Seriously, the Best Pumpkin Cheesecake with Gingersnap Crust
If there’s one recipe you can count on me making every year for Friendsgiving or Thanksgiving, it’s this Pumpkin Cheesecake with Gingersnap Crust. My friends and family are so obsessed with it that they won’t accept anything else at our holiday gatherings! (I’m not kidding…Chris’ best friend texts me randomly throughout the year to tell me he’s dreaming about it!)
And to be honest, I can’t blame them – this pumpkin cheesecake is insanely good.
We first published this recipe way back in 2016 – it’s one of the first recipes ever shared on PWWB! – but I revisit it every year, just to make sure it’s as good as I remember. And let me tell you, it never lets me down.
It’s so good that even I, a lifelong pumpkin dessert-hater (eek – controversial, I know!), can’t resist a slice…or 2. If you haven’t tried it just yet, make this year your year. You are in for a major, major treat!
Pumpkin Cheesecake with Gingersnap Crust Recipe Highlights
This is seriously the BEST-EVER pumpkin cheesecake. It’s…
- LIGHT AND FLUFFY YET ULTRA CREAMY. This pumpkin cheesecake has the most incredible texture. While it’s definitely a rich and indulgent dessert, it couldn’t be further from dense or heavy. The pumpkin filling is light, fluffy, and totally creamy-dreamy. Each bite sort of melts away in your mouth – just how cheesecake should!
- SNAPPY CRUST. IMHO, a gingersnap crust is the best crust for pumpkin cheesecake. It offers the kind of spice and zing that cuts right through the creaminess of the pumpkin cheesecake filling.
- PERFECT FALL DESSERT. Spiced with fall’s favorite cozy flavors, it’s like autumn in cheesecake form. Make this pumpkin cheesecake for any celebration this fall – birthdays, dinner parties, Halloween, or even Thanksgiving (who needs pie anyways?!).
The perfect pumpkin dessert! ♡ Read on to learn more about this Best-Ever Pumpkin Cheesecake recipe, or jump straight to the recipe and get baking!
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Key Ingredients
Among the reasons I absolutely adore this pumpkin cheesecake recipe is the fact that it doesn’t call for any specialty ingredients. It’s made entirely of ingredients you expect to see in a cheesecake.
You need…
- Cream cheese and sour cream – A combination that creates a rich cheesecake filling with a slightly tangy flavor. If sour cream isn’t your jam, you can use crème fraîche or full-fat plain Greek yogurt in its place for a similar effect.
- Pure pumpkin purée – You can DIY it and make homemade roasted pumpkin purée, or just use the canned stuff. The latter is exactly what I do, just be sure to use pumpkin purée, not canned pumpkin pie filling!
- Pumpkin pie spice – Use your favorite store-bought spice blend (mine is Penzey’s!), or whip up a batch of homemade. I use this trusted recipe, typically adding a smidge more ginger.
- A few baking staples – like butter, eggs, and pure vanilla extract.
- Gingersnaps – For the perfect spiced gingersnap crust!
Best Gingersnaps for Cheesecake Crust
A key factor in what makes this recipe the best pumpkin cheesecake is its gingersnap cookie crust. It should come as no surprise that choosing the right gingersnaps is super important: they need to be very crispy and they need to have really spicy and zingy ginger flavor.
My favorite gingersnap cookies to use in this recipe are the Triple Ginger Gingersnaps from Trader Joe’s. They’re made with 3 kinds of ginger: fresh, ground dried, and crystallized. They have the best spicy ginger flavor. You can find them in the cookie section, above the freezer coolers; you’ll need one 14-ounce tub for this recipe.
Don’t live near a Trader Joe’s? ⇢ No problem! Use a different gingersnap cookie for the crust. Look for crispy gingersnaps (vs soft-baked), such as Stauffer’s. PWWB readers have also successfully used these gluten-free gingersnaps for a gluten-free pumpkin cheesecake.
