Pumpkin Cheesecake

Pumpkin Cheesecake

pumpkin-cheesecake

We have finally arrived.

Pumpkin season is in full swing.

The only problem I ever have with pumpkin season, is that all I want to do is eat Pumpkin Cheesecake for months all night and day!!

I love Pumpkin Pie and I love cheesecake.

How can you go wrong by combining 2 of my most prized recipes into one fabulous dessert!?!

You cannot go wrong……..

Behold~ the Pumpkin Cheesecake!

With gingersnap cookies crust!?

I mean seriously you guys….just stop……………………….


5.0 from 2 reviews
Pumpkin Cheesecake
 
Prep time
Cook time
Total time
 
Prepare an 8" X 2" Cake Pan with pan grease and parchment paper.
Preheat oven to 350°F
Author:
Serves: 1- 8" Cake
Ingredients
  • Cream Cheese 2 cups (454g)
  • Pumpkin Solid Pack or homemade pumpkin puree 1¼ cup (300g)
  • Light Brown Sugar 1¾ cup (367g)
  • Pumpkin Pie Spice 3 teaspoons (6g)
  • Vanilla Extract 2 teaspoons (10ml)
  • Large Eggs 3 (150g)
  • Egg Yolks 2 (36g)
  • Sour Cream ¼ cup (57g)
Instructions
  1. First prepare the gingersnap crust recipe listed below.
While the crust is baking, prepare the cheesecake filling as follows:
  1. Mix the cream cheese on low speed to soften.
  2. Rub the ground spices through the brown sugar to distribute well, and then add it to the cream cheese while continuing to mix on low- medium speed.
  3. Scrape the bowl periodically to ensure it is mixed smooth and there are no signs of lumps.
  4. Combine the vanilla extract and the eggs and yolks and add to the creamed mixture one at a time and scraping the bowl after each addition.
  5. Add the pumpkin and mix just until well combined.
  6. Then add the sour cream, mix until combined
  7. Pour into prepared pan with the cooled gingersnap crust and bake in a water bath for approximately 1 hour or until the center jiggles like Jell-O.
  8. Turn off the oven but leave the cheesecake inside with the door cracked open for another 1 hour.
  9. Remove from the oven cool completely overnight in the refrigerator
  10. Unmold as shown in the video and decorate as shown or as you like
Notes
Cheesecakes must be kept refrigerated for up to 10 days or frozen wrapped well for up to 3 months
 
5.0 from 2 reviews
Gingercookie Crust
 
Prep time
Cook time
Total time
 
Preheat oven to 350°F
Author:
Serves: 1 - 8" cookie crust
Ingredients
  • Gingersnap Cookies Crumbs 1½ cups (144g) *approximately 8 cookies
  • Unsalted Butter 3 Tablespoons (42g)
Instructions
  1. In a food processor crumble the cookies to fine crumbs
  2. Transfer to a large mixing bowl and add the melted butter
  3. Combine to the consistency of wet sand
  4. Press into the bottom of the prepared 8" Cake Pan or a Spring form pan if you prefer
  5. Bake for 12 minutes at 350°F
CLICK HERE ABOUT BAKING CHEESECAKES & SPRINGFORM PANS

 

You may also like

58 Comments

    1. Thank you so much for all your great recipes.! Love your blog and refer to it all the time. Wanted to make your pumpkin cheesecake with your salted Carmel sauce.
      Do you think its a good combination.
      Thanks again,
      Linda

  1. Gretchen:
    I am going to have to try this for the cheesecake lovers in the family. Also, looking forward to reposting of the Egg Nog Cheesecake.
    Thanks so much for all your hard work and inventiveness.

  2. Hi Gretchen,
    I want to Thank You for all the great recipes. I look forward to you blogs every week. I just wanted to tell you that, so you don’t think that you’re not appreciated. You are! Even though I have to be Gluten Free, I tweak your recipes to GF for my daughter and myself. Or for customers who need GF. They all seem to turn out great. I still make decorated cakes using regular flour for my other customers. Thanks for all the good tips. CAL in Erie,Pa.

