Creamy, cozy, and irresistibly spiced, this pumpkin cheesecake is the fall dessert I reach for when I want happy sighs around the table. It has a snappy gingersnap crust, a velvety pumpkin filling, and a silky sour cream topping that sets like a dream.
Pumpkin Cheesecake with Gingersnap Crust
Equipment
- 1 9-inch springform pan
- 1 Heavy-duty aluminum foil
- 1 Parchment Paper
- 1 Deep roasting pan
- 1 Electric Mixer
- 1 Kettle (for hot water)
- 1 Instant-read thermometer (optional)
- 1 Thin knife
- 1 Measuring cups and spoons (optional)
Ingredients
For the Gingersnap Crust
- 2 cups gingersnap cookie crumbs
- 5 tbsp unsalted butter melted
- 2 tbsp granulated sugar
- 1 pinch fine sea salt
For the Pumpkin Cheesecake Filling
- 24 oz cream cheese brick-style, room temperature
- 1 cup granulated sugar
- 0.25 cup light brown sugar packed
- 3 egg large, room temperature
- 1.25 cups pumpkin puree not pie filling
- 0.5 cup sour cream room temperature
- 2 tbsp all-purpose flour use one: flour OR cornstarch
- 1 tbsp cornstarch use one: flour OR cornstarch (alternative)
- 1.5 tsp ground cinnamon
- 0.5 tsp ground ginger
- 0.25 tsp ground nutmeg
- 0.125 tsp ground cloves
- 0.5 tsp fine sea salt
- 1 tsp pure vanilla extract
For the Silky Sour Cream Topping
- 1 cup sour cream
- 2 tbsp granulated sugar
- 1 tsp vanilla
- 1 pinch salt
Instructions
Prep the Pan and Oven
- Preheat oven to 325°F. Wrap the outside of a 9-inch springform pan with two layers of heavy-duty foil to prevent leaks. Line the bottom with parchment. Set a kettle of water to boil for the water bath.
Make and Par-Bake the Crust
- Stir gingersnap crumbs, sugar, salt, and melted butter until the crumbs feel like wet sand. Press firmly into the bottom and 1 inch up the sides of the pan. Bake 10 minutes, then cool while you make the filling.
Mix the Cheesecake Batter
- With a mixer on medium-low, beat cream cheese until perfectly smooth, 1 to 2 minutes. Add granulated and brown sugars and beat just to combine, scraping the bowl. Mix in eggs one at a time on low. Add pumpkin, sour cream, vanilla, spices, salt, and flour or cornstarch. Mix on low until silky and no streaks remain. Avoid whipping in extra air.
Set Up the Water Bath
- Place the foil-wrapped pan in a deep roasting pan. Pour the batter over the crust and smooth the top. Slide the pan onto the middle oven rack, then carefully pour hot water into the roasting pan until it reaches halfway up the sides of the springform.
Bake Until Just Set
- Bake 60 to 70 minutes. The edges should look set and the center should wobble like gelatin, about a 2-inch jiggle. For precision, the center should read about 150°F on an instant-read thermometer.
Add the Silky Sour Cream Topping
- Whisk sour cream, sugar, vanilla, and salt. Gently spread over the hot cheesecake. Bake 5 minutes to set the topping.
Cool Slowly
- Turn off the oven, crack the door, and let the cheesecake rest inside for 1 hour. Remove from the water bath, discard foil, and run a thin knife around the edge to release.
Chill and Serve
- Cool to room temperature, then cover and chill at least 6 hours or overnight. Unlatch the ring, slice with a hot clean knife, and serve.
Notes
Why You’ll Love This Pumpkin Cheesecake
- Bakery-level texture at home: ultra-creamy with clean slices.
- Warm spices highlight real pumpkin without being too sweet.
- Foolproof water bath method to prevent cracks.
- Make-ahead friendly for holidays and gatherings.
- Easy ingredient swaps to suit your pantry and diet.
Pumpkin Cheesecake Ingredients & Substitutions
For the Gingersnap Crust
- 2 cups fine gingersnap cookie crumbs
- 5 tbsp unsalted butter, melted
- 2 tbsp granulated sugar
- Pinch of fine sea salt
Substitutions: Use graham cracker crumbs for a classic twist, or gluten-free gingersnaps for a GF crust. Brown sugar works in place of granulated sugar for a deeper flavor.
For the Pumpkin Cheesecake Filling
- 24 oz brick-style cream cheese, room temp (about 680 g)
- 1 cup granulated sugar (200 g)
- 1/4 cup light brown sugar, packed (50 g)
- 3 large eggs, room temp
- 1 1/4 cups pumpkin puree, not pie filling (about 300 g)
- 1/2 cup sour cream, room temp (about 120 g)
- 2 tbsp all-purpose flour (16 g) or 1 tbsp cornstarch (8 g)
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/8 tsp ground cloves
- 1/2 tsp fine sea salt
- 1 tsp pure vanilla extract
Substitutions: Greek yogurt can sub for sour cream. Use pumpkin pie spice (2 tsp) in place of the individual spices. For gluten-free, use cornstarch instead of flour and a GF crust. Full-fat dairy-free cream cheese can work, but texture may be slightly softer.
