Gina’s Pumpkin Cheesecake Recipe

This creamy Pumpkin Cheesecake is made with smooth cream cheese, pure pumpkin, warm spices like cinnamon and ginger, and a crunchy gingersnap cookie crust. This recipe creates a rich, velvety, and perfectly spiced dessert that melts in your mouth. It is the perfect centerpiece for any fall holiday table, serving 8 to 10 people.

Gina’s Pumpkin Cheesecake Ingredients

For the Crust:

• 30 squares gingersnap cookies
• 6 tablespoons (3/4 stick) unsalted butter, melted

For the Filling:

• Four 8-ounce packages cream cheese, room temperature
• 1 3/4 cups sugar
• One 15-ounce can pumpkin
• 5 large eggs
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon freshly grated nutmeg
• 1/4 teaspoon ground cloves
• 1/2 teaspoon table salt
• 1 tablespoon vanilla extract
• 2 tablespoons all-purpose flour

For the Cinnamon Whipped Cream:

• 1 cup heavy cream, chilled
• 1/4 cup confectioners’ sugar
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon

How To Make Gina’s Pumpkin Cheesecake

1. Prepare the gingersnap crust: Preheat your oven to 350°F (175°C). Place the gingersnap cookies in a food processor and pulse until they form fine crumbs. Transfer the crumbs to a bowl, add the melted butter, and stir until the mixture resembles wet sand.
2. Bake the crust: Press the crumb mixture firmly and evenly into the bottom of a 9-inch springform pan that has 3-inch sides. Bake for 10 minutes, or until golden brown. Remove the crust from the oven and set it aside to cool completely.
3. Start the water bath: While the crust cools, fill a teakettle with water and bring it to a boil on the stovetop over medium heat. This hot water will be used for the water bath.
4. Make the cheesecake filling: In a large mixing bowl, beat the room temperature cream cheese and sugar with an electric mixer for 2 to 3 minutes, until the mixture is light and fluffy. Add the pumpkin puree and beat until it’s fully incorporated.
5. Add remaining ingredients: Beat in the eggs one at a time, mixing well after each addition. Add the cinnamon, ginger, nutmeg, cloves, salt, and vanilla, and beat until just blended. Finally, add the flour and beat on low speed until it is just incorporated.
6. Prepare the pan for baking: Wrap the outside of the cooled springform pan with a large sheet of heavy-duty aluminum foil, covering the bottom and extending all the way up the sides. This prevents water from seeping into the pan.
7. Bake in a water bath: Pour the filling into the prepared crust. Place the springform pan inside a small roasting pan. Carefully pour the hot water from the teakettle into the roasting pan, filling it about halfway up the sides of the cheesecake pan (about 1 1/2 inches deep). Bake for about 1 hour and 20 minutes, until the center of the cheesecake moves slightly when the pan is gently shaken.
8. Cool and chill the cheesecake: Carefully remove the cheesecake from the water bath and let it cool completely on a wire rack. Once cooled, run a thin paring knife around the edges to loosen the cake from the pan. Cover and chill in the refrigerator for at least 4 hours, or overnight.
9. Make the cinnamon whipped cream: Just before serving, pour the chilled heavy cream into a large bowl. Beat with an electric mixer until it begins to thicken. Add the confectioners’ sugar, vanilla, and cinnamon, and continue to beat until medium peaks form. Serve alongside the cheesecake.

Recipe Tips

• Use Room Temperature Cream Cheese: This is the most important tip for a smooth, lump-free cheesecake. Softened cream cheese blends easily with the sugar, creating a velvety base for your filling.
• Don’t Skip the Water Bath: A water bath, also called a bain-marie, is a pan of hot water that surrounds the cheesecake as it bakes. It adds moisture to the oven and helps the cheesecake cook gently and evenly, which is the best way to prevent cracks.
• Avoid Overmixing the Eggs: Add the eggs one at a time and mix on low speed just until the yolk disappears. Overmixing incorporates too much air, which can cause the cheesecake to puff up dramatically and then crack as it cools.
• Chill Completely: The 4-hour minimum chilling time is not optional! This period allows the cheesecake to fully set and develop its signature dense, creamy texture. An overnight chill is even better for the best flavor and cleanest slices.

What To Serve Pumpkin Cheesecake

This pumpkin cheesecake is a complete dessert, especially when served with the homemade Cinnamon Whipped Cream included in the recipe. The light, spiced cream is the perfect contrast to the rich, dense cheesecake. For a beverage pairing, a cup of freshly brewed hot coffee, a cappuccino, or a simple black tea will complement the flavors beautifully.

How To Store Pumpkin Cheesecake Leftovers

• Refrigerate: Store leftover cheesecake covered in the refrigerator for up to 5 days. Keep the whipped cream in a separate airtight container and add a dollop to each slice just before serving to maintain its freshness.
• Freeze: This cheesecake freezes very well without the whipped cream. You can freeze individual slices or the whole cake. Wrap it tightly in a double layer of plastic wrap, followed by a layer of aluminum foil. It will keep in the freezer for up to 2 months. Thaw overnight in the refrigerator before serving.

Gina’s Pumpkin Cheesecake Nutrition Facts

• Calories: 710 kcal
• Total Fat: 52g
• Saturated Fat: 30g
• Cholesterol: 265mg
• Sodium: 450mg
• Total Carbohydrate: 53g
• Dietary Fiber: 2g
• Sugars: 42g
• Protein: 11g

Frequently Asked Questions

• Why did my cheesecake crack? Cracks are usually caused by overbaking, overmixing the batter after adding eggs, or drastic temperature changes. Using a water bath and letting the cheesecake cool gradually are the best ways to ensure a perfectly smooth, crack-free top.
• Do I have to use a springform pan? A springform pan is essential for cheesecakes. It has removable sides that unlatch, allowing you to easily remove the delicate cake without having to flip it over, which would destroy the crust and shape.
• Why do I need to wrap the pan in foil? The foil acts as a waterproof barrier. Since a springform pan has a separate bottom and sides, it’s not completely watertight. The foil prevents water from the water bath from seeping into the pan and making your crust soggy.
• Can I use graham crackers instead of gingersnaps for the crust? Yes, you can substitute an equal amount of graham cracker crumbs if you prefer. Graham crackers will provide a classic, milder flavor, while the gingersnaps add a warm, spicy note that complements the pumpkin filling.

Try More Recipes:

• The Best Pumpkin Bread Recipe
• Pumpkin Maple Pecan Cheesecake Recipe
• Pumpkin Muffins Recipe