Can’t find crispy gingersnaps? ⇢ Make a classic graham cracker crust, but zhuzh it up with some cinnamon & ginger to emulate the spicy-sweet flavor of gingersnaps. Check the Recipe Notes, below, for step-by-step guidance.
How to Make the Best Pumpkin Cheesecake: 3 Key Tips and Tricks
Baking cheesecake can feel super intimidating, but it doesn’t need to! Yes, a cheesecake with the perfect, fluffy texture is the result of proper technique, but there are a couple of simple things you can do to ensure your pumpkin cheesecake with gingersnap crust bakes up beautifully, without falling or cracking.
Note: full Recipe Directions with step-by-step photos provided in the Recipe Card, below.
#1 – Use Room Temperature Ingredients
Your cream cheese, sour cream, and eggs should be at room temperature before you start whipping up the cheesecake filling. Why? ⇢ Room temperature ingredients come together much more easily than cold ingredients, eliminating any lumps or bumps in the cheesecake batter. Because they mix more easily, using room temperature ingredients also helps you avoid over-mixing or overworking the batter – a contributing factor to a cracked cheesecake.
Prep Tip! ⇢ I always pull the cream cheese, sour cream, and eggs out of the fridge the night before I bake my pumpkin cheesecake, giving them ample time to come to room temperature. Easy peasy!
#2 – Bake the Cheesecake in a Water Bath!
A water bath is key to baking the perfect cheesecake! Why? ⇢ The water acts as a medium, absorbing the heat from the oven to help the cheesecake bake more gently and evenly. As a bonus, it also adds moisture to the oven as the cheesecake slowly bakes, which helps prevent cracking and creates the perfect creamy, dreamy texture.
How to Create a Water Bath for Cheesecake. ⇢ Baking with a water bath is a technique that sounds super intimidating, but it’s totally easy! To create a water bath, simply wrap your cheesecake pan with foil, pop it in a roasting pan, and pour boiling water around the pan before you begin baking. I suggest prepping your water bath right on the oven rack as you place the cheesecake into the oven to help prevent spillage.
#3 – Allow Time to Let the Cheesecake Set Properly
Between prepping, baking, and setting, cheesecake is a time-intensive baking project. There’s no way around it. This particular pumpkin cheesecake bakes for almost 2 hours and sets for up to 13 hours (1 hour in the oven after baking and 8-12 hours in the refrigerator). Allowing for ample time to set ensures that your pumpkin cheesecake will have the perfect light and fluffy texture.
Plan Ahead! ⇢ Be sure to take this timeline into consideration as you’re planning your Thanksgiving menu! You need to bake it at least one day before your Thanksgiving celebration, if not more – this pumpkin cheesecake with gingersnap crust is also incredibly make-ahead friendly. Check the Recipe Notes, below, for guidance on storage and freezing.
Serving Suggestions
With your pumpkin cheesecake baked, chilled, and set to perfection, all that’s left is the very best part – serving it!
I won’t lie – it’s pretty perfect on its own, but I think there are 3 things that take this spiced pumpkin cheesecake completely over the top:
- Freshly whipped cream – I make whipped cream with heavy cream, pure vanilla extract, and a little bit of powdered sugar. It takes just a couple of minutes to whip up in a stand mixer and it’s perfect piped or dolloped on top of a slice of cheesecake.
- Freshly grated nutmeg – Plain and simple! Finish each slice of cheesecake with a light dusting of freshly grated nutmeg for an extra aromatic quality that brings out the spices in the cheesecake.
- Salted caramel – YES, PLEASE! A little drizzling of salted caramel will take your pumpkin cheesecake completely over the top. This is my absolute favorite store-bought salted caramel. It is perfection!
I mean, is there anything more perfect than…
…I don’t think so! We can’t wait for you to make this Best-Ever Pumpkin Cheesecake with Gingersnap Crust recipe. Once you taste it, I know you’ll be just as obsessed as my friends & family are!
