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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.
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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

Equipment

  • 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

Ingredients
  

  • 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

Notes

 

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