The Best Pumpkin Cheesecake Recipe — In love with pumpkin? You have to try this amazing cheesecake that is even better than The Cheesecake Factory Pumpkin Cheesecake. The filling is rich, dense, creamy, smooth, and very silky.
The crust happens to be one of my favorite fall cookies — The Gingersnap! All of the fall flavors of pumpkin, warm spices, and cream cheese come together to make the perfect fall cheesecake.
I mean, what's not to love about this delicious dessert? If pumpkin is your jam, be sure to check out my list of The Best Pumpkin Recipes.
How to Make the Best Pumpkin Cheesecake
Preheat the oven to 350 degrees.
Start by crushing up the gingersnap cookies in a food processor until you have fine crumbs. These cookies make THE BEST crust in place of Graham crackers.
In the bowl, drizzle melted butter into the cookie crumbs, and mix until it begins to stick together. Grease the bottom of a 10-inch springform pan. Press crust mixture into the bottom of pan and bake for 9 minutes. Let cool on a rack.
Using the paddle attachment of the stand mixer, mix softened cream cheese on medium until it is smooth and creamy. Add the sugar and beat until smooth and fluffy. Beat in eggs on low, 1 at a time, just until incorporated.
Add pumpkin and remaining ingredients. Beat just until incorporated and smooth. Pour the filling into the prepared crust.
The Best Way to Bake a Cheesecake
Place a large pan of very hot water on the lowest rack in the oven, and drop oven temp to 225F.
Place the cheesecake pan on a large baking sheet and bake at 225F on the center rack, about 4 to 4 1/2 hours, or until filling is set and the top will be golden brown. The
The center will still jiggle some, but the edges of the Pumpkin cheesecake should be slightly puffed and set.
At this point, you are going to turn the oven off. The best thing to do is to crack the oven door open a bit and let the cheesecake cool for at least 1 hour to 2 hours in the oven. Do this until the cheesecake is at room temperature. This will keep the top from cracking and will prevent the cheesecake from sinking in the middle.
Once it has cooled to room temperature, cover the cheesecake with plastic wrap and place it in the fridge for at least 4 hours or overnight.
Slice with a wet knife to get perfect cuts before serving. Top with whipped cream and more gingersnap cookies for the perfect bite of fall.
Check out these other cheesecake recipes
- Chocolate Mini Pumpkin Cheesecakes
- Cheesecake Stuffed Strawberries
- Pineapple Cheesecake Shooters
- Cheesecake Factory Key Lime Cheesecake
- Old Fashioned Cherry Cheesecake
- No Bake Orange Creamsicle Cheesecake
For the Crust:
- 1 (12 oz) box of crispy gingersnap cookies
- 1/2 cup (1 stick) salted butter, melted
For the Cheesecake:
- 4 (8 oz) pkgs cream cheese, room temp
- 1 3/4 cups white sugar
- 3 large eggs, room temp
- 1 (15oz) can pure pumpkin puree
- 1 cup heavy whipping cream
- 2 tsp vanilla extract
- 2 tsp ground cinnamon
- 1 tsp ground ginger
- 1/2 tsp ground nutmeg
- 1/2 tsp ground allspice
- 1/4 tsp ground cloves
- Preheat the oven to 350F, with rack in center.
- Using a food processor, pulse until all the gingersnaps cookies are fine crumbs. Add the melted butter into the cookie crumbs, and mix until it begins to stick together.
- Grease the bottom of the 10-inch springform pan. Press the cookie mixture into the bottom of the pan and bake for 9 minutes. Let it cool on the rack. Grease the sides of the pan.
- Once the oven has preheated, then, place a large pan of hot water on the lowest rack in the oven, and drop oven temp to 225F. This will help the cheesecake cook evenly.
- Using the paddle attachment of a stand mixer, mix softened cream cheese on medium until it is smooth and creamy.
- Now, add the sugar and beat until smooth and fluffy. Beat in the eggs 1 at a time, just until incorporated. Do this on low so you don't throw eggs everywhere.
- Add the pumpkin and remaining ingredients. Beat just until incorporated and smooth. Pour the filling into the prepared crust.
- Place the springform pan on a large baking sheet and bake at 225F on the center rack, about 4 hours, or until filling is set and the top is golden brown.
- The center will still jiggle some, but the edges will be slightly puffed and set.
- This step will keep your cheesecake from cracking! Turn the oven off. Crack the oven door open just a bit and let cheesecake cool for at least an hour in the oven. You want to make sure that the cheesecake is completely cooled to room temperature.
- Now, place the cheesecake on a wire rack and let it cool the rest of the way. This will ensure your cheesecake doesn't crack and won't sink in the middle.
- Cover with plastic wrap and let it completely chill in the fridge for at least 4 hours. The longer the better.
- When ready to serve, run a knife gently around the sides of cheesecake to loosen it from the pan.
- Release the clip of the springform pan and the cheesecake should slide out easily.
- Place it on a serving platter, and serve chilled.
Amount Per Serving: Calories: 270Total Fat: 12gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 87mgSodium: 47mgCarbohydrates: 39gFiber: 1gSugar: 37gProtein: 3g