If you do give it a try, be sure to let me know! Leave a comment with a star rating below. You can also snap a photo & tag @playswellwithbutter on Instagram. I LOVE hearing about & seeing your PWWB creations! Happy baking! ♡
Print
Best-Ever Pumpkin Cheesecake with Gingersnap Crust
- Prep Time: 45 minutes
- Cook Time: 2 hours
- Total Time: 12 hours (includes inactive time)
- Yield: serves 8–12 1x
- Category: Cheesecake, Breads & Cakes, Dessert recipes
- Method: Baked, Water bath
- Cuisine: American
- Diet: Vegetarian
Description
I first made this Pumpkin Cheesecake with Gingersnap Crust for Thanksgiving over ten years ago and I’ve never been able to make another Thanksgiving dessert because my friends and family demand it every year!
It’s truly the best ever – a rich & creamy cheesecake with the perfect light & fluffy texture, laced with warm pumpkin spices, & served on a super gingery gingersnap crust. The ultimate pumpkin dessert for Thanksgiving or Friendsgiving celebrations!
A few quick notes to get you started:
- Triple Ginger Gingersnaps from Trader Joe’s are my favorite gingersnap cookies to use here. They’re made with 3 kinds of ginger – fresh, ground dried, & crystallized – so they have the best spicy ginger flavor. If you don’t live near Trader Joe’s, use another crispy gingersnap (vs soft-baked), such as Stauffer’s.
- It’s very important to use room temperature ingredients where directed, mixing them just until they’re smooth and creamy. Over-mixing the batter can contribute to your cheesecake cracking as it bakes. For more guidance, check the Recipe Notes, below.
- Plan ahead! This cheesecake needs to bake for almost 2 hours and needs to set for at least 13 hours. Be sure to take this timeline into consideration as you’re planning your Thanksgiving menu – you need to bake it at least one day before your Thanksgiving celebration.
Ingredients
for the gingersnap crust:
- 14 ounces crispy gingersnap cookies (see Recipe Notes)
- 1 tablespoon brown sugar
- ½ cup unsalted butter, melted
for the pumpkin cheesecake
- 32 ounces cream cheese (four 8-ounce bricks), at room temperature
- ¼ cup sour cream, at room temperature
- 2 ½ cups granulated sugar
- one 15-ounce can pumpkin puree
- 6 large eggs at room temperature, lightly beaten
- 1 heaping tablespoon pumpkin pie spice
- 1 tablespoon pure vanilla extract
- for serving, as desired: freshly whipped cream, freshly grated nutmeg, salted caramel
Instructions
- Preheat the oven to 350 degrees F. Lightly grease a 9-inch springform pan, then wrap foil tightly around the base of the pan – this is the easiest way to ensure no liquid oozes in or out of the springform pan while the crust and the cheesecake bake.
- Prep the gingersnap crust: Add the gingersnap cookies to the bowl of a food processor. Pulse until the cookies are crushed into very fine crumbs. You will have about 2 ½ cups of gingersnap crumbs. (If you do not have a food processor, you can also place the gingersnaps in a resealable bag and crush them with a rolling pin.) Transfer the gingersnap crumbs to a large bowl with brown sugar, melted butter, and a pinch of salt. Mix to combine until the entire mixture is moist. Transfer the gingersnap mixture to the prepared springform pan. Press the crumbs into an even layer – I like to press them halfway up the sides of the springform pan and use the bottom of a measuring cup to press it in really well and create some nice edges.
- Bake the gingersnap crust for 12-15 minutes, until golden and fragrant. Remove from the oven and set aside to cool. Reduce the heat of the oven to 325 degrees F.
- Prep the pumpkin cheesecake filling: Meanwhile, as the gingersnap crust bakes, prep the cheesecake filling. In the bowl of a stand mixer, combine the cream cheese, sour cream and granulated sugar. Using the paddle attachment, beat on medium speed just until the mixture is smooth and creamy – with room temperature ingredients, this takes about 90 seconds – 2 minutes. Add the pumpkin puree, mixing just until combined. Reduce the speed to low and slowly add in the beaten eggs, vanilla extract, and pumpkin spice, mixing until just combined.
