This luscious fall dessert sweeps you down the winding road to decadence with the addition of an ultra rich and buttery caramel sauce (bourbon optional) and a sprinkling of toasty pecans.
Don't save this for special occasions! Try this luscious Cinnamon Roll Cheesecake with Gooey Icing next!
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❤️ Why you'll love this recipe
- best pumpkin cheesecake recipe ever
- step by step instructions and images plus expert tips show you how
- super creamy cheesecake rarely cracks on top if you follow instructions
I love this glorious pumpkin cheesecake for so many reasons. It's thick and rich with a texture that will make the most experienced dessert lover swoon plus the color just looks like fall.
I mean, look at it - it could be Miss October or November on a sexy dessert calendar.
🧾 Ingredients
I have had this cheesecake so many times that I should be tired of it -- but I'm not. Make it once and you'll be hooked.
- Cream cheese is essential, of course. Don't use any substitute for full fat, traditional cream cheese. I use Philadelphia brand.
- Pumpkin gives this dessert it's luscious flavor and gorgeous autumn color. Be sure that you don't get pumpkin pie filling. You want plain pumpkin puree.
- Brown sugar and sugar are the sweeteners here.
- Sour cream adds an extra zap of creamy richness.
- Eggs hold the cheesecake together. I use large, pasture raised, organic eggs. Make sure they are at warm, room temperature.
- Gingersnap cookies from the store. They need to be crunchy all the way through and homemade ones, while very delicious, aren't crunchy enough.
- Butter can be salted or unsalted.
- Cinnamon, ginger, cloves, and nutmeg are the traditional spices used here. I always get whole nutmeg and grate it into the recipe -it has so much more flavor.
- Bourbon adds a warm, inviting flavor. You can leave it out if you prefer.
- Homemade Jack Daniels caramel sauce or caramel sauce from the store.
- Pecans add a toasty garnish to the top.
You might enjoy my pecan praline cheesecake as well.
🔪 Instructions
Here are step by step images to help you make this pumpkin cheesecake. Use a gingersnap crust or a traditional graham cracker crust if you prefer.
- Mix the butter and gingersnap crumbs.
- Press firmly into the bottom and up the sides of a high sided springform pan.
- Add the cream cheese, sugars, and spices.
- Blend in the egg.
- Stir in the pumpkin.
- Gently fold in the bourbon and sour cream.
- Pour cheesecake batter into the gingersnap crumb crust.
- Place the aluminum foil covered springform pan into a bigger pan (a roasting pan works well for this). Add boiling water to the outer pan and bake as directed. The water should come about halfway up the sides of the sprigform pan.
💭 Tips
Expert Tip: All ingredients should be at room temperature. This is IMPERATIVE. The softened cream cheese blends best with other room temperature ingredients - I can't stress this enough!!!
- Beat ingredients at low speed with the paddle attachment. You don't want air bubbles getting into the cheesecake batter.
- Use store bought gingersnaps in this recipe. They work better than homemade because they are crunchier and make a crisper crust that doesn't get soggy.
- Make sure that you blend up the cookies thoroughly and that there are no chunks of cookies left. Run your fingers through the crumbs and fish out any big pieces.
- Follow all the directions carefully.
- The water bath is important so don’t skip it.
- Make sure you have layers of heavy duty aluminum foil wrapped securely around the bottom and up the sides of the springform pan to prevent leaking.
- A little water will get in to the aluminum foil - be careful when you take the foil off because you could get scalded by some of it.
- Do NOT peek at the cheesecake while it is baking or resting because it makes it cranky. AND it will crack. If you want a perfect cheesecake you'll need to be patient, please.
- DO NOT CRACK OPEN THE OVEN DOOR!
- Let the cake come to room temperature before chilling.
- Place paper towel over the top of the cake before wrapping with plastic wrap and chilling overnight. This will keep the top dry and help guard against cracking.
- Let the cheesecake stand at room temperature for 30 minutes before serving.
👩🏻🍳 FAQs
Here are the questions I am most frequently asked about this recipe.
Sometimes it just happens - but following these rules will help make sure it doesn't.
Always mix the cheesecake on low with the paddles, never whip.
Mix as little as possible once the eggs are completely mixed in.
Do not open the oven door until 1 hour AFTER you turn the oven off!
Don't overbake! It's done when the edges are golden brown and the center is just set.
If it cracks my favorite thing to do is to add a thick topping like fruit, ganache, or (as here) caramel. I don't tend to like to serve nekkid cheesecakes, anyhow. It just seems wrong.
Most cheesecakes bake for about an hour then are left to settle in the oven for another hour. This is a technique I've used for at least three decades and it works like a charm!
You can! Here's how -
Cool your cheesecake thoroughly.
Remove the outer rim of the springform pan.
Wrap the cheesecake and the springform pan base in plastic wrap.
Freeze for up to three months.
If you are going to be needing that pan base you can chill the cake overnight then carefully slip a knife between the pan base and the crust to loosen it. Carefully remove it from the pan and place on a cardboard round. Wrap and freeze.
Let thaw overnight in the refrigerator before serving.
You'll find lots more cheesecake in the cheesecake category.
🍽 Equipment
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This leakproof springform pan is the exact one I use to make this pumpkin cheesecake recipe. I love the way it's lipped on the bottom and (of course) it comes in RestlessChipotle red!
What’s new? Check out my Restless Chipotle & Co. Store on Amazon where you'll find all kinds of nostalgic goodness! Thanks so much for being a part of Restless Chipotle!