  3. Hey Gretchen:
    1st let me say THANK YOU for all the time and effort you have been putting over the years teaching and sharing with us. Now my questions can I sub pumpkin with sweet potato for this recipe and if so is there anything I should do different? Also If I want to make a 10″ cake do a make 1.5 recipe?

    Thanks so much
    Christie

  4. Hi gretchen,its me again Norma.I would try to make this recipe the pumpkin cheese cake.it looks so delicious. I love pumpkins.thank you for the recipe.

  5. Hi dear Gretchen,

    Thanks for your wonderful recipes and congratulations for this site…is the best !…Just one question…here in South America is hard to find this kinda of cookies….any advise to replace them??

    Cheers from Guayaquil-Ecuador

    Galo

    1. Hi Thanks!! Can you find the ingredients to make your own? RECIPE HERE – but otherwise you can honestly use any flavor cookie you like, vanilla biscotti, graham crackers, even Oreos! (I have a feeling Oreo is making Pumpkin Spice flavor now! ay ay ay !)

  6. Hi Gretchen, need recipe for homemade vanilla extract with amount of liquid to beans. Name brand of liquor and proof to use.
    Some recipes use Vodka, some use Bourbon, Rum or Brandy.
    Should it be stored in brown bottles?

    Very confused, I trust your advise. Thanks.

    1. I have always used bottle shelf vodka (cheapest brand) with about 3 scraped beans to every 5 ounces.
      Vodka is tasteless so I feel it is the best- those other alcohols have distinct tastes that I dont want to have in ALL my recipes, so I prefer vodka, not to mention vodka will pick up and carry just about any flavor you infuse to it
      My bottles were clear but I stored them for 4 month in a cool DARK place

      1. Thanks, Gretchen, for your recipe. Made six pints of homemade vanilla today. Will let you know in about four to six months how they turn out.

        When you get time, I would love a recipe for, peanut butter pie.

          1. Hi Gretchen, another question, do you add ,
            Paramount Crystals, when melting the Merckens
            Chocolate. Thanks

  7. Allo Gretchen,

    Merci, merci, for all the receipes. You certainly made me and my twin grand daughters better bakers. Thank you again for sharing with all of us.

    Sincerely,

    Claudette

  8. Hello Gretchen!
    Firstly, thank you for sharing all of your fabulous recipes.
    I was wondering if you have any suggestions for making this recipe using a 2″ mini cheesecake pan for a total of 12-24 bite size cakes?
    Thank you!

    1. sure you can bake them in those pans! Just grease them well (or follow the instructions that came with your pan) and you can pretty much do everything the same (bake time way less of course, but same rules apply)

  9. Hello Gretchen once again!
    i have to be honest with you, I hated pumpkin stuff until like yesterday, when I tried some pumpkin cereal and i thought this is Brilliant! oh my gosh i can not stop eating pumpkin now! Q no 1.i know you put cinnamon into yours, and its a big part of pumpkin, but how can it be sweet as a cinnamon but also, be spicy too? is it the way you cook it or what goes along with it? also, whenever i try pumpkin stuff, i really think that ll that awesome flavor cant come from just the pumpkin. what else is in the pumpkin flavor that makes it so good?and can i make my own pumpkin spice? thank you so much, and I wish you a very happy fall pumpkin season!

  10. Hi Gretchen, just wondering how necessary it is to prebake that gingersnap crust before adding the cheesecake batter? When I researched cheesecake recipes, most dont prebake the cookie crumb crusts. I started to feel confused. Thank you for such a lovely recipe. Your so fun to learn from.

    1. You dont have to if you dont want to, it wont be the end of the world
      Im in the habit of baking the crust that’s all (once you pour in the filling it wont really bake- but again, its not the end of the world)(you may not even see a noticeable difference)

  11. HI,

    I’ve searched all over YouTube to find a great recipe on pumpkin cheesecakes and admired yours the most. Though do I need to bake the cheesecake in a water bath or could I just pop that into the oven?

