Creamy Pumpkin Cheesecake Delight

Creamy, rich, and perfectly spiced, this Pumpkin Cheesecake features a buttery gingersnap cookie crust and a smooth pumpkin filling that makes it a wonderful choice for fall gatherings or Thanksgiving dessert. It’s simple enough for any home baker but impressive enough to delight guests with its classic autumn flavors.

I first made this cheesecake for a family Thanksgiving, and it quickly became the dessert everyone looks forward to. The combination of pumpkin and cheesecake is a crowd-pleaser that feels both festive and comforting.

Ingredients

• Gingersnap crumbs: two cups for a spiced and crisp crust use finely ground cookies for best texture
• Unsalted butter: six tablespoons melted to bind the crust and add richness
• Granulated sugar: one cup to sweeten the filling smoothly and evenly
• Full fat cream cheese: three eight-ounce packages at room temperature for a creamy, lump-free batter
• Vanilla extract: one teaspoon enhances the overall warmth of the filling
• Canned pumpkin puree: one cup for the classic pumpkin flavor, fresh homemade puree works great too
• Large eggs: three at room temperature to help set the cheesecake without curdling
• Ground cinnamon: one and a half teaspoons adds cozy spice note essential to pumpkin desserts
• Ground cloves: one quarter teaspoon for a subtle warmth that complements the cinnamon
• Ground ginger: one half teaspoon brightens the spice profile with a bit of zing
• Ground nutmeg: one quarter teaspoon rounds out the spices with a nutty depth
• Whipped cream: optional for a light topping that balances richness
• Caramel sauce: optional to drizzle for added sweetness and a bit of indulgence

Step-by-Step Instructions

Preheat the Oven:

Heat your oven to 350 degrees Fahrenheit to ensure even baking from the start. Prepare an eight-inch springform pan and cover the bottom outside with two layers of aluminum foil to prevent leaks during the water bath step. This step saves cleanup and prevents soggy crusts.

Make the Gingersnap Crust:

Use a food processor or crush the gingersnap cookies finely by hand until you get two cups of crumbs. Mix the crumbs with six tablespoons of melted unsalted butter until everything is evenly combined. Press the mixture firmly into the bottom and halfway up the sides of your springform pan. This creates a sturdy, flavorful base.

Bake the Crust:

Place your pan in the oven for five minutes to set the crust. This short bake prevents sogginess and helps the crust hold together during cheesecake baking.

Prepare the Cheesecake Filling:

Beat room temperature cream cheese in a large bowl with an electric mixer until completely smooth and creamy to avoid lumps. Add sugar and vanilla extract, then continue mixing smoothly. Incorporate the canned pumpkin, eggs one at a time, and the warm spices of cinnamon, cloves, ginger, and nutmeg. Mix just until combined to keep the filling light and luscious. Pour this filling over the prepared crust.

Set Up the Water Bath:

Place the cheesecake pan inside a larger oven-safe roasting pan. Pour about one inch of very hot water around the inside edge of the larger pan. The water bath provides moist heat that gently cooks the cheesecake and helps prevent cracks by regulating temperature.

Bake the Cheesecake:

Bake for 50 to 60 minutes or until the edges of the cheesecake are set but the center still jiggles slightly when you gently shake the pan. This slightly wobbly center will firm up as the cheesecake cools, ensuring creamy texture.

Cool and Chill:

Carefully remove the cheesecake pan from the water bath and peel off the foil. Allow the cheesecake to cool completely on a wire rack before refrigerating it for several hours or overnight. This chill time helps the cheesecake set properly.

Serve and Decorate:

Once chilled, run a dull knife around the edges before releasing the springform pan to get a clean shape. Serve slices topped with piped whipped cream and a drizzle of caramel sauce if you like a little extra sweetness and contrast.

Save

The gingersnap crust is my favorite part because it adds a spicy snap that contrasts perfectly with the smooth filling. One year, my family debated between pumpkin pie and cheesecake but everyone agreed this was the star dessert that brought them back for seconds.

Storage Tips

Store leftovers covered tightly in the refrigerator for up to four days to maintain freshness. For longer storage wrap the cheesecake in plastic wrap and then foil before freezing. Thaw in the refrigerator overnight before serving to preserve its creamy texture. Avoid room temperature storage for more than two hours to keep the cheesecake safe to eat.

Ingredient Substitutions

You can swap gingersnap cookies for graham crackers or speculoos cookies for a different crust flavor. Use a mix of cream cheese and mascarpone for an even richer filling. Homemade pumpkin puree works just as well as canned but make sure it is thick and not too watery. For a dairy-free version, try plant-based cream cheese alternatives but expect some texture difference.

Serving Suggestions

Pair each slice with a dollop of whipped cream and a drizzle of caramel sauce for classic indulgence. A sprinkle of toasted pecans or a few fresh cranberries add an elegant touch and a contrasting texture. Serve alongside a cup of spiced apple cider or your favorite bold coffee for cozy fall vibes.

Cultural Context

Cheesecake originated in ancient Greece but this autumn twist with pumpkin and gingersnap crust is a distinctly American holiday favorite. Pumpkin desserts are deeply connected to fall harvest traditions and Thanksgiving in the United States, reflecting warm spices and seasonal ingredients. This cheesecake bridges classic New York style cheesecake with the beloved pumpkin pie, creating a festive fusion.

Recipe FAQs

→ Why use a water bath when baking?

The water bath adds moisture to the oven, promoting gentle, even cooking. This helps prevent cracks and ensures a creamy texture throughout the cheesecake.

→ Can I make the gingersnap crust ahead of time?

Yes, the crust can be prepared and pressed into the pan ahead, then baked just before adding the filling for best results.

→ What spices are included in the filling?

The filling uses cinnamon, cloves, ginger, and nutmeg to achieve its warm, spiced flavor that complements the pumpkin perfectly.

→ How do you prevent lumps in the filling?

Ensuring the cream cheese is at room temperature before mixing and gently folding the ingredients helps create a smooth, lump-free batter.

→ Can this dessert be frozen?

Yes, once fully cooled, wrap the cheesecake tightly in plastic and foil, then freeze for up to three months. Thaw completely in the refrigerator before serving.

→ What toppings pair well with this cheesecake?

Whipped cream and caramel sauce add a rich and sweet finishing touch that pairs beautifully with the spiced pumpkin filling.