For the Silky Sour Cream Topping
- 1 cup sour cream (240 g)
- 2 tbsp granulated sugar
- 1 tsp vanilla
- Pinch of salt
Substitutions: Try creme fraiche for a luxe tang, or omit the topping and finish with whipped cream.
Step-by-Step Instructions to Make Pumpkin Cheesecake
Prep the Pan and Oven
Preheat oven to 325°F. Wrap the outside of a 9-inch springform pan with two layers of heavy-duty foil to prevent leaks. Line the bottom with parchment. Set a kettle of water to boil for the water bath.
Make and Par-Bake the Crust
Stir gingersnap crumbs, sugar, salt, and melted butter until the crumbs feel like wet sand. Press firmly into the bottom and 1 inch up the sides of the pan. Bake 10 minutes, then cool while you make the filling.
Mix the Cheesecake Batter
With a mixer on medium-low, beat cream cheese until perfectly smooth, 1 to 2 minutes. Add granulated and brown sugars and beat just to combine, scraping the bowl. Mix in eggs one at a time on low. Add pumpkin, sour cream, vanilla, spices, salt, and flour or cornstarch. Mix on low until silky and no streaks remain. Avoid whipping in extra air.
Set Up the Water Bath
Place the foil-wrapped pan in a deep roasting pan. Pour the batter over the crust and smooth the top. Slide the pan onto the middle oven rack, then carefully pour hot water into the roasting pan until it reaches halfway up the sides of the springform.
Bake Until Just Set
Bake 60 to 70 minutes. The edges should look set and the center should wobble like gelatin, about a 2-inch jiggle. For precision, the center should read about 150°F on an instant-read thermometer.
Add the Silky Sour Cream Topping
Whisk sour cream, sugar, vanilla, and salt. Gently spread over the hot cheesecake. Bake 5 minutes to set the topping.
Cool Slowly
Turn off the oven, crack the door, and let the cheesecake rest inside for 1 hour. Remove from the water bath, discard foil, and run a thin knife around the edge to release.
Chill and Serve
Cool to room temperature, then cover and chill at least 6 hours or overnight. Unlatch the ring, slice with a hot clean knife, and serve.
Tips for Success
- Use room-temperature dairy so the batter turns satiny with no lumps.
- Mix on low speed and avoid overbeating to reduce air pockets and cracks.
- Seal the pan well with foil and use a true water bath for an ultra-creamy texture.
- Do the jiggle test and stop baking when the center still wobbles slightly.
- Chill overnight for best flavor and neat slices.
Variations of Pumpkin Cheesecake
- Maple Swirl: Drizzle 2 to 3 tbsp thick maple syrup over the batter and swirl before baking.
- Pecan Praline: Top slices with warm pecan caramel sauce.
- Chocolate Cookie Crust: Swap gingersnaps for chocolate wafer crumbs.
- Mini Cheesecakes: Bake in a lined muffin tin for 18 to 20 minutes.
- Lightly Sweet: Reduce sugar by 2 to 3 tbsp if you prefer a less sweet dessert.
Serving Suggestions: What to Pair with Pumpkin Cheesecake
- Freshly whipped cream or a drizzle of salted caramel.
- Crunchy toppings like candied pecans or toasted pepitas.
- Drinks: hot coffee, chai, or spiced apple cider.
- Fruit: lightly sugared cranberries or roasted pears for contrast.
Storage & Reheating Instructions
Refrigerate covered for up to 5 days. For clean storage, keep the springform ring on the first night to protect the edges. To freeze, chill fully, then wrap the whole cheesecake or individual slices in plastic and foil. Freeze up to 2 months. Thaw overnight in the fridge. Do not reheat; serve chilled or at cool room temperature.
Memories Made Around the Table
I first served this on a blustery November evening, when the house smelled like cinnamon and roasted turkey. Everyone went quiet at the first bite, then asked for the recipe before the plates were cleared. That is my favorite kind of compliment.
FAQs
Do I have to use a water bath? I highly recommend it for the creamiest texture and minimal cracks. If you skip it, place a pan of hot water on the lower rack and expect a slightly firmer texture.
Can I use pumpkin pie filling? No. Use pure pumpkin puree. Pie filling is pre-sweetened and spiced and will throw off the texture and flavor.
How do I prevent cracks? Start with room-temperature ingredients, mix on low, bake in a water bath, and cool slowly. Running a knife around the edge right after baking also helps.
Can I make this ahead? Yes. Cheesecake is even better the next day. Make 1 to 2 days ahead, chill, and garnish before serving.
Can I use fresh pumpkin? Yes. Steam and puree, then strain excess liquid. Measure 300 g or 1 1/4 cups.
Final Thoughts
This pumpkin cheesecake is festive yet unfussy, elegantly spiced, and designed for make-ahead ease. Bake it once, and it will become your cold-weather classic.