- Assemble the pumpkin cheesecake: Carefully pour the pumpkin cheesecake filling over the prepared gingersnap crust. The filling can go straight up to the top of the springform pan – it shouldn’t overflow as it bakes. Depending on how long you whipped the filling, you may have a little excess batter – set aside for later use or discard. Carefully tap the pan against the counter a few times to release any air bubbles.
- Prepare the water bath: Bring a kettle of water to a boil. Set a roasting pan on the middle rack of your oven, which should be heated to 325 degrees at this point. Add the cheesecake to the middle of the roasting pan, then carefully pour the boiling water in the pan, surrounding the cheesecake. The water should come about ½ way up the sides of the springform pan, but make sure the water level stays below the foil that is wrapped around the springform pan.
- Bake the cheesecake for 1 hour and 45 minutes, until the edges are set. The center of the cheesecake may still be a little loose – that’s okay, it will continue to set as it sits. Turn off the oven, leaving the cheesecake in the oven for 1 hour while the oven cools. The residual heat of the oven will gently bake the cheesecake to completion. Carefully remove the cheesecake from the oven and from the water bath. Cover and transfer to the refrigerator to set for 8-12 hours.
- Serve: Run a knife around the edges of the springform pan before releasing it. Slice the cheesecake into 8-12 slices. Top with whipped cream, freshly grated nutmeg, & a drizzle of salted caramel as desired. Enjoy!
Equipment
Buy Now → Notes
- Jess’ Tips and Tricks for Success:
- Quick note on cracking: While I’ve prepared this pumpkin cheesecake recipe many times without experiencing cracking, cheesecake does crack sometimes (here’s a great article that explains the science behind it). While it’s a disappointing outcome, it luckily does not affect texture or flavor – your cheesecake will still be very creamy and delicious! That said, there are 2 things you can do to help prevent cracking:
- Avoid overmixing. Overmixing beats an excessive amount of air into the cheesecake batter, which expands in the heat of the oven and can lead to cracking. Starting with room temperature ingredients and mixing just until they’re smooth and creamy makes a huge difference!
- Bake in a water bath and rest in the oven. Cracking also occurs as a result of intense temperature changes. A water bath helps by surrounding the cheesecake with gentle, consistent heat. Resting the cheesecake in the warm oven once its baked also helps, since doing so allows the cheesecake to gradually cool.
- Determining doneness: Baking time may vary depending on your oven. The cheesecake will be ready once the edges are set and the center has a slight jiggle to it. This typically takes 1 hour 45 minutes in my oven, but adjust the baking time as needed to achieve doneness.
- Equipment: A springform pan is essential to successfully making cheesecake! This one is made by one of my most trusted baking brands & has amazing reviews (less than $20!). You’ll also want a roasting pan to properly set up a water bath for this pumpkin cheesecake – this is the one I use.
- Quick note on cracking: While I’ve prepared this pumpkin cheesecake recipe many times without experiencing cracking, cheesecake does crack sometimes (here’s a great article that explains the science behind it). While it’s a disappointing outcome, it luckily does not affect texture or flavor – your cheesecake will still be very creamy and delicious! That said, there are 2 things you can do to help prevent cracking:
- Make-Ahead, Storage and Freezing: This Pumpkin Cheesecake with Gingersnap Crust will keep for up to 5 days after baking – feel free to make it ahead of time, or store your leftovers to enjoy later.
- Storage: Wrap the cheesecake in plastic & store in the refrigerator for up to 5 days.
- Freezing: This pumpkin cheesecake is also incredibly freezer-friendly. Set the chilled cheesecake on a baking sheet & freeze solid before tightly wrapping in plastic or foil. Freeze for up to 3 months. Thaw the cheesecake overnight in the refrigerator before re-serving.
