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overhead view of a pumpkin cheesecake covered in chocolate ganache with one piece cut into
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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 mins
Cook Time1 hr 45 mins
Cooling8 hrs
Total Time10 hrs 15 mins
Course: Dessert
Cuisine: American
Keyword: baking, cheesecake
Servings: 8 pieces
Author: Lisa Longley



  • 1 1/4 cups gingersnap crumbs see note 1
  • 5 tablespoons butter melted
  • 1 tablespoons granulated sugar

Pumpkin Cheesecake

  • 24 ounces cream cheese at room temperature see note 2
  • 1 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1 1/2 cups pumpkin puree 100% puree, not pie filling
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground cloves
  • 2 teaspoons vanilla
  • 2 eggs room temperature

Chocolate Ganache

  • 7 ounces chocolate see note 3
  • 5 liquid ounces heavy cream


  • Preheat your oven to 325 degrees.
  • Combine the cookie crumbs, butter, and 1 tablespon granulated sugar and press into the bottom of a 9 inch springform pan. Bake for just under 10 minutes or until the crust begins to brown and is fragrant. Let cool on a wire wrack for a half hour.
  • Preheat the oven to 350 degrees.
  • Beat 24 ounces of full fat cream cheese until fluffy and smooth. Beat in 1 cup granulated sugar, then the pumpkin puree. Beat in the cinnamon, nutmeg, ginger, cloves, and vanilla extract. Beat in the eggs one at a time. Be sure to scrape down the sides and bottom of the bowl after each addition.
  • Pour the filling over the cooled crust and bake for 35 minutes or until the edges of the cheesecake are firm and the middle still has a jiggle to it. Leave it in the oven with the door closed for an hour. Remove from the oven, run a thin knife between the cheesecake and the pan. Let the cheesecake come to room temperature before covering in plastic wrap and refrigerating overnight.
  • 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.
  • Before pouring the chocolate over the cheesecake, place a paper towel lightly over the cheesecake. If the cheesecake was at all hot before going in the refrigerator, there will likely be a little bit of moisture on top. The towel will take care of this.
  • Pour the chocolate ganache over the cheesecake. Allow the ganache to cool and firm.
  • Slice and serve.


1. You could use graham cracker crumbs or ginger snap crumbs for this recipe. Make sure, if using gingersnaps that you use hard cookies, not soft ones. With the gingersnap crumbs, you will need roughly 2 cups of gingersnaps that have been broken into 1/2 inch pieces to make 1 1/4 cups of crumbs. You will need a total of 5.6 ounces (weight) for the crust.
2. Use 3 bricks of brand name cream cheese for best results. The cream cheese needs to be at room temperature for it to be ready to use.
3. This chocolate ganache recipe calls for 7 ounces chocolate cut into pieces. I highly recommend a kitchen scale so you have the right amount. If you don't have one, it is roughly 1 1/4 cups chocolate.