foil. When thawing pumpkin cheesecake, plain cheesecake, or any other flavor of cheesecake it’s best to thaw them in the refrigerator overnight.

TIP: Freeze no longer than 2-3 months.

Freezing Cheesecake

Thawing Cheesecake

I rarely freeze any flavor of regular-size cheesecake. It changes the taste and the quality and creamy texture of the cream cheese.

However, if you freeze cheesecake presliced, add parchment paper to the sides of the cheesecake to keep the slices separate and neat.

Double wrap with plastic wrap and high-quality aluminum foil. Store the cheesecake in the refrigerator to thaw 8-12 hours covered with plastic wrap.

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Once these are chilled, I remove the small cakes from the mini cheesecake pans with removable bottoms and add these to a freezer-safe container attached to the bottoms. Also, I carefully add plastic wrap over the tops before freezing. Again, I freeze these for no longer than 2-3 months.

Why Does Cheesecake Crack?

Cheesecake Cracked Why?

Cracks form when the 9-inch cheesecakes or cheesecakes get too dry. As a regular size is 9-inch pans, a 7-inch pan for cheesecake or mini cheesecakes cools they contract. So, I usually make sure to NEVER overbake them. I usually take these out of the oven with the center having the tiniest bit of jiggle.

Tip: ALWAYS fill a sheet pan or a large baking dish with a hot water bath. The moisture from the steam of the water bath will avoid over-drying and cracking. I haven’t had a cracked cake yet.

Are Graham Cracker Crumbs The Only Crust To Use?

Is Graham Cracker Crust the Only Choice?

NO! In fact, I never use graham cracker crumbs for my crusts when making cheesecakes. Generally, I opt to use cookies for my crusts.

  • Ginger snaps
  • Oatmeal cookies
  • Nilla wafers
  • Shortbread cookies
  • Thin Mints
  • Golden Sandwich Cookies
  • Bscoff
  • Chocolate Chip
  • Animal crackers
  • Butter cookies
  • Snickerdoodles
Crumbs for Bottom of cheesecake
Mixing the melted butter with gingersnap cookie crumbs

Why Use Cookies For The Crust? Because cookies give any flavor cheesecake a cake-like consistency and I love that. Think of using gingersnap cookies, chocolate cookies, sugar cookies, vanilla wafers, chocolate chip cookies, and my all-time favorite is oatmeal cookies. It’s so easy to accomplish especially when you are at your local grocery store which is filled with tons of options.

What Size Pan is to Use

Size Pan to Use

I have been baking all types of cheesecakes for years. As an example, I make eggnog cheesecake, pumpkin cheesecake, chocolate cheesecake, plain cheesecake, and more. As I mentioned in my Friendsgiving post my family requests desserts, entrees, and appetizers. You can read more about this in that Friendsgiving and Thanksgiving post where I share tons of information about hosting this celebration with your closest friends.

I also share a tip to get a moist whole turkey every time with browned skin too!

cheesecakes in the oven
Cheesecakes inside the oven getting ready to bake
Pumpkin Cheesecake
Pumpkin Cheesecake

I have made the exact same variety of cheesecakes using numerous pans. For example, I use a 9-inch springform pan, a 7-inch springform pan, and small springform pans that come in a set of four. For this batch of smaller-size cheesecakes, I used mini cheesecake pans with removable bottoms.

I use the same ingredients as well as bake these different flavor cheesecakes at the same time as in the recipe I am using. I have never had an issue with a failed cheesecake recipe.

Have a Great Day
Have a Great Day

Pumpkin Cheesecake

Pumpkin Spice Cheesecake

This pumpkin cheesecake recipe is full of pumpkin flavor from incredibly smooth cream cheese, pumpkin puree, pumpkin pie spice, vanilla extract, and brown sugar.
This pumpkin cheesecake has a delicious gingersnap cookie crust.
For best results, I recommend making this cheesecake recipe the day before serving.
Prep Time 15 minutes
Cook Time 1 hour
30 minutes 30 minutes
Total Time 1 hour 45 minutes
Course Dessert
Cuisine American
Servings 24 servings
Calories 425 kcal


  • 1 electric stand mixer or electric hand mixer with a paddle attachment
  • Measuring spoons 1 tbsp., 1 tsp., 1/2 tsp., 1/4 tsp.
  • Measuring cups 1 cup, 1/3 cup
  • spring form pan mini cheesecake pan 12 servings, 9" springform pan, 7" springform pan or small cheesecake pans
  • 1 food processor to grind up cookies
  • 1 large bowl
  • 1 food processor
  • 1 Wire Rack
  • 1 large pan for a water bath
  • 1 wooden spoon
  • 1 medium bowl


  • 45 gingersnap cookies grind into fine crumbs in a food processor
  • 6 tbsp. unsalted butter melted to add to the crumbs
  • 4 8 oz. packages cream cheese softened
  • 1 cup packed light brown sugar
  • 2 tsps. ground cinnamon
  • 3 tbsp. all purpose flour I use King Arthurs measure to measure gluten free
  • 1 1/2 tsps. ground ginger
  • 1 tsps. ground allspice
  • 1 tsps. organic pure vanilla extract
  • 3/4 tsps. salt
  • 4 large room temperature eggs
  • 2 cups pumpkin puree NOT pumpkin pie filling



Pumpkin Spice Cheesecake

The first step is making gingersnap cookie crumbs.  
This can be done in one of two ways,  a food processor or with a rolling pin.

