This Pumpkin Cheesecake is possibly the best thing I have ever made in my life on this planet. I am not kidding. It’s silky and creamy with the perfect amount of warm spices. The gingersnap crust is incredible in both texture and flavor. And, the pièce de résistance? The salted caramel drizzle at the end. Holy moly, guys. I’m proud of this one.
Grab a cup of coffee and let’s go!
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This Pumpkin Cheesecake is my dream dessert. Which is saying something because I don’t have much of a sweet tooth. The texture of the cheesecake is silky smooth, but it’s not overly sweet. The spices are incredible and the crunch of the gingersnaps pairs perfectly and gives the right amount of texture. I cannot say enough good things about it.
Make this for Thanksgiving, make to keep in the freezer for a sweet treat for yourself, make it for the pumpkin spice lover in your life. Just make it.
pumpkin cheesecake ingredients
- Gingersnap Cookies
- Butter
- Sugar
- Kosher Salt
- Cream Cheese
- Sour Cream
- Pumpkin Puree
- Cornstarch
- Vanilla Bean Paste
- Ground Cinnamon
- Ground Ginger
- Ground Nutmeg
- Ground Cloves
- Eggs
- Heavy Cream
- Brown Sugar
- Flakey Sea Salt and Candied Pecans, optional for topping
how to make pumpkin cheesecake
the gingersnap crust
To begin this glorious Pumpkin Cheesecake, we need to make the crust. And, not just any old crust, a gingersnap crust. It’s superior in every way, in my not-so-humble opinion.
Start by turning the gingersnap cookies into crumbs. Use a food processor. You’ll need about 7-9 ounces of gingersnaps to get 2 cups of crumbs. You want to make sure you have those 2 cups of crumbs.
Then, combine gingersnap crumbs, sugar, melted butter, and salt in a bowl. Press this mixture onto the bottom and about 1-inch up the sides of the prepared springform pan.
Bake the crust in a preheated 350° oven for 10 minutes. Remove from oven and let cool while you prep the cheesecake filling.
the pumpkin cheesecake filling
Let’s get into the meat of this recipe – the pumpkin cheesecake filling. It’s super simple, but I do have a method to my madness for creating the silky texture.
To begin, and I recommend using a stand mixer, start by mixing the ROOM TEMPERATURE cream cheese, butter, sour cream, and pumpkin puree in the mixing bowl. Use a low speed and don’t whip a lot of air into it. Scrap down the sides of the bowl. You want to ensure that every part of the filling is well mixed.
Next, set a kettle on the stove to heat some water. We are going to use a water bath and hot water is a necessity.
Now, back to the cheesecake. In a mixing bowl, combine the sugar, cornstarch, and all of the spices together. Make sure you get it well combined and that there are not any visible clumps of cornstarch.
Slowly pour the sugar mixture into the stand mixer bowl. Again, use a low speed to combine everything and scrape down the sides.
The last addition is the eggs. I do this because I don’t want the eggs getting any air either. If they get fluffy, they’ll cause the cheesecake to rise too much and then it will deflate like a sad balloon. We do not want this.
With the mixer on low speed, add one egg at a time until each egg is fully incorporated. Pour the cheesecake filling over the prepared crust in the springform pan. It should pour very smoothly and the top should be level.
the water bath
The water bath is necessary for even cooking, even cooling, and preventing cracks. You want to do this step. And, it’s very simple.
Grab a slow cooker/crockpot liner and spread it open. Gently place the springform pan with the cheesecake filling into the center of the bag. Pull the bag up to the outside lip of the pan. Twist the excess bag material and tuck it inwards to secure it.
Carefully place the cheesecake into a large roasting pan or baking dish onto the middle rack of preheated 350° oven. Remember the kettle? The water should be very hot by now…you need it boiling/near boiling. CAREFULLY, pour water into the roasting pan /baking dish to about half way up the sides of the springform pan.
Bake for 1 hour and 10-15 minutes. It should look slightly puffed on the outside edges with a jiggly center. After the baking time is done, turn the oven off and crack the oven door open for 1 hour. Don’t touch the cheesecake for at least an hour.
After the hour has passed, remove the cheesecake from the oven and from the water bath. Let it cool at room temperature for about 30 minutes.
Transfer to the refrigerator and let the pumpkin cheesecake chill, uncovered, overnight. Some will tell you to chill it for 4 hours. That’s not enough time. You’ll be very sad if you cut into this masterpiece after a 4-hour chill time. It will melt and goo like the wicked witch of the east on a bad day. Give. It. Time.
the salted caramel sauce
I cannot tell you the amount of restraint it took me to not drink this sauce while I was waiting on the cheesecake to get cold. It’s so good and should you have leftovers, you could drizzle it on anything.
Making the sauce is very simple, you just need a little patience.
Add the brown sugar, heavy cream, butter, vanilla and salt to a saucepan. Bring it to a simmer over medium heat. Reduce the heat slightly and let it simmer for 8-9 minutes. Stir this constantly and do not abandon ship while you do it. It can burn very easily.
Once the caramel has thickened, remove it from the heat and let it cool. Try not to eat it before you pour it on the pumpkin cheesecake.
pumpkin cheesecake tips and tricks
- Use parchment paper to line the bottom of the springform pan. You do not want to go to the trouble of making this incredible Pumpkin Cheesecake and have it stick. Grab that parchment.
- Use good quality cream cheese. It makes a difference. The Philadelphia brand is the best (I’m not sponsored in any way). Don’t even consider using a reduced fat version. This is a go big or go home recipe.
- Use ROOM TEMPERATURE ingredients. If you don’t, you’ll have lumpy filling. You don’t want a lumpy anything. I promise. I pull my ingredients from the fridge several hours before baking to make sure everything is good to go.
