Pumpkin Cheesecake is a classic New York-style holiday dessert, creamy and rich, with fresh pumpkin, pie seasoning and a gingersnap crust.

Thanksgiving celebrations almost always have one Pumpkin pie or two among Holiday desserts table. This year, surprise your family and friends with the taste of pumpkin pie PLUS the creamy richness of one New York Cheesecake with this easy recipe for Pumpkin Cheesecake.

Pumpkin Cheesecake on plate with whipped cream

YEARBOARD CHEESECAKE

The holidays are fast approaching and there have been pumpkins everywhere. Try to make Pumpkin puree with fresh pumpkin and use it in everything from pumpkin pie to pumpkin bread to cheesecake.

Yes, with fresh pumpkin puree, plus a little cream cheese and spices from our pumpkin pie recipe you want be able to take cheesecake to the next level.

To make holiday baking easier, use ingredients that are similar in several recipes, such as pumpkin puree and cream cheese. Starting with the basics of a pumpkin pie recipe, you can make so many delicious holiday desserts at once.

You will love the cheesecake, which is the denser, firmer, slightly less sweet New York Cheesecake with added sour cream and a bit of flour added to the cream cheese for texture. Cheesecake with pumpkin pie mix? Now that sounds like perfection.

Pumpkin Cheesecake has a pie base made from gingersnaps, but below are some options like a more traditional crust from graham crackers. You need to pre-bake some in your springform pan before adding the filling, to make sure you do not get a soft bottom.

Pumpkin Cheesecake Collage of crust preparation

If you are new to baking but want to skip purchased desserts, you may be tempted to turn to the no-bake Pumpkin Cheesecakes instead of the baked version. Don’t worry, below are some tips to make sure you get a perfect pumpkin pie cheesecake that will impress everyone.

The basic tools for making a perfect cheesecake are a springform pan, a delicious pie base and some softened cream cheese. With step-by-step instructions, making this decadent holiday dessert has never been easier.

SEVERAL HOLIDAY DESSERT RECIPES

HOW TO MAKE YEARBOARD CAKE CAKE

Gingersnap Crust:

  • Preheat the oven to 350 degrees.
  • Cover the bottom of the springform pan with foil to prevent water from penetrating.
  • Mix the ingredients together and press them down into the bottom of the springform pan.
  • Bake for 15 minutes and then allow to cool while preparing the rest of the cheesecake filling.

Cheesecake filling:

  • Boil the pumpkin puree in a saucepan for 5-7 minutes at low temperature, stirring frequently to reduce the water content.
  • Add the cream cheese and beat well until creamy without lumps.
  • Add the rest of the ingredients and beat well.
  • In a frying pan that is at least two inches wider than your springform pan, add 1 inch of water.
  • Pour into the springform pan, place it in the water bath and cook for 1 hour (at the 350 degrees the oven is still on) or until the center is just set and not jiggly.
  • Remove the cheesecake from the water bath and leave it in the oven until it has cooled completely with the oven door open a few inches.
  • Refrigerate for 8 hours before serving.
Pumpkin Cheesecake Collage of filling preparation

VARIATIONS ON YEARBOARD CAKE CAKE

  • Toppings: Serve your Pumpkin Cheesecake with some Homemade cool whip and a sprinkle of nutmeg or cinnamon to bring out the taste of pumpkin pie.
  • Sweet potato: You can swap the pumpkin puree in this recipe for pureed sweet potatoes and make a sweet potato cheesecake. Try to top your Sweet Potato Cheesecake with chopped pecans and a brown sugar crumble before baking.
  • Spices: Try using freshly ground cloves in your pumpkin spice seasoning or replace fresh vanilla beans with your vanilla extract.
  • Pumpkin caramel cheesecake: Stir a little Caramel sauce on top of your filling for a decadent and sweet topping that will also look delicious.
  • Pumpkin Cheesecake Bars: Cook the cheesecake in a 9 × 13 baking pan for 40-45 minutes at 350 degrees or until set. Line with parchment paper so they do not stick or break when removed.
  • Mini pumpkin cheesecakes: Prepare the cheesecake in muffin tins with or outside. You can also add cracked gingersnap pieces in the muffin tin. Bake them for 30-35 minutes.
Pumpkin cheesecake on cake holder

How to make the PERFECT Cheesecake Crust:

While this recipe uses a Gingersnap crust for this dessert, you can always mix it with a pie crust you like better below. Many of the crusts need to be blind-baked or pre-baked, so be sure to take it with you during your cooking time.