Recipe by Jess Larson, Plays Well With Butter | Photography by Eat Love Eat
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Best cheesecake ever!! So creamy and delicious. Everyone loved it. It did crack the the top so I made a bourbon whipped cream, put it on top and added gingerbread cookie crumbs! (No one ever knew it cracked) Looked like it was from a bakery and tasted better than any cheesecake I’ve ever had!! Great recipe!!
Hi Polly, we’re so glad the cheesecake turned out great for you!! Cracks definitely happen, but it sounds like you handled it beautifully 🙂 Hope you had a great Thanksgiving!
So good!! Made this for thanksgiving and it was a huge hit. It was my first time making a cheesecake so I was a bit nervous, but just followed the instructions carefully and it came out perfect. Made it the day before and served it with fresh whipped cream I made the morning of! Delicious!!!!!
Thank you so much for including in your Thanksgiving celebration, Bianca! That means so much to us and we’re SO glad that you found the instructions helpful! It sounds like it turned out perfectly!
Wonderful recipe! I made it exactly as written and it was perfect!
Patricia! I’m so glad to hear that you enjoyed. Have a happy Thanksgiving!
I used ginger snaps and vanilla wafers for the crust. Will definitely make again
So glad to hear it, Jeff! Nilla wafers sound like a great add-in. 😋
Happy Thanksgiving!
Jess
I’ve made this cheesecake for a holiday potluck and people literally cleaned the pan of any remains of the cheesecake. It was fairly easy to make, just take the time to follow instructions to reduce or prevent cracking. Otherwise, most of your preparation time involves baking and cooling. In my opinion, the combination of pumpkin and gingersnaps elevates this cheesecake to a five-star dessert that people will devour.
We’re so happy to hear that the cheesecake was a hit with everyone! We definitely agree that the gingersnap crust is a game-changer. Thank you so much for the review!
This recipe turnout great. I also had quite a bit of batter left over. I water bathed in a spring form pan. Turned out great but I was unable to leave it in the oven so I had one big crack.
I used a casserole dish and put parchment paper on the bottom, added a crust and used the remaining batter. I wasn’t able to water bath this one and it cracked much more then sunk a bit. Both tasted amazing and I thought it showed a great example of why water bath works so well.
Hi Lisa, so glad to hear that you loved this cheesecake, it’s one of our favorites! The water bath is definitely an important step, but we’re so glad to hear both cakes tasted great 🙂
Having made several cheesecakes with success, this recipe failed miserably while following the directions exactly. The crust stuck to the bottom and sides of the pan and tasted a little burned despite the water bath. The cheesecake itself was too moist and simply didn’t set (the batter was thinner than any I’ve made before). Big disappointment for Thanksgiving and a huge waste of ingredients.
Hi there! We’re sorry to hear that this happened, it’s really hard to say where things could have gone wrong as we’ve tested & made this recipe several times & have never run into this issue. We’d be happy to help troubleshoot with a bit more information – could you share more about the ingredients used (eg. were any substitutes made)? Thanks!
Holy crap this cheesecake blew up in my oven like I filled it all the way ip and it rose and overflowed. Just be careful!
Hi Erin, so sorry to hear that this happened! We’ve thoroughly tested this recipe & made it personally several times and have never had this happen (or heard of it happening from other readers) & would be happy to help troubleshoot with more details!
Made this yesterday and it looks beautiful.
I plan to serve this tomorrow for thanksgiving.
I’m afraid that the water bath got into my crust. I still have the cheesecake in the pan, in the refrigerator. Any suggestions for what to do if the crust gets wet?
Hi Sara! We’re so glad you made this recipe for your Thanksgiving celebration. It’s hard to fix a crust where the water bath leaked – it runs the risk of being a little soggy depending on how much water/ moisture got in. How did it turn out? We’re crossing our fingers that everything was ok!
Just looked in on my 12 hour setting Best Ever Pumpkin Cheesecake. It look spectacular no cracking or sinking (just to level of pan. I can’t wait till tomorrow to pop it out and dress it up!
Hi John! We are so glad to hear that & can’t wait for you to enjoy the finished product!! 🙂 Hope you have a Happy Thanksgiving!