Equipment Needed:

  • Stand Mixer or Electric mixer
  • Paddel Attachment
  • Food Processor
  • Large bowl
  • Wire rack
  • Cooling rack
  • Rubber spatula
  • Whisk
  • Medium bowl
  • Large roasting pan and hot water for a water bath
  • Springform pan or cheesecake pan size of your choice
Step 1: Fine Crumbs
Add the gingersnap cookies in batches into a food processor and pulse until the cookies are fine crumbs.  You should have 2 1/2 cups of fine crumbs.
Pumpkin Spice Cheesecaske
Ingredients for the cheesecake
Rolling Pin For Fine Crumbs
Place the cookies, in batches, inside a heavy-duty, closed plastic bag.
Using a rolling pin, roll the gingersnap cookies into fine crumbs.
There should be 2 1/2 cups of cookie crumbs.
Crumbs for Bottom of cheesecake
Mixing the melted butter with gingersnap cookie crumbs
Step 2: Melt Butter 
Melt the 6 tablespoons of butter in a small saucepan or a microwave-safe bowl.  Depending on the watts of your microwave, this should take 30 seconds.
If the butter is not melted completely, mix it with a spoon or rubber spatula, until melted.
Step 4: Combine Cookie Crumbs With Butter
Combine the fine crumbs and butter in a medium bowl until the crumbs are coated well.  
Press the crumb mixture onto the bottom of the pan and up the sides of the pan. 
This is the same for any size springform pan or cheesecake pan.
Step 5: Oven Temperature
Preheat oven to 350 degrees f.
Add to a large baking pan filled with hot water for a water bath.  A water bath prevents the cheesecake from cracking.  
Put the water bath on the lower oven rack.
In a large bowl, use an electric mixer or stand mixer with a paddle attachment.
Beat the cream cheese on medium-high speed until smooth and creamy.
individal size cheesecake pan with crust added
individual cheesecake pan with crumbs n the bottom
Step 6: Add Brown Sugar
Add the brown sugar to the cream cheese mixture and beat on medium-high with an electric mixer scraping the sides of the bowl often with a rubber spatula. 
This is the same if you are using a stand mixer.
Step 7:  Add the Flour Mixture
Next, add the flour, cinnamon, ginger, allspice, vanilla extract, salt, eggs, and pumpkin puree to the cream cheese and brown sugar mixture. 
Beat this for 3 minutes, occasionally scraping the sides of the bowl.
NOTE:  I mix my cheesecake batter for 8 minutes.   
eggs and other ingredients added to the batter
add the eggs to the bowl of an electric stand mixer to combine well.
Step 8: Whisk Ingredients 
I recommend taking the time to add this step and whisk the batter with a wire whisk to remove all the ingredients from the bottom of the bowl. 
Also, this ensures extra smooth results for the perfect pumpkin cheesecake recipe. 
This is the same for a classic cheesecake or any other cheesecake recipe.
I whisk the batterat the end
whisk the batter before adding it to the pans
Step 9: Add Cheesecake Batter And Bake
Pour the cream cheese mixture into the crust.   Bake the pumpkin cheesecake for 1 hour.  
cheesecakes in the oven
Cheesecakes inside
After the timer goes off, remove the cheesecake from the oven with an oven mitt and cool the pumpkin cheesecake recipe completely on a cooling rack.
Next, refrigerate for at least 6 hours.  Overnight works best before serving any cheesecake.
Step 10: Remove The Pumpkin Cheesecake
For this pumpkin cheesecake recipe, there’s no reason to leave the oven door ajar.
Remove the cheesecake before serving from the springform pan.
Individual cheesecake pans push the cake up carefully from the bottom.  Place on a cake stand or platter and serve.
Store the leftover pumpkin spice cheesecake in the refrigerator for 3 or 4 days.
Pumpkin Cheesecake
Mini and small cheesecakes
I hope you enjoy the best pumpkin cheesecake recipe!!  My family requests this creamy pumpkin cheesecake every fall and holiday season for a late dessert. 
Keyword cheesecake, cream cheese, desserts, electric mixer, fall dessert, gingersnaps, pumpkin cheesecake, pumpkin puree, water bath



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Amazon cooking guide

This is a great 7-inch springform pan and it’s leakproof

I especially love these for making smaller cheesecakes and individual ice cream cakes I use these often

This is also a favorite for 9-inch cheesecakes because again it’s leakproof

These are perfect because they give you other measurements on the cup as well.

Another perfect baking tool because of the number of sizes when measuring for baking and cooking!

Nordic Ware is hands down my favorite baking sheet!

My absolute favorite mini cheesecake pans!

Also, these bowls are my go-to for holding my baking ingredients. It makes baking faster and more enjoyable.

the finished dump cake
the finished dump cake in a teacup

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basic 123 cake
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Basic 1234 Cake

15 thoughts on “Pumpkin Cheesecake

  1. These look delicious, Cindy! I’ve never tried to make small ones like this but they’re the perfect size. Especially, if you’ve already eaten a lot of Thanksgiving sides and just want a little something sweet. Just pinned! Hugs, CoCo

  2. Cheesecake and GF – you made my day.
    I visited you via A MORNING CUP OF JOE 151
    I linked up this week with = 39+40 and this is a friendly reminder to come and join us at SeniorSalonPitStop. You will find the linkup information under BLOGGING.

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