  • Gingersnap Pecan Crust: 1 ¼ cup gingernap crumbs with ¼ cup ground pecans, ¼ cup brown sugar and ⅓ cup melted butter baked in the pan for 15 minutes at 350 degrees.
  • Gingernap Crust: 1 ½ cups gingersnap crumbs with ¼ cup sugar and ⅓ cup melted butter baked in the pan for 15 minutes at 350 degrees.
  • Graham Cracker Crust: 1 cup graham cracker crumbs with cup sugar and cup melted butter baked in pan for 15 minutes at 350 degrees.
  • Oreo crust: 1 ½ cups Oreo crumbs with ⅓ cup melted butter baked in the pan for 15 minutes at 350 degrees. It is sweet enough, no added sugar needed.
  • Waffle cone crust: 1 ½ cup ice cream waffle balls crumbs (8 ounce box) and ½ cup butter mixed together, pressed down and baked in the pan for 15 minutes at 350 degrees.
  • Pretzel Crust: 2 cups finely ground pretzel crumbs with ¼ cup sugar and ¾ cup melted butter mixed together, pressed down and baked in the pan for 15 minutes at 350 degrees.
  • Pie crust: 2 cups flour, sk teaspoon salt, 2/3 cup butter (frozen and diced), 6 tablespoons ice water. Pulse the ingredients together in the food processor and add water one tablespoon at a time through shoots until it is pea size. Bake for 15 minutes at 350 degrees.
  • Shop bought: Save yourself some time with a favorite ready-made crust.
Pumpkin Cheesecake with whipped cream on white plate

FREQUENTLY ASKED QUESTIONS

Why make cheesecake in a water bath?

Cheesecake tends to crack due to the high temperature in the oven and the uneven cooking temperature from the bottom and outside of the springform vs. the middle, which is carefully cooked because it is buffered by the rest of the filling.
With the water bath, the whole pan is boiled at an even temperature, which makes it possible to cook more gently. The water bath allows steam to build up in the oven, giving a second layer of protection to the cheesecake.

How to make a water bath?

Take your cake tin and wrap the bottom in aluminum foil. In a much larger pan, such as a frying pan, place the foil-wrapped cake tin in the center. Pour enough water into the larger pot to insulate the bottom of the cake. Be careful when pulling your cheesecake out of the oven so you do not spray yourself with hot water.

What if my cheesecake cracks?

Even with a water bath, you will sometimes find a crack in the top of the cheesecake. To keep your cheesecake-like holiday party ready, here are some options:
Sour cream: Carefully add a layer of sour cream mixed with a teaspoon of vanilla and 2 tablespoons of sugar to the top of your cheesecake while it WARMS. Once cooled, it sets up nicely.
Caramel sauce: Pouring caramel sauce over anything is a great way to add flavor and cover up flaws. You can make a drip pattern or just cover the entire top of your dessert.

HOW TO STORE YEARBOARD CAKE

  • Serve: When your Pumpkin Cheesecake is ready to serve, it will be good for up to 2 hours at room temperature.
  • Store: Keep leftovers refrigerated for up to 5 days in a tightly closed container or plastic wrap.
  • Freeze: You can freeze your Pumpkin Cheesecake for up to 2 months. Be sure to store it tightly wrapped so that moisture cannot penetrate.

This post is sponsored by Mountain Rose Spices and Herbs.

Slice of pumpkin cheesecake on plate

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GINGERSNAP CRUST:

  • Preheat the oven to 350 degrees.

  • Cover the bottom of the springform pan with foil to prevent water from penetrating.

  • Mix the ingredients together and press them down into the bottom of the springform pan.

  • Bake for15 minutes then allow to cool while you prepare the rest of the cheesecake filling

CHEESE CAKE FILLING:

  • Boil the pumpkin puree in another pan 5-7 minutes at low, stir frequently to reduce water content.

  • Add the cream cheese and beat well until creamy without lumps.

  • Add the rest of the ingredients and beat well.

  • In a frying pan that is at least two inches wider than your springform pan, add a 1 inch of water.

  • Pour into the springform pan, add it to the water bath and bring to the boil 60 minutes (at the 350 degrees the oven is still on) or until the center is just set and not jiggly.

  • Remove the cheesecake from the water bath and leave it in the oven until it has cooled completely with the oven door open a few inches.

  • Refrigerate 8 hours before serving.

Calories: 350kcal | Carbohydrates: 45g | Protein: 4g | Fat: 17g | Saturated Fat: 9g | Cholesterol: 85mg | Sodium: 176mg | Potassium: 179mg | Fiber: 1g | Sugar: 34g | Vitamin A: 6110IU | Vitamin C: 1.6mg | Calcium: 61mg | Iron: 1.8mg

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Pumpkin Cheesecake Collage

Photo used in an earlier version of this post.

Pumpkin Pie Cheesecake collage