I made this for thanksgiving yesterday (Canada 😉). Taste wise this was great – so creamy, well balanced sweetness, & the ginger snap crust was such a yummy addition. I was a bit disappointed that despite following the recipe exactly (I am an experienced baker and read the recipe completely through multiple times), including the room temp ingredients, water bath, etc. I still ended up with a significantly cracked cheesecake. But as I said, it still tasted really good and thankfully the cheesecake didn’t fall/sink in the middle or anything like that. I made a salted caramel sauce to go with it and that was also very delicious.
Hi Lauren! So sorry to hear that the cheesecake cracked. Typically the water bath & allowing the cheesecake to cool in the oven for an hour once the oven is turned off can counteract this. If we think of any more additional tips we’ll be sure to update the post in the future! All that said, we’re so happy that it was delicious & hope you had a wonderful holiday! 🙂
Perfection. Just love this cheesecake soo much.
This will be my 4th time making it for thanksgiving. For the last two years I’ve gotten calls from family members confirming I’m making it again.
I like this so much, that I actually don’t eat my slice after dinner. I worry that being so full from the meal will make it so I can’t fully enjoy it.
I eat it for breakfast the next day. 😀
The Tj cookie crust is perfect. Yes there’s some butter seepage, but I think it’s necessary to get the crust to form in the first place. I don’t love nutmeg but the 1 tbsp of the pumpkin pie spice is just perfect.
Also: LOL TO THAT COMMENT FROM 2021. I love it when people act so ridiculously. They must live in a funny crazy world. Imagine going to someone’s page to insult something you didn’t need to try. HAHAHAHAHA
Hi S.C.! We’re so glad you love this cheesecake as much as we do – it’s such a fun recipe to look forward to around this time each year. Cheesecake for breakfast sounds perfect & we so appreciate your support!
This recipe really impressed everyone at thanksgiving dinner – including my 2 and 4 year olds. I was slightly hesitant about the triple ginger snap cookie crust, just because I was afraid it could overwhelm, but I went for it and am so glad I did because it was so delicious. Highly recommended!
Thanks for sharing Levi! We love that the spiced ginger crust balances out the natural sweetness of the pumpkin cheesecake!!
Super easy to make. Very pumpkiny, very light and creamy. My first ever cheesecake. Turned out perfect. Delicious! Major hit with the whole family.
Mara, thanks so much for sharing! We love to hear that it was a hit!!
1. Nearly a pound of cookie crumbs for a mere 9″ crust is STUPID. 2. WAY too much greasy butter for this as well. 3. Better to have a half-ginger snap and half-graham cracker mixture for crust. 4. You’re calling for a totally RIDICULOUS amount of sugar. Even with the pumpkin puree and one additional block of cream cheese, you don’t need more than 1.5 cups of sugar for this. 6. And no more than four eggs! Take a serious cooking class!
Linda – If this recipe is not appealing to you, simply don’t make it.
Wow! Your brutal. If you don’t like it then DON’T make it. You must be real fun at parties
As any “experienced” baker knows, the joy of making from scratch is the ability to take a recipe and adjust it to your tastebuds. Shame on you for losing sight of that and for feeling the need to zap the joy of baking for another. Why is that I wonder? More importantly, you should wonder why too. Perhaps some self-reflection could help.
Too much sugar.
Otherwise decent
Hi Ryan! You’re always welcome to adjust to your own taste preferences. To us, the recipe has the perfect amount of sweetness for a fun & festive holiday treat!
So excited to try this recipe!!! I’m making it to take with me to a dinner but I’d like to use a smaller pan. I was able to find a 6 inch spring form pan…how would you recommend adjusting the baking times?
Thanks I’m advance!!! 🤗
Hi Consuelo! Unfortunately we’ve never tested this recipe with a springform pan smaller than the recommended 9-inches because of this it’s hard to say for sure how to adjust baking times to ensure that it bakes properly for you!