📚 Related recipes
📞 The last word
This is perfect. Tall and dense, spicy and sweet - plus it's so creamy it will make you cry tears of joy.
Or, at the very least, lick the plate.
Whether you serve this creamy pumpkin cheesecake for the perfect Thanksgiving dessert or a gorgeous Christmas centerpiece - or just because (like me) you love pumpkin it will be a huge hit.
I promise!
It's one of my favorite pumpkin desserts and I'm sure it's about to be one of yours!
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need. Don't forget that you can click on "add to collection" to save it to your own, private recipe box!
If you love this recipe please give it a 5 star rating. ⭐️⭐️⭐️⭐️⭐️
📖 Recipe
Pumpkin Cheesecake with Gingersnap Crust
Equipment Needed
Ingredients
Crust
- 2 cups gingersnap cookie crumbs
- ½ cup butter, melted
Cheesecake Filling
- 32 ounces cream cheese, original not low fat or no fat - 4 8-ounce packages, room temperature
- 1 cup sugar
- 1 cup light brown sugar
- 1 teaspoon cinnamon, ground
- ½ teaspoon ginger, round
- ¼ teaspoon cloves, ground
- ¼ teaspoon nutmeg, freshly grated is best
- 6 eggs, room temperature
- 1 tablespoon bourbon, optional
- 15 ounces solid pack pumpkin, pure pumpkin not pumpkin pie filling mix
- ¼ cup sour cream, room temperature - not reduced fat or low fat or fat free
Topping
- ⅓ cup caramel sauce,
- 1 cup pecans, roasted and chopped
Instructions
Crust
- Cover the outside bottom and sides of a high sided, 9-inch springform pan with aluminum foil. Make sure it's tight to prevent leaking.
- Pulse the gingersnaps in the bowl of a food processor until they are crumbs.
- Stir in melted butter.
- Press the crumb mixture over the bottom and half way up the sides of the springform pan.
- Set aside.
Cheesecake
- Preheat the oven to 375.
- Place the room temperature cream cheese, sugar, and spices in the large bowl of a mixer.
- Beat with the paddle attachment until light and creamy on low speed for 8 minutes. DO NOT ever use a whisk or beat on medium or high speed.
- With the mixer still on low speed add the room temperature eggs, one at a time, beating 1 to 2 minutes after each.
- Still on low speed beat in the pumpkin.
- Turn off the mixer.
- Fold in the bourbon, if using, and sour cream with a rubber spatula, folding until the sour cream is completely mixed in.
- Pour the filling into the prepared crust and place in a large roasting pan.
- Pour enough boiling water into the roasting pan to come halfway up the sides of the cheesecake.
- Bake cheesecake for 1 hour.
- Turn the oven off and let the cheesecake sit in the oven for 1 hour. DO NOT OPEN THE OVEN DOOR. DO NOT CRACK IT OPEN EVEN AN INCH!
- AFTER ONE HOUR: Remove from the oven, take out of the water bath, and remove the foil carefully.
- Let the cheesecake cool, away from drafts until it cools to room temperature.
- Place a folded paper towel on the top of the cheesecake and cover the top of the pan with aluminum foil.
- Chill overnight or at least 8 hours.
- Just before serving remove the aluminum foil and paper towel from the top; run a knife around the edge of the springform pan to loosen the cake.
- Remove the springform pan.
- Top with Jack Daniels Caramel Syrup (recipe on RestlessChipotle.com
- Sprinkle with pecans.
- Pass the caramel syrup so guests can add more if they want to.
Notes
- Use store bought gingersnaps in this recipe. They are crunchier and make a crisper crust that doesn’t get soggy.
- Make sure that you blend up the cookies thoroughly and that there are no chunks of cookies left. Run your fingers through the crumbs and fish out any big pieces.
- Follow all the directions carefully.
- All ingredients should be at room temperature. This is IMPERATIVE.
- The water bath is important so don’t skip it.
- Make sure your aluminum foil is wrapped securely around the bottom of the springform and up the sides to prevent leaking.
- A little water will get in to the aluminum foil – be careful when you take the foil off because you could get scalded by some of it.
- Do NOT peek at the cheesecake while it is baking or resting because it makes it cranky. AND it will crack.
- Let the cake come to room temperature before chilling.
- Place paper towel over the top of the cake before wrapping with plastic wrap and chilling overnight. This will keep the top dry and help guard against cracking.
- Let the cheesecake stand at room temperature for 30 minutes before serving.
Nutrition Facts
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We'll never share your email or send you spam. Pinkie swear.First published 12-08- 2017. Last updated 10-17-2021 for better more tips.
Kristi
This is my favorite pumpkin cheesecake recipe! The first time I made it, I put toasted pecans in the crust. My husband requested this but he didn't want the ginger snap crust so we are trying a toffee, graham cracker crust. I believe the bourbon is the touch that just makes the flavor!
Lori
This recipe was loved by everyone who tasted it! Delicious!! Would love to share pics of the outcome, but can't...
Marye
That's wonderful to hear Lori - and I have the same problem getting pictures. I have to do them for the blog when no one is home.
David
Appears your go to recipe button and the print button for the recipe aren't functional.
Cassandra
How long typically does it take to come to room temperature after taking out of the oven?
Marye
about 2 hours depending on how hot it is in your kitchen.
Karyn
I’ve got the cheesecake in the oven now, but now do you tell if it’s done if you can’t open the oven? I’m nervous that it will cool for hours and be underdone.
Marye
Go ahead and open it and check. If you have an instaread thermometer the center will be 150 degrees. Since time is short I'm emailing you, too.