Easy Pumpkin Cheesecake Recipe

Mary and Brenda Maher

By Brenda & Mary

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Who would’ve thought pumpkin and cheesecake could be such a dream team? Sounds kinda weird at first, but once you’ve had a bite of my recipe, there’s no turning back.

Even my kids (the biggest pumpkin haters I know) are totally obsessed with these cakes now!

Why We Are Crazy Over Pumpkin Cheesecake Recipe

pumpkin cheesecake recipe
  • It’s a lovely dance between creamy and pumpkin, spiced with a dash of multi-layered flavors. The pumpkin filling already brings a delightful contrast, and warm spices like ginger, cinnamon, and nutmeg only take those earthy vibes to the next level. You’re basically tasting autumn on your tongue! Want an even bolder flavor? A pumpkin spice cake packs a stronger punch!
  • Yes, I said it; pumpkin and spices scream fall vibes. So whenever you dig into these cheesecakes, it’s as if you’re returning to those happy memories of chilly holiday seasons and snug get-togethers. Plus, how can anyone skip that vibrant orange shade? Total festive vibes for your table!
  • Pumpkin cheesecake is so rich and flavorful that it can steal the spotlight all by itself. But if you’re looking for a lighter touch, why not jazz it up with a drizzle of caramel sauce, a spoonful of tangy cranberry sauce, or some vanilla ice cream? Talk about pure bliss!

How To Make Pumpkin Cheesecake

Step 1.

First, adjust your oven rack closer to the low middle and crank the oven temp to 350°F (pr 177°C).

Make The Crust

pumpkin cheesecake cake batter

Step 2.

Grab your food processor and toss in gingersnap cookies. Give them a good pulse until they’re nice and crumbly! Pour those crumbs into a bowl and mix in ginger, sugar, cinnamon, and butter until everything’s blended. You can totally do this entire step in the food processor if you want to save on dishes!

The mixture should look kinda sandy. Press it firmly onto the bottom and a bit into the walls of a 9” or 10” springform pan (and no, you don’t have to grease it beforehand). I like to take out a small measuring cup and use its bottom to REALLY pack that crust down tight. 

Step 3.

fixed the batter

Pop the crust in the oven for a quick pre-bake session; about 10 minutes should do it! Once it’s done, take it out and put your hot pan on aluminum foil. We’ll use that foil to wrap around our pan for a water bath later. 

Let the crust cool a bit while you whip up the filling.

Make Cheesecake Filling

pumpkin cheesecake filling

Step 4.

Do you have a stand or handheld mixer with a paddle attachment? Great! Toss in cream cheese along with sugar, and beat them at medium-high until creamy (usually took me around 2 minutes). Add vanilla and sour cream, and keep mixing. 

Step 5.

Time for the eggs! Add them one by one, mixing after each until just combined. Once the last egg is in, give it a rest. We don’t want to overdo it and risk our beloved cheesecake cracking bad as it chills, so mix as gently as you can!

Step 6.

Scoop 2 cups of that creamy cheesecake batter and toss it in a mixing bowl. Stir in some pumpkin, pumpkin spice, and cinnamon until it’s all mixed up and smells real good.

Step 7.

Let’s layer it up! Spoonful by spoonful, alternate between the pumpkin batter and the plain batter, plopping them atop the crust until the pan is full. Grab a knife or toothpick and swirl those batters by dragging your knife from the top to the bottom, left to the right.

Hot Water Bath

Step 8.

Get a water pot boiling! You’ll need 1 inch (more or less) of water in the roasting pan, so double-check you’ve got enough on hand. I usually just fill up a whole kettle of boiling water to save time. 

Pop your pan inside a larger roasting pan, and carefully pour that boiling water into the pan before placing it inside the oven. Or, if it’s easier for you, you can pop your roasting pan into an oven first and then pour in the boiled water. Either way works like a charm for me!

Step 9.

Now, into the oven it goes! Bake your cheesecake for 50 to 70 mins or until its center is nearly set. You’ll know it’s done if the center has a slight wobble when you shake that pan gently.

pumpkin cheesecake decorating

Step 10.

Once it’s baked to perfection, turn off the oven and crack the door open a tiny bit. Let your cheesecake sit there for about an hour to cool down!

After its little oven chill session, take the cake out and let it cool entirely at room temperature. Next, pop it in the fridge for 4-5 hours – or, if you can wait, overnight is even better. Trust me, that creamy cheesecake perfection is worth the wait!

pumpkin cheesecake spice


Step 11.

Time to free your cheesecake from its pan! Grab a sharp knife and gently slide it around the edge of the cooled cheesecake to loosen it up. Peel off the pan’s rim – and voila, you’ve got a gorgeous cheesecake ready to be adorned with toppings like whipped cream or caramel buttercream (if you’re feeling fancy, of course).

Step 12.