    1. YAY! You have found the WINNER! Yes to water bath (although some people do not use them – and it is your preference) however water baths help to displace the harsh heat of the oven for this delicate custard we are baking, it prevents cracking and over baking and in my opinion makes a creamier cheesecake

      1. Awesome !!! Thank you. I have both on hand and I’ll be making this for sure for thanksgiving dinner I can’t wait to taste it. By the way your tropical carrot cake is AMAZING my father loved it

  12. I think my mom’s recipe for pumpkin spice cookies and cheesecake be yummy… Love ur recipes I’ll let u know how that turns out next week. I got to do it for a footbalk raffle for my sons football team.

  13. Gretchen could you help me on a smaller version. I just bought a 8″ by 1″ tart pan. I need to make this a small version for my sister who doesn’t eat many sweets. I know I could prob just throw excess away but I hate to waste it!

  14. Eww I just realized the water bath, I cannot use that pan! I have 2-5 1/2″Dia. x 1 1/2″H tart dishes perhaps make the whole recipe between these two? And give one to her and one to someone else? What do you think? How would I change my baking time or temp?

      1. Gretchen I thought you might like to know that I made 1/2 of the recipe and put in in 2-5″ cake pans and it fit exactly. I put them in my 14″ square cake pan for the water bath. Amazingly they came out perfect! Thank you Gretchen. I can now say that I make cheese cakes 🙂

  15. Hi Gretchen
    I made your pumpkin cheesecake again this year for Thanksgiving …. that recipe is to die for!!!
    We just love it.
    Thank You for all your wonderful recipes
    Tess

  16. I have spent the last few weeks looking for and testing pumpkin pie/cheese recipes for Thanksgiving. Yours is amazing & a keeper. So easy to make and no springform pan!!! Thank You!!!

  17. Hi Gretchen. Thank you for posting your recipes. I was interested in swirling 1/2 recipe of your pumpkin crunch cake batter into 1 recipe of your pumpkin cheesecake and putting it into a 9″ springform pan. I’m wondering if 1. It will taste good 2. It will work 3. Do I still cook in water bath and for the same amount of time ( I will of course cook til done, but a guideline of longer or shorter would be great) and 4. If you have ever swirled a cake batter with a cheesecake before and if it turned out and you would do it again. Thank you for your time, you are awesome and I love your videos.

    1. Since the cake is “cake” and the cheesecake is “custard” Im not so sure the swirling will actually give you the effect you are going for, however it is worth a try you never do know! I wold suggest going for something like this though, and you almost have exactly what you are going for ! CLICKHERE

  18. Hi Gretchen!
    Love you, love your videos and love your recipes!! My 4 year old daughter and I watch your videos before bed almost every night. I would like to make this recipe for thanksgiving and wondered which buttercream recipe you would recommend for the garnish?

    1. thank you!! I would say just abotu 1/4 recipe is fine,. but I can never have too much buttercream, so I would make the entire recipe! LOL

  19. Good Morning Gretchen,

    Do I use the same amount of ingredients for a 9inch cheesecake or do I have to add a little more of each? If yes, how much more? Thank you!

  20. I love your baking demo’s. I would like to know Gretchen if you accidently splash water into

    your cheesecake while trying to get it in the oven if it is ruined?

  21. Gretchen Im not sure this is the best place to post this question so feel free to email me to find where you might have posted a response. I wondered if you ever made a Japanese cotton cheesecake? Im about to try one but I dont want to use the Matcha powder. My family wont try that for sure LOL, even though I read its quite healthy and I know you have at least one recipe using it in one of your blog posts.

    The recipe calls for 1T of the Powder and 1T of hot water mixed together in a paste. The use of the green is also used for color to make a two toned cake. Would you think that maybe raspberry puree as you use in your White Chocolate Raspberry Mousse cake in the amount of 2T would give me enough color and not disturb the recipe too much? Or perhaps a jam which may be thicker. Any ideas?

      1. Thanks so much Gretchen Have a wonderful, prosperous, and Happy New Year!! God Bless you! This is for you…Jeremiah 29:11-13 For I know the plans I have for you,” declares the Lord, “plans to prosper you and not to harm you, plans to give you hope and a future. Then you will call on me and come and pray to me, and I will listen to you. You will seek me and find me when you seek me with all your heart. 🙂

  22. In my country is difficult to have pumpkin. I would like to make pumpkin cake. What can I use insted of pumpkin.

    Thank You!

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: