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Overhead photo of a Pumpkin Cheesecake with a slice cut into it. Serving spatula, cinnamon sticks, and pumpkins beside.
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5 from 2 votes

Pumpkin Cheesecake

This Pumpkin Cheesecake has the perfect pumpkin flavor with smooth cheesecake texture and the best chocolate ganache on top. With these easy to follow instructions, you will have the best pumpkin cheesecake.
Prep Time30 minutes
Cook Time1 hour 45 minutes
Cooling8 hours
Total Time10 hours 15 minutes
Course: Dessert
Cuisine: American
Keyword: baking, cheesecake
Servings: 8 pieces
Author: Lisa Longley

Ingredients

Crust

  • 1 3/4 cups gingersnap crumbs (213 grams) read more about this here
  • 6 tablespoons unsalted (84.75 grams) melted
  • 1/3 cup granulated sugar (66 grams)

Pumpkin Cheesecake

  • 24 ounces cream cheese (681 grams)
  • 1 cup granulated sugar (198 grams)
  • 1 1/2 cups pumpkin puree (340.5 grams) 100% puree, not pie filling
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground cloves
  • 2 teaspoons vanilla
  • 3 eggs room temperature
  • 2 tablespoons all purpose flour (15 grams)

Chocolate Ganache

  • 5 ounces chocolate (141.67 grams) finely chopped, dark or milk chocolate will work
  • 1/3 cup heavy cream (78.86 ml)

Instructions

Gingersnap Crust

  • Preheat your oven to 325 degrees Fahrenheit. Prepare a 9 inch spring form pan by cutting a piece of parchment paper to a circle to match the bottom. Then spray the sides of the pan. Set aside.
  • Place aluminum foil or a pan underneath the rack you will be baking on.
  • Combine the cookie crumbs, butter, and sugar together. Press into the bottom of a 9 inch springform pan. Bake for 6 minutes or until the crust begins to brown and is fragrant. Remove from the oven and set aside.
    1 3/4 cups gingersnap crumbs, 6 tablespoons unsalted, 1/3 cup granulated sugar

Pumpkin Cheesecake

  • Preheat the oven to 350 degrees Fahrenheit.
  • In a large bowl with a hand mixer or in the bowl of a stand mixer, beat the cream cheese until fluffy and smooth. Beat in 1 cup granulated sugar, then the pumpkin puree, spices, and vanilla. Beat in the eggs one at a time. Be sure to scrape down the sides and bottom of the bowl after each addition.
    24 ounces cream cheese, 1 cup granulated sugar, 1 1/2 cups pumpkin puree, 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, 1/4 teaspoon ground ginger, 1/8 teaspoon ground cloves, 2 teaspoons vanilla
  • Scrape down the sides of the mixing bowl. Then add in the eggs one at a time. Finally, beat in the flour.
    3 eggs, 2 tablespoons all purpose flour
  • Pour the filling over the crust and bake for 30 minutes. Turn off the oven, and leave the door close for an hour. After an hour, remove the cheesecake from the oven. Allow to cool for an hour on the counter before moving it to the refrigerator to chill for 8 hours over overnight. (Read here about condensation.)

Chocolate Ganache

  • Before serving the cheesecake, pour the chocolate into a bowl. Heat the heavy cream in the microwave until almost boiling - about 45 seconds. Pour over the chocoalte and let sit for two minutes. Then whisk until smooth.
    5 ounces chocolate, 1/3 cup heavy cream
  • Pour the chocolate ganache over the cheesecake. Allow the ganache to cool and firm, about 30 minutes in the refrigerator.
  • Slice and serve.