Go Back
+ servings
A slice of pumpkin cheesecake on a plate, surrounded by decorative fall items.

Pumpkin Cheesecake

Course Dessert
Cuisine American
A creamy pumpkin cheesecake sits on a gingersnap cookie crust, creating the perfect combo of fall flavors. 
Prep Time 30 mins
Cook Time 1 hr
Total Time 4 hrs 30 mins
Servings 12 servings



Gingersnap Crust

  • 25 gingersnap cookies makes approx 2 cups of crumbs
  • 1/2 cup salted butter melted

Pumpkin Cheesecake Filling

  • 24 ounces cream cheese, softened three 8oz cheesecake bricks
  • 1 cup brown sugar
  • 1/3 cup granulated sugar
  • 4 large eggs room tempearture
  • 15 ounces canned pumpkin puree about 1 3/4 cups
  • 1/4 cup sour cream
  • 2 teaspoons vanilla extract
  • 2 teaspoons lemon juice
  • 3 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves


Gingersnap Crust

  • Preheat oven to 350 degrees F. Line the bottom of a springform pan with parchment paper, then generously spray with non-stick cooking spray.
  • Prepare a water bath by filling a roasting pan (large enough for you to set the springform pan inside) with 1 ½ inches of water. Place the roasting pan into the oven while it is preheating and you are preparing the cheesecake. This way it will be hot when you add the cheesecake to it. Do not place the springform pan in it at this time.
  • Prepare the crust by placing gingersnaps and melted butter into the food processor. Combine until they reach a sandy texture. Gently press this mixture to cover the bottom of the springform pan, and slightly up the sides. Place this into the oven (not in the water bath) to bake for 10 minutes, while you are preparing the filling. It's fine to place this below the roasting pan, on a separate rack in the oven.
  • Remove the crust from the oven after it is baked

Pumpkin Cheesecake Filling

  • While the crust is baking, beat cream cheese and both sugars together on medium speed for about 5 minutes until light and creamy. Add the eggs in one at a time while mixing, only as much as needed to incorporate well.
  • Add in the pumpkin, sour cream, vanilla, lemon juice, cinnamon, ginger, nutmeg and cloves. Mix until well combined.
  • Pour the cream cheese mixture into the baked crust.
  • Place two large pieces of tin foil in an x shape under the springform pan. The pieces must be large enough that there will not be any spaces uncovered when you bring them up around the edges of the springform pan. Bring the edges up so that the springform pan is going to be waterproof.
  • Place the springform pan into the water bath and bake. Do not open the oven while the cheesecake is baking. Check the cake, while still in the oven, after baking for 1 hour. The edges should be set and the center just slightly jiggly. If not, give it 5-10 additional minutes, but do not overbake.
  • When finished baking, do not remove the cheesecake from the oven. Turn off the oven and prop the door open. Allow the cheesecake to sit in the open oven for another hour, then remove from the oven. If it is cool enough, you may remove it from the pan before placing it into the fridge to chill for another 2 hours. It's fine to leave it in the pan while it chills.


  • Make sure to pull out the cream cheese and eggs a few hours prior to making this recipe so they are all at room temperature when you are ready to start.
  • MAKE SURE to TIGHTLY wrap the cheesecake in foil and to make sure you use enough to seal the pan and make it waterproof!
  • Storage – The cheesecake can be stored in an airtight container and refrigerated for up to a week. This pumpkin dessert also does well in the freezer for up to 3 months, just let it thaw overnight when you’re ready to eat it. 


Calories: 326kcal | Carbohydrates: 43g | Protein: 12g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 85mg | Sodium: 569mg | Potassium: 340mg | Fiber: 2g | Sugar: 31g | Vitamin A: 5892IU | Vitamin C: 2mg | Calcium: 256mg | Iron: 2mg
Tried this Recipe? Pin it Today!Mention @LoveFromTheOven or tag #LFTORecipes!