Silky smooth pumpkin cheesecake with a flavorful gingersnap crust. This is the ultimate dessert recipe to make this fall season!
Decadent Fall Dessert
This easy pumpkin cheesecake has been on my list of pumpkin recipes to make this fall season. I love both cheesecake and pumpkin pie, so I thought why not combine the two to make one dangerously delicious dessert?
After taking just one bite, I was hooked! It’s silky smooth with the perfect velvety consistency and fresh pumpkin flavor. And instead of a graham cracker crust, I used a gingersnap crust to give it even more fall flare.
This pumpkin cheesecake is definitely a show stopper and is a great dessert to serve for a crowd. Whether you’re bringing it to a Halloween party or adding to your Thanksgiving menu, it’s bound to be a hit!
Pumpkin Cheesecake Layers
- Crust. The bottom layer is a delicious gingersnap crust. It’s made with crispy gingersnap cookies that have been blended into crumbs and then mixed with melted butter and sugar. You’ll press the mixture firmly into a cheesecake pan, then bake and let cool.
- Filling. The filling is reminiscent of a classic cheesecake, with the addition of pumpkin puree and pumpkin pie spice to give it that beloved fall flavor. Use an electric mixer until it’s nice and creamy, then pour over the crust and bake until the top of the cheesecake has puffed up.
- Toppings. After the cheesecake has set, it’s time to add some decorative toppings. I like to pipe whipped cream around the edges, as well as add a drizzle of caramel sauce on each slice. You can also add some additional gingersnap crumbles, chopped nuts, a sprinkle of cinnamon or even some pumpkin candies. Get creative with it!
Instead of using a 9-inch spring form pan, you can use a muffin tin to make mini pumpkin cheesecakes. Make the crust and filling as directed, then divide them evenly into each muffin cup. Remember to bake the crust first, then add the filling and bake until the tops have puffed up. The mini version won’t need to bake as long as the 9-inch cheesecake, only around 20 to 25 minutes.
- The gingersnaps should be crushed finely before making the crust. You can pulse them in a food processor, or use a plastic bag and a rolling pin to crush the cookies.
- The cream cheese should be at room temperature before mixing the filling. Check out these tips for how to soften cream cheese.
- Tap the pan down on the counter before baking to help remove any air bubbles from the batter. This helps prevent the filling from cracking.
- Bake the cheesecake until it puffs up, but don’t immediately remove it from the oven. Turn the oven off and slightly open the door, cooking the cake on the rack for an additional 15 to 20 minutes. This helps prevent the cheesecake from sinking when removed from the heat.
- Let it cool completely at room temperature before placing in the fridge to chill. It will need to set in the fridge for at least 3 to 4 hours, but overnight is best if possible.
Storing and Freezing
This pumpkin cheesecake will stay fresh in the fridge for up to 5 days. Just make sure to tightly cover the top with plastic wrap or aluminum foil before storing. It can also be frozen for up to 2 months. When ready to enjoy, simply let sit on the counter until soft or place in the fridge overnight to thaw.
More Fall Desserts to Try:
- Easy Pumpkin Roll
- Pumpkin Cream Cheese Bread
- Apple Cheesecake Pie
- The BEST Pumpkin Bars
- Pumpkin Cheesecake Lasagna
Pumpkin Cheesecake Recipe
For the crust:
- 24 gingersnaps
- 1 Tablespoon granulated sugar , more to taste
- 4 Tablespoons butter , melted
For the filling:
- Preheat the oven to 350°F. Using a food processor (or a plastic bag and a rolling pin), crush the gingersnaps until fine. Mix the gingersnaps, butter, and sugar.
- Press into 9-inch spring form. Bake 8 minutes, then remove from oven and let cool slightly.
- While the crust is cooling, beat together the cream cheese and brown sugar until well blended.
- Add the pumpkin puree, sour cream, egg, vanilla, flour, and pumpkin spice. Mix until combined. Spoon the filling on top of the crust.
- Bake 60 minutes, or until the tops of the cheesecakes have puffed up. Turn off the oven and open the door slightly. Keep cooking the cheesecake an additional 15 to 20 minutes, so it does not fall when removed from the heat.
- Remove from oven and allow to cool completely. Then refrigerate for 3 to 4 hours (preferably overnight).
- When ready to serve, top with whipped cream and drizzle with caramel sauce.