Pumpkin Cheesecake – This light, tender, and flavorful pumpkin pie cheesecake is so simple and easy to make. It’s bursting with pumpkin flavor and has a smooth, velvety texture. This pumpkin cheesecake recipe is the perfect make-ahead fall treat!
When fall arrives, I get so excited to start making all things pumpkin! I make this easy pumpkin cheesecake recipe every year, as well as my favorite pumpkin cake, pumpkin blondies, pumpkin bars and pumpkin spice cupcakes.
By Alicia of The Baker Upstairs for I Heart Naptime.
Mini pumpkin cheesecake
Is there any such thing as too much pumpkin? In my world, the answer is no! This time of year I’m eating pumpkin everything – pumpkin chocolate chip cookies, pumpkin chili, and roasted pumpkin seeds by the handful. This pumpkin cheesecake is one of my favorite recipes! It’s bursting with pumpkin flavor and has a smooth, velvety texture. This pumpkin cheesecake is the perfect make-ahead fall treat!
How to make pumpkin cheesecake recipe
I chose to use gingersnaps for the pumpkin cheesecake crust instead of the traditional graham crackers, and I love that they add so much flavor. The gentle spice from the gingersnaps works perfectly with the pumpkin! I crushed mine with a food processor, but a plastic bag and a rolling pin works great, too.
Next you’ll whip up the pumpkin filling. Mine is a little more yellowish because I used homemade pumpkin puree, but it works great with either fresh or canned pumpkin puree.
I baked my cheesecakes in my favorite mini cheesecake tin, but they would also work wonderfully in a muffin tin. Because the pumpkin cheesecake is a little tricky to get out, I would recommend using paper liners if you’re using a muffin tin. You could also easily make this recipe into a full size pumpkin pie cheesecake by doubling the recipe and baking it in a 9 or 10 inch springform pan.
Once the pumpkin cheesecake recipe has baked, it’s important to let them chill completely before serving. I topped my mini pumpkin cheesecake with whipped cream and some caramel sauce (If buying store-bought, I love the Torani brand sauce!) and they were absolutely amazing that way! They taste like pumpkin pie, except richer and more decadent. This easy pumpkin cheesecake recipe is definitely going to be a favorite dessert all throughout the fall!
Can pumpkin cheesecake be frozen?
Yes! This pumpkin pie cheesecake actually freezes very well. Just wrap the pumpkin cheesecake in plastic wrap or foil and store in the freezer in a freezer bag. I wouldn’t store for any longer than a month. If making the minis, I would wrap each mini pumpkin cheesecake individually then place all in large freezer bag.
Is pumpkin cheesecake gluten-free?
This specific pumpkin cheesecake recipe is not gluten-free, due to the gingersnaps and flour that are included. To make gluten-free, try using gluten-free gingersnaps for the crust, as well as gluten-free flour for the filling.
For the crust:
- 10 gingersnaps
- 1 teaspoon sugar
- 3 Tablespoons butter (melted)
For the filling:
- 8 ounces cream cheese
- 3/4 cup brown sugar
- 1 cup pumpkin puree
- 1 egg
- 1 teaspoon vanilla
- 1 Tablespoon flour
- 2 Tablespoons sour cream
- Preheat the oven to 350. Line a muffin tin with paper liners and set aside.
- Using a food processor (or a plastic bag and a rolling pin), crush the gingersnaps until fine. Mix the gingersnaps, butter, and sugar. Divide the mixture evenly between the cups of the muffin tin. 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, egg, vanilla, flour, and sour cream, and mix until combined. Spoon the filling into the muffin cups, filling nearly to the top.
- Bake 20-25 minutes, or until the tops of the cheesecakes have puffed up and do not sink in when touched lightly. Remove from oven and let cool 15 minutes. Chill in refrigerator at least one hour.
- When ready to serve, top pumpkin cheesecake with whipped cream and drizzle with caramel sauce.