This light, tender, and flavorful pumpkin cheesecake is so simple and easy to make. It’s bursting with pumpkin flavor and has a smooth, velvety texture.
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…cookies, chili and roasted pumpkin seeds by the handful. This pumpkin cheesecake is one of my favorite recipes! It’s bursting with flavor and has a smooth, velvety texture. It’s the perfect make-ahead fall treat!
How to make pumpkin cheesecake
Crust. Instead of a traditional graham cracker crust, I chose to use gingersnaps 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.
Filling. Next you’ll whip up the filling. Mine is a little more yellowish because I used homemade pumpkin puree, but it works great with either fresh or canned puree.
Bake. I baked my cheesecakes in my favorite mini cheesecake tin, but they would also work wonderfully in a muffin tin. Because the mini cheesecakes are 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 cheesecake by doubling the recipe and baking it in a 9 or 10 inch springform pan.
Chill. Once they have baked, it’s important to let them chill completely before serving. I topped mine 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 recipe is definitely going to be a favorite dessert all throughout the fall!
Can it be frozen?
Yes! This recipe 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 cheesecake individually then place all in large freezer bag.
More fall desserts:
- Pumpkin pie
- Pumpkin crumb muffins
- Cream cheese pumpkin bread
- Pumpkin cheesecake lasagna
- Pumpkin cheesecake dip
For the crust:
- 10 gingersnaps
- 1 teaspoon sugar
- 3 Tablespoons butter , melted
For the filling:
- 8 ounces cream cheese
- 3/4 cup packed brown sugar
- 1 cup pumpkin puree
- 1 egg
- 1 teaspoon vanilla
- 1 Tablespoon all-purpose flour
- 2 Tablespoons sour cream
- Preheat the oven to 350°F. 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 with whipped cream and drizzle with caramel sauce.
Photography and recipe contributed by Alicia from The Baker Upstairs for I Heart Naptime.