pumpkin cheesecake slice on white plate with gingersnap cookies

Pumpkin Cheesecake

Pumpkin cheesecake is made with a gingersnap crust. This rich cake is subtly sweet with the perfect amount of spice.
Course Dessert
Cuisine American
Keyword Pumpkin Cheesecake
Prep Time 10 minutes
Cook Time 1 hour
Chill Time 4 hours
Total Time 5 hours 10 minutes
Servings 14 slices
Calories 405kcal
Author Haley D Williams


Gingersnap Crust

  • 1 1/4 cups (191 g) ginger snap cookie crumbs (I used Stauffer's Ginger Snaps)
  • 1/4 cup (28 g) all-purpose flour
  • 1/2 teaspoon  ground ginger
  • 2 tablespoons (28 g) brown sugar
  • 1/4 cup (57 g) unsalted butter, melted

Pumpkin Cheesecake Filling

  • 3 cups (680 g or three 8-ounce packages) cream cheese, room temperature
  • 1 3/4 cups (350 g) granulated sugar
  • 1 teaspoon  cinnamon
  • 1/2 teaspoon  ground ginger
  • 1/4 teaspoon  nutmeg
  • pinch ground cloves (optional)
  • 1/4 cup (28 g) all-purpose flour
  • 1 teaspoon pure vanilla extract
  • 1 cup (227 g) pumpkin puree
  • 5 large eggs, room temperature
  • 1/2 cup (113 g) sour cream, room temperature


  • Preheat the oven to 350°F. Line the bottom of a 10" round springform pan with parchment paper. Grease the bottom and sides of the pan and set aside.

Gingersnap Crust

  • For the crust: In the bowl of a food processor, combine all of the ingredients and pulse until evenly mixed, about 1 minute. Press mixture into the bottom and sides of the springform pan making sure the sides are at least 1-inch high.
  • Bake for 10 to 12 minutes or until fragrant. Set aside. Reduce the oven temperature to 300°F.

Pumpkin Cheesecake Filling

  • In the bowl of a stand mixer, beat the cream cheese on low speed for 2 to 3 minutes or until no more lumps remain.
  • Add the sugar, flour, cinnamon, ginger and nutmeg. Mix for an additional 2 to 3 minutes. Halfway through, scrape the sides and bottom of the bowl to ensure even mixing.
  • Add the vanilla and pumpkin pureé and mix to combine, about 30 seconds. One at a time add the eggs, mixing well after each addition. Stir in the sour cream just until incorporated.
  • Pour the mixture into the prepared pan/crust and bake for 55 to 60 minutes.
  • The cake is finished when the sides are set, but the center 2 inches of the cake is still a bit wobbly when gently shaken. Turn off the oven, prop open the door, and allow the cake to slowly cool in the oven for one hour. Then remove cake from the oven, lightly cover it and place it in the refrigerator to chill for 4+ hours or overnight.


Storing pumpkin cheesecake

  • Loosely cover the cheesecake and store it in the fridge for up to one week. 

Can you freeze pumpkin cheesecake?

  • Yes, cheesecake freezes well if properly wrapped. Allow the cheesecake to cool completely and chill in the refrigerator for 4+ hours. Remove the outer rim of the springform pan and either keep the cheesecake on the bottom of the springform pan or transfer to cardboard bottom. Then, wrap the whole cake in a few layers of plastic wrap. Do one final wrap with aluminum foil. When ready to eat, defrost the cheesecake in the refrigerator before cutting and serving.

Suggested tools to make pumpkin cheesecake

  • Food processor - This is an essential tool for making a gingersnap crust. I own this version and it works like a charm in many of my recipes.
  • Stand mixer - I prefer a stand mixer as this recipe creates a lot of filling, however a hand mixer can be used with a large bowl.
  • 10-inch springform pan - A spring form pan has an outer rim that released from the bottom to create a seamless crust for cheesecakes


Serving: 1slice | Calories: 405kcal | Carbohydrates: 42g | Protein: 6g | Fat: 24g | Sodium: 238mg | Fiber: 1g | Sugar: 31g