- Do not mix at a high speed. You don’t want to incorporate too many air bubbles. This will cause a very unfortunate inflation/deflation situation.
- Don’t skip on the water bath. The water bath creates a humid environment for the cheesecake, creating a wonderful baking conditions and cooling conditions. It also helps prevent cracks in the cheesecake.
- To ensure the Pumpkin Cheesecake is done, nudge the pan after the bake time is up. If center jiggles like jello, you’re good to go. If it sloshes like water, the cheesecake needs more baking time.
- Make sure and do not rush the cooling instructions below. This will help to prevent any unnecessary cracks.
recipe frequently asked questions
Yes! It’s a great recipe to make ahead of time and freeze. Make the cheesecake, but hold off on the caramel sauce until serving time.
If you are able, freeze the cheesecake in the springform pan. Wrap it with plastic wrap and then cover it with foil. When you’re ready to serve it, let it thaw out in the fridge for a few hours. It will actually cut easier if it is slightly frozen.
It will stay good in the freezer for up to 3 months.
The filling may have been over-beaten with too much air. This can also happen because the cooling stage was rushed. Make sure you mix the filling on a low speed and let it cool very, very slowly.
The cheesecake was not baked long enough. It should be soft and creamy, but not runny.
After the bake time of 1 hour 10 minutes, the center should jiggle like jello, but not slosh like water.
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Pumpkin Cheesecake
Equipment
Ingredients
The Gingersnap Crust
- 2 cups ginger snap cookie crumbs
- ⅓ cups granulated sugar
- ½ cup butter, melted
- ¼ tsp kosher salt
Pumpkin Cheesecake Filling
- 4 (8oz) blocks good quality cream cheese, room temperature
- 8 tbsp butter, room temperature
- 1 cup sour cream, room temperature
- 1 cup pumpkin puree
- 2 tsp vanilla bean paste
- 1½ cups granulated sugar
- 2 tbsp cornstarch
- 2 tsp ground cinnamon
- 1 tsp ground ginger
- ½ tsp ground nutmeg
- ½ tsp ground clove
- 5 eggs, room temperature
Salted Caramel Sauce
- 1 cup brown sugar
- ½ cup heavy cream
- 4 tbsp butter
- 1 tbsp vanilla bean paste
- 1 tsp kosher salt
Serving
- candied pecans and/or flaky sea salt optional for topping
Instructions
The Gingersnap Cookie Crust
- Combine gingersnap crumbs, sugar, melted butter, and salt in a bowl. Press onto the bottom and about 1-inch up the sides of the prepared springform pan.
- Bake in a preheated 350° oven for 10 minutes. Remove from oven and let cool while you prep the cheesecake filling.
The Pumpkin Cheesecake Filling
- Mix the ROOM TEMPERATURE cream cheese, butter, sour cream, and pumpkin puree on low speed in the mixing bowl of a stand mixer. Use a low speed and don't whip a lot of air into it. Scrap down the sides of the bowl.
- Next, set a kettle on the stove to heat some water. We are going to use a water bath and hot water is a necessity.
- In a separate mixing bowl, combine the sugar, cornstarch, and all of the spices together. Make sure you get it well combined and that there are not visible clumps of cornstarch.
- Slowly pour the sugar mixture into the stand mixer bowl. Again, use a low speed to combine everything and scrape down the sides.
- With the mixer on low speed, add one egg at a time until each egg is fully incorporated. Pour the cheesecake filling over the prepared crust in the springform pan and smooth out the top.
The Water Bath
- Grab a slow cooker/crockpot liner and spread it open. Gently place the springform pan with the cheesecake filling into the center of the bag. Pull the bag up to the outside lip of the pan. Twist the excess bag material and tuck it inwards to secure it.
- Place the cheesecake into a large roasting pan or baking dish onto the middle rack of preheated 350° oven. CAREFULLY, pour boiling/near boiling kettle water into the roasting pan /baking dish to about half way up the sides of the springform pan.
- Bake for 1 hour and 10-15 minutes. It should look slightly puffed on the outside edges with a jiggly center. After the baking time is done, turn the oven off and crack the oven door open for 1 hour. Don't touch the cheesecake for at least an hour.
- After the hour has passed, remove the cheesecake from the oven and from the water bath. Let it cool at room temperature for about 30 minutes.
- Transfer to the refrigerator and let the pumpkin cheesecake chill, uncovered, overnight. Don't rush this.
The Salted Caramel Sauce
- Add the brown sugar, heavy cream, butter, vanilla and salt to a saucepan. Bring it to a simmer over medium heat, stir constantly. Reduce the heat slightly and let it simmer for 8-9 minutes. Stir this constantly and do not abandon ship while you do it. It can burn very easily.
- Once the caramel has thickened, remove it from the heat and let it cool.
Serving
- Once the cheesecake has cooled overnight, slice it, and drizzle on the salted caramel sauce. I garnished with a few candied pecans, but that's optional. Also optional, but absolutely delicious, a little sprinkle of flaky sea salt.
Notes
Nutrition
Thank you!
I am so incredibly happy that you are here! I hope you try my Pumpkin Cheesecake recipe and fall in love with it. If you make this recipe, please share and tag me on Instagram, Facebook, or TikTok! And, please leave a comment or star rating below. I absolutely love seeing each and every one of your kitchen masterpieces. And, as always, if you ever have any questions about any of my recipes, please don’t hesitate to contact me!
Happy Cooking!
–Rufus
Rufus for Real is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. I may earn a commission, with no additional cost to you, if you purchase through those links.
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