This cheesecake was SO GOOD!! I live in Spain, so converting recipes like this can be a little tricky based on ingredient availability, but it turned out sooooo tasty! I make a pumpkin cheesecake for Thanksgiving every year, and this is by far my favorite. It is the go-to from now on! (And I recommend pairing it with Sally’s salted caramel recipe for a topping… omg, yum!!)
Just a couple of notes – 1) mine was a bit underbaked at 1h50m, so keep a close eye. My edges were just set, but next time I’ll wait a teeny bit longer. 2) I wish Jess included weights in her baking recipes. It’s so much more precise and saves me a lot of googling a la “How much is 1/2 cup of creme fraiche in grams” lol 3) for those in a similar ingredient-availability situation, European tub cream cheese (“queso para untar” in Spain) worked totally fine (maybe even better?). I used creme fraiche since I couldn’t find sour cream. British-style gingersnaps worked great, as did raw cane sugar (azúcar morena in Spain). I used homemade pumpkin puree since I can’t get canned here, and it was also perfect. Just make sure you pay attention to the consistency of your puree before you weigh it out to get a feel for if you need to let more water drain or add more water.
I LOVE THIS CHEESECAKE!!!!!!!
Mariza! Thank you so much for sharing, we are so so glad to hear that you loved this cheesecake! & thank you for sharing your tips on sourcing ingredients if outside of the US & your feedback on providing ingredient weights. Lastly, we LOVE the idea of pairing with a salted caramel sauce – YUM!
Cheesecake is intimidating with the whole water bath thing. However, after making this DELICIOUS recipe, I feel like I should go into the cheesecake making business! This was so easy and was literally delicious. My family loved it! And I’m really proud of myself for nailing it! Thanks Jess!
Stefanie, you should totally be proud!! Thank you for sharing, we are so glad it was a hit with the entire family & that you loved it!
This pumpkin cheesecake was the BEST dessert for our Thanksgiving this year, even with all the user errors on my part! (PS, you CAN overfill the cheesecake if your crust is too thicc and you are a little too overconfident with your pouring… and wrap that tinfoil tight, folks!) We looove this recipe and will be using it year round. 🙂
Hi Megan! Oh no, there’s definitely a learning curve with baking cheesecakes at times but it sounds like yours turned out wonderfully!! We’re so glad you loved the recipe & have a new favorite for Thanksgiving or whenever a cheesecake craving hits!😋
This was the first time I made cheesecake and I was a little nervous, but came out SO GOOD. Everyone loved it for Thanksgiving. It’s also a lot lighter than regular cheesecake, which everyone was a fan of too. Would definitely make again next year!
Thank you Anna! We’re so glad it was a hit at Thanksgiving & totally agree – we love that it is a bit lighter but still so flavorful. Thank you again for sharing!
Hi PWWB,
Have you ever made this two days ahead?
SK
Hey Stephanie! Yes, it’ll store well for about a week once it’s made. Just wrap tight in plastic wrap or foil & be sure to store in the fridge! xx
AMAZING! I made this pumpkin cheesecake for the first time Thanksgiving, I had some concern regarding the amount of eggs but I decided to trust the receipt and followed it exactly the it was provided. I can not believe how good this cake is, my family and friend were raving about it. It didn’t last long. There was quite a bit of batter left over after filling a 9 3/4″ springform pan but that’s ok, next time I’ll be prepared to use that as well. I made whip cream from scratch which was amazing as well. Thank you Jess for sharing this receipt, I will be making this pumpkin cheesecake again and again!!!
I’m so, so glad you loved it Valerie! It’s always a hit! Love that you added some homemade whipped cream – the perfect addition.
Going on year 3 of making this and it has never failed me!! Everything about this cheesecake is amazing, and everyone always loves it!
YAY! So glad you love it – it’s a Thanksgiving staple at our house, too. Enjoy!!!
I followed your instructions exactly and it turned out perfect! I’ve never made a scratch cheescake before. So much work!! But the recipe is PERFECT. exactly right amounts, no cracks, beautiful browned top. A big Thanksgiving hit.
We are thrilled to hear that, Laura! And so glad to hear it was a hit – thank you so much for taking the time to drop a comment & share!
So good! Perfect balance of spicy crust, creamy pumpkin in the cold cheesecake layer. A hit with my family!
I’m glad your family loves this recipe as much as mine does, Shannon! Thanks for leaving a comment!
Oh gosh this sounds so delicious. I was hoping it would be an easily veganized recipe! No such luck! Awww shucks.
Sad face 🙁
6 eggs seems like a bit much. Not sure it would come out right using a substitute? Hmmm.
hey Alison! Wish I could offer more insight, but I’m not much of an expert when it comes to vegan baking. Since this is such a dairy-centric dessert, & since I haven’t personally tested a vegan version, I’m hesitant to offer suggestions that might not work out. If you do play with the recipe & find something that works, please do let me know with a comment! – jess
Been making cheesecakes for 20 yrs. this one was strange. Too much batter. Followed directions … looked like a soufflé. Tasted good though
Hey Karen – Thanks for your feedback. I’m sorry to hear you didn’t like the recipe more, but glad to hear it tasted good. Happy Thanksgiving!
Thank u. Same To u. Maybe I over whipped it. After I let it cook it didn’t seem so soufflish Lol. Everyone likes it I ment to say cool not cook …
This is so so perfect! I have always wanted to make pumpkin cheesecake! These photos rock!
Holy cow your photography is gorgeous (and seriously making my mouth water!) Love this recipe!
My friends and I celebrate Friendsgiving too! It’s one of my favorite times in the holiday season. A gingersnap crust though? Girl. I would lick the plate clean.
OOOHHHHH WOW! THis looks amazing, and your description has me SOLD on it. 🙂 I’m bookmarking it; hopefully I can make it Lord willing! 🙂 My mom loves pumpkin and cheesecake, and I like it too!
I love pumpkin cheesecake way more than pumpkin pie. This looks so rich and fantastic. Thanks for sharing! Happy Friendsgiving!
Cheesecake is one of my favorite desserts! I used to get mini ones for everyone at my birthday parties when I was younger haha. I love your addition of pumpkin and the ginger snap crust, genius! Your photos are gorgeous like always too! We are doing a Friendsgiving this year for Thanksgiving since we are half way across the country from our families. Should be fun!
Oh my gosh, the crust. And the cheesecake looks so creamy! I love the holiday season, but I have to say, I am still missing summer haha I’m such a warm weather and beach gal. But all the time with friends and family makes it better! Happy friendsgiving sweet friend!
This looks SO AMAZING!!!!!! Can I eat the whole thing? Cool. hehe Happy Friendsgiving!
Oh my goodness I don’t even know where to start!! This cheesecake looks so creamy and absolutely dreamy!!! I’d deal with tummy upset (dairy) for a slice of that. Paired with the fact that I LOVE gingersnap cookies! I’m right there with you in loving the end of the year holidays!
Love the idea of a Friendsgiving (aside from BGB) and never really thought about it but we have our very own! Every year the day after Thanksgiving we head to northern MN to my parents for the weekend for a festival and tree lighting. We have friends that go up with us and pack my parents house with 3-4 families and 8-10 kids. It’s so much fun with games, food, fun, and has become a tradition we look forward to every year. It all started shortly after my parents moved up there the year after our first daughter was born as her birthday is always that weekend, she was born the day after Thanksgivng. The best part, or most magical… is watching the fireworks in the snow! This year I might have to whip this up, as everyone would enjoy it and we can have it when we get back for dessert and warm up with a hot cocktail or coffee.
Happy Friendsgiving!!
I am dying to host Friendsgiving! Maybe next year!
Jess, this looks AMAZING. I am super impressed. Gorgeous photos too!
Ohhhh I LOVE the gingersnap crust. And a pumpkin could sounds like a dream. Literally drooling over here #sorrynotsorry
Girl. THESE PHOTOS. I’m drooling. This looks absolutely incredible! Happy friendsgiving<3