Easy Pumpkin Cheesecake Recipe

This pumpkin cheesecake is a showstopper made easy — creamy, spiced, and stupid-simple with a gingersnap crust and salted caramel drizzle!

Prep Time: 20

Cook Time: 1 20

Total Time: 1 40

Servings: servings

Calories: 819kcal

Author: Ruth Truett

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.

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.

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.

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.

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.

You'll need about 7-9 ounces of gingersnaps to get 2 cups of crumbs. Grind the cookies in a food processor to get fine crumbs.

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