Now, let’s slice into it! Carefully cut yourself some neat slices with a clean, dry knife. If you aim for picture-perfect individual slices, wipe your knife and dip it in warm water after each cut. Enjoy!

pumpkin cheesecake final


1. Make sure all your ingredients are at room temperature. Don’t rush things and nuke them in your microwave; that’s a literal recipe for disaster!

2. About the eggs – well, don’t go overboard with the beating. Too much, and you’ll end up with a cracked, dry mess instead of the creamy goodness we all want.

3. Patience is key, especially when it comes to the oven. I know you want to open the door and peek inside, but that’s a bad idea. It might mess with the temperature and lead to cracks (plus a sunken cheesecake). Not cool!

4. Speaking of cool, take it slow when letting your cake chill. Rapid cooling spells trouble, my friend, so I like to let mine hang out atop the warm oven. You can also let it cool in the turned-off oven and crack its door open a little. Either way, just give it time to reach room temp before popping it in the fridge.


Can I Freeze Pumpkin Cheesecake?

Yes! Creamy pumpkin cheesecakes freeze beautifully. Once yours is completely chilled, wrap it tightly in plastic wrap and then again in aluminum foil. It will stay in the freezer for up to 3 months. Thaw it overnight in the refrigerator before serving.

How Can I Make My Pumpkin Cheesecake Extra Festive? 

Make a streusel topping with chopped pecans, brown sugar, and pumpkin pie spice for a delightful textural and flavorful contrast. Also, why don’t you spike it with maple syrup or rum extract instead of plain whipped cream?

Good luck with your pumpkin dessert, my friend!

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pumpkin cheesecake spice

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You know what's a total dessert mashup? Pumpkin cheesecake! It blends creamy cheesecake goodness with all the warm autumn flavors, which you can either enjoy all by itself or pair with any of your favorite sweet treats.
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Course: Cake
Cuisine: American
Prep Time: 50 minutes
Cook Time: 1 hour
Refrigeration Time: 8 hours
Total Time: 9 hours 50 minutes
Servings: 12
Calories: 560kcal
Author: Brenda Maher


Gingersnap Crust

  • 1 ½ cups gingersnap crumbs
  • tsp ground cinnamon
  • tsp ground ginger
  • ¼ cup melted, unsalted butter
  • ¼ cup granulated sugar


  • 32 oz softened, full-fat brick cream cheese, room temperature
  • 1 ½ cups granulated sugar
  • cup full-fat sour cream, room temperature
  • 1 ½ tsp pure vanilla extract
  • 3 eggs, room temperature
  • 1 cup canned pumpkin puree
  • 1 ½ tsp ground cinnamon
  • 1 ½ tsp homemade or store-bought pumpkin pie spice


  • Preheat your oven to 350°F (177°C) and adjust its rack to the low, middle position.


  • Pulse gingersnap cookies in a blender or food processor until crumbly. Mix ginger, sugar, cinnamon, and butter, then press firmly into a 9” or 10” springform pan. Pre-bake the crust for about 10 minutes.


  • Beat cream cheese + sugar until creamy. Add vanilla, sour cream, and eggs (one by one, mixing gently after every addition).
  • Scoop 2 cups of that batter and mix with pumpkin, pumpkin spice, and cinnamon in another bowl.
  • Layer the pumpkin batter and plain batter alternately atop the crust, then swirl gently with a knife or toothpick.

Water Bath

  • Boil water (1 inch or more). Place the springform pan inside a larger roasting pan and pour the hot water around it.
  • Bake the cake for 50 to 70 minutes until its center is nearly set.
  • Turn off the oven and open its door slightly. Let your cheesecake cool inside for about an hour.
  • Remove the cheesecake from your oven and let it cool entirely at room temperature. Refrigerate for 4-5 hours or longer (overnight).


  • Remove the cheesecake from the pan by sliding a knife around the edges and removing the rim.
  • Slice the cheesecake with a clean, dry knife. Wipe the knife and dip in warm water for picture-perfect slices. Serve and enjoy!


  • Ensure ingredients are at room temperature and avoid microwaving.
  • Don’t overbeat eggs; it leads to a dry, cracked texture.
  • Don’t open your oven door to prevent temperature fluctuations and cracks.
  • Allow the cake to cool gradually to room temp before refrigerating; rapid cooling results in cracks.


Calories: 560kcal | Carbohydrates: 22.1g | Protein: 12g | Fat: 47.8g | Saturated Fat: 29.6g | Cholesterol: 188mg | Sodium: 407mg | Potassium: 271mg | Fiber: 4.9g | Sugar: 8.9g | Calcium: 224mg | Iron: 4mg
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Mary and Brenda Maher

Mary & Brenda Maher

Mary & Brenda Maher, are the founders of Cake Girls, a Chicago-based online baking shop specializing in cake supplies, party decor, and DIY cake tutorials. They are known for their elaborate and artistic cake creations, which have been featured on the Food Network Challenge and in a reality show, Amazing Wedding Cakes.

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